Delicious Easy French Bread Recipe



I love fresh out of the oven loaf of bread because it is easy to make. This Easy French Bread Recipe is the perfect addition to any meal.


Enjoy the delicious taste of homemade french bread with this quick and easy french bread recipe.




Course: Bread

Cuisine:American

Keyword: french bread




Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


Servings: 24 servings




[caption id="attachment_450" align="aligncenter" width="500"]Delicious Easy French Bread Recipe Delicious Easy French Bread Recipe[/caption]





Ingredients




  • 1/4 C warm water 105-115 degrees

  • 1 pkg dry active yeast

  • 1 tsp sugar

  • 4 C all purpose flour

  • 1 Tbsp sugar

  • 1 tsp salt

  • 1 C plus 2 Tbsp. warm water

  • 1 egg white and 1 Tbsp water.





Instructions





  • Combine 1/4 C water, yeast and 1 tsp sugar into a bowl.


  • Allow to stand for 5 minutes until yeast is bubbly.


  • Add in 1 Tbsp sugar, salt and water.


  • Mix well.


  • Add flour.


  • Mix well and knead for 5 minutes or until dough is smooth.


  • Allow to rise until double (about 15-20 minutes)


  • On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired)


  • Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about 1/4 inch deep)


  • Mix together egg white and 1 Tbsp water and gently brush on loaves.


  • Preheat oven to 300 degrees.


  • Boil a pan of water and then put it into a shallow dish.


  • TURN OFF OVEN


  • Place pan of water on lower rack and then bread on shelf above pan of water.


  • Allow to rise until double (about 20 minutes)


  • Remove pan of water


  • Leave bread in the oven and turn oven to 425 degrees and bake bread for 10 minutes. (this includes the preheating time)


  • Reduce oven to 375  after ten minutes and continue to bake for 6-8 minutes longer or until bread is golden brown.


  • Recipe slightly adapted from Cooks.com





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