Favorite French Bread

Hi, hello.

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.

Do More

DO

MORE

OF

WHAT

MAKES

YOU

HAPPY.

Bread

The past few weeks I have really enjoyed making bread. Trying to perfect a recipe I've already tried, or trying a new recipe altogether.  I have loved everything about it:  flour on the counter tops and embedded in the cracks of my hands, the texture of the dough, the time it takes, the wonderful alluring aroma that fills my house, and, of coarse, eating it.  I have made a few loaves of cinnamon raisin bread and two loaves of French bread within the past couple weeks.  I had never made them before this time, and, if I say so myself, they were delicious.

I had an epiphany yesterday as I was writing in my journal as to why I love baking bread as much as I do.  Do you remember President Uchtdorf's Of Things That Matter Most talk that he gave October 2010?  I loved this talk and it was something I was trying to do even before he gave this wonderful address.
But as you know, yeast bread dough needs to rise.  You can't rush it.  (Besides, if you try, it just takes longer.)  It will take as much time as it needs to rise.  And sometimes it needs to rise again after it has risen once.  Yet, if it is baked before it has completed rising it doesn't taste as good or might have the wrong texture than if it had completed rising;  it hasn't lived up to its full potential, if you will.
As it might be with us also.  If we rush through to the end of our lives, not taking the time to do the simple things we need to do, we might not have lived up to our full potential.  Sometimes all we need to do is wait and listen.   I believe that taking the time for the important things in life will help us live up to our full potential.  Taking the time to slow down for the Lord, our families, our work (as long as work doesn't control our lives), church, and wholesome recreational activities will get us far beyond where we could be by racing through.  This talk by Ian S. Ardern from this past conference is also a wonderful one, too.



PS, did you know that if you want a harder crust you put a bowl of water underneath the bread as it's baking?

PS x2, sorry for the lame photograph, it was just from my phone.  I was hoping to take pictures of the process, but I forgot... and I still don't know how to do a regular post in the foodies tab.  Maybe it isn't possible?