This is an easy, delicious french bread that uses all pantry, food storage, shelf stable ingredients!
French Bread
2 loaves
Ingredients:
2 ½ c. warm water (no hotter than 110°F)
5 ½-6 c. flour
1 Tbsp. Active dry yeast
2 Tbsp. Sugar
1 Tbsp. Salt
2 Tbsp Olive Oil
Egg wash:
1 egg
1 tsp. water
In a mixer, add 1-2 cups of warm water, yeast and sugar. Let sit for 5-10 minutes. You should get a good amount of foam on the surface.
Add ½ the flour and mix to combine. Add up to the rest of the flour slowly, in increments until it just starts forming a dough ball with a tackiness, but not a wet stickiness. Knead in the mixer for 2-3 minutes. Let rest, covered, for 15 minutes to fully hydrate.
Pull dough from the bowl onto a floured surface, divide into 2 balls of dough.
Roll each dough ball into a rectangle with a rolling pin. Then using hands, roll each rectangle into a 14-16 in. long roll, like a cinnamon roll, just before cutting. Tuck ends.
Using a greased knife or a lame, (bread scoring knife) cut at least 3 slashes over the top of the loaf about ½ in. deep.
Cover with damp cloth and let sit for 30-45 minutes, or until doubled in size.
In a small bowl, mix water and egg until well mixed. Use a pastry brush to brush over the whole surface of the loaves that are showing.
Bake in a preheated oven at 350° F for 30 minutes or until internal temp reaches 200° F.
Let cool before serving.
*Note: To make a crispier crust, you can use a few ice cubes in the pan with the bread, or a mug of hot water in the oven with the bread, but not poured over the bread, or in a bowl, something to create steam while the bread is baking in the oven.
Music:
Track: Chill Acoustic
Music provided by Oak Studios
• [No Copyright Music] C...