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French Bread

I’m from a family of bread monsters as one of my best friends would say. Bread of any sort doesn’t last long in our household. That being said, we absolutely adore french bread. The kind that’s nice and tender when you bite into, not hard baguettes (although they do have their place, like in baked caprese salad. NOM).

This  bread is PERFECT. Perfectly crusty on the outside and wonderfully soft on the inside. As a plus is dangerously easy to make. The instructions are for a stand mixer, so that’s the way I’ve done it. If anyone does it by hand let me know how long you knead it between rests! I love kneading bread :).

This recipe is from My Kitchen Cafe, who got the recipe from The Sister’s Cafe. Both blogs have WONDERFUL recipes. Do go check them out!

From The Sister’s Cafe via My Kitchen Cafe

2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

Up next! Beef Stew

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