Wednesday, March 16, 2011

French Bread


Suddenly I'm on a bread baking kick and this time, I decided to finally try my hand at French Bread. I have to admit, my loaf is not as pretty as I would have liked it to be. Somehow, it got a little crooked. I also realized that I should have made the slashes longer, if only for that great popped open effect on the top.


But, once it was sliced, it was a different story. The crust was thick, chewy, and crunchy, the bread inside was soft and fluffy, and boy did it ever taste good.


If I had known it was this easy to make, I would have done it long ago. Oh well, at least now I'll have a future full of yummy bread, and that's not a bad thing at all.

French Bread (adapted from Allrecipes)

6 c. all-purpose flour
2 1/2 pkgs. active dry yeast
1 1/2 tsp. salt
2 c. warm water (110F)
1 tsp. sugar (I added this)
1 Tbsp. cornmeal
1 egg white
1 Tbsp. water

Combine the yeast with the 2 c. warm water and sugar. Let stand until foamy, about 5 min. Combine 2 cups flour with the salt. Add this to the yeast mixture. Beat until well blended using a mixer or a spoon. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic (I ended up using 5-5 1/2 c. flour total). Knead for about 8-10 min. Shape into a ball. Place in a greased bowl, and turn once. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 min. Roll each half tightly into a large rectangle. Roll up from the long side. Moisten edges with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the sheet. Lightly beat the egg white with 1 Tbsp. water. Brush onto the loaves. Cover with a damp cloth. Let rise until nearly doubled, about 35-40 min.

With a very sharp knife, make 3-4 diagonal cuts about 1/4" deep across top of each loaf. Bake in a preheated 375F oven for 20 min. Brush again with egg white mixture. Bake for an additional 15-20 min., or until bread tests done (mine took about 15 min.). If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on a wire rack.

This recipe is linked to:
What's Cooking Wednesday

31 comments:

  1. It looks very yummy! it looks fine crooked and all. I was on the same kick. I had some time off for spring break, and got out my baking urges. I made a French bread for the first time.

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  2. I have yet to make a loaf of french bread, but I really should, I love making bread and eating it, too! Your load looks great, i'd gladly have a slice!

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  3. I have been wanting to try and make French bread. Yours looks great! It came out perfect.

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  4. I am all about the making of bread lately too and I have been looking for another good recipe to try. This one is it!

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  5. I love fresh baked bread! Your bread looks beautiful and I bet it was perfect. I would love to use the slices for french toast or even a hearty sandwich. Yummy!

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  6. Yum! I need to make this ASAP! :)

    -Marissa
    http://noraisinsonmyparade.com

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  7. Yummy! I discovered how easy French bread is too, a couple months ago. Your loaf looks good (my first loaf looked horrible!). I went off on a French bread kick and we had it like 4 times in one month! Ha! Can't wait to see what other breads you'll make. How about a Hawaiian sweet bread?? I've always wanted to find a recipe comparable to King's - if that's even possible!

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  8. Mmmm....fresh french bread...heaven!

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  9. Looks so good! Nothing better than hot French bread smeared with butter!

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  10. What a tender and gorgeous looking French bread. I really need to get on this bread making band wagon. Just haven't dived in yet...

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  11. Great looking bread!!!! yum yum!

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  12. Your bread looks wonderful...the insides look so soft and perfect!

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  13. This looks delicious! I am a terrible bread baker...but I'm working on it :)

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  14. I love making bread; lucky for me, I'm married to a carbaholic who loves it when I make bread! But even if it tastes good and we eat it all, I still get upset if it doesn't look pretty, so I can hear 'ya!

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  15. Lisa, your bread looks gorgeous! I've never made French bread but you've convinced me I need to!

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  16. Your french bread looks so inviting...I'll bring dessert. XOXO

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  17. Homemade bread is the best and I always love how it fills the home with a delicious and comforting smell. Your bread looks and sounds perfect.

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  18. This looks so good! I've never made french bread formed by hand...only the bread machine! hehe! I guess I better try!

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  19. Lisa, I love the bread ... just wanted to know whats the quantity of yeast you use, either in weight or tsp.?

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  20. I love baking bread too, I find it so therapheutic...yours looks delicious! Btw, I have an award in my blog for you...please hop over to pick it up when you are free..:)

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  21. Nothing better than french bread! I love it! Thanks for sharing your recipe.

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  22. mmm Lisa I love french bread and this look absolutely nice! gloria

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  23. Your French bread would go perfectly with my spaghetti tonight for dinner, Lisa!

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  24. How in the world do you do this?! Your bread looks amazing. Everytime I try to make bread it's a giant flop! Nicely done!!!

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  25. MMMMM...I can just smell this bread in the oven. LOVING your blog. I added you to a blog award chain. If you want it...check it out at www.thebakerbox.blogspot.com thursdays post. Linked ya and everything!

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  26. I get on food kicks too and this bread has tempted me to start baking this weekend! Perfect is boring, yours is homeade, beautiful and looks so yummy!!

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  27. Homemade French Bread is one of my favorites to make!! Yours turned out so beautifully :), have a great weekend! Miriam@Meatless Meals For Meat Eaters

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  28. It must have been quite a workout kneading that stiff dough! But i guess it is worth all that effort and be rewarded with that beautiful bread! I love a good crunchy exterior, and chewy, soft insides, and your bread looks just it! YUMM!

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  29. Crookedness gives it character. I'd eat the whole thing in a heartbeat.

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