Baking French Bread

Homemade French Bread is wonderfully delicious! Almost all the homemade breads I've tried have been good, but this French Bread is one I will continue to make and don't feel the need to search for another recipe. The only negatives of making this type of bread is the time (there's longer waiting times for the bread to rise) and the recipe I uses results in two loaves of bread. These two loaves seem like a lot until you put the slices out at a party until you see how quickly they disappear! Believe me, the last time I made this bread I brought it to a party and it was all gone within an hour. I felt so bad thinking I should have made more! I believe people tend to eat more when food is homemade. It isn't the norm to get the opportunity to indulge in homemade bread, so when it's offered, people love it!

Thus far, I've baked this bread to pair with lasagna, macaroni and cheese, soup, and as an appetizer. You can dip it in olive oil and balsamic vinegar, and spinach dip.

The recipe I used is from my Betty Crocker's cookbook.

Prep: 25 minutes; Proof: 3 Hours; Bake: 30 minutes; Makes 2 loaves, 12 slices each

3 to 3 1/2 cups all purpose or bread flour                 

1 tablespoon sugar

1 teaspoon salt

1 package regular or quick active dry yeast

1 cup very warm water (120 - 130 degrees)

2 tablespoons vegetable oil

Cornmeal

1 large egg white

1 tablespoon cold water

Poppy seed or sesame seed (if desired)

                                                                            

Instructions:

1. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water and oil. Beat with electric mixer on low speed 1 minutes; scraping bowl frequently. Beat on medium speed 1 minute, scarping bowl frequently. Stir in remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft). Turn dough onto lightly floured surface. Knead dough about 5 minutes or until smooth and elastic.

2. Place dough in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Rising time is longer than times for traditional breads, which gives the typical French bread texture). Dough is ready if indentation remains when touched.

 

The dough, pre-rise. I forgot to take a picture after the rise time.

3. Grease large cookie sheet with shortening; sprinkle with cornmeal.

4. Punch down dough and divide in half. Roll each half into rectangle, 15x8 inches, on lightly floured surface. Roll up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll and seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.

 

Pre-rise 

5. Cut 1/4-inch-deep slashes across loaves at 2-inch intervals with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until double.

 

After rising time

6. Heat oven to 375 degrees. Mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle poppy or sesame seed.

7. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped.

                                                   After baking for 25-30 minutes, ready to be sliced!