Here is the French Bread that I showed in a previous post.
Apologies in advance, for the pictures aren't the greatest, so I might replace them next time. (But now I know what I can do better next time I take pictures of a recipe!)
As mentioned before, I have loved making bread. It is good self-care for me, and I get to share it with other people, who have all loved this bread, too.
This bread is super simple; I promise you can make it. So don't let the thought of making bread keep you from making it.
French Bread
400 degrees F
2 1/4 C warm water (115 degrees)
2 TBSP sugar
2 TBSP active dry yeast
1 TBSP salt
2 TBSP soft shortening, or oil
6 C flour, stirred and measured
1. In a large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften.
2. Add salt, shortening, and 3 C flour; beat well.
(* I've tried shortening and oil, and I prefer shortening, but either work great!)
3. Add remaining lour, stirring well with a heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest for 10 minutes; stir down again. Repeat this process until dough has been stirred down five times.
(* After dough has risen 10 min.)
(* After I've punched the dough down.)
4. Turn dough onto floured board;
knead two or three times to coat dough with flour so it can be handled. Divide into 2 parts. (* I use kitchen shears to divide dough.)
5. Roll each part of dough into a rectangle 9 x 12-inches.
6. Roll dough up, starting from long side; pinch edge of loaf to seal.
(* I like to tuck it under, too, so it looks prettier.)
7. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. (* Or just on 2 pans. Also, I sprinkle heavily with cornmeal so it doesn't stick to the pan as much.)
(* I know the loaf on the left looks funny, I didn't roll it out very well and didn't have time to redo it. It looks funnier as the process goes on...)
8. Cover lightly; allow to rise for 30 minutes.
(*Left loaf looking fat and even more misshapen after rising.)
9. With a very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 TBSP water). (* This is where you preheat your oven to 400 degrees.)
(* I usually do 4 gashes... Ha ha. But if you're wondering, you make the gashes so the bread doesn't split other places while baking. This also adds to the beauty of the finished loaf.)
(* If you miss a spot with the egg wash, it will look dry and white, instead of the glossy finish.)
10. If desired, sprinkle with sesame or poppy seeds. Bake at 400 degrees for 30 minutes, or until brown.
Cool on racks.
(* Left loaf looking completely ridiculous, but it tasted wonderfully.)
NOTE: For crustier loaf, a pan of hot water may be sent on the bottom of the oven while bread is baking.
(* I've never done this, as I prefer a soft crust, but I'll try it when we're having soup.)
Let me know how it goes!
.xoxo.
