Wednesday, August 15, 2012

Easy Homemade French Bread (In under 2 hours)

The Fiancé had a pasta dinner date with all of the other fellows in his Master's program (without me) and asked me to bake some bread that would go nicely with the meal. French bread goes awesome with any pasta of any kind, so that's what I made.

Since I've been working a crazy amount of hours each week, I had very little time to make this before I had to leave. Under 2 hours for a yeast bread that has to rise is pretty awesome, and it's well worth it.




French Bread

Adapted From: here

Print Recipe


INGREDIENTS

  • 2 1/2 cups of warm water
  • 2 tablespoons of active dry yeast
  • 3 tablespoons of white sugar
  • 2 tablespoons of white vinegar
  • 1 tablespoon of salt
  • 1/3 cups of canola oil
  • 6-7 cups of bread flour


DIRECTIONS

  • Heat the oven to 170° with an oven safe container of water, and turn off the heat immediately after preheated
  • Butter a large bowl and set aside
  • In a large measuring cup, combine the water, yeast, sugar, and vinegar and stir until all the little yeast particles are wet

  • Let sit for 3-5 minutes until bubbly

  • In a large bowl, dump 6 cups of bread flour and mix with the salt
  • Add in the oil, and the yeast mixture, and stir together until dough has formed (I made this with a bowl and a wooden spoon to show everyone how easy it is!)

  • Flour a clean surface with about half a cup of flour, turn dough out, and cover with another 1/2 cup of flour
  • Start kneading dough until soft and elastic-y (adding flour as you need it) You’ll know when you’ve kneaded it enough because if you poke your finger into it, it’ll spring back fairly quickly. I ended up kneading my bread for about 5 minutes
  • Put the dough into the buttered bowl and put into the warm oven for 10 minutes

  • Punch down the dough and let rise for another 10 minutes
  • Grease a cookie sheet and cover with a thin layer of cornmeal
  • Once the dough has risen a second time, turn the dough onto a countertop or cutting board and split into 2 or 3 chunks depending on how big you want your loaves to be (I made 2 giant loavess
  • Punch the dough down and shape into an oval-like log. Place on the cookie sheet

  • Repeat with the second and third dough balls
  • Using a sharp knife, score 3-5 deep cuts in the bread
  • Whisk an egg and using a brush, paint the loaves with the beaten egg wash



  • Let rise on the counter for another 30 minutes
  • Preheat the oven to 375°
  • Bake loaves for 20-30 minutes (until golden brown)

  • Let cool on the pan until cool enough to eat
  • Enjoy!


Approximate Nutrition Information for a slice (assuming that you get 30 slices total)



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