Food recipes
Homemade French Bread
Homemade French Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated salt, table wheat flour, white, all-purpose, unenriched Directions: 1.In mixing bowl, combine...
Homemade French Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
1.In mixing bowl, combine warm water, sugar, and yeast.
Let sit for 5-10 minutes.
2.Add salt and 1 cup of flour.
Mix together vigorously with a whisk until smooth.
3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
4.Knead for 5 minutes, adding flour as necessary.
Dough should be smooth and elastic.
5.Grease bowl, and return dough to bowl.
Cover with towel.
Allow to rise for approximately 1 hour, or until doubled in size.
Let your dough rise in a warm place (70-75 degrees) and free from drafts.
6.Punch down dough and divide into 2 equal portions.
Form each half into a long baguette shape the length of your pan.
I used a jelly roll sheet.
I also twisted my loaves.
(You could form into another shape if youd like, but you may have to adjust baking time.
).
7.Cover with towel and let rise for approximately 30 minutes.
8.Bake at 350 degrees for 20 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
1.In mixing bowl, combine warm water, sugar, and yeast.
Let sit for 5-10 minutes.
2.Add salt and 1 cup of flour.
Mix together vigorously with a whisk until smooth.
3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
4.Knead for 5 minutes, adding flour as necessary.
Dough should be smooth and elastic.
5.Grease bowl, and return dough to bowl.
Cover with towel.
Allow to rise for approximately 1 hour, or until doubled in size.
Let your dough rise in a warm place (70-75 degrees) and free from drafts.
6.Punch down dough and divide into 2 equal portions.
Form each half into a long baguette shape the length of your pan.
I used a jelly roll sheet.
I also twisted my loaves.
(You could form into another shape if youd like, but you may have to adjust baking time.
).
7.Cover with towel and let rise for approximately 30 minutes.
8.Bake at 350 degrees for 20 minutes.