The best delicious French Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this French Bread recipe today!
Hello my friends, this French Bread recipe will not disappoint, I promise! Made with simple ingredients, our French Bread is amazingly delicious, and addictive, everyone will be asking for more French Bread.
What Makes This French Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this French Bread.
Ready to make this French Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 lb WATER; WARM
4 3/8 lb WATER; COLD
9 lb FLOUR GEN PURPOSE 10LB
3/16 lb SUGAR; GRANULATED 10 LB
3/16 lb SHORTENING; 3LB
1 1/2 oz YEAST BAKER 2 LB
3/16 lb SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F.
OVEN
:
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURE ABOVE 110 F. MIX
WELL. LET STAND 5 MINUTES; STIR. SET ASIDE FOR USE IN STEP 3.
2. PLACE WATER, SUGAR, SALT, AND FLOUR IN MIXER BOWL.
3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR
MIXTURE IS INCORPORATED INTO LIQUID; ADD YEAST SOLUTION; MIX AT
MEDIUM SPEED 5 MINUTES.
4. ADD SHORTENING; CONTINUE MIXING AT MEDIUM SPEED FOR 3 MINUTES.
DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F.
5. FERMENT. SET IN WARM PLACE (80 F). 2 1/4 HOURS OR UNTIL DOUBLE
IN BULK.
6. PUNCH: FOLD SIDES INTO CENTER AND TURN COMPLETELY OVER. LET
REST 15 MINUTES.
7. MAKE UP: SCALE INTO 12-19 OZ PIECES; SHAPE EACH PIECE INTO A SMOOTH
BALL; LET REST 10 MINUTES. FORM EACH PIECE INTO A ROPE, 1 1/4 INCH IN
DIAMETER AND 18 INCHES LONG. PLACE 3 LOAVES ON EACH CORNMEAL DUSTED
PAN (USE 1/2 CUP CORNMEAL (1/8 CUP CORNMEAL PER PAN)).
8. PROOF: AT 90 F TO 100 F. FOR 50 TO 60 MINUTES OR UNTIL DOUBLE
IN SIZE.
9. BRUSH TOP OF EACH LOAF WITH CORNSTARCH WASH (RECIPE NO. D05400)
OR EGG WHITE WASH (RECIPE NO. D05501). CUT 6 DIAGONAL SLASHES, 1/4 INCH
DEEP, ON TOP OF EACH LOAF.
10. BAKE: 30 MINUTES OR UNTIL DONE.
11. WHEN COOL, CUT 17 SLICES (1 INCH THICK) PER LOAF.
:
NOTE: IN STEP 9, SLASHES SHOULD BE MADE VERY QUICKLY WITH A VERY SHARP,
RAZOR-THIN KNIFE JUST BEFORE PLACING IN OVEN.
Recipe Number: D00400
SERVING SIZE: 2 SLICES
From the Army
Yields
100 Servings
Leave a Reply