My New Favorite French Bread Recipe

My New Favorite French Bread Recipe

There is nothing like fresh bread.  The aroma filling the house evokes a sense of well-being in a way aroma therapy could never do.

True confessions, lately I’ve been baking French bread, a lot, a lot!  This recipe is so incredibly easy and the fact that my French travel business is on hiatus, I find myself with more time so for now, I bake!

I’m thrilled to share this paired down, uncomplicated recipe that can be committed to memory after the first edition and repeated once a week if you’re like me.

It always mystifies me when only 5 ingredients, one of which is water, a total freebie, come together to make this magic.

On Sundays bake.  Freeze 3 of the 4 loaves.  When serving a cheeseboard, salad, soup or a sandwich, pull out a loaf and let it thaw.  The key, extra-large zip top baggies,  how did we live before zip top baggies? 

Let the fresh bread cool completely then put 3 loaves in the aforementioned bag; toss in the freezer and voila; you have fresh bread whenever the need arises.

Make a little magic at your house and let me know how you like it.

P.S. I love getting your emails, if you write your comments below, everyone can join the conversation!

Kneed the dough for 6-10 minutes.

Properly kneaded dough will spring back when poked.

Let rise the first time 70-90 minutes.

Gorgeous dough.

Cut dough into 4 equal pieces and press into rectangles. 

Roll and pinch dough for good French bread structure.

Let loaves rise about 1 hour covered with a cloth.  

Give an egg wash before baking in a very hot oven!

My New Favorite French Bread Recipe

Classic & Simple French Bread Recipe

2 cups water, divided

5 cups all-purpose flour plus more for kneading, I use King Arthur

1 teaspoon active dry yeast

2 teaspoons salt

1 egg

Heat ½ cup of the water to 115 -118 degrees.  Add yeast to the warm water and stir.  Allow the yeast to bloom about 7 minutes.  Add flour to a large mixing bowl and make a well in the center.  Add the yeast, then remaining water to the flour and begin to stir.  Once the mixture is coming together, add the salt.  Stir until the dough forms a ball.  Turn the dough onto a floured surface and knead for 6-10 minutes, adding flour if necessary if dough becomes sticky.  The dough will be smooth and soft and could be somewhat sticky, that is OK.  The dough should spring back when pressed with your thumb.  Place dough in greased bowl, covered with a cloth and let rise until doubled in size 70-90 minutes. 

Punch dough down.  Split dough into 4 equal pieces.  Flatten each piece into a loose rectangle, be careful not to overwork or stretch the dough, this will impact the texture of the bread.  Roll the long edge of the dough jelly roll style, with each short rotation, pinch the dough into itself, this will give the dough the characteristic structure of French bread.  Pinch the bottom seem together and place loaves on a parchment lined baking sheet, seam side down.  Cover loaves with a cloth and allow to rise 1 hour. 

Preheat oven to 450 degrees. Beat the egg in a small bowl.  Using a pastry brush, brush all the surfaces of the French Bread.  Using a sharp knife, cut slashes in each loaf.  Heat 1 cup of water to a boil, pour the boiling water into a shallow pan in the bottom of the oven.  Place the loaves in the oven and cook for 15 minutes.  Reduce the oven temperature to 425 degrees and cook 10-15 minutes more until bread is golden brown.

Join me later this week for Pasta!!

Thursday, February 25th 6:30-8:30 or after.

Have you dreamed of making fresh pasta in your home kitchens?  Dream no more!

You will learn:

Fresh made pasta

Rolling and cutting by hand

Traditional Sauce

Lasagna recipe and assembly

Class Fee $39.00

This class is designed to start and stop as you go through the steps of pasta making.

You will be left with a 9×13 dish of wonderful lasagna to freezer or cook and serve to your family who are guaranteed to LOVE this dish

Skill level- beginner/intermediate

Join me on your smart phones or home computers via zoom.

You must register for this class by sending an email to Lorie@atasteofparis.net OR simply click REGISTER now. Space is limited.

Once registered, you will receive an email confirmation, recipes,  shopping list and payment instructions.  Payments available- Venmo and PayPal (PayPal  has a small service fee), cash or check drop off.

A link to join the class and the recipes will be provided. Can’t attend at the designated time?  Special arrangements will be made so you can create when YOU are ready!

I can’t wait to get back in the kitchen with you guys!