Honey Butter French Bread Recipes

DIANE'S NO FAIL FRENCH BREAD

Steps:

• **Please read recipe notes before beginning if you live in a humid environment!**
• Dissolve yeast in 1/2 cup warm water.
• In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.
• Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.
• Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.
• After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
• When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.
• Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.
• Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.
• Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.
• Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).
• Let rise for 20-30 minutes in warm place.
• Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.

GARLIC HONEY BUTTER FOR FRENCH BREAD

Steps:

• Finely chop garlic.
• Mix first five (5)ingredients in microwave safe bowl.
• Microwave 1 minute until butter is melted.
• Stir and pour over sliced open french bread.
• Top with cheese and broil until golden brown and cheese is melted.

SWEET HONEY FRENCH BREAD

Steps:

• Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

HONEY-BUTTER FRENCH BREAD

Steps:

• Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
• Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.