Crustyfrenchbread Recipes

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CRUSTY FRENCH BREAD RECIPE



Crusty French Bread Recipe image

This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 6h40m

Number Of Ingredients 7

1 3/4 cups warm water (90˚ to 100˚F)
1/2 tsp molasses
2 1/3 cups unbleached bread flour, measured correctly* ((290 grams))
2 1/2 cups unbleached all-purpose flour, measured correctly* ((315 grams))
1 1/4 tsp instant yeast (quick rise) ((1/2 packet))
2 tsp salt (I used fine sea salt)
All-purpose Flour and semolina flour for dusting

Steps:

  • In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
  • In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
  • Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
  • After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.
  • Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don't use glass baking dishes at those high temps).
  • Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 10 minutes then reduce temperature to 400˚F and continue baking 30-35 minutes, or until top is golden brown. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.

Nutrition Facts : Calories 225 kcal, Carbohydrate 46 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CRUSTY FRENCH BREAD



Crusty French Bread image

I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon

Provided by Taste of Home

Time 50m

Yield 2 loaves (10 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 to 5 cups all-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

EASY FRENCH BREAD RECIPE



Easy French Bread Recipe image

This is the BEST Homemade French Bread recipe! It makes two loaves of crusty and soft french bread and is the perfect side dish for any meal.

Provided by Dorothy Kern

Categories     Side Dish

Time 1h25m

Number Of Ingredients 6

4 1/2 - 5 cups (558-620g) all-purpose flour (divided)
2 packets Fleischman's Yeast Rapid Rise Yeast (or any instant yeast (4 1/2 teaspoons))
2 teaspoons salt
1 ¾ cups (414ml) water
1 tablespoon olive oil
1 egg white

Steps:

  • Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
  • Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It's best to check this with an instant-read thermometer, but if you don't have one, think hot bath water. Add oil to water, then pour into dry ingredients.
  • Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won't form a ball but will only be slightly sticky to the touch.
  • Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
  • After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12x15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
  • Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
  • Preheat oven to 400°F.
  • Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
  • Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
  • Cool slightly before serving, store in an airtight container for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 237 mg, Fiber 1 g, Sugar 1 g

FRENCH BREAD



French Bread image

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

EASY CRUSTY FRENCH BREAD



Easy Crusty French Bread image

Easy dutch oven bread ready in just a few hours - no overnight rise needed.

Provided by Jessie

Categories     Bread

Time 2h30m

Number Of Ingredients 5

2 1/4 teaspoons active dry yeast (9 grams)
1 teaspoon sugar (4 grams) (use honey if you prefer)
1 1/4 cups warm water (300 grams)
1 1/4 teaspoons (8 grams) kosher salt
2 1/2 to 3 1/2 cups All-Purpose Flour (400 grams) plus extra for dusting (see recipe notes)

Steps:

  • Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
  • Let the yeast proof for about 5 minutes, until the mixture is foamy.
  • Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry - it will become more smooth and elastic as we go!
  • Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
  • When dough has risen, lightly flour a large cutting board.
  • Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN - you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
  • Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you're folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this!
  • Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup.
  • While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
  • When the oven is hot, you're ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
  • Lay a piece of parchment paper down on your counter or cutting board (optional - it makes transferring the bread easier!)
  • Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time - this is what will create those beautiful cracks on top of the bread!
  • VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
  • Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
  • Cook bread for 30 minutes.
  • After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
  • When bread is done, use oven mitts to pull the pot out of your oven.
  • Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
  • Slice, slather with butter, and enjoy!

Nutrition Facts :

CRUSTY FRENCH BAGUETTE RECIPE



Crusty French Baguette Recipe image

Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!

Provided by Allie {Baking A Moment}

Categories     Appetizer     Breakfast     Brunch     Side Dish     Snack

Time 3h10m

Number Of Ingredients 6

1.75 ounces warm water
1 1/2 teaspoons active dry yeast*
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water ((you may not need all of the water))
additional flour, (for dusting)

Steps:

  • Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
  • Measure the bread flour into a large bowl and stir in the salt.
  • Make a well in the center of the flour mixture, and stir in the dissolved yeast.
  • Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
  • Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
  • Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
  • Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
  • Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
  • Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
  • Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
  • Uncover the baguettes and transfer to lightly greased baking sheets.
  • Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
  • Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.

Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 78 mg, ServingSize 1 serving

CLASSIC AND CRUSTY FRENCH BREAD



Classic and Crusty French Bread image

Bake the perfect loaf of French bread with this traditional recipe. The signature crust is made by misting the loaf with water during baking.

Provided by Elizabeth Yetter

Categories     Side Dish     Appetizer     Dinner     Lunch     Bread

Time 2h35m

Number Of Ingredients 7

2 cups warm water (95 to 110 F)
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
2 teaspoons salt
5 1/2 cups bread flour (approximately)
Optional: 1 large egg white (lightly beaten)
Optional: sesame seeds (or poppy seeds)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
  • Mix in the bread flour, a little at a time, until a soft dough is formed.
  • Turn the dough out onto a floured board and knead it for about 8 minutes.
  • Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
  • Punch down the dough .
  • Give the dough a quick 2-minute knead.
  • Divide the dough into 2 equal halves. Shape each half into a long loaf.
  • Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
  • Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
  • If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
  • Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
  • Remove the loaves from the baking sheet and let them cool on a rack.

Nutrition Facts : Calories 142 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 1 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g

CRUSTY FRENCH LOAF



Crusty French Loaf image

A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 pieces).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 large egg white
1 teaspoon cold water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CRUSTY FRENCH BREAD



Crusty French Bread image

Delicious artisan French bread made from scratch with a beautiful open crumb and rich golden crust.

Provided by Melanie - Carmel Moments

Time 30m

Number Of Ingredients 12

1 1/8 cups 5 ounces unbleached all purpose flour
1 1/8 cups 5 ounces unbleached bread flour
3/4 teaspoon .19 ounce salt
1/2 teaspoon .055 ounce instant yeast
3/4 cup - 3/4 cup plus 2 tablespoons (6-7 ounces water, room temperature)
3 cups of pate fermentee (above)
1 1/4 cups 5 ounces all purpose flour
1 1/4 cups 5 ounces bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
3/4 cup to 3/4 cup plus 2 tablespoons warm water (90 - 100 degrees)
semolina flour or cornmeal for dusting

Steps:

  • Stir together flours,salt and yeast in medium bowl. Add 3/4 cup water and stir until ingredients come together into a coarse ball. Add flour or water a tablespoon at a time only if necessary. Dough should be well hydrated but not too sticky or too stiff.
  • Sprinkle flour on the counter and knead dough for 4-6 minutes. Or knead in mixing bowl on medium speed with dough hook for about 4 minutes.
  • Place dough in a lightly oiled bowl and roll it around to fully coat it. Cover with plastic wrap and let rest a room temperature for 1 hour or until 1 1/2 times it's original size.
  • Remove from the bowl. Lightly knead it to degas it slightly and place back in the bowl. Cover with plastic. Place in refrigerator overnight. Keeps in fridge for up to 3 days or freeze in airtight plastic bag for up to 3 months.
  • Take starter from refrigerator 1 hour before making the dough. Cut into 10 small pieces with a pastry scraper or serrated knife. Cover with plastic wrap or a towel and allow to sit at room temperature for 1 hour.
  • Stir together all purpose flour,bread flour, salt, yeast and starter dough in a medium bowl or using the bowl of an electric mixer. Add the water and stir until everything comes together. Add water or flour as needed so you have dough that is not too sticky or stiff.
  • Knead dough on medium speed using an electric mixer for about 6 minutes. Or place dough on a lightly floured counter and knead by hand for about 10 minutes. Dough should be soft and supple but not sticky. The dough should be able to be easily stretched and temperature about 77 -81 degrees. Knead for a few extra minutes to increase temperature of dough if needed. Lightly oil a large bowl and place dough in bowl. Roll around to coat it with oil. Cover with plastic wrap.
  • Let sit at room temperature for about 2 hours or until doubled in size. If double before the 2 hours, knead it lightly to degas it and cover and let it rise again.
  • Remove the dough gently from the bowl and transfer to a lightly floured counter. Cut into 3 equal pieces. Being careful to degas the dough as little as possible. (We want to keep the air bubbles in the bread this creates the beautiful open crumb we adore.)
  • Gather dough into a rough ball. Stretch the outside of dough underneath being careful not to degas the dough. Continue stretching dough bringing opposite sides together to make a ball. Let loaves relax for a few minutes. Lift dough and gently pull, tugging on opposite ends. We want loaves that are about 8-12 inches in length. Remove they will expand in size and we will need them to fit in our standard size oven.
  • Crease dough down the center and fold it like a letter. Seal the crease against the counter to create surface tension. Working from the center of the loaf to the outsides gently rock dough to lengthen to desired size. If dough is springing back quickly. Let rest for a few minutes and try again. Place baguettes lightly sprayed parchment that is sprinkled generously with cornmeal.
  • Let sit at room temperature for 45 to 75 minutes or until loaves are about 1 1/2 times original size. If you poke with your finger that should slightly spring back
  • Meanwhile prepare oven. Place an empty heavy duty sheet pan or cast iron frying pan on the bottom of the oven (Do not use anything glass). Place a cast iron or baking stone on the center rack. Preheat oven to 500 degrees. Also prepare a water bottle for misting (just a cheap one from the dollar store works fine.) And simmer a few cups of hot water on the stove for later.
  • Score the top of the loaves by slashing across the top diagonally several times on each loaf. Use a lame or a serrated bread knife.
  • Using a pizza peel or the back of a sheet pan sprinkle very generously with cornmeal or semolina flour. (This will allow the loaves to slide easily into the oven.)
  • Open oven. Lay a towel over oven door glass. Transfer baguettes to baking stone in oven. Pour 1 cup hot water into steam pan. Remove towel, close oven door. After 30 seconds,open oven and spray oven walls with water and close door. Repeat 2 more times after 30 second intervals. Then lower oven temperature to 450 degrees. Bake for 10 minutes. Rotate loaves if needed and bake until golden brown. Loaves should be at least 205 degrees in center. This will take about an additional 10-20 minutes. If they darken too quickly turn oven down to 350 degrees and bake for an additional 5 to 10 minutes.
  • Remove loaves and cool on rack for at least 40 minutes before slicing and serving.

EASY HOMEMADE FRENCH BREAD



Easy Homemade French Bread image

Provided by Mel

Categories     Breads

Time 3h40m

Number Of Ingredients 6

2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 - 6 cups all-purpose flour or bread flour (see note)

Steps:

  • In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
  • Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
  • Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
  • Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
  • Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).
  • Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
  • Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).
  • Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
  • Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).

Nutrition Facts : ServingSize 1 Slice, Calories 233 kcal, Carbohydrate 47 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 1 g

CRUSTY FRENCH BREAD



Crusty French Bread image

This is my favorite bread. I always have a hard time finding French bread in my grocery store so I am happy to have found this one a long time ago in Taste of Home. Preparation time does not include rising time.

Provided by CookingONTheSide

Categories     Low Cholesterol

Time 1h10m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water, divided (110 degrees to 115 degrees)
1 tablespoon granulated sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 cups all-purpose flour
cornmeal

Steps:

  • In mixing bowl, dissolve yeast in 1/2 cup water.
  • Add sugar, salt, shortening and remaining water; stir until dissolved.
  • Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.
  • Turn on to a floured surface. Divide in half; let rest for 10 minutes.
  • Roll each half into 10-inch by 8-inch rectangle. Roll up from a long side; pinch to seal.
  • Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
  • With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks.

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From chickenscratchdiaries.com
Estimated Reading Time 8 mins
  • Add the 6 cups of flour, 2-1/2 teaspoons of yeast and 2 teaspoons of fine sea salt to mixing bowl of a stand mixer; stir with a dough hook on low speed until combined.
  • Slowly add 2-3/4 cups of hot water (not scalding) to the dry ingredients and mix on low speed until incorporated. Dough should be somewhat elastic and sticky and will stick to bottom of bowl. If it's too soupy, add another 1/4 to 1/2 cup of flour until combined. (Note: dough should be mixed but not kneaded, and will still have some lumps.)
  • Remove dough hook from bowl and cover bowl loosely with saran wrap and then a tea towel. Set in a warm place and let rise 1.5 to 2 hours until almost doubled. Do not let dough over-rise and spill over top of bowl.
  • When dough is almost risen, grease bottom and sides of a dutch oven with olive oil. Preheat oven to 450 degrees.


CRUSTY FRENCH BREAD (BREAD MACHINE) - PUDGE …
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2017-07-08 Place baguettes into oven for 1 hour, or until double in size. Mist with water and make 2 to 3 make deep diagonal slashes across loaves with a sharp knife of razor …
From pudgefactor.com
Estimated Reading Time 5 mins
  • When the Dough cycle has completed, place dough on floured surface. Pat down, and cut dough into pieces. The weight depends on what you're making. For this recipe, cut into four 4-ounce pieces, and one 8-ounce piece. With each piece, pat dough onto a rectangle. Roll the long side, forming a cylinder. Press edges together, and continue to shape into loaf with tapered ends. Place on baguette pan. Repeat with remaining pieces of dough.
  • Heat electric oven for exactly 1 minute, 45 seconds. Place baguettes into oven for 1 hour, or until double in size. Mist with water and make 2 to 3 make deep diagonal slashes across loaves with a sharp knife of razor blade. (See Tip 1)
  • Preheat oven to 400° F. When oven has reached temperature, place in oven; bake for 20 minutes, or until golden brown. Remove from oven and let cool completely.


CRUSTY FRENCH BREAD ROLLS - DINNER, THEN DESSERT
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2019-03-03 Hi Sabrina, thank you for sharing your recipe Crusty French Bread Rolls. I made some tonight. They were a huge success. Your recipe will be added to my go to …
From dinnerthendessert.com
  • Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
  • Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
  • Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.


FRENCH BREAD RECIPE | LAND O’LAKES
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Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle. STEP 2. Turn dough onto lightly floured surface; knead until …
From landolakes.com
  • Dissolve yeast in warm water in bowl; stir in sugar. Let stand 4-5 minutes. Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
  • Punch down dough; divide into thirds. Shape each third into 15-inch loaf (baguette) or 5-inch round on greased baking sheets. Cover; let rise 30 minutes or until double in size.


PERFECT & EASY CRUSTY, SOFT FRENCH BREAD | THE …
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2020-03-27 Perfect & Easy Crusty, Soft French Bread This Perfect Crusty French Bread is made start to finish in about 2 hours and 30 minutes and yields two loaves of …
From thedomesticrebel.com
  • In a large mixing bowl, add 1/2 cup of the warm water and sprinkle the yeast on top. Let set for about 5 minutes or until yeast has dissolved. Add in the sugar, salt, melted butter and remaining water and stir until blended. Lastly, add in the flour until mixture is relatively smooth. The dough will look very shaggy at first and you may want to knead by hand to bring everything together which should only take about a minute or so. Once the dough is mostly smooth (still okay to have some shaggy bits as you do not want to overwork it), place the dough ball back into the bowl and cover with a dish towel. Let rise in a warm, draft-free place for about 1 hour or until doubled in size.
  • Punch down the dough and turn it onto a floured work surface. Using a bench scraper or sharp knife, cut dough in half. Cover and let rest for about 10 minutes.
  • Roll each dough portion one at a time into an approximate 10x8 inch rectangle shape. Roll the dough up jelly-roll style (almost like you're making cinnamon rolls) starting with the long side closest to you, pinching the seam to seal. Place the loaves on a parchment lined baking sheet, seam side down. Cover and let proof/rise until almost doubled in size, about 45 minutes.
  • Preheat oven to 400 degrees F. With a sharp serrated knife, make three or four diagonal cuts in the top of the loaf. Bake for 20-30 minutes or until lightly browned. Cool on wire racks until warm to the touch or room temperature. Store any leftovers in an airtight container at room temperature. Can also be frozen for up to 1 month; thaw before serving.


CRUSTY FRENCH BREAD RECIPE | CHEW OUT LOUD
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2020-03-24 Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm, draft-free place …
From chewoutloud.com
  • In a large bowl, combine the flour, yeast, sugar, and salt. Hand-whisk until well combined. Gradually stir in the warm water (test the temperature with thermometer to ensure it’s right around 110F) and stir until a dough forms. The consistency should be roughly like play-dough, not too sticky but easily forms into a smooth/elastic dough ball. Add 1 TB water at a time as needed to gain that consistency.
  • On a lightly floured surface, knead dough 10 minutes. Shape into a ball, place into a well-oiled bowl, and turn dough to lightly coat in oil. Cover bowl tightly with cling wrap and place bowl in a warm, draft-free place until doubled in volume, 30-60 minutes.
  • Gently punch dough down and divide in half. Place on lightly floured surface, cover, and let sit 10 minutes. Roll each half into approx. 14×9 inch rectangle. Roll rectangle up lengthwise, moisten edges with water, and pinch tightly to seal. Taper and seal ends.
  • Line baking sheet with parchment paper. Sprinkle evenly with cornmeal. Place loaves seam side down on sheet. Cut diagonal slits into loves on top, about 1/4 inch deep. Brush loaves with egg/water mixture. Gently lay cling wrap over loaves and place in a draft-free warm place until nearly doubled in size, about 30 minutes. Meanwhile, preheat oven to 375F with rack on lower middle position. Place a large pan of water on lowest rack.


CRUSTY FRENCH BREAD RECIPE | CDKITCHEN.COM
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Crusty French Bread. print recipe. email recipe. save recipe. add photo. add review #33814 ; Great bread can improve almost any meal, whether drizzled with olive oil as …
From cdkitchen.com
5/5 (6)
Total Time 3 hrs
Servings 2


CRUSTY FRENCH BREAD RECIPE | RECIPE | BREAD …
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Crusty French Bread Recipe. March 2020. 16 · 35 minutes · This Crusty French Bread is perfect for any meal. It's an easy, fail-proof recipe that allows for quick rise times, and results in a wonderfully crispy exterior and chewy interior. Great for dunking in soup or …
From pinterest.com


HOW TO MAKE CRUSTY BREAD WITHOUT A DUTCH …
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2021-09-25 For reference, our favorite Easy Crusty French Bread recipe calls for baking bread in a Dutch oven at 460 degrees F for 30 minutes covered and an additional 10-20 minutes uncovered. Please note: Do not substitute glass bakeware for any of the …
From lifeasastrawberry.com


QUICK FRENCH BREAD RECIPE - BAKE IT WITH LOVE
2016-04-24 Fresh, crusty French bread is so wonderful and when you make this Quick French bread Recipe you'll see just how easy it is to enjoy this treat more often! ( If I don't spend half a day or …
From bakeitwithlove.com
Estimated Reading Time 5 mins
  • In a large mixing bowl or your stand mixer bowl, add the yeast and sugar to warm water (110 degrees F/43 degrees C) and allow the yeast to activate for 10 minutes until it is foamy or frothy. Add salt, oil and 3 cups of the flour and stir for 2 minutes or until all of the flour is moistened.
  • Mix in the remaining 2 cups of flour until a stiff dough ball is formed, then knead by hand for 10 minutes. In the stand mixer, knead with the dough hook at medium speed for 3 minutes, allow the dough to rest for 5 minutes, then knead for an additional 4-5 minutes. The dough should be smooth and elastic when done kneading.
  • Transfer the dough to a well oiled large bowl, turning to coat all sides of the dough with the oil. Cover with oiled plastic wrap (cling film) or a damp towel and allow to rise for about an hour, or until doubled in size.
  • Punch the dough down and divide into equal portions for either two loaves or four baguettes. Shape the dough into slender loaves or baguettes and place onto a greased and cornmeal coated baking sheet. Slice across the tops diagonally to score them, cover and let rise an additional hour or until doubled in size.


HOW TO MAKE CRUSTY BREAD | KING ARTHUR BAKING

From kingarthurbaking.com
  • To make crusty bread, choose the right recipe. On the left, soft, butter-and-milk enriched pull-apart dinner rolls. On the right, a crusty Italian loaf.
  • Shape the dough with more rather than less surface area. A big, fat, round or oval loaf – a boule – doesn't have as much opportunity to shine in the crisp crust department as does a thin baguette, or individual rolls.
  • To make crusty bread, create steam in the oven. Remember the artisan bakers I mentioned at the beginning, those masters of the perfect crusty crust? They have a professional secret: the steam-injected oven.
  • Bake on a pizza stone or steel. Many bakers find they can create a decent crisp top crust, but struggle to make their bread's bottom crusty, as well.
  • To keep bread crusty, cool baked loaves in the oven. This may sound like an oxymoron – cool bread in the oven? – but it works. Once the bread is baked, turn off the oven.


FRENCH-STYLE COUNTRY BREAD | KING ARTHUR BAKING

From kingarthurbaking.com
  • To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir all of the starter ingredients together to make a thick, pudding-like mixture.
  • To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass.
  • Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
  • Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours).
  • Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
  • Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
  • Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
  • Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven.
  • Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer.


OLD-FASHIONED CRUSTY FRENCH BREAD RECIPE – A …
2020-07-19 Score with light slanting strokes of a knife across the top of each loaf. Brush with milk, melted butter, or a mixture and water and sugar. Let rise until doubled (about 30 minutes). In the meantime preheat oven to 400° F. Put the bread in the oven for 20 – 30 minutes or until lightly browned.
From ahundredyearsago.com
Servings 2
Total Time 3 hrs 30 mins
Estimated Reading Time 3 mins


17 HOMEMADE CRUSTY BREAD RECIPES | JUST A PINCH

From justapinch.com
Estimated Reading Time 6 mins


16 BEST CRUSTY FRENCH BREAD RECIPE IDEAS | FRENCH BREAD ...
Aug 21, 2019 - Explore Robert Stefanski's board "Crusty french bread recipe" on Pinterest. See more ideas about french bread recipe, crusty french bread recipe, bread recipes.
From pinterest.ca


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