Easy French Bread Recipe

Hello, today I will make Easy French Bread Recipe. same thing french bread recipe I learned way back in culinary class in college, and it never failed us. It’s perfectly tender on the inside and a little crunchy on the outside just as French toast should be! The best part is that you don’t just get two loaves So you can freeze one for later, but it makes the best garlic bread, too!

Yes, Kid and I attended a cooking class together in college. At the time, we thought it would just be a fun and easy-to-meet class, and it was a great way to start our marriage. We had no idea then that one day we would cook together as a family and share our lives and recipes with all of you.

Somehow, it all comes back to this Homemade Easy French Bread Recipe!

Easy French Bread Recipe

Easy French Bread Recipe ingredients

you just need 6 ingredients For the perfect French toast, and if you don’t count water as an ingredient, you only need 5! Here is your shopping list:

  • hot water
  • Yeast Faure
  • sugar
  • Canola (or vegetable) oil
  • fine sea salt
  • flour

It’s very likely that you have all the ingredients on hand already, so you’re in business! Let’s make some homemade French toast!

What flour for Easy French Bread Recipe?

Before we get to the instructions, let me talk about flour. There are plenty of recipes available for all different types of flour, but we get the best results with all types of flour. All-purpose flour.

How to make Easy French Bread Recipe

Making French toast at home may seem a little intimidating, but don’t be afraid! We will guide you step by step!

The first step: Activate the yeast

Combine warm water, yeast and sugar in a glass measuring cup and set aside to allow the yeast to activate.

Step 2: Combine the remaining ingredients

In a mixer, add half the amount of flour, oil and salt and stir to combine.

Step 3: Mix all the ingredients

Add yeast mixture and mix over low heat. Add the rest of the flour 1/2 cup at a time until the dough is slightly sticky. Then let it blend for a few minutes.

Step 4: First and second rest

Cover the bowl and leave it for 10 minutes. Then put it back on the blender and blend for a minute. Then let it rest for another 10 minutes.

Fifth step: rest and kneading

Do the same process for 4 more cycles. Add some oil to a clean bowl, put the dough in it, and turn the dough over to cover it with the oil.

Step 6: Another Rest

Cover the bowl and let it rest for an hour.

Step 7: Shaping the Loaf

Drizzle a little oil on the table and spread it around. Place the dough on the greased table and divide it in half. Press each half of the dough into a rectangle, then roll them from the long edge. Gently tap to close any air bubbles.

Step 8: Final Rise

Place the loaf seam side down on a baking sheet lined with parchment. Cover it with a towel and let it rise for an hour.

Step 9: Result

Heat the oven. Cut the top of the dough with a sharp blade.

Step 10: Bake

Put the baking tray in the oven, put 4 ice cubes on the tray and close the oven door.

professional advice: The ice cubes generate steam which makes the bread nice and soft on the inside with a slightly crusty outside.

Bake and cover with tin foil if necessary.

Step 11: Butter

Take the bread out of the oven and rub the two loaves of butter. Cut and serve!

What kind of yeast should I use?

We have a whole post on yeast, but I almost use instant yeast. He never lets me down and always does the job perfectly. I keep a large bag of yeast in the freezer. It lasts forever and keeping it in the freezer helps it stay fresh.

Can I make French bread without a hand mixer?

Absolutely! Builds muscle and character! Mix everything using the spoon directed in the instructions and then knead by hand.

Why score French bread?

Cutting the dough after the final rise creates weak spots in the dough to allow for expansion as the bread rises during baking. This prevents the bread from cracking in places you don’t want it to.

How can I get more golden bread?

You can brush the top of the loaf with egg wash if you like. Moving the oven rack close to the top also does the trick for me. You will have to test how your oven bakes to find the sweet spot.

Ways to enjoy Easy French Bread Recipe

This might seem like a silly thing to write about because you don’t need anything to enjoy French toast. It’s a heavenly goodness in its own right, but here are a few ways we love:

Oh man, now I’m literally drooling! Carbohydrates and I have a strong and long-lasting bliss relationship!

How to freeze French bread

Like I said, this recipe makes two loaves, so we always freeze one for later. Freezes well! Wrap loaves or loaves (after they have cooled completely) in saran wrap or tin foil, place in a ziplock bag and place in the freezer. They will keep it for up to 3 months. When you’re ready to eat it, put it on the counter to bring it to room temperature, chop it up, and eat it. You can also heat it up in the oven if you want it warm and delicious!

This is amazing french bread recipe It is the best of the best! You will love how simple it is and how many ways it can be used for joy!

Easy French Bread Recipe

  1. Preparation time: 45 Minutes
  2. Cooking time: 20 Minutes
  3. Spare time: 2 Hours
  4. total time: 3 Hours 5 Minutes

stakes: 10 quotas

Ingredients

  • 2 1/4 Glasses hot water
  • 1 Tablespoon Yeast Faure
  • 2 big spoons sugar
  • 1 Tablespoon Canola oil or vegetable oil
  • 2 1/2 small spoons fine sea salt
  • 5-5 1/2 Glasses flour

Easy French Bread Recipe Directions

  • In a measuring cup, add warm water, yeast and sugar. Stir to combine and set aside until foamy.
  • In a blender, add 3 cups of 6 cups of flour, oil, and salt and mix together.
  • Add yeast and water mixture and mix over low heat using a dough hook. Gradually add more flour by 1/2 cup until the dough is slightly sticky but pulls away from the sides of the bowl. 5 1/2-6 cups of total flour should be used in this recipe. Continue mixing for 2-3 minutes.
  • Cover the bowl with plastic or a towel and set aside for 10 minutes. Put the bowl back in the blender and blend again for another minute and then let it rest for 10 minutes.
  • Continue for 4 more turns to allow the dough to rest and then knead it just as you would many types of handmade bread. If you don’t have time, (our professor told us she usually skips the kneading and resting part but I never do) you can add a drizzle of oil to a clean bowl and then put the dough in, flipping it right away so that the oil covers all of the dough. Cover and let it rest for an hour.
  • Put a little oil directly on your counter and spread it out. Now put the dough on the greased table and divide the dough in half.
  • Press each section into a thick 9-by-13-inch rectangle (our professor always places one next to the dough), rolling out the dough starting at the long edge and pressing gently to seal off any air bubbles.
  • Finally, tap on the tip to close it. Arrange seam side down on a large baking tray lined with parchment paper and cover with a towel to rise, 1 hour.
  • Place oven rack in center and heat to 400. Using a sharp blade, cut through dough to create a distinct topping.
  • Put the bread in the oven and put 4 ice cubes in the bottom of the pan to generate steam and close the oven door.
  • Bake for 15-20 minutes, covered with aluminum foil if necessary. Remove from the oven, open a piece of butter, and rub the top of it. Enjoy!

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