Best Recipe for French Bread from Scratch


This recipe for French bread produces the best bread and can be shaped into beautiful baguettes.

It can be in any shape, but a baguette is always a long stick of French bread.  More homemade bread recipes above and at the bottom of the page.


Homemade Recipe for French Bread


Easy Recipe for French Bread


RECIPE FOR FRENCH BREAD

2-1/2 cups flour
1 TBS white sugar
1 tsp salt
1-1/2 tsp rapid rising yeast
1 cup warm water

1 egg yolk
1 TBS water

Simply combine the water, yeast, and sugar and allow to proof. Then add the salt and flour; knead until no longer sticky. Cover with a kitchen towel and place in an oiled bowl; letting the bread rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet.

Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

PREHEAT oven to 375 degrees, and grease a cookie sheet.

Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.


French Bread Recipe for the BREAD MACHINE
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.

When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet.

Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

PREHEAT oven to 375 degrees, and grease a cookie sheet.

Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.



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