Starting with the basics: Episode 7
Easy French Bread
Gluten Warning! This is not a gluten free recipe.
I think a lot of people get intimidated by cooking things from scratch. Or, they just don’t think it’s possible. I’m here to tell you that cooking from scratch is a lot easier than you think. Once you get a few skills under your belt, you’ll be able to cook and create anything you want!
We recently made lunch at my office. We made tacos in an electric pressure cooker. We all brought in different ingredients. I was responsible for bringing in taco shells and seasoning. One particular co- worker said “I didn’t even know you could make your own taco seasoning blend!”
She didn’t know that you could make your own taco seasoning blend.
I’m definitely not making fun of her. I think a lot of people find themselves in this same place. If you weren’t taught how to make simple things from scratch, you don’t even think about it.
Once you find out how EASY it is and how much HEALTHIER it is for your family, you’ll start scratch cooking too.
This French bread recipe is simple. You probably have all the ingredients in your pantry right now. It does take a bit of time, but it’s inactive time. Once you get the hang of this SIMPLE bread recipe, you’ll be able to get creative with making bread.
Is there really anything better than a fresh loaf of bread? If you ask me, the answer would be no. My husband even teased that he was going to get a tattoo that said “AMFB” - Always make fresh bread.
Lets get started cooking…
Ingredients:
1.5 Tablespoon SAF instant yeast , or any instant yeast you prefer.
2 Tablespoons sugar, or sweetener of your choice
3-4 cups bread flour, or AP flour will work
2 teaspoons of fine sea salt, or table salt
Olive oil for greasing bowl
Cornmeal- optional
3-4 Ice cubes
Directions:
1) The first thing that you are going to need to do is proof the yeast. Measure out 1 cup of warm water. You will need a thermometer for this. I have found that the best temperature to proof yeast is between 110-115 degrees. Mix the instant yeast and sugar together in the warm water and set aside. After about 5-10 minutes your yeast will look like the picture below.
2) Mix 3.5 cups of bread flour , or all purpose flour with the salt in the bowl of a stand mixer. Bread flour has more gluten than all purpose flour and will provide you with a lighter and fluffier bread. All purpose will work in a pinch. Using the dough hook slowly stream in your cup of water, yeast, sugar mixture.
3) Once the dough is combined, you’ll want to knead in for about 5-10 minutes on medium in the stand mixer. If your dough seems to dry add up to .5 cup of more water. You want your dough to be soft, smooth and pull away from the sides of the bowl. Once it is smooth and elastic, form it into a ball and place in an oiled bowl and cover with a kitchen towel. Place the bowl in a warm area and let rise until doubled in size, about 1 hour.
4) Once your dough has risen. Gently punch down the dough. Divide into either 2 pieces for 2 long loaves or 4 pieces for 4 smaller loaves. I use a kitchen scale to make sure that they are equal in weight.
5) take each piece and pull the sides into the middle about 4-6 times to create a ball. Then using your counter roll to make sure it is tight. Watch the video below to see how this is done. NOTE: When learning how to do this, cover the other dough so it doesn’t dry out. I can do it pretty quickly so I didn’t need to cover mine.
6) Place these dough balls on a baking sheet that has been dusted with cornmeal. Cover with a kitchen towel and let rise again until doubled in size , about 30-60 minutes. If you want to make these in advance, cover the dough balls with a greased piece of plastic wrap and put them in your refrigerator for up to 5 days. Pull them out an hour before you want to form them and bake them. OR place the baking sheet in the freezer for an hour and remove the dough balls and cover tightly with plastic wrap. Place back in the freezer for up to 3 months. Remove the night before you want to form and bake them.
7) Preheat your oven to 450 degrees. Once they have risen a second time form the balls into loaves. Cover and let rise a 3rd time for 30 minutes.
8) Place a NON glass baking dish in the bottom of your oven. Place your bread on the middle rack of the preheated oven. Carefully place 3-4 ice cubes in the baking dish. This will create steam and help to create a crispy outer crust. Bake for 10 minutes or until a thermometer registers 190 in the center of the loaf.
This bread is so easy to make and very forgiving. It is great served next to your favorite pasta dish. You can even serve it with a healthy salad. I really hope that you make homemade bread for your family. However, once you do, they’ll want you to make it all the time!
