I love a nice warm, fresh out of the oven loaf of bread. Easy French Bread is the perfect addition to any meal as far as I’m concerned.
The only downside to fresh, homemade bread is that it can take a bit of time. Proofing, rising, rolling, rising etc. Today’s recipe is a quick and easy one. It may not be quite as quick as the 30 Minute Roll recipe I have on my blog but it is pretty close.
This recipe makes one nice size loaf or two smaller loaves. I usually make two. We enjoy one and I give the other one away.
The dough is mixed up with a bread hook in your Kitchenaid or other mixer of choice.
At this point if I am in a generous, sharing mood I will divide the dough into two pieces so that I can make two loaves. If I’m not in a generous mood I roll it out in one big piece using my rolling pin.
Be sure and flour your counter enough so that the dough doesn’t stick. Then roll it up jellyroll style and place the seam side down on a large cookie sheet. I also like to cover the cookie sheet with a silicone baking mat.
With a sharp knife cut three slits into the bread. Be sure and only go about 1/4 inch deep. If you go too deep your bread may look a little funny after it rises the second time. (Ask me how I know this!)
Give the bread a nice little bath in an egg white wash (just add 1 Tbsp water to 1 egg white and mix together)
Heat up a pan of water on the stove until it boils
Have your oven preheated to 300 degrees and TURN OFF. Then place the pan of boiling water onto the lower rack of your oven and place your loaf of bread on the rack above. Allow the bread to rise until double (about 20 minutes or so).
Please excuse my dirty oven.
Remove the pan of water from the oven and turn the oven onto 425 degrees. Leave the bread in the oven as it is preheating. Bake bread for 10 minutes and then turn heat down to 375 degrees and bake for another 6-8 minutes or until golden brown.
- ¼ C warm water (105-115 degrees)
- 1 pkg dry active yeast
- 1 tsp sugar
- 3½ - 4 C all purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 C plus 2 Tbsp. warm water
- 1 egg white and 1 Tbsp water.
- Combine water, yeast and 1 tsp sugar into a bowl.
- Allow to stand for 5 minutes until yeast is bubbly.
- Add in 1 Tbsp sugar, salt and water.
- Mix well.
- Add flour.
- Mix well and knead for 5 minutes or until dough is smooth.
- Allow to rise until double (about 15-20 minutes)
- On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired)
- Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about ¼ inch deep)
- Mix together egg white and 1 Tbsp water and gently brush on loaves.
- Preheat oven to 300 degrees.
- Boil a pan of water and then put it into a shallow dish.
- TURN OFF OVEN
- Place pan of water on lower rack and then bread on shelf above pan of water.
- Allow to rise until double (about 20 minutes)
- Remove pan of water
- Leave bread in the oven and turn oven to 425 degrees and bake bread for 10 minutes.
- Reduce oven to 375 and continue to bake for 6-8 minutes longer or until bread is golden brown.
- Recipe slightly adapted from Cooks.com
Recipe originally shared over at 30 Handmade Days!