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Wednesday, January 21, 2009

French Bread

Printable Recipe
Makes 2 loaves

2 ¼ cup warm water
2 T. sugar
2 pkg. active dry yeast (4 1/2 t.)
1 T. salt
2 T. vegetable oil
6 cups flour

In a large mixer, combine water and sugar and yeast. Allow it to soften/proof for about 5 minutes. Add salt, oil, and half the flour; mix well. Add remaining flour. Let it sit for about 10 minutes. I just set my timer. Stir the dough down and allow to rest 10 more minutes. Repeat until dough has been stirred 5 times. It takes about an hour. I just go about my business listening for my timer. It's also very forgiving and if you can't mix/rest 5 times, 3 or 4 is ok too.

Turn dough out onto a floured surface. Knead 2 or 3 times. Divide dough into two loaves. Roll each loaf into a 9x13 inch rectangle (give or take). Roll from long side and pinch edges.

Place on baking sheet sprayed with Pam. Cover and allow it to rise about 30 minutes. Again, it's really forgiving if you're in a hurry and can't let it go that long. With a sharp knife, cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, checking at about 20 minutes.

Holly's Note:

Delicious! I found the original recipe at Real Mom Kitchen. There are some awesome recipes there. This is a delicious bread that is fairly easy. The original recipe said that it was really soft, so I spritzed water on one loaf. Both loaves came out nice and brown. Once they cooled, both were soft, but still crusty. They were pretty dense loaves. I think they need a bit more than 30 minute rising time.

They are perfect with the Carrabba's Italian Seasoning mix. I also think it would be a great food storage recipe, because it doesn't need anything special or extra. It's nice and basic.


  1. Wow that looks so good right now!! I need to try that sometime...

  2. I can't wait to make this!!! I will tell everyone I know how fantastic it is when you make it!!!

  3. I made this over the weekend to go with soup and it was great! So soft inside. I probably let it rise a little more than what the recipe called for, mainly by accident. I would do that again in the future too, though, because it came out so great. Definitely making this one again. We already ate one loaf and the other is sliced and in the freezer for the future. Thanks!