Welcome to our 1864 farmhouse…life is good!

Friday, August 17

fabulous French bread!

This bread is so good and so easy to make, I had to share the recipe!

Farmhouse French Bread

2 c. warm water (110 to 115 degrees)
2 T. sugar
2 T. dry yeast
1 T. salt
2 T. oil
6 c. flour, divided
1 egg, beaten

Combine water, sugar, and yeast in a bowl; set aside 5 minutes, or until foamy. Pour mixture into the bowl of a heavy-duty mixer fitted with a dough hook. With mixer on lowest setting, add salt, oil, and 3 cups of flour; mix thoroughly. Add remaining flour; mix well. Let dough stand 10 minutes; mix again. Repeat this process, letting the dough stand 10 minutes, then mixing, 5 times.

Place dough on a lightly floured surface. Add only enough flour so that dough is easily handled; divide in half. Roll one half of dough into a 9"x12" rectangle. Beginning with the long side, roll up jelly roll-style. Moisten seam with a little water and pinch to seal. Repeat with remaining dough. Place loaves, seam-side down, on a well-oiled baking sheet; cover with a tea towel for
45 minutes.

Glaze loaves with beaten egg, then use a sharp knife to make 3 slashes across the top of each loaf. Bake at 375 degrees for 25 to 30 minutes. Makes 2 loaves.

Not only are slices terrific topped with butter, we've been enjoying them like this...

toasted under the broiler until golden, adding a spoonful of homemade ricotta, then a mixture of chopped tomatoes, basil, and olive oil. Wonderful!

Give it a try...truly, this recipe is a keeper!


Jessica said...

I LOVE French bread. Tried making it once and it came out terrible. But that was a couple years ago, I need to try again. :) Saved this recipe, thank you.

Windy Meadows Farm said...

I know what you mean...breadmaking can be a challenge. This recipe is so simple, and it's perfect every time. Please stop back again and let me know how it turned out for you!

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