Crusty French Bread Recipe

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5 hours ago 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. Sprinkle …

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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6 hours ago 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 …

Rating: 4.5/5(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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1 hours ago 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 poppy seeds. Bake at 400 F for 5 minutes. The Spruce. Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water.

Rating: 4.2/5(103)
Calories: 142 per serving

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8 hours ago In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves. Add the yeast and stir gently to mix. Let stand until foamy, about 5 minutes. …

Rating: 5/5(7)
Total Time: 4 hrs 10 mins
Category: Yeast Breads
Calories: 294 per serving
1. In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
2. Add the yeast and stir gently to mix.
3. Let stand until foamy, about 5 minutes.
4. In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.

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5 hours ago Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 inch rectangle. …

Rating: 5/5(16)
Calories: 127 per serving
Category: Bread
1. In a large bowl, combine the flour, yeast, sugar, and salt. Hand-whisk until well combined. Gradually stir in the warm water (test the temperature with thermometer to ensure it’s right around 110F) and stir until a dough forms. The consistency should be roughly like play-dough, not too sticky but easily forms into a smooth/elastic dough ball. Add 1 TB water at a time as needed to gain that consistency.
2. On a lightly floured surface, knead dough 10 minutes. Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm, draft-free place until doubled in volume, 30-60 minutes.
3. Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 inch rectangle. Roll rectangle up lengthwise, moisten edges with water, and pinch tightly to seal. Taper and seal ends.
4. Line baking sheet with parchment paper. Sprinkle evenly with cornmeal. 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. Place a large pan of water on lowest rack.

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1 hours ago 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 the oven for 20 – 30 minutes or until lightly browned.

Servings: 2
Total Time: 3 hrs 30 mins
Estimated Reading Time: 3 mins

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5 hours ago 1. Measure 6 cups of all-purpose flour into the bowl a stand mixer, along with the 2 teaspoons of fine sea salt and 2-1/2 teaspoons of active dry yeast. 2. Stir the dry ingredients with the …

Reviews: 10
Category: Food And Recipes
Servings: 20
Estimated Reading Time: 8 mins
1. Add the 6 cups of flour, 2-1/2 teaspoons of yeast and 2 teaspoons of fine sea salt to mixing bowl of a stand mixer; stir with a dough hook on low speed until combined.
2. Slowly add 2-3/4 cups of hot water (not scalding) to the dry ingredients and mix on low speed until incorporated. Dough should be somewhat elastic and sticky and will stick to bottom of bowl. If it's too soupy, add another 1/4 to 1/2 cup of flour until combined. (Note: dough should be mixed but not kneaded, and will still have some lumps.)
3. Remove dough hook from bowl and cover bowl loosely with saran wrap and then a tea towel. Set in a warm place and let rise 1.5 to 2 hours until almost doubled. Do not let dough over-rise and spill over top of bowl.
4. When dough is almost risen, grease bottom and sides of a dutch oven with olive oil. Preheat oven to 450 degrees.

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6 hours ago 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 …

Rating: 4.7/5(145)
Calories: 28 per serving
1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
2. Measure the bread flour into a large bowl and stir in the salt.
3. Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).

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8 hours ago 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 …

Rating: 5/5(30)
Total Time: 6 hrs 40 mins
Category: Easy/Medium
Calories: 225 per serving
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 yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
3. Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
4. After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.

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8 hours ago 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 …

Rating: 5/5(3)
Total Time: 2 hrs 20 mins
Category: Breakfast
1. In a large mixing bowl, add 1/2 cup of the warm water and sprinkle the yeast on top. Let set for about 5 minutes or until yeast has dissolved. Add in the sugar, salt, melted butter and remaining water and stir until blended. Lastly, add in the flour until mixture is relatively smooth. The dough will look very shaggy at first and you may want to knead by hand to bring everything together which should only take about a minute or so. Once the dough is mostly smooth (still okay to have some shaggy bits as you do not want to overwork it), place the dough ball back into the bowl and cover with a dish towel. Let rise in a warm, draft-free place for about 1 hour or until doubled in size.
2. Punch down the dough and turn it onto a floured work surface. Using a bench scraper or sharp knife, cut dough in half. Cover and let rest for about 10 minutes.
3. Roll each dough portion one at a time into an approximate 10x8 inch rectangle shape. Roll the dough up jelly-roll style (almost like you're making cinnamon rolls) starting with the long side closest to you, pinching the seam to seal. 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.
4. 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. Cool on wire racks until warm to the touch or room temperature. Store any leftovers in an airtight container at room temperature. Can also be frozen for up to 1 month; thaw before serving.

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5 hours ago 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 …

Rating: 4.4/5(129)
Total Time: 8 hrs 25 mins
Category: Yeast Breads
Calories: 134 per serving
1. In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
2. With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
3. Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl and spray it with non-stick spray.
4. Return the dough to the mixing bowl and let it rise, covered, at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.

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Just Now STEP 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 …

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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2 hours ago Place an empty, rimmed metal baking sheet on a lower rack of the oven and allow it to preheat. Before baking, pour a cup of water on the hot baking sheet to create steam. Place the loaf …

Cuisine: American, European
Total Time: 4 hrs 25 mins
Category: Bread
Calories: 239 per serving
1. Combine all ingredients in a large mixing bowl, starting with the less amount of water, and mix until well combined. This can be done by hand, in a stand mixer using the dough hook, or in a bread machine on the dough cycle.
2. Knead to form a soft, smooth, elastic dough. If the dough seems too dry, add more water a teaspoon at a time. If it is sticking to thee bowl, add flour a teaspoon at a time. You are looking for a dough that forms a ball and clears the sides of the bowl or bread machine bucket. Knead for 7-12 minutes, or even moree if kneading by hand, until the dough is stretchy enough that translucent areas appear when stretching it thin.
3. Gently shape the dough into a ball and place into a clean, lightly oiled bowl. Cover with a damp tea towel and place in a slightly warm place to rise. (90 degreees is ideal: a slightly warmed and turned off oven will work well.) Allow it to rise until very puffy and doubled in size, about 1 hour.
4. Remove the dough and gently shape into an oval loaf. There is no need to flatten it out beforehand; just shape it. Place onto a baking sheet lined with parchment paper and sprinkled with cornmeal. Rub the top gently with flour and slash with a sharp knife. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until very puffy and doubled in size, about 45 minutes.

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7 hours ago Just like the fresh bread in Italy, this crusty French bread is soft and pull apart tender on the inside with the perfect crunchy crust on the outside. Every bite will fill your mouth with the deliciousness fresh baked bread is all about. The recipe makes …

Estimated Reading Time: 3 mins

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2 hours ago Directions. Instructions Checklist. Step 1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a …

Rating: 4.5/5(1.4K)
Calories: 94 per serving
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

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Just Now 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. …

Rating: 5/5(2)
Estimated Reading Time: 7 mins
Servings: 3
Total Time: 30 mins
1. Stir together flours,salt and yeast in medium bowl. Add 3/4 cup water and stir until ingredients come together into a coarse ball. Add flour or water a tablespoon at a time only if necessary. Dough should be well hydrated but not too sticky or too stiff.
2. Take starter from refrigerator 1 hour before making the dough. Cut into 10 small pieces with a pastry scraper or serrated knife. Cover with plastic wrap or a towel and allow to sit at room temperature for 1 hour.
3. Gather dough into a rough ball. Stretch the outside of dough underneath being careful not to degas the dough. Continue stretching dough bringing opposite sides together to make a ball. Let loaves relax for a few minutes. Lift dough and gently pull, tugging on opposite ends. We want loaves that are about 8-12 inches in length. Remove they will expand in size and we will need them to fit in our standard size oven.

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7 hours ago Directions. Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix …

Rating: 5/5(7)
Author: Recipe adapted from Louisiana Real and Rustic
Servings: 2
Category: Side-Dish
1. Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
2. Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
3. Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
4. Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.

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7 hours ago Directions. In the bowl of stand mixer, add yeast, water, and sugar. Stir gently, then allow to foam for 5 minutes. Add flour and salt to the mixer, then using the dough hook attachment, mix for 10 minutes on low speed. Remove bowl from stand mixer and cover with a dish towel for 1 …

Rating: 4.9/5(16)
Calories: 117 per serving
Category: Bread, Side

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1 hours ago This bread machine French bread recipe makes 2 medium-sized loaves (or 1 large loaf) of wonderful, crusty bread. Serve fresh crusty bread with soup, salad, or stew, or top slices with cheese or dunk in dip. Slice any leftover bread at a slight angle and use for crostini or bruschetta or season and oven-toast for delicious homemade croutons.

Ratings: 49
Calories: 186 per serving
Category: Dinner, Lunch, Side Dish, Bread

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6 hours ago For the perfect French bread recipe, start by combining 1/3 of the flour, yeast and salt in a large bowl. Slowly bring in the warm water, then beat the mixture, before finishing with a dough mixer. Finally, add in the remaining flour using a wooden spoon. 2. Knead in enough flour to make a stiff dough that is smooth and elastic.

Cuisine: French
Estimated Reading Time: 2 mins
Category: Breads

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2 hours ago Punch dough down and divide into three pieces. Shape each into a long narrow loaf, about 16 to 18 inches in length, and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes. Preheat oven to 425°F. Dust loaves with flour.

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2 hours ago Place warm water in the Cuisinart™ mixing bowl. Stir in yeast and a tablespoon of the flour; let stand for 5 minutes, until mixture is foamy and bubbly. While yeast is proofing, combine 3 cups of all-purpose flour and ½ cup of cake flour with the wheat germ and salt. Add …

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9 hours ago Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes. Preheat …

Rating: 4.7/5(7)
Total Time: 1 hr 25 mins
Category: Side Dish
Calories: 121 per serving
1. Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
2. Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It’s best to check this with an instant-read thermometer, but if you don’t have one, think hot bath water. Add oil to water, then pour into dry ingredients.
3. Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won’t form a ball but will only be slightly sticky to the touch.
4. Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.

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3 hours ago Let rise in a warm, draft free location for 1 hour or until doubled in size. Preheat the oven to 450 degrees F. Slash each loaf of dough with a sharp knife about 3-4 times on the …

Rating: 5/5(6)
Total Time: 3 hrs
Servings: 2

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9 hours ago 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 …

Rating: 5/5(559)
Category: Bread
1. Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
2. When dough has risen, lightly flour a large cutting board.
3. While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
4. When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.

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7 hours ago 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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3 hours ago TOP TIP Make sure you add the salt and yeast on opposite sides of the bowl – otherwise the salt can kill the yeast.. At this stage, there are two main differences between English and French bread-making. The French method uses more water to make a wetter dough, creating a lighter texture and less yeast, which is why later in the process the dough needs at least four hours to ferment

Estimated Reading Time: 4 mins

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7 hours ago Pain de mie is like the classic store-bought sandwich bread you love—only deliciously fresh and warm. It was also a go-to recipe for Child, who kept her recipe in a clipboard in her kitchen cabinet in case of—we can only assume—a bread-baking emergency. You can read the ingredients in Julia's handwriting on the website of the Smithsonian

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3 hours ago Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, …

Rating: 5/5
Servings: 4
Cuisine: American
Category: Breads, Side Dish
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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3 hours ago Fresh, crusty French bread is so wonderful and when you make this Quick French bread Recipe you'll see just how easy it is to enjoy this treat more often! ( If I don't spend half a day …

Ratings: 2
Calories: 1232 per serving
Category: Bread Recipes, Yeast Bread Recipes
1. In a large mixing bowl or your stand mixer bowl, add the yeast and sugar to warm water (110 degrees F/43 degrees C) and allow the yeast to activate for 10 minutes until it is foamy or frothy. Add salt, oil and 3 cups of the flour and stir for 2 minutes or until all of the flour is moistened.
2. Mix in the remaining 2 cups of flour until a stiff dough ball is formed, then knead by hand for 10 minutes. In the stand mixer, knead with the dough hook at medium speed for 3 minutes, allow the dough to rest for 5 minutes, then knead for an additional 4-5 minutes. The dough should be smooth and elastic when done kneading.
3. Transfer the dough to a well oiled large bowl, turning to coat all sides of the dough with the oil. Cover with oiled plastic wrap (cling film) or a damp towel and allow to rise for about an hour, or until doubled in size.
4. Punch the dough down and divide into equal portions for either two loaves or four baguettes. Shape the dough into slender loaves or baguettes and place onto a greased and cornmeal coated baking sheet. Slice across the tops diagonally to score them, cover and let rise an additional hour or until doubled in size.

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Just Now In medium mixing bowl, add warm water, brown sugar and dry yeast. Stir to blend and allow to proof 5 minutes. Stir in 2 cups of flour with bread whisk mix …

Cuisine: French /American
Estimated Reading Time: 5 mins
Category: Bread
Total Time: 1 hr 30 mins
1. In medium mixing bowl, add warm water, brown sugar and dry yeast. Stir to blend and allow to proof 5 minutes.
2. Stir in 2 cups of flour with bread whisk mix together with yeast mixture. Cover and let rest 10 minutes.
3. Add salt. Add remaining flour one cup at a time, mixing in dough until stiff ball of dough forms.
4. Turn out dough onto floured surface, knead 8-10 minutes, adding additional flour if needed to keep dough pliable. Dough should be smooth, elastic and not sticky to touch.

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Just Now Crusty French Baguettes in 4 hours is a recipe all bread lovers should have in their file. No starter is necessary! You can make your bread and eat it all in …

Rating: 4.6/5(52)
Total Time: 1 hr 10 mins
Category: Artisan Bread, Bread, Yeast Bread
Calories: 505 per serving
1. Whisk together water and yeast in the bowl of a stand up mixer; let sit until yeast is foamy, about 10 minutes. Add flour, salt, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Attach the dough hook to your mixer begin to mix the dough. Continue to knead until smooth and elastic, about 10 minutes.
2. Spray a large bowl with the vegetable spray and transfer the dough ball to it. Cover the bowl with plastic wrap (we use a shower cap -- the kind you get in the hotels, they work perfectly) and place bowl in a cold oven.
3. Let dough rest until doubled in size, about 45 minutes.
4. Transer dough to a lightly floured work surface, and shape into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return the dough, seam side down, to the greased bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.

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8 hours ago Sep 19, 2020 - Explore Floridarowland's board "Crusty french bread recipe" on Pinterest. See more ideas about bread recipes, bread, french bread recipe.

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Just Now The French bread secret to a nice crusty bread recipe is a warm water bath. When you bake the baguette bread, place a shallow pan of water on the second shelf of the oven. For This …

Rating: 5/5(3)
Total Time: 2 hrs 25 mins
Category: Bread Recipes
Calories: 948 per serving
1. The first thing is put all the ingredients into the bread maker and set on the dough cycle.
2. After the dough is done in the bread maker, take it out and with some oil on your hands divide the dough and shape it into 2 logs.
3. Then take a knife and cut 4-5 slits on the top. After you do that sprinkle a little water. Not much just literally put your hand in water and “fling” it onto the bread. Then a small sprinkle of flour on the top the bread as well and let the bread rise on an oiled sheet for about 30 minutes.
4. After it has raised for 30 minutes, it time to bake the bread. Take a small pan and fill it with at least 2 inches of water. Put in the oven and let the oven heat up at 400 degrees. I usually do this part as the bread is raising, that way when its time to bake it be in a nice hot moist oven. Bake it for about 25-30 minutes. Till nice and golden on top. Sometimes I will brush a little olive oil on the top of it before I bake, That is ok as well.

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3 hours ago Gently slip the parchment and dough into the hot Dutch oven, cover and bake at 450 for 30 minutes. Remove cover and bake an additional 15 – 20 minutes or until the loaf is golden brown. IMPORTANT NOTE: 1. All ovens are different. The use of an oven thermometer is recommended. 2. The darker the bake, the crustier the bread.

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Estimated Reading Time: 4 mins

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5 hours ago The following recipe uses several techniques to produce a crusty hearth style French bread: a starter, an autolyze, a Dutch oven and a pizza stone. What is a starter used for in bread baking - a Starter( often called a sponge, biga or a poolish) consists of combining some or all of the flour and water in a bread recipe with a small amount of

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8 hours ago Directions. Pour water into large bowl; sprinkle in yeast and stir till dissolved. Add in sugar, salt and 3 c. flour. Stir to mix and then beat till smooth; stir in balance of flour. Sprinkle flour on board and knead till satiny and smooth about 5 to 7 min. Shape in …

Rating: 4.5/5
Ratings: 1
Reviews: 1
Servings: 8

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9 hours ago Cover with a tea towel, and let rest until doubled in size. Heat the oven to 400 degrees F. Turn out the dough on the counter, and divide in half. Shape each half into a baguette form. Long and …

Cuisine: French
Estimated Reading Time: 3 mins
Category: Bread
1. Combine shortening, salt, second measurement of sugar and boiling water together in a large bowl. Stir until shortening is melted. Add the 1 cup of cold water, and let the mixture cool until lukewarm.
2. Combine half cup of water, sugar and yeast together in a small bowl, and let yeast rise- maybe 10 minutes.
3. Combine yeast mixture and shortening mixture in the large bowl.
4. Add flour 1 cup at a time, until the dough comes together. Not sticking to your hands or the sides of the bowl.

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5 hours ago Crusty Roll Recipe Bread Machine. Really crusty rolls you can make with your bread machine easy crusty bread machine sandwich rolls crusty french bread rolls dinner then dessert really crusty rolls you can make with your bread machine. Really …

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Just Now Dissolve yeast and sugar in warm water (110 degrees F) in a large bowl; allow yeast to proof or foam (about 10 minutes). Add salt, oil, and 3 cups flour; beat for …

Rating: 5/5(1)

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8 hours ago Heat the oven to 450 degrees F. Once the baguettes have risen and the oven is hot, place the pan on the top rack of the oven and bake for 15 minutes or intil a golden crust has formed and the …

Reviews: 5
Category: Side Dish
Cuisine: American
Total Time: 55 mins
1. Add the yeast and 1 tsp of sugar to a small bowl. Add 1/2 cup of warm water. Cover with a damp towel. Let the yeast activate for 5 minutes or until the mixture is frothy and foamy.
2. In a mixer fitter with a dough hook, add the flour, 1 tsp sugar and the salt. Stir to combine.
3. Add the yeast mixture into the dry ingredients. Turn on the mixer and slowly add the rest of the water (1 cup). Mix until a shaggy dough is formed. You may need more or less water depending on the flour and weather.
4. Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.

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4 hours ago Cover loaves with dish cloth and let rise till doubled in size. Preheat oven to 400 degrees. Place 2-3 slits in tops of loaves with a sharp knife. Bake for 20-30 minutes until golden and when thumped it sounds hollow. Remove to racks to cool completely or let rest for 10 minutes and serve warm.

Estimated Reading Time: 2 mins

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9 hours ago Crusty french bread recipe. Recipes / Crusty french bread recipe (1000+) Crusty French Bread For The Zojirushi. 2330 views. Crusty French Bread For The Zojirushi, ingredients: 1 1/3 c. Hot water. Baked Egg Nog French Toast. 2201 views. Baked Egg Nog French Toast, ingredients: 2 x loaves Pills Crusty French bread dough, 5 x.

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4 hours ago Calories per serving of pioneer woman's . Tear the bread into chunks . Watch how to make this recipe. Whisk together the eggs, milk, . Easy overnight cinnamon french toast casserole made with vanilla, cinnamon & brown sugar. This baked french toast recipe can …

Rating: 4.1/5(612.4K)

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6 hours ago Combine ingredients. 3. Measure 16 ounces of bread flour into a large bowl and stir in 2 teaspoons of salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast. Add the cool water, a little at a time, stirring constantly until a stiff, shaggy dough forms. 3.

Cuisine: French
Total Time: 2 hrs 45 mins
Servings: 4
Calories: 346 per serving

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Frequently Asked Questions

How do you make homemade French bread?

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

What are the ingredients in French bread?

Any bread considered French by its style, the specific ingredients used or the method used to make it. Typical ingredients in French bread include wheat flour, water, salt and yeast.

Why is French bread so good?

French bread is a good source of energy-providing carbohydrates, with one medium slice containing 36 grams of total carbohydrates, which is 28 percent of your daily intake. On the downside, these carbohydrates spike your blood sugar.

What temperature to bake French bread?

French bread is a favorite dinner bread. Its famous crust is made by baking the loaves at 400 F for the first 5 minutes and then misting the loaves with water. The oven temperature is then dropped to 350 F and the bread bakes for another 25 minutes. The result is a bread everyone will love.

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