HOMEMADE FRENCH BREAD RECIPE
The BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside.
Provided by Jamielyn Nye
Categories Appetizer
Time 1h30m
Number Of Ingredients 7
Steps:
- In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
- In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
- Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
- Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
- Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
- Preheat the oven to 400°F. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
- Brush the top with melted butter, if desired. Slice and serve while warm.
Nutrition Facts : Calories 73 kcal, Carbohydrate 15 g, Protein 2 g, Sodium 146 mg, ServingSize 1 serving
CLASSIC AND CRUSTY FRENCH BREAD
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
THE FRENCH BREAD
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Provided by Sam Nemati
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h5m
Yield 16
Number Of Ingredients 11
Steps:
- Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
- After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
- Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
- Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
- Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
- Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
- Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 34 g, Cholesterol 13.1 mg, Fat 1.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 155.3 mg, Sugar 1.6 g
BEST EVER FRENCH BREAD
Crusty on the outside, moist and delicious on the inside, this easy recipe has what it takes to make beautiful loaves that will impress, every time!
Provided by thenewmrsreed
Categories Yeast Breads
Time 30m
Yield 2 Loaves
Number Of Ingredients 5
Steps:
- Dissolve the yeast in the water, add salt and sugar.
- Add flour until it forms a soft dough(not sticky!)
- Knead the dough for 6-8 minutes, until it's smooth and elastic. ( I use the dough hook on my kitchenaid mixer for about 4 minutes, then knead by hand for 4 minutes.)
- Spray a large bowl with cooking spray. Place dough inside, turning once to coat.
- Cover and let rise one hour, until doubled.
- Punch dough down, and cut in half.
- Form into 2 12'' loaves. (In the pics, I did one long loaf, and two small rounds)
- Cover with damp dishcloth. Let rise for 30 minutes in a warm place, I set mine on the stove on top of my pre-heating oven.
- Cut dough with diagonal marks, about 4 down the length of the loaf.
- Bake at 450 degrees F. for about 15 mins -- If you want really crusty loaves, I pour about 1/4 cup of water into the oven just before I close the door--my improvised steaming method :-).
THE ULTIMATE FRENCH BREAD
Headline: BREAD MACHINE RESCUES MEAL FROM BOREDOM! Never again will you purchase French bread from the store. Impress your friends and neighbors with a warm loaf, laugh delightedly when the compliments start rolling in. COOKING TIME includes rising time, too.
Provided by Debber
Categories Yeast Breads
Time 1h15m
Yield 1 long loaf, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
- At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
- Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
- Near end of rising time, preheat oven to 400 degrees.
- Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
- Bake for 20-25 minutes, top will be golden brown.
- VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
- VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
- CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
- BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
- FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.
Nutrition Facts : Calories 182.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 37.2, Sodium 365.5, Carbohydrate 35.2, Fiber 1.5, Sugar 1.4, Protein 6.3
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
HOME-STYLE FRENCH BREAD
Steps:
- Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
- Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
- Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
- Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
- Preheat the oven to 400 degrees F.
- With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
- Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.
More about "the ultimate french bread recipes"
BEST FRENCH BREAD RECIPE - HOW TO MAKE FRENCH BREAD
From delish.com
5/5 (2)Category Dinner Party, BakingOccupation Food EditorTotal Time 2 hrs 45 mins
HOW TO MAKE SUPER SOFT FRENCH BREAD AT HOME - CALL …
From callmebetty.com
AMAZINGLY DELICIOUS HOMEMADE FRENCH BREAD RECIPE
From simplelivingmama.com
ONE HOUR FRENCH BREAD RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
WE MADE JULIA CHILD'S FRENCH BREAD RECIPE | TASTE OF HOME
From tasteofhome.com
PERFECT HOMEMADE FRENCH BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
7 MINUTES TO WORLD'S BEST SOFT FRENCH BREAD - YOUTUBE
From youtube.com
THE BEST SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
HOW TO MAKE FRENCH BAGUETTES - TASTE OF ARTISAN
From tasteofartisan.com
THE ULTIMATE GARLIC BREAD RECIPE - THE STAY AT HOME …
From thestayathomechef.com
EASY HOMEMADE FRENCH BREAD RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
THE BEST FRENCH BREAD - EASY RECIPES, PRINTABLES, AND FUN GAMES …
From confessionsofparenting.com
BAKERY STYLE FRENCH BREAD RECIPE - FOODOLOGY GEEK
From foodologygeek.com
HOMEMADE FRENCH BREAD RECIPE {VIDEO} - THE CAREFREE KITCHEN
From thecarefreekitchen.com
EASY HOMEMADE FRENCH BREAD RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
EASY HOMEMADE FRENCH BREAD {BAKERY-STYLE} - THE BUSY BAKER
From thebusybaker.ca
THE BEST FRENCH BREAD PIZZA - THE CHUNKY CHEF
From thechunkychef.com
HOMEMADE FRENCH BREAD {FROM SCRATCH!} - SPEND WITH PENNIES
From spendwithpennies.com
OLD-FASHIONED CRUSTY FRENCH BREAD RECIPE - A HUNDRED YEARS AGO
From ahundredyearsago.com
THE BEST BREADS FOR FRENCH TOAST | COOKING SCHOOL - FOOD NETWORK
From foodnetwork.com
HOMEMADE FRENCH BREAD - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
HOMEMADE FRENCH BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
THE BAKER UPSTAIRS: THE BEST SOFT FRENCH BREAD
From thebakerupstairs.com
HOW TO MAKE FRENCH BREAD AT HOME | TASTE OF HOME
From tasteofhome.com
EASY FRENCH BREAD RECIPE - OH SWEET BASIL
From ohsweetbasil.com
FRENCH BREAD CALORIES, PLUS THE ULTIMATE RECIPE! - COOKTHINK
From cookthink.com
THE BEST FRENCH TOAST RECIPE I’VE EVER MADE (CARAMELIZED)
From thefoodcharlatan.com
BEGINNER FRENCH BREAD - THAT BREAD LADY
From thatbreadlady.com
THE BEST FRENCH BREAD PIZZA RECIPE - COOK.ME RECIPES
From cook.me
HOMEMADE BAKERY FRENCH BREAD – MODERN HONEY
From modernhoney.com
FRENCH BREAD | RECIPES WIKI | FANDOM
From recipes.sandbox-xw1.fandom.com
EASY HOMEMADE FRENCH BREAD RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
SOFT FLUFFY FRENCH BREAD - EAT DESSERT SNACK
From eatdessertsnack.com
HOMEMADE FRENCH BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY FRENCH BREAD RECIPE: ONLY 5 INGREDIENTS! LOW KNEAD
From chachingqueen.com
THE BEST BRAIDED FRENCH BREAD RECIPE - HOME WITH HOLLY J
From homewithhollyj.com
FRENCH BREAD (EASY RECIPE) - EASY RECIPES
From recipegoulash.cc
EVERYDAY FRENCH BREAD ~ THE RECIPE BANDIT
From therecipebandit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #breads #american #french #easy #european #potluck #kid-friendly #low-fat #vegetarian #grains #dietary #low-saturated-fat #comfort-food #midwestern #inexpensive #yeast #low-in-something #pasta-rice-and-grains #taste-mood #to-go #4-hours-or-less
You'll also love