Dianes No Fail French Bread Recipes

DIANE'S NO FAIL FRENCH BREAD

Diane's No Fail French Bread image

The easiest and best French bread you will ever make. Simple ingredients, mixed in a stand mixer or by hand. Makes two huge loaves!

Provided by abountifulkitchen

Categories bread

Time 1h50m

Number Of Ingredients 8

Ingredients

2 tablespoons dry yeast (I prefer SAF brand)
1/2 cup warm water
2 cups warm water*
3 tablespoons sugar
1 tablespoon (yes tablespoon!) sea or Kosher salt
5 tablespoons Olive oil, Canola or vegetable oil*
6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)
1 egg *optional (beaten- for glazing bread)

Steps:

**Please read recipe notes before beginning if you live in a humid environment!**
Dissolve yeast in 1/2 cup warm water.
In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.
Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.
Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.
After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.
Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.
Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.
Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.
Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).
Let rise for 20-30 minutes in warm place.
Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.

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