Crusty French Bread Round Recipe

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. STEP 4. Heat oven …

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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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 …

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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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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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 …

Rating: 5/5(34)
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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Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 …

Rating: 5/5(74)
Total Time: 1 hr 10 mins
Estimated Reading Time: 3 mins
Calories: 105 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough.
3. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky).
4. Turn onto a floured surface; with floured hands pat into a 9-in. square.

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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 …

Rating: 4.6/5(398)
Total Time: 4 hrs 37 mins
Servings: 2
Calories: 140 per serving
1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
3. Cover with plastic wrap and let it rest for at least 2 hours.
4. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best.

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French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they’re warm and fluffy on the inside, crusty on the …

Rating: 4.9/5(74)
Total Time: 1 hr
Category: Bread
Calories: 133 per serving
1. To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
2. Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
3. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
4. Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.

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Instructions. 1. Dissolve the yeast in the water, let sit five minutes until foamy. 2. Stir sugar, salt, and half of the flour into the yeast water. 3. …

Rating: 5/5(1)

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Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid. Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the …

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Instructions. In large mixing bowl with a dough hook, thoroughly mix ¾ cup flour, sugar, and yeast. Add butter. Gradually add warm water to …

1. In large mixing bowl with a dough hook, thoroughly mix ¾ cup flour, sugar, and yeast.
2. Add butter.
3. Gradually add warm water to dry ingredients and beat 2 minutes with mixer at medium speed, scraping bowl as needed.
4. Add salt and 3/4 cup flour.

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Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand, with active …

Rating: 4.9/5(60)
Calories: 370 per serving
Category: Baked Goods
1. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.

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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 …

Estimated Reading Time: 8 mins
1. In a medium sized bowl, combine the flour, water and yeast to make a wet batter.
2. Cover and leave at room temperature for 8-16 hours. In warmer months, use a shorter time, in cold weather use longer amount of time.
3. The poolish starter is ready when the surface is covered in tiny bubbles. Do not expect it to rise much.

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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, …

Rating: 4.8/5(582)
Total Time: 2 hrs 30 mins
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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In a large bowl, dissolve the yeast in 1 1/2 cups warm (105° to 115°F) water. Let stand until the yeast bubbles. Stir in the salt and half the flour.

Servings: 3

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The full recipe for the eastiest, tastiest crusty bread is below, but here are a few photos taken during the bread-making process. Gather the ingredients. In a bowl, mix with a …

Rating: 5/5(1)
Category: Appetizer
Cuisine: French
Total Time: 1 hr 5 mins
1. In a large bowl, mix flour, yeast and salt. Add the water and mix with a wooden spoon for about 2 minutes until you have a rough, sticky dough. Cover with plastic wrap and place in a warm area to rise for 12-24 hours.
2. After the dough has risen, preheat the oven to 440 degrees. Place a 5.5-quart Dutch oven with lid in the oven. You could use a slightly smaller or larger Dutch oven, round or oval. Use the highest rack possible without having the Dutch oven lid come in contact with the roof of the oven. Next, use a spatula to turn the risen dough onto a floured surface. Allow the dough to sit for 30 minutes.
3. Using oven mitts, remove the Dutch oven from the oven and take off the lid. Transfer the dough to the Dutch oven and cover with the lid. Place the Dutch oven back in the oven and cook for 30 minutes. After 30 minutes remove the lid and cook for an additional 5 minutes. Monitor the bread to ensure that it is a golden brown colour and not a darker brown colour indicating that it is overcooked.
4. Remove the bread from the oven and place on a cooling rack for at least 30 minutes before cutting. Enjoy!

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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 …

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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How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of …

Cuisine: American, French, Italian
Total Time: 40 mins
Category: Breads
Calories: 100 per serving
1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).

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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 are the types of french bread?

Other types of French bread include ficelle (a small, thin baguette), or pain de campagne which is a rounded loaf containing sourdough. Each region in France has its own specialty bread, some of the most notable being fig and walnut that is characteristic of the south, and milk bread in the northern region.

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