Classic French Bread

 

Stop and think of the aroma of freshly baked bread.  Home-made bread is always a delight and  a treat.  This loaf of Classic French Bread is easy and not to time-consuming.  It is worth the extra effort  to have a crusty warm loaf of bread with your favorite hearty soup. Left-overs, if there are any, can be used for bruschetta and bread pudding.

Make a big pot of soup using cookbookinabox® recipes for Summer Vegetable Soup and Corn and Mushroom Chowder as hearty soups.

Loaf of Classic French Bread

Loaf of Classic French Bread

Classic French Bread

A small loaf of French Bread and an easy to do.

  • 1 package dry yeast (2 1/2 teaspoons)
  1. Put the warm water and yeast into a large bowl or a mixing bowl, let stand for 5 minutes or until the yeast has bubbled on top.
  2. Whisk the flour, salt and sugar into a smaller bowl.
  3. Add the blended dry ingredients into the yeast mixture.
  4. Stir with spoon or beat with mixer using a dough hook until blended.
  5. Turn the dough onto a lightly floured bread board or counter and knead about 5 minutes; roll into a ball.
  6. Spray a large bowl with the cooking spray.
  7. Put the ball of dough into the greased bowl, roll it around to coat the top side.
  8. Cover, let rise in a warm place (85 F) free from drafts until doubled in size (45 minutes or hour.
  9. Punch dough down and pour onto a lightly floured board or counter and shape
  10. into a loaf, round or long.
  11. Put it onto a greased baking sheet.
  12. Cover dough into warm place until doubled in size (30 minutes +/-)
  13. Preheat oven to 450F.
  14. Make 2 diagonal cuts across of the top with a sharp knife.
  15. Beat the water and egg white together, brush over the top of bread.
  16. Bake at 450F for 20 minutes or until the loaf sounds hollow when tapped.

To have a warm place: turn the oven on warm and turn it off while bread rises.
This can also be made in a food processor. Mix the flour, salt and sugar first in the process, then add the yeast mixture. Process until dough forms a ball, process additional minute. Turn the dough out to knead for 5 minutes. This recipe is from Cooking Light Annual Recipes 1999, p 35……cookbookinabox® in partnership with Netta Belle’s Choice® s, bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice cookbookinabox “Reg. U.S. Pat. & Trdmk. Off.” All rights reserved.

 

Enjoy your soup and crusty Classic French Bread, Make it often.

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cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2018 Netta Belle’s Choice® cookbookinabox®  “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.