CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CHEF RICK'S CLASSIC FRENCH BREAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined.
- Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size.
- Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown.
- Enjoy!
CLASSIC WHITE LOAF
Once you've mastered this basic loaf, the bread-making world's your oyster
Provided by Barney Desmazery
Time 2h
Yield 16 slices
Number Of Ingredients 5
Steps:
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 111 calories, Fat 1 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
2LB BASIC WHITE/FRENCH BREAD FROM BREADMAN
Make and share this 2lb Basic White/French Bread from Breadman recipe from Food.com.
Provided by motown chef
Categories Breads
Time 3h35m
Yield 2 lb loaf
Number Of Ingredients 5
Steps:
- Add all ingredients to Bread Pan in the order given.
Nutrition Facts : Calories 1045, Fat 16.3, SaturatedFat 2.2, Sodium 1755.2, Carbohydrate 192.7, Fiber 7.8, Sugar 0.7, Protein 27.7
CLASSIC FRENCH BREAD - 1.5 LB LOAF
This recipe came with an old Oster Bread Machine. Even though the bread machine is long gone, I still use this recipe in whatever bread machine I have at the time. Cook times vary depending upon your machine and crust color desired.
Provided by Kerena
Categories Yeast Breads
Time 4h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients into your bread pan per your manufacturers instructions. Mine says to do wet ingredients first so I follow the order they are listed above.
- Select French Bread setting.
- Select desired crust color.
- If you have the option select 1.5 lb loaf.
- Press start.
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4.4/5 (145)Total Time 8 hrs 25 minsCategory Yeast BreadsCalories 134 per serving
- In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
- With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
- Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl and spray it with non-stick spray.
- Return the dough to the mixing bowl and let it rise, covered, at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
HOMEMADE FRENCH BREAD - THE CAREFREE KITCHEN
From thecarefreekitchen.com
Ratings 61Calories 183 per servingCategory Appetizer, Bread, Side Dish
- In the bowl of a standing mixer, add warm water (between 95-105 degrees Fahrenheit), sugar, and yeast. Stir, and let sit for a few minutes, or until frothy.
- Add the oil, salt and about half of the flour. Using the dough hook, mix on low for 1-2 minutes, or until all the flour is mixed in. Continue to mix on low and add flour until the dough pulls away from the sides of the bowl.
- Once the dough pulls away from the sides, mix on low for about 2 minutes. If the dough feels sticky, add a little more flour, until the dough is no longer sticky but is still soft.
EASY SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
5/5 (44)Total Time 2 hrs 15 minsCategory Bread, SandwichCalories 97 per serving
- If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
- ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
- Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
- HAND KNEAD: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in the reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.
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