So have you heard the secret? Turns out, it's pretty hard to screw up this french bread. Especially if you have a Bosch or a KitchenAid. I adore this recipe. It came from a dear friend of my mother-in-law's. It turns out great every single time. I could eat a whole loaf in one day I swear. I love it with peanut butter and honey for breakfast. Good thing this recipe makes two loaves so there's one loaf for me and one for everyone else.
If you can follow a recipe then you can totally make this.
You don't really need step by step pictures of the process but I felt like torturing you anyway. The full recipe is at the bottom of the post if you want to skip the pictures. Let me know if you try making this. I would love to know what you think!
When you add the last three cups of flour the dough is going to look like this and you'll be tempted to add more flour. Don't do it. Be patient.
Roll it out long and skinny and then roll it up starting on a long side
Susan's No-Fail French Bread
1/2 c warm water
2 Tbsp yeast*
2 c hot water
1 Tbsp salt
6 c flour, divided
3 Tbsp sugar
1/3 c shortening
1 egg white
Dissolve yeast in warm water. In mixer, combine hot water, salt, 3 cups of flour, sugar and shortening. Beat until very smooth and well blended. Add yeast mixture and 3 more cups of flour. Beat to make soft dough (will be sticky but should mostly clean the sides of the bowl) Leave in mixer and let dough rest for 10 minutes. Turn mixer on and stir dough down and lest rest again. Repeat this process 5 times (1 hour total) Turn dough on to floured surface and divide into 2 portions. Roll each portion out into a rectangle, as if for cinnamon rolls. Roll up putting seam side down on parchment lined or lightly greased cookie sheet. Brush top of loaves with 1 beaten egg white. Slash diagonally across the top with a sharp serrated knife. Let rise about 30 minutes. Bake at 350 for 30 minutes. Check at about 15-20 minutes into baking time to see if bread is getting too brown. If so, cover loosely with foil for remaining baking time.
*I use about 1 tablespoon + 2 teaspoons of yeast for a less yeasty taste and it still turns out perfectly.
Oh and one of these days I may try substituting whole wheat flour for 1/2 the white flour. I'll let you know how it goes.
If you can follow a recipe then you can totally make this.
You don't really need step by step pictures of the process but I felt like torturing you anyway. The full recipe is at the bottom of the post if you want to skip the pictures. Let me know if you try making this. I would love to know what you think!
When you add the last three cups of flour the dough is going to look like this and you'll be tempted to add more flour. Don't do it. Be patient.
Roll it out long and skinny and then roll it up starting on a long side
All ready to raise
Ready for the oven
Hot out of the oven
Om nom nom nom...
1/2 c warm water
2 Tbsp yeast*
2 c hot water
1 Tbsp salt
6 c flour, divided
3 Tbsp sugar
1/3 c shortening
1 egg white
Dissolve yeast in warm water. In mixer, combine hot water, salt, 3 cups of flour, sugar and shortening. Beat until very smooth and well blended. Add yeast mixture and 3 more cups of flour. Beat to make soft dough (will be sticky but should mostly clean the sides of the bowl) Leave in mixer and let dough rest for 10 minutes. Turn mixer on and stir dough down and lest rest again. Repeat this process 5 times (1 hour total) Turn dough on to floured surface and divide into 2 portions. Roll each portion out into a rectangle, as if for cinnamon rolls. Roll up putting seam side down on parchment lined or lightly greased cookie sheet. Brush top of loaves with 1 beaten egg white. Slash diagonally across the top with a sharp serrated knife. Let rise about 30 minutes. Bake at 350 for 30 minutes. Check at about 15-20 minutes into baking time to see if bread is getting too brown. If so, cover loosely with foil for remaining baking time.
*I use about 1 tablespoon + 2 teaspoons of yeast for a less yeasty taste and it still turns out perfectly.
Oh and one of these days I may try substituting whole wheat flour for 1/2 the white flour. I'll let you know how it goes.
1 comment:
I needed this recipe, THANKS from all of us!
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