My mom's friend Carolyn sent me this French bread recipe that she makes to go with soup and I thought I would share it will all of you. She sent me a few pictures to go along with the recipe.
I haven't tried this recipe yet, but its so easy I'm definitely going to have to make some soup and try it out!
If any of you have a favorite recipe, you can email it to me and I'll do a post with it. You don't have to send pictures but if you have some, go ahead and include them!
I haven't tried this recipe yet, but its so easy I'm definitely going to have to make some soup and try it out!
If any of you have a favorite recipe, you can email it to me and I'll do a post with it. You don't have to send pictures but if you have some, go ahead and include them!
Easy French Bread
·2 ½ cups warm water
·2 Tbls yeast
·2 Tbls sugar
·1 tsp salt
·3 Tbls vegetable oil
·5 ½ - 6 cups flour(Carolyn uses about 7 cups)
First: Combine (whisk) water and yeast.
Sprinkle the sugar over top and let it sit for about five minutes. The mixture will get bubbly/foamy on top.
Next: Stir in the salt, oil, and flour
Then: Stir the dough for a few minutes until it is smooth and pulls away from the bowl (this will be very sticky)
Cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.
Flour your counter and place dough onto the flour and knead, incorporating the flour in until it’s no longer sticky.
Next, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends).
Place both loaves side by side on a greased cookie sheet.
Take a knife and slash the tops of each loaf diagonally.
Allow the loaves to sit while you preheat your oven to 375*. Bake for 30-35 minutes until golden brown.
For an extra crunchy crust, mix together on egg white with 1 Tbls water and brush on cooked bread and cook for another 3 mintues.
*This is much easier when doing the first 3 steps in a stand mixer*
·2 ½ cups warm water
·2 Tbls yeast
·2 Tbls sugar
·1 tsp salt
·3 Tbls vegetable oil
·5 ½ - 6 cups flour(Carolyn uses about 7 cups)
First: Combine (whisk) water and yeast.
Sprinkle the sugar over top and let it sit for about five minutes. The mixture will get bubbly/foamy on top.
Next: Stir in the salt, oil, and flour
Then: Stir the dough for a few minutes until it is smooth and pulls away from the bowl (this will be very sticky)
Cover your bowl with a warm wet towel and let the dough sit for about 15 minutes.
Flour your counter and place dough onto the flour and knead, incorporating the flour in until it’s no longer sticky.
Next, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends).
Place both loaves side by side on a greased cookie sheet.
Take a knife and slash the tops of each loaf diagonally.
Allow the loaves to sit while you preheat your oven to 375*. Bake for 30-35 minutes until golden brown.
For an extra crunchy crust, mix together on egg white with 1 Tbls water and brush on cooked bread and cook for another 3 mintues.
*This is much easier when doing the first 3 steps in a stand mixer*
Thanks for sending me this recipe, Carolyn!
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