2LB BASIC WHITE/FRENCH BREAD FROM BREADMAN
Make and share this 2lb Basic White/French Bread from Breadman recipe from Food.com.
Provided by motown chef
Categories Breads
Time 3h35m
Yield 2 lb loaf
Number Of Ingredients 5
Steps:
- Add all ingredients to Bread Pan in the order given.
Nutrition Facts : Calories 1045, Fat 16.3, SaturatedFat 2.2, Sodium 1755.2, Carbohydrate 192.7, Fiber 7.8, Sugar 0.7, Protein 27.7
WHOLE WHEAT FRENCH BREAD
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. -Roseann Loker, Colon, Michigan
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH BREAD
Enjoy these warm loaves of traditional French bread, made at home by baking in oven.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h
Yield 32
Number Of Ingredients 5
Steps:
- In large bowl, mix all-purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
- Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.
- Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)
- Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.
- Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475° F.
- Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
- Reduce oven temperature to 450° F. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 75 mg, Sugar 0 g, TransFat 0 g
FRENCH BREAD
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
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
FRENCH WHITE BREAD
This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy.
Provided by PaulaG
Categories Sourdough Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Insert the dough hook into your mixer.
- In large mxing bowl, dissolve the yeast in 3/4 cup warm water.
- Add the starter, salt, sugar and 1 1/2 cups flour.
- Mix on medium until smooth and flour is incorporated, about 1 1/2 minutes.
- Cover and let rise for 60 to 90 minutes or until double in bulk.
- On low speed of mixer, slowly add remaining flour and baking soda.
- Knead dough for 5 to 7 minutes with dough hook.
- The dough should have a satin texture and form a ball, cleaning sides of the bowl.
- Shape the dough into a ball and let rest on a floured board for 10 minutes.
- Form into a French loaf, place on greased cookie sheet that has been lightly dusted with cornmeal.
- Make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors.
- Cover and let rise 90 minutes.
- Bake at 375 degrees for 50 minutes.
- When baked the loaf will be nicely brown and sound hollow when tapped with knuckles.
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