French Bread
User Reviews
5
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Prep Time
1 hr 10 mins
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Cook Time
25 mins
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Servings
18
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Calories
95 kcal
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Cuisine
French-American Fusion
French Bread
Description
French Bread in this recipe is crafted from a simple blend of flour, yeast, sugar, salt, and warm water to create a dough texture reminiscent of pliable play dough. Kneading develops gluten for structure and a chewy bite. After the dough doubles in size through a warm rise, it’s divided, shaped into long loaves, and sealed for a tight crumb. Baking follows a traditional method where an egg wash ensures a nicely browned and glossy crust, and cornmeal enhances the bread bottom texture.
The resulting bread features a crusty exterior with a soft, chewy interior, ideal for butter spreading or pairing with soups and stews. It can be sliced for sandwiches or served alongside flavorful dishes like chicken noodle soup as suggested.
Adjustments include forming smaller loaves for varied serving sizes; baking time should be monitored as smaller loaves may cook faster. Serve warm with butter or jam for a classic experience.
Ingredients
- 4 cups all-purpose flour
- 2 packages (1/4 oz each) active dry yeast fresh
- 1 tsp table salt
- 1 TB white sugar
- 1 ¾ cups water at 110F
- 1 TB cornmeal
- 1 egg beaten with 1 TB water, white
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Hand-whisk until well combined. Gradually stir in the warm water (test the temperature with thermometer to ensure it's right around 110F) and stir until a dough forms. The consistency should be roughly like play-dough, not too sticky but easily forms into a smooth/elastic dough ball. Add 1 TB water at a time as needed to gain that consistency.
- On a lightly floured surface, knead dough 10 minutes.
- Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm, draft-free place until doubled in volume, 30-60 minutes, or place in a pre-warmed oven for more rapid rising.
- Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14x9 inch rectangle. Roll rectangle up lengthwise, moisten edges with water, and pinch tightly to seal. Taper and seal ends.
- Line baking sheet with parchment paper. Sprinkle evenly with cornmeal. Place loaves seam side down on sheet. Cut diagonal slits into loves on top, about 1/4 inch deep. Brush loaves with egg/water mixture.
- Gently lay cling wrap over loaves and place in a draft-free warm place until nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 375F with rack on lower middle position. Place a large pan of water on lowest rack.
- Bake 15 minutes. Brush again with egg/water mixture. Bake another 10 minutes or until bread looks done. Let loaves rest at room temp at least 15 minutes before slicing.
Notes
- Serve warm French Bread with butter or jam, and it pairs well with homemade chicken noodle soup.
- Divide the dough to make smaller loaves, keeping an eye on baking times as they may vary with size.
- Ensure the water temperature is about 110°F to activate the yeast properly without killing it.
- Store leftover bread wrapped to maintain freshness and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 95kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 132mg | 6% |
| Potassium | 6mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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