French Bread

I have tried various recipes and have combined from several and am happy with the results of this final recipe. I have made it over and over again with great results. I think it's important to start with the correct proofing of the yeast. I can't stress that enough. Invest in a kitchen thermometer. It's worth it!! The first few times I followed the directions that suggested WARM water and only 5 minutes. After 5 minutes, I stared and stared at the water and had not idea if the yeast had actually proofed. (It hadn't.) "Warm water" is too vague. Take the temperature and give it the ten minutes. There will be no mistake when you see it after 10 minutes. It will proof!

Finally, I've added weight measurements and now only use weight for this recipe, but know that many still prefer volume. I find it easier to remember it in grams!

Ingredients:

2 cups warm water (450g)

1 packet yeast

1 tablespoon vegetable oil (13g)

1 tablespoon sugar (13g)

2 teaspoons salt (13 g)

3 cups of all purpose flour (450g)

2 more cups of all purpose flour (300g) 

Directions:

Warm water in microwave or over a stove to 110 - 114 degrees

Put sugar and yeast in a bowl then when water is ready, pour warm water over yeast and sugar

Allow yeast to proof or foam (about 10 minutes)

Add salt, oil, and the 3 cups bread flour; mix well with spatula or wooden spoon

Stir in the 2 other cups of bread flour switching to using hands or stand mixer 

(add 1/2 cup at a time if by hand)

Knead until smooth and elastic, about 12 minutes by hand 8 minutes stand mixer 

(use spatula to scrape sided of bowl if using stand mixer if necessary)

Sprinkle more bread flour as needed until dough is no longer sticky

Place dough in oiled bowl, turn dough to coat all sides, cover and let rise until doubled. About 1 hour

Punch down and divide in half

Shape the dough into two long slender loaves

Cut diagonal gashes on top of each loaf with a sharp knife or blade

Brush with olive oil, cover (loosely with plastic wrap or a throw a thin kitchen towel over it) and let rise until 

about doubled. About 30 minutes

Before bread finished 2^nd rise, preheat oven to 400

Bake for 10 minutes then lower heat to 375 degrees, brush with olive oil again then bake for about 10 more 

minutes or until golden brown

Flip loaves and baked for another 5-10 minutes to get bottoms nice and toasty!

ENJOY!!