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

Classic French Bread

Julia Ann

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

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Breads

Cuisine French

Servings 12

Ingredients

  

1x2x3x

• 1 package dry yeast 2 1/2 teaspoons

Instructions

 

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

Notes

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.

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

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

 ©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.