Quick French Bread
photo by lionessofgd
- Ready In:
- 1hr 35mins
- Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
- Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
- Stir in the salt, oil, and flour.
- Put a bowl of water in the microwave and heat it for a couple of minutes.
- Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
- Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
- Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
Questions & Replies
Got a question? Share it with the community!
wow, just wanted to whip up something for the Onion Soup..this quick bread is awesome!! I left it a bit sticky with 5 1/2 cups flour and used the 1/2 to roll it out. Moist bread and it raised like a Monster bread in a Lucy episode!! Next time, I think possibly 3 or even 4 smaller loaves can be made from the dough because it just keeps on rising while the oven heats up. Definitely going to whip this up again!!
The recipe was easy to follow, and the end result was good. I thought the texture was wonderful, but the taste was a little bland... I wonder if it has anything to do with having to add more than 6 cups of flour, as the dough was too sticky to handle with just 6 cups. My husband and son both enjoyed it, but if I make it again, I will opt for less water (vs. more flour) to see if that helps with the flavor. PS - it toasts in the toaster nicely.
Turned out pretty decent. The inside did not have the texture that french bread typically has, though (where you can break the soft of the bread up into 'shards'). Ended up more cake-ish in texture, but still delicious. This is likely because the only flour I had to use was baking flour (lower protein/gluten level) mixed with AP flour. I skipped the entire step of the microwave portion, instead just letting the dough rise with a warm damp towel over it. Nonetheless, this disappeared so quick once out of the oven. I tried putting an egg wash on one of the loaves, but it made little difference in the end (was trying to get a sheen to it).