A quick post today on one of the easiest but also one of the best French breads you'll ever have.There are just four ingredients in this bread, if you don't count the water: flour, yeast, salt and sugar. I don't make this bread whole-grain because that would interfere with the deliciously soft texture which makes it a real treat. If you want a great whole-wheat French bread, try this recipe that I posted a while ago. It's also delicious and you've got the additional nutrition punch. Or try this foolproof whole-wheat French bread recipe with step-by-step pictures-- you can't miss.
But for a busy weekend day when I want great, fresh bread for dinner, the one I'm posting today's an absolute winner.Gotta go now, but a quick nudge to send in your recipes for It's A Vegan World: British. The deadline is July 31. I know it's a bit of a challenge, but hey-- which true cook can resist a challenge? I've already got some great entries, but I really, really would love some more, so hurry please!
French Bread
(Makes 2 loaves)
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 tsp sugar (this feeds the yeast and helps it grow faster)
Mix the yeast, sugar and the water in a large bowl or in the bowl of a stand mixer and let stand five minutes until the yeast flowers or begins to froth.
Add to the bowl:
3 1/2 cups bread flour (can use all-purpose)
1 cup water
1 1/2 tsp salt
Mix well and then knead by hand or on low speed five minutes until you have a slightly sticky dough.
Place in an oiled bowl, turn once to coat, and let it rise, covered, at room temperature 2 hours.
Punch down the dough and divide into two. If the dough is too sticky, sprinkle a little flour to make it easier to work with.
Using the palms of your hand, roll each half into a long rope, about 10-12 inches in length.
Lightly grease a large baking sheet and scatter 1-2 tsp of cornmeal on it (to keep the bread from sticking)
Place the two ropes side by side, with at least 5 inches between them, on the sheet.
Cover loosely with a kitchen towel and let rise at room temperature for 1 1/2 hours.
Sprinkle some flour on the top of the loaves (this is decorative and therefore optional). With a very sharp blade, make 4-5 diagonal gashes along the length of each loaf.
About half an hour before the loaves are fully risen, preheat the oven to 450 degrees. Place a baking stone (or unglazed ceramic tiles) on a rack in the middle of the oven.
Just before you place the bread in the pan, spray the inside of the oven with water.
Place the baking sheet on the baking stone or tiles. Close the oven. Spray the sides of the oven again with water five minutes later. (The water ensures a crusty loaf)
Bake for a total of 25 minutes or until the loaves are golden-brown.
Cool on a rack before cutting.
Enjoy!
Hi, This is the way I make French Bread,too! It's so simple and oh so delicious...and fills the house with a wonderful fresh baked bread aroma!! Yours looks so good, I think I have to bake some French Bread right now!
ReplyDeletePeace, Stephanie
PS I blogged about your Navratan Kurma...thanks!
Mmmmmmmmmm looks so perfect wish to do it soon
ReplyDeleteGood job Vaishali, bread looks like a pro baked it!
ReplyDeleteWow! Never knew it was so simple to make French bread. Will try it as soon as I come back from my vacation. No wait, i got to try the sandwich bread first but before that the ladi pav... You get my drift :)
ReplyDeleteI love baguettes! I shall try this...with wheat flour. I hope it works!
ReplyDeleteConsidering the short list of ingredients ... and that awesome looking bread, am tempted to try this.
ReplyDeleteJust a few questions Vaishali ... 450 degrees C/F? Do we bake in the same temperature or do we decrease it? I don't have any tiles ... can I use my baking tray? And am afraid to spray water in my electric oven. :-(
Looks absolutely perfect!
ReplyDeletethat looks absolutely perfect!!
ReplyDeletewhat is the secret behind such marvelous breads..I have never succeeded in getting a perfect soft bread till now..
ReplyDeleteAwesome..easy one too..am goin to try this asap..will inofrm the feedabck vaishali...hugs
ReplyDeleteI've just recently gotten into baking homemade bread and I really want to try this recipe! It looks so good! I can't wait to try it!
ReplyDeleteOur French bread failed :| Wiating to reach that stage in peter Reinhart's book ( we are on that challenge)
ReplyDeleteSo, I'm going to compare your recipe and that and mebbe make both! :) Yours looks gorgeous!
wow so simple to make??
ReplyDeleteI like most breads, including French breads but this is one bread that has eluded me so far. I haven't been able to get those lovely holes.
ReplyDeleteYours looks lovely, Vaishali.
I haven't given up yet. :)
Mine failed. It was flat! LOL I think I messed something up though. It tastes delicious and will be amazing sliced in half, toasted and topped with triple olive tapenade! :)
ReplyDeleteVeganJeri, you probably let it rise too long-- any bread dough has a peak time after which the dough starts to sort of fall in on itself. Following rise times accurately is important.
ReplyDeleteThis was my first attempt at baking yeast bread ever. And it turned out perfectly! Crusty & delicious! Could not have been easier.
ReplyDeleteMy husband came home from work, saw the loaves, and thought I bought them. YES!
I haven't had such delicious bread since living in NY as a little girl. Thanks so much for sharing the recipe!
Carolyn, how wonderful-- congrats on your first bread!
ReplyDeleteI just discovered your blog and am I glad I did! This was my first attempt at making bread (EVER) and it turned out absolutely wonderful! Thank you so much for this recipe and I really look forward to browsing your recipe page and trying some more!
ReplyDeleteMichelle, congratulations on baking your first bread, and thanks for your kind words. :)
DeleteHi vaishali, this is my first attempt in making a bread.. halfway to it.. but the outcome does not look promising..
ReplyDeleteI wanted to make a loaf hence halved the quantities of all ingredients.. However, after I add flour and other ingredients, the dough seemed too watery. I let it rest for 2 hours. Dough has risen but still too watery and sticky (I compared with your dough in step by step Whole grain bread recipe). I have now let it rest for 1.5 hrs as suggested, covering it with kitchen towel. But the dough is badly sticking to the towel. Where have I missed? Any idea why my dough is watery? If I halve the ingredients quantities, should the rising time for the dough should also be halved? Too many questions, but badly need the answers... Thanks a ton in advance
Aparna, With 3 1/2 cups of flour and 1 1/2 cups of water you should not get a sticky dough. Did you remember to halve the water when you halved the flour?
DeleteYou could add more flour to make your dough less sticky, but since your dough has already gone through the rise it could be too late. I'd advise starting over, and next time be really careful about measuring because that's key with bread.
And no, the rise time won't halve if you halve the recipe. It remains the same.
Yes Vaishali. Looks like I have messed up with quantities. Will try again soon and let you know how it went. Thank you for the inputs. Appreciate it
ReplyDeleteThis is excellent! Best french bread I've ever made, thanks!
ReplyDeleteRandi, that's great. Thanks for letting me know!
DeleteHello!
ReplyDeleteI have never made bread before and I am now on the second batch of making your bread. Even my Mother in law loved the first batch! :-)
It was so delicious and easy, thanks so much for the recipe!
When do you make the gashes? A trivial question, since it's for appearance only, but I tried last time when the loafs were about to go into the oven, and could tell it was going to smash them down too much if I tried then. Should I do it right after I roll both loafs out, before they begin to rise at all? Thanks!
ReplyDeleteMake the gashes with a very sharp or serrated knife right before you put the loaves in the oven. Use a quick motion to make the cut and don't use a dull knife or sawing motion because you'll deflate the loaves.
Delete2nd attempt, crusty tasty bread but way too flat, what could I be doing wrong, I feel I've followed it to the letter both times now.
ReplyDeleteEither the yeast you're using is not active, or the water you're adding is too hot. You might be letting it rise too long or too little.
DeleteFinally, if you made gashes, did you deflate the bread at the time?