Difference between revisions of "Easy French Bread"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:recipes\|(.*)" to "") |
||
| (7 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{recipesummary|Bread recipes|2 loaves|3-4 hours|3}} | {{recipesummary|Bread recipes|2 loaves|3-4 hours|3}} | ||
| − | | [[ | + | | [[Cuisine of France|French cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|vegetarian cuisine]] |
| − | | [[ | + | | [[Holiday Recipes|holiday recipes]] |
| − | | [[ | + | | [[Bread Recipes|bread recipes]] |
=Easy French Bread= | =Easy French Bread= | ||
| Line 9: | Line 9: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 2 packages [[ | + | * 2 packages [[Yeast|active dry yeast]] |
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] warm [[Water|water]] (about 110°F) |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoons]] [[Butter|butter]] or [[Margarine|margarine]] |
| − | * 2 cups warm [[ | + | * 2 cups warm [[Milk|milk]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 7½ to 8 cups [[ | + | * 7½ to 8 cups [[Flour|flour]] |
==Procedure== | ==Procedure== | ||
| Line 25: | Line 25: | ||
# Rise until doubled (until a finger impression stays), about an hour, depending on temperature. | # Rise until doubled (until a finger impression stays), about an hour, depending on temperature. | ||
# Punch down dough, turn out, and divide in half. | # Punch down dough, turn out, and divide in half. | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven temperatures|425°F]]. |
# Shape each half of dough into a square. | # Shape each half of dough into a square. | ||
| − | # Roll dough into two 10 by 15-[[ | + | # Roll dough into two 10 by 15-[[Inch|inch]] oblongs; roll up each, starting on the long side. |
| − | # Place each oblong on a greased [[ | + | # Place each oblong on a greased [[Cookie Sheet|baking sheet]] sprinkled with [[Cornmeal|corn meal]]. |
# Slash loaf tops ¼ inch diagonally with floured sharp knife or razor blade. | # Slash loaf tops ¼ inch diagonally with floured sharp knife or razor blade. | ||
# Brush loaves with water. | # Brush loaves with water. | ||
| − | # [[ | + | # [[Bake|Bake]] 10 minutes, then reduce heat to 375°F. |
# Brush loaves with water again. | # Brush loaves with water again. | ||
# Bake another 10 minutes. | # Bake another 10 minutes. | ||
# Brush loaves with water again. | # Brush loaves with water again. | ||
# Bake another 10 to 15 minutes, until golden brown. | # Bake another 10 to 15 minutes, until golden brown. | ||
| − | # Cool on [[ | + | # Cool on [[Wire Rack|wire racks]]. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| Line 44: | Line 44: | ||
* A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven. | * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven. | ||
| − | [[Category:Inexpensive | + | ==References== |
| − | [[Category:French | + | <references/> |
| − | [[Category:Baked | + | [[Category:Inexpensive Recipes|French Bread, Easy]] |
| − | [[Category:Bread | + | [[Category:French cuisine]] |
| − | [[Category:Milk | + | [[Bread, Easy French Recipes]] |
| − | [[Category:Vegetarian | + | [[Category:Baked Recipes|{{PAGENAME}}]] |
| + | [[Category:Bread Recipes|French Bread, Easy]] | ||
| + | [[Category:Milk Recipes|{{PAGENAME}}]] | ||
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
Latest revision as of 17:49, 9 May 2012
| Easy French Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 2 loaves |
| Time: | 3-4 hours |
| Difficulty: |  |
| French cuisine | vegetarian cuisine | holiday recipes | bread recipes
Contents
Easy French Bread
Ingredients
- 2 packages active dry yeast
- ¼ cup warm water (about 110°F)
- 2 tablespoons butter or margarine
- 2 cups warm milk
- 1 teaspoon salt
- 7½ to 8 cups flour
Procedure
- In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
- Stir in butter, milk, and salt.
- Start adding flour and mix until dough is thick and pulls off spoon like gum.
- Knead until dough is springy and smooth (about 10 minutes-you may want to do this with dough hooks).
- Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.
- Rise until doubled (until a finger impression stays), about an hour, depending on temperature.
- Punch down dough, turn out, and divide in half.
- Preheat oven to 425°F.
- Shape each half of dough into a square.
- Roll dough into two 10 by 15-inch oblongs; roll up each, starting on the long side.
- Place each oblong on a greased baking sheet sprinkled with corn meal.
- Slash loaf tops ¼ inch diagonally with floured sharp knife or razor blade.
- Brush loaves with water.
- Bake 10 minutes, then reduce heat to 375°F.
- Brush loaves with water again.
- Bake another 10 minutes.
- Brush loaves with water again.
- Bake another 10 to 15 minutes, until golden brown.
- Cool on wire racks.
Tips, Notes, and Variations
- To get a rapid initial rise, use water about 130-135°F, and pour into bowl with yeast mixed with initial flour and salt and start mixing.
- All rising should be in a warm place, like near the refrigerator.
- A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.
