French Bread

My friend Abbie always picks up the best cookbooks and magazines.  The other day while at Costco she picked up Volume 4 of Homemade Bread.  Needless to say, she didn't make it home with the magazine...i pilfered it.  My son was having a friend over for a sleepover and what can you make that ALL kids will like?  Spaghetti.  Wanting bread, but not wanting to drag 3 kids to the store, i opted for homemade.  The family + guest were sure glad i did!  After trying this recipe, and seeing just how easy it is to make beautiful french bread at home, I'll not buy store bought again.

This was really an easy foolproof recipe.  I accidentally added the yeast to the entire qty of water 2 cups, instead of just 1/4 cup like it calls for and it still came out beautifully. 

I couldn't live in the kitchen without my Kitchen Aid.   Mixing the dough in the machine was easy and clean up was a breeze in the dishwasher...always a good thing. 

After adding most of the flour, the dough was starting to pull away from the beater blade.  Time to switch to a dough hook.

Continue adding flour by the spoonful until the dough is stiff and no longer sticky.

I love the feel of the dough.  Silky soft and it doesn't stick to your hands or the mixer.  Transfer the dough to a bowl and let rise for about 1 hour.  This process can really vary in time due to the warmth of your kitchen.  I left mine right on the counter while i was cooking the spaghetti.  It was toasty warm. 

Use a sharp knife to divide the dough in two.  Shape and form loaves.  Stretching the dough and turning it under will create a nice smooth surface on the dough.  Remember, that any bumps, ridges or marks in the dough will not really bake out.

I forgot to take a pic of me cutting the tops of the loaves.  You will need a sharp serrated knife to cut the tops allowing for expansion.  Brushing the tops and sides of the bread with an egg white will create a golden-brown somewhat shiny crust. 

We couldn't even wait for it to cool down.  I endured the burning of my fingers to slice the hot loaf.  Mmmm...melted butter and fresh bread.  Could it get any better?

So very easy, really!

French Bread

Recipe source:  Homemade Bread (from the editors of Hobby Farm Home Magazine)

2 cups warm water (105 - 115 degrees)

2 packages yeast (4 1/2 tsp)

1 1/2 tsp. salt

1 Tbsp. sugar

5 3/4 to 6 cups flour

1 egg white, lightly beaten (for the tops of loaves)

cornmeal for dusting

1.  Combine 1/2 cup water, yeast and a pinch of sugar in a small bowl.  Stir to dissolve yeast, and let the mixture sit for 10 mins or until foamy

2.  In a large bowl (or in the work bowl of an electric stand mixer), combine the remaining warm water, salt and sugar.  Add the yeast mixture, and stir until combined.  Add 2 cups of the flour, and mix well.  continue to beat the mixture for one or two minutes until smooth and creamy.  Add additional flour in 1/2 cup increments, stirring well after each addition, until the dough becomes stiff and starts to pull away from the sides of the bowl. 

3.  Turn out the dough onto a generously floured work surface, or switch from the paddle attachment to the dough hook attachment in your stand mixer.  Knead in the remaining flour, adding a few tablespoons at a time, until the dough is stiff and no longer sticks to your hands.  If kneading by hand, the process will take about six minutes.  if using your stand mixer and dough hook, attachment, it will take about four minutes.

4.  Lightly grease a large bowl or other container with a small amount of oil.  Place the dough in the bowl and turn the dough over to coat the surface with oil.  cover the bowl lightly with a layer of plastic wrap.  Let the dough rise at room temperature until doubled - about 45 minutes to one hour. 

5.  Divide the dough in half.  To shape each loaf, press or roll each portion into a rectangle.  Make the rectangles as long as you would like your loaves to be for baguettes.  Tightly roll up each rectangle from the long edge, and pinch the seam to seal. 

6. Lightly dust a baking sheet with cornmeal.  Place the loaves seam-side down on a baking sheet with at least 3 inches between them.  Lightly cover with plastic wrap, and let rise until doubled - about 20 minutes.  Preheat your oven to 375 degrees while the loaves rise. 

7.  Just before baking, brush the tops and sides of the loaves with the beaten egg white.  using a sharp serrated knife, make three diagonal slashes 1/4 to 1/2 inch deep in the top of each loaf.  Bake for 35 - 40 minutes or until the loaves are deep golden-brown and sound hollow when tapped.  Allow the loaves to cool, and serve warm or at room temperature.