Easy French Bread Extra Large Recipes

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FRENCH BREAD



French Bread image

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

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

EASY FRENCH BREAD (EXTRA LARGE)



Easy French Bread (Extra Large) image

Easy French Bread using the breadmaker to mix and the oven to bake. The bread machine is a great invention, but I find the bread tastes better when it bakes in the oven. Prepare at least 3 hours before serving. To make a regular sized loaf, change the number of servings to 1/2 a loaf.

Provided by Claudia Dawn

Categories     Breads

Time 3h5m

Yield 1 extra large loaf, 20 serving(s)

Number Of Ingredients 5

1 1/2 cups water
4 cups flour, preferably white bread flour
2 1/2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons yeast, fast rising or 2 1/2 teaspoons yeast, active dry

Steps:

  • Place ingredients in bread machine as shown. Set for dough.
  • Form into loaf on floured board - do NOT punch down.
  • Placed on greased cookie sheet and allow to rise 1 hour.
  • Bake 30-35 minutes in PREHEATED oven at 350 degrees F.

EASY CRUSTY FRENCH BREAD



Easy Crusty French Bread image

Make and share this Easy Crusty French Bread recipe from Food.com.

Provided by Chef Gorete

Categories     Breads

Time 2h15m

Yield 1 Loaf, 6 serving(s)

Number Of Ingredients 5

2 1/4 teaspoons active dry yeast
1 teaspoon sugar (use honey if you prefer)
1 1/4 cups warm water (300g)
1 1/2 teaspoons kosher salt
2 1/2-3 1/2 cups all-purpose flour, plus extra for dusting (360g)

Steps:

  • MIX THE DOUGH & FIRST RISE (1 HOUR):.
  • Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
  • Let the yeast proof for about 5 minutes, until the mixture is foamy.
  • Add kosher salt and flour to bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please 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!
  • Lightly flour all sides of your dough (don't mix the flour in - it's just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
  • SHAPE THE DOUGH & FINAL RISE (30 MIN):.
  • 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).
  • Sprinkle a bit of flour across the top of the dough, then begin shaping it 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 tap it into a round loaf.
  • 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.
  • HEAT THE OVEN :.
  • While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
  • BAKE!
  • 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.

Nutrition Facts : Calories 197.2, Fat 0.6, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 41.1, Fiber 1.8, Sugar 0.8, Protein 6

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