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French Bread Recipe

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This recipe for French Bread, by , is from Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Lemieux-Brehm


1 Tbl. dry active yeast
2 1/2 cups warm water
6 1/2 cups unbleached bread flour
1 Tbl. Sugar
1 Tbl. Kosher salt
1 Tbl. Extra virgin olive oil

Special Equipment:
2 French loaf pans make the loaves more structured but baking sheets work also.

Preheat the oven tp 400.
Sprinkle yeast and sugart over warm water in a large bowl.
Place 2 cups of bread flour to cover the water.
Do not stir.
This is a sponge that you are making.
Let mixture stand for 5 minutes.
Beat in the salt and 2 cups more of bread flour.
Beat well for 2 minutes with a dough hook in a Kitchen Aide or for 5 minutes by hand.
Add the remainder of the flour gradually.
Beat until mixture is slightly elastic and starts to come away from the bowl.
Knead the dough around 3 minutes more.
Oil a big mixing bowl then roll the dough in the oil to barely cover it.
Cover the bowl with plastic wrap and then a clean dish towel.
Place in a warm place (like on your stove top).
Let the dough double in bulk.
Oil a French bread pan or baking sheet.
Punch the dough down.
Separate the dough into 4 sections as evenly as possible.
Roll the dough on a clean counter top and carefully stretch it he pieces out into a rectangle.
Roll the dough jelly roll style to form loaves.
Seal the loaves and with the seal at the bottom roll out to make the loaves a little longer.
Place the dough onto prepared pans with the sealed edges on the bottom of pan.
Let rise for 20 minutes. Make a slit with a sharp razor or knife to make 3 slits in the loaves.
Place in oven and spray surface with a water bottle every 2 minutes for 10 minutes.
This makes a crusty top.
Lower the heat after the 10 minutes to 350 degrees if it is browning too quickly.
Bake until a hollow sound is heard when hitting the bottom of the loaves.

Number Of Servings:
Number Of Servings:
4 loaves
Preparation Time:
Preparation Time:
3 hours including risings
Personal Notes:
Personal Notes:
This is a wonderful bread that Didier taught me when I was training in Provence. We would eat a loaf right out of the oven with creamy French butter. It is truly the best bread I have ever tasted.




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