French Bread Recipe
This French Bread is tastes the best of all French Breads that I've ever tasted ! The recipe might be a bit lengthy and tedious but when you bite into chunks of this superly delicious French Bread, you'll agree that its worth the effort ! Surely try out this French Bread and tell me if you like it! Your suggestions are welcome !
Ingredients
1 package active dry yeast
1 scant cup lukewarm water (110-115°F)
2 tablespoons vegetable oil
1 1/4 teaspoons salt
3 cups all-purpose flour
Directions
Dissolve yeast in lukewarm water in the processor bowl.
Add oil, salt, and 1 1/2 cups of the flour.
Process with the metal blade about 15 seconds.
Let dough rise in the covered processor bowl for about 30 minutes.
Add remaining flour and process until a ball forms or the blades slow down and the motor begins to stall.
Remove dough and knead on a floured board for about 2 minutes.
Shape dough into a long roll about 2 inches in diameter.
Place on a greased baking sheet, cover with a damp towel, and let it rise in a warm place (80-85°F) until doubled in bulk, about 45 minutes.
Slash the top of the loaf with a sharp knife diagonally 1/8 to Winch deep every 1 1/2 inches.
Brush the loaf with cold water and place on the top oven shelf.
On the second shelf beneath the loaf, place 1 cup of boiling water in a cake pan.
Turn the oven on to 400°F and bake loaf for 30 to 40 minutes.
After 10 minutes of baking, brush or spray loaf with cold water.
Repeat again in 15 minutes.
Cool loaf on a rack and serve at once.
Add oil, salt, and 1 1/2 cups of the flour.
Process with the metal blade about 15 seconds.
Let dough rise in the covered processor bowl for about 30 minutes.
Add remaining flour and process until a ball forms or the blades slow down and the motor begins to stall.
Remove dough and knead on a floured board for about 2 minutes.
Shape dough into a long roll about 2 inches in diameter.
Place on a greased baking sheet, cover with a damp towel, and let it rise in a warm place (80-85°F) until doubled in bulk, about 45 minutes.
Slash the top of the loaf with a sharp knife diagonally 1/8 to Winch deep every 1 1/2 inches.
Brush the loaf with cold water and place on the top oven shelf.
On the second shelf beneath the loaf, place 1 cup of boiling water in a cake pan.
Turn the oven on to 400°F and bake loaf for 30 to 40 minutes.
After 10 minutes of baking, brush or spray loaf with cold water.
Repeat again in 15 minutes.
Cool loaf on a rack and serve at once.
