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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

France

Easy French Bread

Serves 2 · 240 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups / 488 g Warm milk
  • 2 tablespoons / 28.4 g Butter or margarine
  • 2 packages / 14.4 g Active dry yeast
  • ¼ cup / 59 g Warm water (about 110°F)
  • 1 teaspoon / 6 g Salt
  • 7½–8 cups / 969 g Flour

Method

  1. Scald milk and butter by bringing it to at least , and let it cool to at least .
  2. In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
  3. Stir in cooled butter and milk, and salt.
  4. Start adding flour and mix until dough is thick and pulls off spoon like gum.
  5. Knead until dough is springy and smooth (about 10 minutes). You may want to do this with a mixer and dough hook.
  6. Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.
  7. Rise until doubled (until a finger impression stays), about an hour, depending on temperature.
  8. Punch down dough, turn out, and divide in half.
  9. Preheat oven to 425°F (220°C).
  10. Shape each half of dough into a square.
  11. Roll dough into two 10 x 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side.
  12. Place each oblong on a greased baking sheet sprinkled with corn meal.
  13. Slash loaf tops ¼ inch (almost 1 cm) diagonally with floured sharp knife or razor blade.
  14. Brush loaves with water.
  15. Bake 10 minutes, then reduce heat to 375°F (190°C).
  16. Brush loaves with water again. Bake another 10 minutes.
  17. Brush loaves with water again. Bake another 10 to 15 minutes, until golden brown.
  18. Cool on wire racks.