As you know, I’ve been on quite the bread kick for the past month or so, thanks to my husband. It’s been fun to try different recipes out. We have not purchased bread products from the store in nearly two months! It’s been great! A little more work, but we are saving money, living more nutritiously, and our taste buds are quite excited too!
I have three more bread recipes to share with you, then we’ll move on to a different theme. (Leave me a comment if you have any ideas!!)
Today, the recipe is for French Bread. This recipe makes two loaves. The aroma that will engulf your home while it’s baking will make your mouth water!! The finished product is melt-in-your-mouth delicious. I found this recipe in The Great Big Baking Book by Carole Clements.
- 1 pkg. active dry yeast
- 2 c. lukewarm water
- 1 T. salt
- 6-8 c. flour
- cornmeal (for sprinkling)
- Combine yeast and water, stir, and leave for 15 min. to dissolve. Stir in the salt.
- Add the flour, one cup at a time. Beat in with wooden spoon, adding just enough flour to obtain a smooth dough.
- Transfer to a floured surface and knead until smooth and elastic. (See this video for an example of kneading bread)
- Shape into a ball, place in a greased bowl, and cover with a plastic bag. Leave to rise in a warm place until double in volume (2-4 hours).
- Transfer to a lightly floured surface and shape into two long loaves. Place on a baking sheet sprinkled with cornmeal, let rise for 5 minutes.
- Score the tops in several places with a very sharp knife. (You basically cut diagonal lines barely into the surface of the bread). Brush with water and place in a cold oven. Set a pan of boiling water on the bottom of the oven and set the oven to 400*F. Bake until crusty and golden, about 40 minutes. Cool on rack.
This bread was scrumptious! I used the bread as a side with spaghetti. It’s perfect to dip into oil and spices. I didn’t have any kosher salt, but that would be really good to sprinkle on top! I made delicious grilled cheese sandwiches as well. We also used some of it for breakfast toast. One loaf went into the freezer. It still tasted good a few weeks later when we had it (although it wasn’t quite as good as fresh). I’ll be making this recipe many, many more times! Hope you enjoy it!