FRENCH BREAD
Enjoy these warm loaves of traditional French bread, made at home by baking in oven.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h
Yield 32
Number Of Ingredients 5
Steps:
- In large bowl, mix all-purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
- Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.
- Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)
- Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.
- Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475° F.
- Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
- Reduce oven temperature to 450° F. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 75 mg, Sugar 0 g, TransFat 0 g
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Juarez Boys
[email protected]French bread is my favorite type of bread. I can't wait to try this recipe.
Eliza Shiks
[email protected]I'm going to try making this bread this weekend. It looks amazing!
Ben Love
[email protected]I'm allergic to gluten, so I can't eat this bread. But it looks delicious!
Ms Cox
[email protected]This recipe is a great starting point for making French bread. I've made it a few times now, and I'm always happy with the results.
Pabitra Gurung
[email protected]I followed the recipe exactly, but my bread didn't turn out as good as I expected. I'm not sure what went wrong.
Maganda Sulaiman
[email protected]This bread is a bit dense for my taste, but it's still very good. I'll try using a different flour next time.
Carter Meaux
[email protected]I love the crispy crust and soft interior of this bread. It's the perfect bread for any occasion.
Chantel Jasmine
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The bread is so flavorful and delicious.
Tobiloba Gregory
[email protected]I'm not a baker, but this recipe was easy enough for me to follow. The bread turned out great, and I'm so happy I tried it.
Hamid Ansari
[email protected]This bread is delicious! I made it for my family and they loved it. It's perfect for sandwiches, toast, or just eating plain.
sultan laghari
[email protected]I've tried many French bread recipes, but this one is by far the best. It's so easy to follow, and the results are always perfect.
Maiyah Peterson
[email protected]This French bread recipe is a keeper! The bread turned out perfectly golden and crusty on the outside, with a soft and airy interior. The flavor was amazing, with a hint of sweetness from the honey and a subtle tang from the sourdough starter.