Prep 20 mins
Cook 1 hr
This is an old pizza dough recipe that I have altered so that we could enjoy fresh french bread at the cottage. It is denser than store bought french bread (more the consistency of a rustico) and works well when topped with bruschetta. Invariably it never lasts long enough to use as an appetizer as my teenagers rarely let it cool before devouring it.
- 6 -7 cups all-purpose flour, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon quick-rise instant yeast
- 3 tablespoons oil (preferably olive)
- 2 1⁄4 cups lukewarm water
- In a bowl, mix 5 cups of flour, sugar, salt, and yeast.
- Stir in oil and water.
- Turn onto lightly flour surface and knead for 6-8 minute adding flour as required to form a nice elastic dough.
- Let rest for 10 minute.
- Divide into 3 and roll into 14 inch long (approx.) rectangles.
- Roll each up jelly-roll fashion style, pinching long edges closed.
- Turn ends under and let rise on greased baking sheets for 1 hour.
- Put a bowl of hot water on bottom rack of oven and preheat to 400°F.
- Bake 15 minute.
- Take bowl of water out, turn oven down to 350 F and continue baking for another 20 to 25 minute.
- Cool on racks.
Sorry, for me, this came out like a loaf of "pizza" bread, without the cheese and sauce. I was hoping to make french bread like the hubby gets at the Bakery. This was BREAD but heavy and not at all what we had hoped for. Will try another recipe til I get one that is what I hoped.