French Bread

French bread is so readily available these days, not only from dedicated bakeries, but also from pretty much every supermarket around the block. Of course, they are not all created equal with some denser and chewier than others, but then to each their own taste, no? Since I've been on a bread-making binge due to the COVID-19 lockdown, I recently tried my hand at making this ubiquitous bread and I have to say it's actually not difficult at all and totally worth the effort! Traditionally, French bread is made from just flour, yeast, salt and warm water. However, I've found other recipes that add some sugar and vegetable oil, including this recipe which I adapted from Melissa Stadler's on her website Modern Honey https://www.modernhoney.com/homemade-bakery-french-bread/ Homemade is always better!

Ingredients:

2 tbsp. yeast

1/8 tsp. sugar

1/2 cup warm (110F) water

2 cups hot water (115-120F)

3 tbsp. sugar

2 1/2 tsp. salt

1/3 cup vegetable oil

6 1/2 cups flour

1 egg (egg wash)

1. Pour the yeast, 1/8 tsp. sugar and warm water into a small bowl; stir slightly and let the yeast proof for about 10 minutes or until bubbly.

2. Combine 3 cups of flour with the hot water, 3 tbsp. sugar, 2 1/2 tsp. salt and vegetable oil in a bowl with a wooden spoon. Add the proofed yeast.

3. Add the remaining 3 1/2 cups of flour, one cup at a time, mixing well after each addition. When the dough starts pulling away from the bowl, let sit for 10 minutes.

4. Preheat the oven to 375F. Remove the dough from the bowl and cut into 3 pieces. Roll each piece on a floured surface into a 9x12" rectangle, then roll up from the long edge like you would a jelly roll. Smooth out the edges and shape into a loaf-like shape.

5. Grease a baking sheet or French bread baking pan. Place the loafs, seam side down onto the pan. Using a sharp knife, blade or bread lame, make 3-4 diagonal slashes, 1/4" thick, on the top of each loaf. Brush the tops with the beaten egg. 

6. Place the dough in a warm location (I like to put them in the oven, previously preheated to 100F, then turned off) for about 40-50 minutes or until doubled. 

7. Bake the bread at 375F for 18-20 minutes or until golden brown. Remove from the oven and let cool about 10 minutes before serving.

Proof the yeast.

Add 3 cups of flour with hot water, sugar, salt and oil.

Add the proofed yeast.

Add the remaining 3 1/2 cups of flour, one cup at a time, until the dough starts pulling away from the sides. Let rest 10 minutes, then remove to a floured surface.

Here the dough is divided in half, but for best baking results, divide it into 3 pieces so they bake through evenly.

Roll each piece into a 9x12" rectangle.

Roll the rectangle along the long edge up like you would a jelly roll.

Shape each roll into a log-like loaf, smooth the ends, and place onto a greased baking sheet or French bread pan (this is a perforated French bread pan).

Brush the tops with beat egg before baking.