This French Bread really is amazing! It looks and taste just like fresh bread from a bakery. The aroma is mouth-watering! If you are intimidated by the thought of making your own fresh bakery bread~don't be! It's super easy as long as you allow enough time to agitate the bread.
The original recipe came from The Tasty Kitchen. I changed it just a little by substituting half of the white flour for whole wheat flour and using olive oil in place of vegetable oil.
Next week, I will be sharing meal recipes for using your freshly baked french bread! I hope you enjoy!
Amazing French Bread
FG1
diary free
2 1/2 cups warm water
2 Tbls sugar
1 Tbls salt
2 Tbls olive oil
2 Tbls yeast
3 cups unbleached white flour
3 cups whole wheat flour
Combine warm water, salt, sugar, yeast, oil and whole wheat flour. Beat vigorously until well mixed. Stir in remaining flour and then let rest for 10 minutes. After 10 minutes, beat down the dough. Let it rest for 10 more minutes, beat down the dough again. Repeat process until you have beaten down the dough 5 times.
Turn the dough onto floured surface and knead just enough to coat the dough in flour, making it easy to handle. (go easy with the flour, you want the dough to be somewhat sticky) Split the dough in half and form each half into a loaf. It tends to get very wide while rising, so I like to shape it on the thin side.
Place loaves on greased baking pans and let rise for 20-30 minutes.Preheat oven to 400 degrees. Make 3 slashes across the top of each loaf and brush w/beaten egg.
Bake for 20-30 minutes or until golden.
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FG1
diary free
2 1/2 cups warm water
2 Tbls sugar
1 Tbls salt
2 Tbls olive oil
2 Tbls yeast
3 cups unbleached white flour
3 cups whole wheat flour
Combine warm water, salt, sugar, yeast, oil and whole wheat flour. Beat vigorously until well mixed. Stir in remaining flour and then let rest for 10 minutes. After 10 minutes, beat down the dough. Let it rest for 10 more minutes, beat down the dough again. Repeat process until you have beaten down the dough 5 times.
Turn the dough onto floured surface and knead just enough to coat the dough in flour, making it easy to handle. (go easy with the flour, you want the dough to be somewhat sticky) Split the dough in half and form each half into a loaf. It tends to get very wide while rising, so I like to shape it on the thin side.
Place loaves on greased baking pans and let rise for 20-30 minutes.Preheat oven to 400 degrees. Make 3 slashes across the top of each loaf and brush w/beaten egg.
Bake for 20-30 minutes or until golden.
We are linking up to:
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It's intersting that it sits for five time in short bursts, rather than a long rise. I might have to give it a go.
ReplyDeleteThis is a technique called "agitating the bread". I have tried several other French Bread recipes that called for one long rise time and they were just "okay", this gread is amazing!
DeleteI love French bread and this looks like a great recipe.
ReplyDeleteI have made bread for years and I will try this soon!!
ReplyDeleteThat looks so fresh and yummy! I have been wanting to make more bread from scratch, so I've been looking for some good recipes. Thanks for sharing.
ReplyDeleteLooks great. I LOVE making my own bread :) Might have to give that agitating thing a try. I've never came across a recipe that called for it before.
ReplyDelete