Crusty French Bread Recipe Epicurious Recipe For Hand

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CRUSTY HOMEMADE BREAD



Crusty Homemade Bread image

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 5

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water (110° to 115°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

EASY FRENCH BREAD RECIPE



Easy French Bread Recipe image

This is the BEST Homemade French Bread recipe! It makes two loaves of crusty and soft french bread and is the perfect side dish for any meal.

Provided by Dorothy Kern

Categories     Side Dish

Time 1h25m

Number Of Ingredients 6

4 1/2 - 5 cups (558-620g) all-purpose flour (divided)
2 packets Fleischman's Yeast Rapid Rise Yeast (or any instant yeast (4 1/2 teaspoons))
2 teaspoons salt
1 ¾ cups (414ml) water
1 tablespoon olive oil
1 egg white

Steps:

  • Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
  • Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It's best to check this with an instant-read thermometer, but if you don't have one, think hot bath water. Add oil to water, then pour into dry ingredients.
  • Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won't form a ball but will only be slightly sticky to the touch.
  • Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
  • After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12x15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
  • Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
  • Preheat oven to 400°F.
  • Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
  • Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
  • Cool slightly before serving, store in an airtight container for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 237 mg, Fiber 1 g, Sugar 1 g

FRENCH BREAD



French Bread image

The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.

Provided by Jane Smiley

Categories     Bread     Food Processor     Bake     Vegan     Gourmet

Yield Makes two 17-inch loaves

Number Of Ingredients 9

4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon distilled white vinegar
2 teaspoons active dry yeast (from a 1/4-oz package)
1 2/3 cups warm water (105-115°F)
1 tablespoon olive oil
1 razor blade or very sharp knife
Special Equipment
2 (17-inch-long) French bread pans (preferably dark nonstick); a razor blade or very sharp knife

Steps:

  • Pulse flour, salt, and vinegar in a food processor to combine.
  • Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
  • Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
  • Generously oil bread pans with olive oil.
  • Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
  • Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
  • Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
  • Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.

CLASSIC AND CRUSTY FRENCH BREAD



Classic and Crusty French Bread image

Bake the perfect loaf of French bread with this traditional recipe. The signature crust is made by misting the loaf with water during baking.

Provided by Elizabeth Yetter

Categories     Side Dish     Appetizer     Dinner     Lunch     Bread

Time 2h35m

Number Of Ingredients 7

2 cups warm water (95 to 110 F)
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
2 teaspoons salt
5 1/2 cups bread flour (approximately)
Optional: 1 large egg white (lightly beaten)
Optional: sesame seeds (or poppy seeds)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
  • Mix in the bread flour, a little at a time, until a soft dough is formed.
  • Turn the dough out onto a floured board and knead it for about 8 minutes.
  • Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
  • Punch down the dough .
  • Give the dough a quick 2-minute knead.
  • Divide the dough into 2 equal halves. Shape each half into a long loaf.
  • Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
  • Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
  • If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
  • Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
  • Remove the loaves from the baking sheet and let them cool on a rack.

Nutrition Facts : Calories 142 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 1 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g

CRUSTY FRENCH LOAF



Crusty French Loaf image

A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 pieces).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 large egg white
1 teaspoon cold water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC FRENCH BREAD



Classic French Bread image

Categories     Bread     Bake     Steam     Fall

Yield makes 2 large loaves, 4 small loaves, or many rolls

Number Of Ingredients 4

5 1/3 cups (24 oz / 680 g) unbleached bread flour
2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
2 1/4 teaspoons (0.25 oz / 7 g) instant yeast
2 cups (16 oz / 454 g) lukewarm water (about 95°F or 35°C)

Steps:

  • Do ahead
  • Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should form a coarse shaggy ball. Let it rest, uncovered, for 5 minutes.
  • Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed. The dough should be smooth, supple, and tacky but not sticky.
  • Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl. Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
  • On baking day
  • Remove the dough from the refrigerator about 2 hours before you plan to bake. Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible. For baguettes and bâtards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
  • Form the dough into bâtards and/or baguettes (see pages 21 and 22) or boules (see page 20). Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.
  • About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
  • Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
  • Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor. Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C).
  • Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200°F (93°C) in the center. For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
  • Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
  • Variation
  • By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust. After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size. Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
  • The next day, remove the dough from the refrigerator 1 hour before baking. It should have grown to at least 1 1/2 times its original size. Prepare the oven for hearth baking, as described on page 30. While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes. Score the dough while it's still cold, then bake as described above.

CRUSTY FRENCH BREAD RECIPE



Crusty French Bread Recipe image

This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 6h40m

Number Of Ingredients 7

1 3/4 cups warm water (90˚ to 100˚F)
1/2 tsp molasses
2 1/3 cups unbleached bread flour, measured correctly* ((290 grams))
2 1/2 cups unbleached all-purpose flour, measured correctly* ((315 grams))
1 1/4 tsp instant yeast (quick rise) ((1/2 packet))
2 tsp salt (I used fine sea salt)
All-purpose Flour and semolina flour for dusting

Steps:

  • In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
  • In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
  • Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
  • After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.
  • Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don't use glass baking dishes at those high temps).
  • Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 10 minutes then reduce temperature to 400˚F and continue baking 30-35 minutes, or until top is golden brown. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.

Nutrition Facts : Calories 225 kcal, Carbohydrate 46 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

EASY CRUSTY FRENCH BREAD



Easy Crusty French Bread image

Easy dutch oven bread ready in just a few hours - no overnight rise needed.

Provided by Jessie

Categories     Bread

Time 2h30m

Number Of Ingredients 5

2 1/4 teaspoons active dry yeast (9 grams)
1 teaspoon sugar (4 grams) (use honey if you prefer)
1 1/4 cups warm water (300 grams)
1 1/4 teaspoons (8 grams) kosher salt
2 1/2 to 3 1/2 cups All-Purpose Flour (400 grams) plus extra for dusting (see recipe notes)

Steps:

  • Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
  • Let the yeast proof for about 5 minutes, until the mixture is foamy.
  • Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry - it will become more smooth and elastic as we go!
  • Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
  • When dough has risen, lightly flour a large cutting board.
  • Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN - you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
  • Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you're folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this!
  • Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup.
  • While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
  • When the oven is hot, you're ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
  • Lay a piece of parchment paper down on your counter or cutting board (optional - it makes transferring the bread easier!)
  • Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time - this is what will create those beautiful cracks on top of the bread!
  • VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
  • Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
  • Cook bread for 30 minutes.
  • After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
  • When bread is done, use oven mitts to pull the pot out of your oven.
  • Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
  • Slice, slather with butter, and enjoy!

Nutrition Facts :

CRUSTY FRENCH BREAD



Crusty French Bread image

Categories     Bread     Cookies     Side     Bake     Steam     Winter

Yield makes 3 loaves

Number Of Ingredients 3

2 1/4 teaspoons (1 package) active dry yeast
2 teaspoons salt
4 cups bread flour

Steps:

  • In a large bowl, dissolve the yeast in 1 1/2 cups warm (105° to 115°F) water. Let stand until the yeast bubbles. Stir in the salt and half the flour. Let stand for 5 minutes, until bubbly.
  • Stir in the rest of the flour a little at a time until a soft dough forms. If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, you'll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
  • Cover, and let the dough stand for 15 minutes until it begins to rise.
  • Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
  • Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
  • Divide the dough into three parts to make baguettes. Shape each into a long, narrow loaf. Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up. Cover and let rise again for 45 minutes, until puffy.
  • Position the oven racks on the very bottom, the center, and the upper center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Preheat the oven at 465°F (regular bake) for at least 20 minutes. Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
  • When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep. Reduce the oven temperature to convection bake at 450°F. Using a spray bottle filled with plain water, spritz the loaves generously. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
  • Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty. Remove the bread from the oven and cool on a wire rack.
  • Alternate Mixing Directions
  • Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the "dough" setting. When the dough is ready, continue with step 6.
  • Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade. Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl. Cover, and let rise until the dough is doubled.
  • Sheaves of Wheat
  • After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
  • Sun-Dried Tomato Baguettes
  • Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes. Drain well and pat dry. Knead into the dough in step 4. Proceed as directed.
  • Kalamata Olive Loaf
  • Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
  • Walnut-Fig Loaf
  • Chop 1/2 cup walnuts and 1/2 cup dried figs. Knead into the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
  • crusty rustic loaves
  • There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
  • First, the dough-it's a simple mixture of flour, salt, yeast, and water. It must be moist rather than dry and stiff. I've found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine. The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture. Moistness also contributes to a crunchy, chewy crust.
  • The second important thing is to produce steam in the oven. I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven. I use a 12 1/2 × 17 1/2-inch rimmed pan filled with river rocks or landscape rocks. To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
  • Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
  • Rustic loaves require stabilized high heat. This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven. The tiles help to maintain a high heat. Plain unglazed tiles from a flooring supply store work well. You can also place a baking stone into the oven if you have one. A kit called the "Hearthstone" kit works beautifully but is expensive. Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
  • If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking. This does not produce as nice a crust as outlined in step 4 but is a good compromise.

HOMEMADE FRENCH BREAD



Homemade French Bread image

This is an easy recipe that uses only a few ingredients and a little bit of technique.

Provided by Holly Nilsson

Categories     Bread

Time 2h37m

Number Of Ingredients 6

1 tablespoon sugar
1 cup warm water (110° to 115°)
1 package active dry yeast (2 ¼ teaspoons)
¾ teaspoon salt
2 ¾ to 3 cups flour
1 egg white

Steps:

  • Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
  • Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
  • Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
  • Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
  • Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
  • Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.

Nutrition Facts : Calories 95 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FRENCH BAGUETTE



FRENCH BAGUETTE image

Categories     Bread

Yield 3 loafs

Number Of Ingredients 6

4 cups Flour
1 tbsp. Fast Rise Yeast
1/4 tsp. sugar
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

Steps:

  • 1. Combine Sugar, Yeast and 1/4 cup of warm water (105-115 degrees) in a large bowl. Allow to sit until foamy. About 5 minutes. 2. In another bowl, mix together the flour and the salt. 3. Combine yeast mixture, the remaining warm water (1-3/4 cups), and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. 4. Gently incorporate the rest of the flour/salt, using your hands. 5. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. 6. Cut dough into 3 parts and form each part into a long baguette and cut a slit in top lengthwise. Place on a baking sheet. Let sit for 20 minutes. 7. Preheat oven to 450°F. 8. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less, depending on your loaf size/shape). Voilà!

CRUSTY BREAD



CRUSTY BREAD image

Categories     Bread     Appetizer     Quick & Easy

Yield 5

Number Of Ingredients 4

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

Steps:

  • In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

More about "crusty french bread recipe epicurious recipe for hand"

THE BEST SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
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2020-04-18 In fact, I usually hand knead this French bread recipe when I make a half batch (1 lb. dough yield) because my hands can incorporate and knead smaller …
From thekitchengirl.com
5/5 (23)
Total Time 2 hrs 15 mins
Category Bread, Sandwich
Calories 97 per serving
  • If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
  • ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
  • Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
  • HAND KNEAD: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in the reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.


CRUSTY FRENCH BREAD RECIPE - LIZ BUSHONG
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2020-04-15 1 cup hot boiling water, to help steam in oven/not added to bread mixture. Instructions. In medium mixing bowl, add warm water, brown sugar and dry yeast. Stir …
From lizbushong.com
Cuisine French /American
Estimated Reading Time 5 mins
Category Bread
Total Time 1 hr 30 mins
  • In medium mixing bowl, add warm water, brown sugar and dry yeast. Stir to blend and allow to proof 5 minutes.
  • Turn out dough onto floured surface, knead 8-10 minutes, adding additional flour if needed to keep dough pliable. Dough should be smooth, elastic and not sticky to touch.


CRUSTY FRENCH BREAD RECIPE | CHEW OUT LOUD
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2021-01-08 On a lightly floured surface, knead dough 10 minutes. Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly …
From chewoutloud.com
5/5 (16)
Calories 127 per serving
Category Bread
  • In a large bowl, combine the flour, yeast, sugar, and salt. Hand-whisk until well combined. Gradually stir in the warm water (test the temperature with thermometer to ensure it’s right around 110F) and stir until a dough forms. The consistency should be roughly like play-dough, not too sticky but easily forms into a smooth/elastic dough ball. Add 1 TB water at a time as needed to gain that consistency.
  • On a lightly floured surface, knead dough 10 minutes. Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm, draft-free place until doubled in volume, 30-60 minutes.
  • Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 inch rectangle. Roll rectangle up lengthwise, moisten edges with water, and pinch tightly to seal. Taper and seal ends.
  • Line baking sheet with parchment paper. Sprinkle evenly with cornmeal. Place loaves seam side down on sheet. Cut diagonal slits into loves on top, about 1/4 inch deep. Brush loaves with egg/water mixture. Gently lay cling wrap over loaves and place in a draft-free warm place until nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 375F with rack on lower middle position. Place a large pan of water on lowest rack.


PERFECT & EASY CRUSTY, SOFT FRENCH BREAD | THE DOMESTIC REBEL
2020-03-27 Place the loaves on a parchment lined baking sheet, seam side down. Cover and let proof/rise until almost doubled in size, about 45 minutes. Preheat oven to 400 degrees F. With a sharp …
From thedomesticrebel.com
5/5 (3)
Total Time 2 hrs 20 mins
Category Breakfast
  • In a large mixing bowl, add 1/2 cup of the warm water and sprinkle the yeast on top. Let set for about 5 minutes or until yeast has dissolved. Add in the sugar, salt, melted butter and remaining water and stir until blended. Lastly, add in the flour until mixture is relatively smooth. The dough will look very shaggy at first and you may want to knead by hand to bring everything together which should only take about a minute or so. Once the dough is mostly smooth (still okay to have some shaggy bits as you do not want to overwork it), place the dough ball back into the bowl and cover with a dish towel. Let rise in a warm, draft-free place for about 1 hour or until doubled in size.
  • Punch down the dough and turn it onto a floured work surface. Using a bench scraper or sharp knife, cut dough in half. Cover and let rest for about 10 minutes.
  • Roll each dough portion one at a time into an approximate 10x8 inch rectangle shape. Roll the dough up jelly-roll style (almost like you're making cinnamon rolls) starting with the long side closest to you, pinching the seam to seal. Place the loaves on a parchment lined baking sheet, seam side down. Cover and let proof/rise until almost doubled in size, about 45 minutes.
  • Preheat oven to 400 degrees F. With a sharp serrated knife, make three or four diagonal cuts in the top of the loaf. Bake for 20-30 minutes or until lightly browned. Cool on wire racks until warm to the touch or room temperature. Store any leftovers in an airtight container at room temperature. Can also be frozen for up to 1 month; thaw before serving.


CRUSTY FRENCH BREAD - INSTANT LOSS - CONVENIENTLY COOK ...
This Crusty French Bread will leave you wondering why you ever bought bread from the store! We stopped purchasing store bought bread after we had our first baby. A friend gave me her bread …
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HOMEMADE FRENCH BREAD WITH VIDEO - MINDEE'S COOKING OBSESSION
2021-08-23 Dissolve the yeast and sugar in the warm water in your mixing bowl. I use a 6 quart stand mixer fitted with a dough hook to make this bread, but it can be made by hand as well. Let it sit for …
From mindeescookingobsession.com
5/5 (10)
Total Time 2 hrs 55 mins
Category Bread
Calories 405 per serving
  • Dissolve the yeast and sugar in the warm water in the mixing bowl of a stand mixer. (You can make this bread by hand too, it will just take some muscle).
  • Once all the flour is mixed in, and it may take a minute to work all the flour in, knead at a medium speed for 5 minutes (10 minutes by hand).


QUICK FRENCH BREAD RECIPE - BAKE IT WITH LOVE
2016-04-24 Fresh, crusty French bread is so wonderful and when you make this Quick French bread Recipe you'll see just how easy it is to enjoy this treat more often! ( If I don't spend half a day or …
From bakeitwithlove.com
Ratings 2
Calories 1232 per serving
Category Bread Recipes, Yeast Bread Recipes
  • In a large mixing bowl or your stand mixer bowl, add the yeast and sugar to warm water (110 degrees F/43 degrees C) and allow the yeast to activate for 10 minutes until it is foamy or frothy. Add salt, oil and 3 cups of the flour and stir for 2 minutes or until all of the flour is moistened.
  • Mix in the remaining 2 cups of flour until a stiff dough ball is formed, then knead by hand for 10 minutes. In the stand mixer, knead with the dough hook at medium speed for 3 minutes, allow the dough to rest for 5 minutes, then knead for an additional 4-5 minutes. The dough should be smooth and elastic when done kneading.
  • Transfer the dough to a well oiled large bowl, turning to coat all sides of the dough with the oil. Cover with oiled plastic wrap (cling film) or a damp towel and allow to rise for about an hour, or until doubled in size.
  • Punch the dough down and divide into equal portions for either two loaves or four baguettes. Shape the dough into slender loaves or baguettes and place onto a greased and cornmeal coated baking sheet. Slice across the tops diagonally to score them, cover and let rise an additional hour or until doubled in size.


CRUSTY FRENCH BREAD - LUCIE AND MATHILDA
2020-07-13 Cover with a tea towel, and let rest until doubled in size. Heat the oven to 400 degrees F. Turn out the dough on the counter, and divide in half. Shape each half into a baguette form. Long and …
From lucieandmathilda.com
Cuisine French
Estimated Reading Time 3 mins
Category Bread
  • Combine shortening, salt, second measurement of sugar and boiling water together in a large bowl. Stir until shortening is melted. Add the 1 cup of cold water, and let the mixture cool until lukewarm.
  • Combine half cup of water, sugar and yeast together in a small bowl, and let yeast rise- maybe 10 minutes.
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CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
2019-03-03 They’re soft and fluffy on the inside, and crusty on the outside like a French baguette. This is one of my go-to roll recipes because they’re also an incredibly easy yeast bread to make, plus you …
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4.9/5 (66)
Total Time 1 hr
Category Bread
Calories 133 per serving
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  • Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
  • Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.


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From epicurious.com
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CRUSTY FRENCH BREAD | FOR THE LOVE OF COOKING
2011-01-27 I saw this recipe for crusty French bread on a blog called Lynda’s Recipe Box that looked so delicious and fairly simple to make so I decided to give it a try. My son helped gather all the ingredients together and put them in the bread machine and we let the machine do all the work on the dough cycle. The bread turned out to be really, really easy to make and it was absolutely delicious. It ...
From fortheloveofcooking.net
Reviews 6
Estimated Reading Time 2 mins


OLD-FASHIONED CRUSTY FRENCH BREAD RECIPE – A HUNDRED YEARS AGO
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From ahundredyearsago.com
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Total Time 3 hrs 30 mins
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CRUSTY FRENCH BREAD RECIPE EPICURIOUS
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