French Bread

I’ve been making this particular French bread for more than two years now. I don’t always use bread flour, but Bored convinced me to get some this time.

Nothing like freshly baked bread!
The yellowness is from the sun. The bread is not yellow!

 

My recipe is essentially the recipe that was on http://www.cookingbread.com. Unfortunately, it looks like the site is no longer available–a pity, because I never got to try any other of their many recipes.

FRENCH BREAD
6         cups flour
2         packages dry yeast
\frac{1}{2}         cup warm water
2         cups hot water
2         tablespoons sugar
2         teaspoons salt
5         tablespoons oil
1         egg white (optional)
sesame seeds (optional)

  1. Preheat oven to 400 degrees.
  2. Mix warm water, yeast, and a little sugar in a small bowl.
  3. In a large bowl, mix hot water, sugar, salt, oil, and half of the flour.
  4. Pour the yeast into the flour mixture. Stir in rest of flour. Mix very well.
  5. Let dough sit for 15 min.
  6. Stir vigorously.
  7. Let dough sit for 15 min.
  8. Repeat steps 5 and 6 three more times.
  9. Pour out dough. Knead a few times until dough is lightly covered with flour.
  10. Divide dough in half.
  11. Roll each half into a 9 x 12 rectangle.
  12. Roll loosely like a jellyroll.* Seal edges.
  13. Place seam down on large baking sheet.
  14. Slash top three to five times. Brush with egg white and sprinkle sesame seeds on top.
  15. Cover dough and let dough rise for 30 minutes.
  16. Bake for 35 minutes.

Yield: 2 loaves

* I actually have no idea how to make a jellyroll. But I know what one looks like (I think), so I assume this instruction means what I think it does.

 

Covered and ready to rise:

I forgot to slash the top and brush with egg white until after I had already covered the dough. Oops.

Half an hour later…

Look at that bread rise in the oven!

The smell of bread baking is the best smell ever.

Ginormous loaves:

Seriously, ginormous.

Largest baking sheet we have.

Slice and nom!

Delicious as is, toasted, with butter, or with sharp cheddar. Or with roasted turkey slathered with warm gravy! Mmmm…

 

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One thought on “French Bread

  1. Pingback: Baked Brie with Caramelized Onions | the whimsy turtle

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