Simple French Bread

One of the easiest recipes – it only has four ingredients.

1 pkg. active dry yeast

1 ¼ cups warm water (110 – 115 degrees)

2 ¾ to 3 cups bread flour

1 tsp. salt


Dissolve yeast
in the warm water and let stand five minutes, until bubbly. By hand add 1 ½ cup flour and the salt. Beater well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.

Knead dough on floured surface until springy, this will take about 10 minutes.

(I really have to get a mixer)



Place dough in a greased bowl, turn to grease the top.. Cover and let rise until doubled. This will be about an hour and a half.



Punch down dough and on floured surface, roll it out into a rectangle. Roll it, stretch it punch it and finally make the shape of a loaf.

Place on greased cookie sheet which has been sprinkled with cornmeal. Cover again. Let rise one hour.



Slash top of loaf with sharp scissors so you get those ridges on top. Bake at 425 degrees F for 25 minutes.
If you tap the bread and it sounds hollow, it’s done.



What did I learn? That I need to spray some water on top (or brush with egg white?) to get a more bronzed look.

It was good...especially hot...but I need to practice making bread so I am as good as my SIL Barb and Wandering Coyote.

From the library I have a nice bread book that doesn't look too challenging for me so I'm hoping to share some successful stories and beautiful photos.

My best bread yet was Roasted Garlic and Sun dried Tomato bread.. Oh my...see recipe here...it's a specialty from ReTorte.

5 comments:

Wandering Coyote said...

Great job! I'm glad you did this & you are encouraged to keep practicing! Bread-making is incredibly rewarding, but yes, it takes a bit of time to get the knack. Keep it up!

Donna-FFW said...

A 4 ingredient bread.. love it. I will have to try this one and use your hints.. I will use my mixer to knead as I am lazy..

Cathy said...

Who knew it would be that simple! I'm going to try this in a couple of weeks.....the leftovers would be great for pain perdu.

Pierce said...

Thanks WC! That means alot...I just tried something from the book entitled Bread and it was good. Photos later.....

Donna!! Where have you been, girl? Oh, you have a mixer...I'm so jealous. I am hoping to figure out counter space for one.

Cathy - what is pain perdu? I'm intrigued.

girlichef said...

mmmmm....gorgeous! I love fresh baked bread! Ditto on Donna's mixer comment, LOL :D

Birthday dinner - Crab cakes, cheese grits, champagne and a lovely evening!

Friday was Doug's birthday .  On birthdays we enjoy a good meal and plan a few fun activities.  The weather has improved (no storms !...