I’ve been on a bread-making kick lately. I think in part, I just realized the economical benefits of baking my own bread…and then, I obviously love the taste of warm bread, fresh out of the oven – not to mention the lovely smell that wafts through each room! This french loaf was softer and fluffier than the last one I made. The crust wasn’t as ‘crusty’ or hard (it was just hardly crisp), but that made it less like an actual french bread and more like wide sub bread. Maybe if I had baked it a little longer it would have had a harder crust, but really I loved it just the way it was – I just wouldn’t necessarily call it a french bread.
French Loaf (from food.com)
- Dissolve yeast and sugar in the warm water.
- In a large bowl, combine hot water, sugar, salt and oil. Add 1 1/2 cups of flour and mix well.
- Add the yeast mixture and stir.
- Add 1 – 1 1/2 cups more flour and mix until well blended; it will be sticky. Cover bowl with a dishtowel and let rise for an hour, mixing a few strokes every 15 mins.
- Divide the dough into 2 or 3 pieces and roll each out to desired length. Then roll up lengthwise like a jelly roll and place sealed side down on a greased cookie sheet.
- Slash the top diagonally every couple inches with a sharp knife. Brush with egg white.
- Preheat oven to 400. Let loaves rise for 30 minutes, then bake for 25-30 mins.