CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
YOUR OWN CRUSTY FRENCH BREAD
My father got this recipe some 40+ years ago at TWA. Crusty yet chewy outside - melt in your mouth inside. Smear with garlic butter and watch it disappear! I've taken a photo showing the bread in the hand formed foil baking pans, this is the 2nd rise. Final picture is fresh out of the oven.
Provided by CindiJ
Categories Yeast Breads
Time 2h45m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast in very warm water.
- Stir well.
- Let proof for 10 minutes.
- Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.
- (Kitchen Aid is perfect for this).
- Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.
- Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.
- Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes).
- Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.
- While dough rises, make boat shaped baking pans as follows:.
- Tear off 3 twenty-inch-long sheets of heavy aluminum foil.
- Fold in sides of foil approximately 1"-1 1/2" on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.
- Spray with PAM and sprinkle lightly with corn meal.
- Punch dough down, knead 1 minute on lightly floured pastry cloth or board.
- Divide dough into thirds.
- Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.
- Repeat with remaining two-thirds dough.
- Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.
- Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).
- Preheat oven to 450º.
- Place dish (I use an old aluminum pie plate) on lower shelf of oven and fill half way with hot tap water.
- Slide loaves on shelf above water.
- Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.
- Bread is done when tapped and gives a hollow sound.
- Remove immediately from pans and let cool on cooling racks.
- Slice bread- spread each side with garlic butter- reassemble bread loaf and return to foil pans.
- Unfold edges to cover and warm in low oven (325º) till butter melts into bread.
- Serve warm.
CRUSTY FRENCH BREAD
I adore this recipe for it's simplicity and versitility! I have added everything from cinnamon sugar to garlic and cheese to this bread, and it still turns out beautifully every single time! If you have the time, this bread really benefits if allowed one single, overnight rise covered in the fridge. The yeast flavors develop perfectly, and the texture is much nicer.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast in the water and sugar.
- Knead in salt and flour until dough is well-developed.
- Let rise until double in size.
- Knead down gently, and allow to rise again.
- Form dough into two loaves and drop into greased bread pans. Allow to rise again.
- Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
- *For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.*.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 117.4, Carbohydrate 18.1, Fiber 0.7, Sugar 1.3, Protein 2.4
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- 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.
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- Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 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.
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