The thought of making french bread may be intimidating, but don’t let that stop you. This recipe is incredibly easy, with only six ingredients. My mom taught me how to make it when I was in 6th grade, and I’ve loved it ever since. Now Brett requests it almost every week–and you will too.
This bread goes with soups, pasta, steak & mashed potatoes, and even with your eggs on toast the day after (if there’s any left..;)
I personally like to sprinkle italian seasoning into the batter while I’m mixing the dough, giving it more flavor inside the actual loaf, instead of just the on the outside crust. Also, if you want it softer than your average country french bread, spread butter all over the outside once you pull it out of the oven. If you like it crunchy, however, just let it be.
It says it take two hours, but especially if I put it over my warm, preheated oven to raise, I let it raise 40/20 minutes instead of 1 hr/30 min.
Hereeee it is!
Time: 2 hours
Yield: 1 loaf
1 ½ c water 1 ½ tsp salt
1 Tbsp sugar 1 Tbsp oil
1 Tbsp yeast 4 c flour
Optional: Italian seasoning & Egg whites
(I told you here were only six)
1. Mix the first five ingredients. Then stir in 2 cups of flour and mix well. (I usually switch to the kneading paddle and sprinkle in a tablespoon or so of italian seasoning in my mixer at this point) Adding 1 cup of flour at a time, mix in the remaining 2 cups. Make a ball with the dough, cover, and let raise 1 hour, kneading every 10 minutes.
2. Shape dough into a French loaf and make slits down the middle (to make it glossy, you can whip a couple egg whites and brush those on top). Cover again, and let raise for 30 min. (I usually spray saran wrap with pam/olive oil cooking spray and lay that over the dough to cover it.)
3. While the loaf raises for the second time, preheat oven to 400 ºF. Cook for 30 minutes, or until golden brown.