Community Pick
Really Easy, Really Good French Bread
photo by sandra05
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 1⁄4 ounce dry active yeast (1 packet)
- 1⁄4 cup warm water
- 1⁄4 teaspoon sugar
- 1 cup hot water
- 1 1⁄2 tablespoons granulated sugar
- 1⁄2 tablespoon salt
- 1⁄4 cup oil
- 2 1⁄2 - 3 cups all-purpose flour
directions
- Dissolve yeast, warm water, and sugar in a small bowl.
- In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
- Add 1 – 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
- Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
- Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
- Bake for 25 - 30 minutes.
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Reviews
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This recipe is amazing. I have made it multiple times, adding poppy seeds, sesame seeds, or garlic/Parmesan toppings and/or herbs, depending on the evening’s menu. The recipe easily makes two or three loaves as stated and I generally make 3 as this bread freezes remarkedly well. Definitely a go to recipe for beginners or experienced bakers and easily “tweakable”. Fun to experiment with this recipe.
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This is a great recipe! It's easy to mix and the taste is amazing. I added rosemary, oregano, garlic powder, thyme, and basil to the mix and it was scrumptious. My kids and husband loved it and wanted more. I make an olive oil mixture with these herbs, pepper, and roasted garlic for dipping. It went together perfectly. I can't say enough good things about this recipe.
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I was looking for a quick recipe and I was surprised how well it turned out, since I'm a little bit of a bread snob. I usually do an overnight sponge, or an artisan bread that takes over an hour longer from start to finish. This is a very wet dough (as is my artisan recipe). It is quite sticky, but if you work on a floured surface it works out well. I use the same technique I use with my artisan recipe, which involves a "gluten cloak"... a little flour dump on top just while you shape it. If you aren't familiar with that technique but want to try it, I recommend reading about the master recipe in Artisan Bread in 5 Minutes a Day. I will definitely use this recipe whenever I'm in a time pinch. Thanks a bunch!
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These loaves only took 20 minutes in the oven, so make sure that you watch the bread carefully. I wasn't sure how this recipe was going to turn out because they were sorry looking loves of dough when I put them in the oven. But they browned up very nice and were VERY delicious. Next time I will probably double the recipe, because the two loaves were very small. Thanks for sharing!
see 17 more reviews
Tweaks
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This bread is GOOD and is still soft and delicious the next day. I did as other reviewers mentioned and baked it for slightly less time and brushed it with milk instead of egg whites. The recipe is so easy that after making it, I have decided to get rid of my bread machine. Also, the dough really is quite sticky (as mentioned in the recipe) so don't worry that it isn't a consistency that you are used to.
RECIPE SUBMITTED BY
stonecoldcrazy
Midvale, 72