JULIA CHILD'S WHITE BREAD
Make and share this Julia Child's White Bread recipe from Food.com.
Provided by Gay Gilmore
Categories Breads
Time 3h25m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
- Let sit for 5 minutes until creamy.
- Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
- Mix slowly until blended then add the rest of the flour.
- Increase speed and scrape down the sides til the dough comes together.
- (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
- Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
- Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
- Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
- Butter 2 loaf pans.
- Deflate the dough, cut in half and turn out onto a lightly floured surface.
- Roll out into a 9 x 12-inch rectangle.
- With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
- Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
- Drop in the loaf pan seam side down, and repeat.
- Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
- Preheat the oven to 375°F and put the rack in the center of the oven.
- Bake for 35-45 minutes til they are honey brown.
- Immediately turn out of pans onto a rack to cool.
- Once almost completely cool, they can be cut.
- Store in a brown paper bag for a day or two.
- Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.
Nutrition Facts : Calories 230, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 439, Carbohydrate 42.8, Fiber 1.7, Sugar 0.9, Protein 6
CRUSTY FRENCH LOAF
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
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.
CRUSTY FRENCH BREAD
I adore this recipe for it's simplicity and versitility! I have added everything from cinnamon sugar to garlic and cheese to this bread, and it still turns out beautifully every single time! If you have the time, this bread really benefits if allowed one single, overnight rise covered in the fridge. The yeast flavors develop perfectly, and the texture is much nicer.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast in the water and sugar.
- Knead in salt and flour until dough is well-developed.
- Let rise until double in size.
- Knead down gently, and allow to rise again.
- Form dough into two loaves and drop into greased bread pans. Allow to rise again.
- Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
- *For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.*.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 117.4, Carbohydrate 18.1, Fiber 0.7, Sugar 1.3, Protein 2.4
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