Here Are 10 Easy Homemade "French Bread" Recipes Delicious and Healthy Recipes You Can Quickly & Easily Cook.
1. Sourdough French Bread
Ingredients
*2 cups proofed sourdough starter (see Step 15)
*1 teaspoon salt
*1⁄2 cup water
*4 cups white bread flour
*2 tablespoons white cornmeal
Directions
1. Put ingredients, in order listed, into bread machine pan.
2. Set machine for dough cycle and start.
3. At end of dough cycle, turn dough out onto a floured surface.
4. If dough is too sticky, knead in a little additional flour.
5. Divide dough into 2 equal portions and flatten each into a 1 1/2 inch thick oval.
6. Fold oval in half once lengthwise and pinch seam to make an elongate loaf.
7. Sprinkle cornmeal on a baking sheet and place the loaves on the sheet seam side down.
8. Cover and let rise in a warm place (85 degrees F) until about doubled in bulk.
9. Place a shallow pan of hot water on the lower shelf of the oven and preheat the oven to 375 degrees F.
10. Make shallow slashes in tops of loaves with a razor blade or finely serrated knife, held at a 30 degree angle.
11. Place the loaves in the oven and immediately spray them and the oven walls with water from a fine mister, and avoid spraying oven light.
12. Repeat this spraying 3 additional times at one minute intervals.
13. Continue baking for 30 to 40 minutes or until brown, but remove pan of water from oven after the first 15 minutes.
14. Remove loaves from baking sheet and cool on wire racks.
15.*To proof sourdough culture, start with 1/2 cup of culture and stir into it 1 1/2 cups warm water and 1 1/2 cups flour.
16. Cover with plastic and let sit 8 to 12 hours (the longer it sits, the more 'sour' your bread will taste).
17. At this point, measure out the 2 cups required and proceed with recipe; returning any extra to the starter pot to save in the refrigerator until you want to use it again.
2. French Bread ("Rapid Rise")
Ingredients
*5 1⁄2 cups all-purpose flour
*1 tablespoon sugar
*2 teaspoons salt
*2 packages fast rising yeast
*2 cups hot water (125°-130°F)
*1 egg white
*1 tablespoon water
*cornmeal
Directions
1. Set aside 1 cup of flour.
2. In a large bowl, mix remaining flour, sugar, salt and yeast.
3. Stir hot water into dry mixture.
4. Mix in enough reserved flour to make a soft dough.
5. On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes).
6. Cover dough and let it rest for 10 minutes.
7. Divide dough in half.
8. Roll half of dough into a 10x15 inch rectangle.
9. Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends.
10. Pinch ends and seam to seal.
11. Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
12. Repeat with remaining half of dough.
13. Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes).
14. With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf.
15.Combine egg white and 1 Tablespoon water, brush on loaves.
16.Bake in preheated 425°F oven for 25-30 minutes or until done.
17. Remove from baking sheets and cool on wire racks.
18. Note: If you want to make baguettes instead of loaves, you can roll the dough into a rope (by hand) to get the longer thinner shape.
3. French Bread Rolls to Die For
Ingredients
*1⁄2 cups water
*1 tablespoon active dry yeast
*2 tablespoons sugar
*2 tablespoons olive oil
*1 teaspoon salt
*4 cups bread flou
Directions
1. Mix together warm water, yeast and sugar and let stand for about 10 minutes.
2. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
3. Stir well to combine.
4. Stir in remaining flour 1/2 cup at a time, beating well after each addition.
5. Turn out onto a lightly floured surface and knead until smooth and elastic.
6. Lightly oil a large bowl and place dough in and turn to coat with oil.
7. Cover with cloth and let rise in warm place until doubled, about 1 hour.
8. Deflate the dough and turn out onto floured surface.
9. Divide dough into 16 equal pieces and form into rounds.
10. Place rolls onto lightly greased baking sheet at least 2" apart.
11.Cover rolls with cloth and let rise until doubled, about 40 minutes.
12.Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.
4. Cheesy French Bread
Ingredients
*2 cups shredded sharp cheddar cheese (will probably work with any of your favorite cheeses) or 2 cups Mexican blend cheese (will probably work with any of your favorite cheeses)
*3⁄4 cup mayonnaise
*1 1⁄2 teaspoons italian seasoning (or 1 1/2 teaspoons dried parsley flakes)
*1⁄4 teaspoon garlic powder (feel free to use cloves of fresh garlic minced)
*1 dash ground red pepper
*French bread, cut in half lengthwise
Directions
1. Combine the cheese, mayonnaise, Italian Seasoning, garlic powder and ground red pepper.
2. Spread this mixture on the cut sides of the bread.
3. Place the bread on a baking sheet and bake at 350 degrees for 20 25 minutes, or until the topping is melted and lightly browned.
5. Food Processor French Bread
Ingredients
*1⁄2 cup water, 110-115 degrees
*1 1⁄2 tablespoons yeast
*1 teaspoon sugar
*3 1⁄2 cups flour
*1 1⁄2 teaspoons salt
*1 teaspoon sugar
*1 cup water, 110-115 degrees
Directions
1. Grease baguette pans for two loaves or cookie sheet if making rolls.
2. Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
3. Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
4. Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
5. Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
6. For loaves, divide dough in half and shape into 2- 11"12" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands). Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
7. For rolls pinch off dough and form 24 balls place on cookie sheet. Snip a small slash into the top of each roll. 8. Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30 40 minutes for rolls, depending how warm your room is.
9. As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
10.Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
11. With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.
6. The Ultimate French Bread
Ingredients
*1 1⁄4 cups warm water
*1 tablespoon sugar
*1 teaspoon salt
*3 1⁄2 cups bread flour 1 tablespoon yeast
*CRUNCHY CRUST GLAZE 2 tablespoons water
*1⁄2 teaspoon salt
*SOFT CRUST GLAZE 1 egg
*water, beaten
*SILKY CRUST GLAZE 1 egg
*milk, beaten
Directions
1. Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
2. At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
3. Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
4. Near end of rising time, preheat oven to 400 degrees.
5. Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
6. Bake for 20-25 minutes, top will be golden brown.
7. VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
8. VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
9. CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
10. BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini loaves; bake 15-20 minutes--watch carefully!
11. FRENCH TWIST: Divide dough into 3 pieces, rolled into 14 16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.
7. Fabulous French Bread
Ingredients
*2 1⁄2 cups warm water
*2 tablespoons sugar
*1 tablespoon salt
*2 tablespoons vegetable oil
*6 cups flour
*2 tablespoons dry yeast
*cornmeal (for dusting baking sheet) 1 egg, beaten lightly
Directions
1. Pour warm water into a large, warm mixing bowl.
2. Stir in sugar, salt, oil, 3 cups of flour, and yeast.
3. Beat vigorously for 2-3 minutes.
4. Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
5. Allow dough to rest 10 minutes; then stir down.
6. Allow dough to rest another 10 minutes and stir down again.
7. Repeat this process until dough has been stirred down 5 times.
8. Turn dough onto floured surface.
9. Knead only enough to coat the dough with flour so it can be handled.
10. Divide dough into 2 parts.
11.Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
12.Pinch ends to seal.
13. Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
14. Cover lightly and let rise at room temperature for 30 minutes.
15. With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
16. Brush each loaf with beaten egg.
17. Bake immediately at 400°F for 20-30 minutes or until golden brown.
18. Remove from baking sheet and cool on wire racks.
19. *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.
