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Crunchy French Bread Recipe

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This recipe for Crunchy French Bread is from NJ's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. Warm Water
2 1/4 tsp. Active Dry Yeast
2 tsp. Sugar
2 1/4- 2 3/4 c. Flour
1 1/2 tsp. Salt
Directions:
Directions:
1. In large mixing bowl, combine water, sugar, and yeast. Let sit until foamy, about 5 minutes.
2. After 5 minutes, add in salt and about half of the flour. Combine until completely mixed, and add the rest of the flour. The dough will be quite sticky, so just make sure that it is pulling away from the sides of the bowl.
3. Sprinkle with flour, and rotate around the bowl, continuing to sprinkle flour. Do not knead into dough; this is just to make sure the dough doesn't stick.
4. Put clean towel on top of the bowl, and allow to rest for 1 hour.
5. After one hour, tip dough out onto a floured cutting board- DO NOT KNEAD. You want to preserve the air bubbles.
6. Fold in the corners of the dough towards the center, rotating the ball until you turn it one full turn.
7. Flour a new, clean, bowl generously, as well as the ball of dough. Rest seam side down in the new bowl for 30 minutes.
8. Meanwhile, put dutch oven (with the lid- use a rimmed baking sheet if you don't have a dutch oven) in the oven, and preheat to 460º F.
9. After dough is done resting, tip out onto the floured cutting board, and pick up with your hands, and transfer- be careful- to the hot dutch oven.
10. Put the lid back on, and bake for 30 minutes.
11. After 30 minutes, remove the lid, and bake, uncovered, for 8-10 minutes more, until dark brown with a crunchy crust.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2.5 Hours
Personal Notes:
Personal Notes:
Make sure you preserve the air bubbles inside the dough as well as you can! I love making bread, and this is one of my favorite recipes!

 

 

 

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