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!
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1 pk Active dry yeast
1/4 c Water, warm (105-115’F.)
2 tb Butter or margarine,
-softened
1 tb Sugar
1 ts Salt
3/4 c Water, hot
4 c Flour, all-purpose, sifted
Cornmeal or farina
1 Egg white, lightly beaten
1 tb Water
1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine
butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool
to lukewarm; stir, then blend in 1/2 cup of the flour, beating until
smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add
about half the remaining flour and beat until very smooth. 6. Mix in
remaining flour to make a soft dough. 7. Turn dough onto lightly floured
surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough
to allow dough to double. 9. Knead dough; shape into smooth ball and put in
greased bowl; turning to bring greased surface to top. 10. Cover with waxed
paper or towel; let stand in warm, draft-free place until doubled, about 1
1/2 hours. 11. Punch down; pull edges to center, then turn dough completely
over. 12. Cover; let rise again until almost doubled (about 45 minutes).
13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.
14. Punch down dough; turn out onto lightly floured surface. 15. Roll out
to 14×8-inch rectangle; roll up rectangle tightly into a long slender loaf
and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.
17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush
top with part of egg white mixture; cover loosely and let rise in waram
place until doubled in bulk. 19. Brush loaf again with remaining egg wash;
bake in preheated 425’F. oven 10 minutes. 20. Brush again with egg wash;
reduce temperature to 375’F. and bake 20 minutes longer, or until golden
brown.
NOTE: To increase crustiness, place flat pan filled with boiling water in
bottom of oven.
Original poster not on file
Yields
12 Servings
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