Never Fail French Bread Recipes

FAILPROOF FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine according to manufacturers directions.
• Start machine on dough setting.
• When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
• Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
• Place on greased baking sheet and cover with a towel.
• Let rise until doubled, about 1 hour.
• Preheat oven to 450°.
• Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
• Remove baked loaves to wire racks to cool.

DIANE'S NO FAIL FRENCH 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.

NEVER FAIL FRENCH BREAD

Steps:

• Mix first 4 ingredients and allow to cool to lukewarm. Dissolve yeast and sugar in warm water and add to the first mixture. Mix in flour. Work down with a spoon every 10 minutes for an hour. Then divide the dough into 2 parts and roll each part until it is 1/2 inch thick and roll up like a jelly roll. Let rise until double. Bake at 400 degrees for 25 minutes or until brown.

NEVER FAIL GARLIC BREAD

Steps:

• Mix margarine and garlic till combined.
• Sprinkle as much italian herb as you want for the zest taste.
• Combine sugar into the mixture.
• Spread mixture on bread and put under hot grill for 5-10 minutes.
• Serve!

MONICA'S NEVER FAIL ROLLS

Steps:

• Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
• Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.