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 This
French bread recipe is probably the easiest bread recipe to make. It is
so simple!
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, and
calories for all your favorite foods.
Check out all of Linda's great
Bread
Recipes
for your bread making.
Authentic French Bread
1 cup warm water (110 degrees F.)
1 1/2 teaspoons salt
3 cups bread
flour
3 teaspoons Instant Active Dry
Yeast
Cornmeal (optional for dusting pan)
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Bread Machines
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Bread Machine Recipe:
Add all the ingredients except cornmeal in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball.
When the bread machine has completed the dough cycle, remove the dough from the
pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10
to 15 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick your finger in and
feel the dough. It should be slightly tacky to the touch.
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Stand Mixers
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Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, add
all the ingredients except cornmeal. Using dough hook, mix everything together into a uniform dough.
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.
NOTE: In an electric mixer, it should take about 9 minutes.
Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
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After resting, knead dough (see kneading tips below) on a lightly-floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).
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Kneading Dough Hints & Tips:
Lightly dust your work surface with all-purpose flour or bread flour. Place a small mound or a measuring
cup of flour near the work surface as you will use this flour to
sprinkle over the dough as you knead to prevent sticking. Also lightly dust your hands with flour to keep the dough from
sticking to you.
Gather the dough into a rough ball and place on your floured
work surface.
When you knead, you will use only the heels of your hands. Push
down on dough with your hand heels.
Fold the dough in half. Turn the dough about 45 degrees and
knead with your hand heels again. Continue to knead, fold and
turn the dough for the required length of time or to the
consistency suggested. I usually knead the dough around 5
minutes. Well-kneaded dough should feel smooth and elastic.
Press your fingertip into the dough; it should spring back.
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Place the dough in a lightly-oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap
(the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).
Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
Cool or Refrigerator Bread Rise: If I don't have the time
to wait for the rise to finish or I know that I will be interrupted before the
completed rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours. I
usually do this after the first rise and the dough has been shaped into a loaf.
As this is a longer rise time, it improves the sourdough flavor in your finished
bread.
After dough has risen, remove from bowl, and place on a lightly-floured board. Knead in flour to feed it one more time before baking.
Shape dough into a loaf shape and place on a
cookie sheet that is dusted with
cornmeal or use the
Silicone Baking Mats.
I personally recommend that you use the
Silicone Baking Mats as
nothing sticks to them. Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.
Preheat oven to 400 degrees F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes.
Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.
A good check is to
use an instant
digital thermometer to test your bread. The temperature should be between 200
and 210 degrees.
|
 This
is the type of thermometer that I prefer and use in my
cooking. I get many readers asking what
cooking/meat thermometer that I prefer and use in my cooking and
baking. I, personally, use the
Thermapen 5 Thermometer
(show in the photo on the right). Originally designed for
professional users, this super-fast thermometer is used by chefs all
over the world. To learn more about this excellent thermometer and
to also purchase one (if you desire), just click on the underlined:
Thermapen 5 Thermometer
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When the bread is cooked, remove from oven and place the bread on a
wire cooling rack to cool. Let baked loaf cool for 30 minutes before cutting
(this is because the bread is still cooking while it is cooling).
Makes 1 large loaf. CORNSTARCH GLAZE:
NOTE: This is a typical mixture that professional bakers use to get that characteristic
sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake.
1/2 cup cold water
1 teaspoon cornstarch.
In a small saucepan, with a small whisk, stir together
water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture
thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is
finished and again 3 minutes before bread is completely done.
French
Bread - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen.
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Item |
Amount |
Fat Grams |
Carbohydrate Grams |
Calories |
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flour,
bread |
3 cups |
3.6 |
285 |
1365 |
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Yeast, Bakers, rapid rise or instant |
1/4 ounce |
0 |
20 |
20 |
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Loaf
of Bread Total |
|
3.6 |
305 |
1365 |
NOTE:
Your homemade bread may be used on your diet. Just weigh your bread slice on a digital
scale for a 1-ounce slice. Typical loaf of bread = 14 slices.
1-ounce slice = 2.5 fat grams,
21.7 carb grams, 97.5 calories
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