Sunday, April 20, 2014

Soft and Chewy French Bread

Ever since I got my standing mixer (thanks Betty!), I've discovered a love for making bread. The mixer does the kneading for you and makes the whole process so much easier. But with that said, this bread requires a bit of work, but the taste and texture make it worth the extra effort.

Recipe adapted from here.

1 1/2 tablespoons instant yeast
1/2 cup warm water
1 teaspoon sugar
2 cups water
1 1/2 tablespoons vegetable oil
2 1/4 teaspoons salt
6 cups flour

In the bowl of your standing mixer (dough hook attached), combine the warm water, yeast, and sugar; let side for 10 minutes. Add the remaining water, oil, salt, and 3 cups of flour. On low, mix until flour is incorporated. Gradually add the remaining flour until fully incorporated. Knead for 5 minutes.

Grease a large bowl with cooking spray. Tranfer dough to bowl and cover bowl with a damp towel. For the next hour, knead the dough 2 or 3 times, every 10 minutes.

Transfer dough to a floured surface and form into 4 loaves. Slash 3 lines into the tops of each loaf. Either wrap loaves in plastic wrap or cover with a damp towel (but you don't want the towel to touch the dough. I placed the loaves under my wire rack and draped the towel over the rack). Allow to rest for 30 minutes.

Bake at 425 degrees for 10 minutes, then 375 degrees for 20 minutes.

If you want to give the bread a nice brown crust, brush an egg white wash over the tops. (I didn't do this).

French Bread with Roasted Garlic Butter



More Bread Recipes:
Homemade Bread Sticks 
Homemade Flour Tortillas
Homemade Pita Bread
Parmesan Onion Rolls 
Sour Cream Dinner Rolls

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