Fabulous French Bread
User Reviews
5
Fabulous French Bread
Description
This bread combines active dry yeast dissolved in warm water with boiling and cold water, sugar, salt, and vegetable shortening to create a dough with balanced hydration and flavor. Six cups of all-purpose flour are gradually incorporated using a stand mixer with a dough hook, kneading the dough to develop elasticity and structure. The egg wash applied before baking contributes to the color and slight sheen of the crust.
The baking temperature is set low initially to encourage even rising and gentle cooking, promoting a tender crumb rather than a thick crust. The recipe yields three loaves of French bread, ideal for sandwiches or serving alongside meals needing a soft, lightly crusty bread. Care is advised to avoid over-flouring, preserving dough elasticity.
Details on final rising and baking times would complete the process, but this approach provides a methodical base for homemade French bread with a good balance of texture and flavor.
Ingredients
- 1 cup water boiling
- 1/3 cup water 105 degrees F, warm
- 1 Tablespoon active dry yeast
- 2 Tablespoons granulated sugar
- 1 Tablespoon salt
- 1 Tablespoon vegetable shortening (I use butter-flavor Crisco)
- 1 cup water cold
- 6 cups all-purpose flour
- 1 large egg
Instructions
- Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
- In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
- Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water, then pour in the yeast/water mixture.
- Add 3 cups of flour into the mixer. Using the dough hook, turn mixer on low speed. With the mixer still on, gradually add the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and allow the dough to mix for 6 to 8 minutes. The dough should be nice and elastic. (Be careful not to over-flour. I used all 6 cups, but would not use any more than that.)
- Once the dough is mixed, allow it to rest in the bowl for 5 minutes.
- Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
- Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait.)
- To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
- Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
- Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
- Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 16 to 20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
- Remove the loaves from the baking sheet and allow them to cool a bit before slicing them. Enjoy!
Notes
- This recipe yields three loaves of French bread.
User Reviews
Overall Rating
5
You'll Also Love
