Best 2 Country French Bread Costco Recipes

CRUSTY COUNTRY STYLE FRENCH BREAD

Steps:

• In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
• Add the yeast and stir gently to mix.
• Let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
• Slowly add the yeast mixture and beat just until incorporated about 1 minute.
• Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
• Turn the dough out onto a lightly floured surface and knead for 1 minute.
• Form into a ball and dust lightly with flour.
• Sprinkle a little flour into a bowl and transfer the dough to the bowl.
• Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
• Turn the dough out onto a lightly floured surface.
• Punch down the dough and knead for a few seconds.
• Form the dough into a ball and return to the bowl again.
• Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
• Turn the dough onto a lightly floured surface and punch down.
• Cut the dough into 2 equal pieces and shape each into a ball.
• Let rest 5 minutes.
• Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
• Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
• Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
• Preheat oven to 425 F (220C).
• Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
• Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
• Brush off excess flour.
• Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
• Brush with the beaten egg white mixture.
• Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
• Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.

FRENCH COUNTRY BREAD

Steps:

• The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
• The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.