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Tuesday, April 27, 2010

French Bread

I know I am probably stating the obvious, but I love cooking blogs. I love that at my fingertips I have countless recipes with mouthwatering pictures, tempting descriptions and helpful reviews. Since discovering all of these cooking blogs, I think the thing that I am most pleased about is my increased level of confidence in the kitchen. I am no longer intimidated to try new recipes, cook a turkey, bake bread, cook from scratch or invite people over for dinner (cooking food for other people used to give me major anxiety). I have now realized how easy and cheap baking bread can be. I have a few no fail recipes that I rely on so I am no longer paying over $2.50 for a package of dinner rolls or french bread. This bread usually makes an appearance when ever I make soup. So even if you don't bake bread a lot, try this recipe and I know you will love it.

1 Tbsp. yeast
2 c. warm water
2 tsp. salt
1 tsp. sugar
4 1/2 c. to 5 c. flour

In a large bowl, combine yeast, warm water and sugar. Stir to combine. Add the salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead for about 6-8 minutes. Cover and let rise in a warm place until doubled, about one hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12 in. long loaves.

Place seam side down on a baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Brush entire loaf with egg wash (1 egg and 1 Tbsp. water mix together in bowl). Bake at 450 for 15-20 min. (I have never had to bake mine longer that 15 min.)


  1. Liz, this is awesome bread! But, I am still a novice bread maker, so do you think I could mix, knead and let it rise in my Bosch? It would probably be fine. I'm going to try it and I'll let you know. My biggest problem with bread, rolls and anything with yeast is that I never seem to get the right consistency. Sometimes it is too sticky, sometimes not enough. So practice makes perfect and I have A LOT of practicing to do!

  2. Sara, I mix, knead and let the dough rise in my Bosch mixer. It works out great. I does take a little practice to get the right consistency. I would have to say that most times (in all bread recipes) I have to add a little more flour than the recipe calls for to get the right consistency. If you want just call me when you decide to make it and I can come over and show you what it should look like. It is a hard thing to try to describe with out actualy seeing it.

  3. Sorry that last comment was me, Liz. Now that Emily has a gmail account my computer is set on her account alot.

  4. Did you realize you are the 100th post! Yay for you. Anyways, I just want to comment that this is a great recipe. Thanks for another keeper :)