French Bread Ii

This classic French bread recipe produces two beautiful loaves with a shatteringly crisp crust and a tender, open interior. The simple ingredient listjust flour, yeast, salt, sugar, water, and an egg white for glossallows the quality of the wheat to shine through. Perfect for dipping in olive oil, serving alongside soup, or slicing for rustic sandwiches, this bread brings bakery-style results to your home kitchen. The process involves a generous knead and two rises, ensuring maximum flavor development and texture. Whether you are hosting a dinner party or simply craving fresh-baked warmth, these loaves offer a satisfying, homemade touch that store-bought bread simply cannot match.

Cooking Method: Baking

Cuisine: French

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 1366.2

Dietary: Vegetarian

Description

This classic French bread recipe produces two beautiful loaves with a shatteringly crisp crust and a tender, open interior. The simple ingredient listjust flour, yeast, salt, sugar, water, and an egg white for glossallows the quality of the wheat to shine through. Perfect for dipping in olive oil, serving alongside soup, or slicing for rustic sandwiches, this bread brings bakery-style results to your home kitchen. The process involves a generous knead and two rises, ensuring maximum flavor development and texture. Whether you are hosting a dinner party or simply craving fresh-baked warmth, these loaves offer a satisfying, homemade touch that store-bought bread simply cannot match.

Ingredients

5 3/4 cup Sifted flour
1 tablespoon Sugar
2 teaspoon Salt
1 package Active dry yeast
2 cup Very warm water
1 Egg White, unbeaten

Directions

1
In a large mixing bowl, combine 2 cups of the flour, sugar, salt, and yeast.
2
Add the very warm water to the dry ingredients.
3
Beat at medium speed with an electric mixer for 2 minutes, scraping the bowl occasionally to incorporate all dry bits.
4
Gradually stir in the remaining 3 1/2 cups of flour, adding enough to create a soft, manageable dough.
5
Sprinkle the final 1/4 cup of flour onto a bread board or pastry cloth.
6
Turn the dough out onto the floured surface and knead until smooth and satiny, which should take 5 to 10 minutes.
7
Shape the dough into a smooth ball.
8
Place the dough ball into a greased bowl, turning it once to coat the top with grease.
9
Cover the bowl and let the dough rise in a warm place (80-90 degrees F) until it has doubled in size, about 1 hour.
10
Punch down the risen dough to release air bubbles.
11
Divide the dough into two equal halves.
12
Shape each half into a ball and cover them, letting them rest for 5 minutes.
13
Rub a little shortening or oil on the palms of your hands.
14
Roll each ball of dough under your hands to form a long, slender loaf about 3 inches in diameter.
15
Start rolling at the center and gently work your hands toward the ends of the loaf, repeating until the desired shape is achieved.
16
Place the loaves 4 inches apart on a lightly greased baking sheet.
17
Using a sharp knife, cut diagonal gashes about 1/4 inch deep and 1 1/2 inches apart into the top of each loaf.
18
Cover the loaves and let them rise until a little more than doubled in size, about 1 hour.
19
Preheat the oven to 425 degrees F (218C).
20
Bake the loaves in the preheated oven for 25 to 35 minutes.
21
Remove the loaves from the oven and brush them with the unbeaten egg white.
22
Return the loaves to the oven for 2 minutes to set the glaze.
23
Remove the loaves from the baking sheet and let them cool completely on wire racks.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1366.2kcal

% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 9889.5mg413%
Total Carbohydrate 285.6g96%
Dietary Fiber 10.9g44%
Sugars 4.9g
Protein 37.3g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crustier loaf, place a shallow pan of water on the lower oven rack while baking to create steam.

This recipe was originally adjusted for an altitude of 5,000 ft. If baking at sea level, you may need slightly less flour or a shorter rise time.

Ensure the water is very warm (110-115F) but not hot, as water that is too hot will kill the yeast.

The egg white is applied after the initial bake to prevent burning and to provide a shiny, professional finish.

Keywords: french bread, artisan loaf, homemade bread, yeast dough, crusty bread, baking from scratch, wheat flour, active dry yeast, sourdough alternative, dinner side, sandwich bread, gluten development, proofing, scoring, oven spring, traditional recipe

Read it online: https://www.chefs-mate.com/recipe/french-bread-ii/