This bread is DELICIOUS! I, like many others who have tried this recipe, could honestly eat the entire LOAF! The second time that I had this I tried to cut the recipe in half and felt like the dough was just a bit too tough, so I wouldn't recommend altering the recipe. This is just a perfectly moist, yummy bread! Melanie at My Kitchen Cafe said it best, if you love soft, tender, delicious french bread...this recipe is for you!
From: The Sister's Cafe
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should come clean off the sides of the bowl and not be too sticky - but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 5 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 30 minutes at 375 degrees.
6 comments:
i wonder if they call it French bread in France, or just bread.
And I thought Cody couldnt eat white bread?? Or was that someone else? I forget.
Great pictures! Youre becoming quite the photographer.
looks great! I made bread on sunday.. but it totally flopped. It didn't help that I was at meetings all day!
yumm... I love carbs.
made this today and it turned out great!! Thanks for sharing your recipes!!
This was my first attempt at making bread and it was WONDERFUL! I used it for 3 nights so far and still have left over. I linked to this blog in a post that will publish tonight (from my cooking blog). Thank you for sharing.
Is there a specific way to dissolve the sugar and yeast? Mine never started to bubble. The capital T means tablespoon, right? I'm in the middle of making it right now so I don't know if it will still turn out but I don't think so. It hasn't really risen at all :o(
The bread ended up tasting pretty good, it was just really dense. I'm going to try it again today and use a different kind of yeast and see if the dough rises more. Thanks for getting back to me :o)
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