Crusty French Bread Recipe

Punch dough down; return to bowl. Cover and let rise for 30 minutes. Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with …

Rating: 5/5(30)
Estimated Reading Time: 2 mins
Cuisine: Europe, French
Total Time: 45 mins
1. In a large bowl, dissolve yeast in warm water.
2. Add sugar, oil, salt and 2 cups flour. Beat until blended.
3. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.

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Directions. In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to …

Rating: 5/5(23)
Total Time: 50 mins
Estimated Reading Time: 1 min
Calories: 100 per serving
1. In a large bowl, dissolve yeast in 1/2 cup water.
2. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour.
3. Beat until smooth. Stir in enough remaining flour to form a soft dough.
4. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface.

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Heat the oven to 400 F. The Spruce. If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or …

Rating: 4.2/5(108)
Calories: 142 per serving

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Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle. STEP 2. Turn dough onto lightly floured surface; …

Rating: 4.1/5(52)
Calories: 175 per serving
Servings: 15
1. Dissolve yeast in warm water in bowl; stir in sugar. Let stand 4-5 minutes. Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
3. Punch down dough; divide into thirds. Shape each third into 15-inch loaf (baguette) or 5-inch round on greased baking sheets. Cover; let rise 30 minutes or until double in size.
4. Heat oven to 400°F.

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Place loaves seam side down on sheet. Cut diagonal slits into loves on top, about 1/4 inch deep. Brush loaves with egg/water mixture. Gently lay cling wrap over loaves and place in a draft-free warm place until nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 375F with rack on lower middle position.

Rating: 4.1/5(52)
Calories: 175 per serving
Servings: 15
1. Dissolve yeast in warm water in bowl; stir in sugar. Let stand 4-5 minutes. Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
3. Punch down dough; divide into thirds. Shape each third into 15-inch loaf (baguette) or 5-inch round on greased baking sheets. Cover; let rise 30 minutes or until double in size.
4. Heat oven to 400°F.

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Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl.

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Score with light slanting strokes of a knife across the top of each loaf. Brush with milk, melted butter, or a mixture and water and sugar. Let rise until doubled (about 30 minutes). In the meantime preheat oven to 400° F. Put the bread in …

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Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking. Transfer the risen loaves onto a peel sprinkled with cornmeal. Slash the loaves.

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Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes). Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack. Uncover the baguettes and transfer to …

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Is crusty bread your idea of heaven? If so – the devil is in the details! Many of us equate the words "crusty" and "artisan," assuming that there's only one path to great crusty bread: that followed by the professional baker. These bread masters lovingly tend long-rising doughs, carefully shape each loaf by hand, then bake bread to perfection in a wood-fired oven.

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Crusty French Bread. In a large bowl, add your warm water. Sprinkle the yeast into the water. Stir until the yeast dissolves. **. Stir in the sugar, salt, and oil. Add 3 cups of flour and mix until fully incorporated. Adding 1 cup at a time, beat (if use a mixer) the rest of the flour in. ***. Turn the dough onto a lightly floured flat surface

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Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends.

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How to Make Crusty French Bread: 1. In the bowl of a mixer (or by hand), Whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved. 2. In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp instant yeast and 2 tsp salt. Add water mixture to the flour mixture and mix until

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Place the loaves on a parchment lined baking sheet, seam side down. Cover and let proof/rise until almost doubled in size, about 45 minutes. Preheat oven to 400 degrees F. With a sharp serrated knife, make three or four diagonal cuts in the top of the loaf. Bake for 20-30 minutes or until lightly browned.

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Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.

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Bakery Style Crusty French BreadFrench bread baguettes. Chewy on the outside, open airy crumb on the inside. Recipe yields artisan loaves with perfect crumb and authentic flavor. We all know by know my love for baking and bread, right? And you must be here because you either love bread or you love to bake bread. Or there’s a 3rd option.

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Preheat your oven to 475°F. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking. Bake the bread for about 25 to 30

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Frequently Asked Questions

How do you make homemade french bread?

Instructions

  • In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begin to foam.
  • Place 2 cups of flour into a large mixing bowl with the salt. ...
  • Turn the dough onto a floured surface and divide it in half. ...
  • Turn both ends in and pinch the seams closed. ...
  • Preheat the oven to 400°F. ...
  • Brush the top with melted butter if desired. ...

What is the best french bread?

The Best Breads For French Toast

  • Brioche. Brioche is everything a perfect French toast bread should be: thick and sturdy with a tender, plush crumb.
  • Sourdough. Sourdough’s tanginess adds a touch of complexity to the over-the-top sweetness of French toast. ...
  • French Bread. ...
  • Challah. ...
  • Plain Ol’ White Bread. ...

How to make the best homemade bread?

How To Make the best homemade bread you will ever eat

  1. Add yeast water and mix well,add tempered water as needed to get a slightly wet though. a stand mixer with dough hook works great for this.
  2. Cover and let rise until double, approximately 30 minutes.
  3. Turn out on floured board and knee for about five minutes until Dough begins to gets Stiff. ...
  4. Place small pan of water in the lowest part of your oven. ...

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What are the ingredients in french bread?

Ingredients

  • 6 cups all-purpose flour
  • 2 ½ (.25 ounce) packages active dry yeast
  • 1 ½ teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

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