Friday, June 19, 2009

Easy French Bread

This recipe makes the best french bread ever! It makes 2-3 good sized loafs and while it doesn't take a lot of actual time to make, you want to start this in the morning or early afternoon as the dough needs over 4 hours of rising time. You can also make the bread a day ahead of time...just plan on removing the dough from the fridge 90 minutes before you need to bake it. Basically you can do other things and occasionally you need to return to the bread for a few minutes of work. The taste is SO worth the extra time! I made this for my family with soup for lunch one day and everyone LOVED it, we ate 2 1/2 loaves in one sitting!

French Bread
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2 packages dry yeast
2 1/2 cups warm water (110-115 degrees)
1 tsp. sugar
6 cups all-purpose flour
1 1/2 tsp. salt

In a large bowl, sprinkle yeast into bottom. Pour in warm water (make sure it is not too warm or it will kill the yeast - 110-115 degrees), salt and sugar. Stir lightly and let stand for 5 minutes or until yeast dissolves and starts to bubble. Stir in 2 cups flour and let rise for 30 minutes. After 30 minutes, gradually stir in remaining flour to make a soft dough. Turn the dough out onto a floured surface (I use a cutting board covered in flour) and knead for 10 minutes. (to knead dough, just press into dough with your hands and continue to turn it over..very relaxing!) Then clean the large bowl, grease it with a tiny bit of solid shortening or oil (or you can spray the bowl with non-stick cooking spray if you prefer fat-free bread). Turn the dough in the bowl so that dough is greased (this prevents the top from cracking as it rises).
Cover the dough and let rise at room temperature for 2 hours and 30 mins. Punch down the dough and divide dough in half and place one half on a lightly floured surface. Using a rolling pin, roll dough to a 12x6 rectangle. (the measurements don't have to be perfect by the way..I divide my dough into 3 parts and make 3 smaller loaves). Starting with the 12in. side, roll up tightly, sealing edges by pinching. Repeat with remaining dough.
Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. If making bread a day ahead of baking, cover loaves with foil and put into fridge at this point. Plan on removing them 90 mins. before desired baking time. If not cover loaves and let rise at room temperature, about 1 hour.
If loaves have been made ahead, pull out of fridge and let rise at room temperature 90 minutes before baking. Spray the loaves with a bit of water and using a sharp knife, make a few slits in the top of the bread. Bake loaves at 425 degrees for 25-30minutes or until loaves are lightly golden brown. Makes 2-3 loaves depending on size.

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