Oh bread, glorious bread! I love bread. In fact, I have no idea what I’d do if I couldn’t eat bread. And I love all different kinds of bread…white, sourdough, cinnamon raisin..the list goes on and on. But I’d have to say my absolute favorite type of bread would be French Bread.
I’ve never made fresh bread. Ever. So this dough kneading/punching dough bit was new to me. Which is why I set out to find a recipe for this homemade wonder. And I found that recipe here and it was wonderful! I should tell you that this recipe makes 4 loaves of bread (which is fabulous for me, but may be too much for some), so feel free to cut the recipe in half. Happy Baking!!
- 1 1/2 TBSP Rapid Rise Instant Yeast
- 1/2 cup of very warm water (the water temp should be between 105-110 in order to properly proof the yeast
- 2 additional cups of water (you do not need to use warm water for this step)
- 1 1/2 TBSP sugar
- 1 1/2 TBSP oil
- 2 1/4 tsp salt
- 6 cups flour (divided into 3 cups/3 cups)
- 1 egg (for egg wash)
In the bowl of a stand mixer, combine the yeast, 1/2 cup of warm water, and sugar and let the mixture sit for 10 minutes. When the 10 minutes are up , attach the dough hood and add the remaining 2 cups of water, salt, oil and 3 cups of flour.
Mix together until flour is fully incorporated,
Then s-l-o-w-l-y add the remaining 3 cups of flour.
Continue to knead the dough for about 5-ish minutes. At this point, the dough will be pretty sticky (see photos below).
Remove the dough and place on a VERY floured surface (I used my handy dandy cutting board) and let it sit for 10 minutes.
When the 10 minutes are up, knead your dough 2 or 3 times. Repeat the process every 10 minutes for the next hour.(10 minutes/knead 2 times, 10 minutes/knead 2 times..and so on.) When the hour is up, form dough into 4 loaves.
Brush loaves with an egg wash, and slash 3 diagonal lines into the tops of the loaves.
Let the loaves rise for another 30 minutes. (I like to let my dough rise in the oven (which is off by the way..at least for now) to keep the dough away from any drafts or cool air.
Bake at 425 for 10 minutes. Then lower the temperature to 375 and bake for another 20-25 minutes.
And if you’re daring enough you can try out this recipe and have fresh homemade butter to go along with this glorious bread!! Enjoy!
The dough will be pretty sticky…like this.
Just look how cute my helpers are!!! Good job girls!!
Brush, brush, brush away!
I like to let my dough rise in the oven (which is off by the way..at least for now), away from any drafts or cool air.