Anyone have a really good french bread recipe?

Posted on: Sun, 10/31/2004 - 7:37am
happycat's picture
Joined: 08/31/2004 - 09:00

I've started making most of my family's bread these days, and have gotten really good at basic white and brown, but getting a good loaf of french bread seems to be out of my grasp (I'm trying out a new recipe today - the loaves are just about to go in the oven - but looking at their appearance after the final rising I'm guessing they're not going to be great.)

Usually I make my bread by hand (not with a bread machine, although I do have one).

Does anyone have a recipe that they just love?

Posted on: Mon, 11/15/2004 - 3:41am
Anonymous's picture
Anonymous (not verified)

Sorry for the delay happycat. My cookbooks are upstairs, and puter is in the basement.
This is the recipe that came with my Black and Decker bread machine. I always plan to freeze the second loaf, but, there's never any left.
For US, it says to use Bread Flour, I live in Canada and use all-purpose.
1 1/4 cups water
2 tsp. sugar
1 tsp. salt
3 1/3 cups white flour
1 1/2 tsp. yeast
1 tbsp. cornmeal (optional)
1 tbsp. oil
1 egg white, beaten
1 tbsp. water
Measure first 5 ingredients in the order listed into Baking Pan.
Insert pan into oven - select [b]dough/pasta setting[/b]
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
Divide dough in half and roll each half into a 10" x 8" rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.
Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until double in size, 20 - 30 min. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 350 d. for 20 mintes. Brush again with remaining egg white mixture.
Bake 5 - 10 min more or until done. Bread should sound hollow when tapped. Remove and cool on a wire rack.
That's what they say to do. But, actually, I don't use any glaze, and I don't put diagonal cuts.
I do sometimes add garlic right at the start. Makes delicious garlic bread. [img][/img]
Also, I don't grease my baking sheet, I use parchment paper.

Posted on: Mon, 11/15/2004 - 6:52am
happycat's picture
Joined: 08/31/2004 - 09:00

Thanks, AnnaMarie-
Can't wait to try this one out!

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