Recipes - print - Basic French Bread

Basic French Bread - Recipe

Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
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Basic French Bread Recipe
  • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
  • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
  • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
  • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
  • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.
Prep Time: 3 hours
Cook Time: 30 minutes
Container: French bread pan (baguette pan) or baking sheet
Servings: 12
Serving Size: 2 slices
-3 cups flour, plus a little extra in case you need it
-1 package dry yeast
-1/2 teaspoon sugar or honey
-1 1/2 teaspoons salt
-1 1/4 cups water