Homemade French Bread

Homemade French Bread

23saves
2hours5min


7 people made this

A homemade French loaf that is soft and moist on the inside with a golden brown crispy crust. Enjoy buttered or serve with soups and stews. Makes 2 loaves.

Liz Langston

Ingredients
Serves: 30 

  • 15g dried active baking yeast
  • 1/2 cup warm water (45 C)
  • 2 cups (500ml) water
  • 6 cups (820g) bread flour
  • 1 tablespoon salt
  • 1 tablespoon caster sugar
  • 80ml vegetable oil
  • 2 tablespoons polenta
  • 1 egg white, beaten
  • 1 tablespoon sesame seeds

Directions
Preparation:30min  ›  Cook:35min  ›  Extra time:1hour rising  ›  Ready in:2hours5min 

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with 2 cups water, 1/3 of the flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Divide dough in half. Roll each half into a 23x30cm rectangle and roll up Swiss roll style, starting at long edge. Seal edges and place seam side down on a large baking tray that has been sprinkled with the polenta.
  5. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 200 degrees C.
  6. Bake in preheated oven for 35 minutes or until golden brown.

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Reviews (4)

JDAVIS3662
by
1

Something else. The editor changed the original recipe a bit. I do it this way: after mixing all ingredients together, let rest 10 minutes (leaving spoon in batter). Stir vigorously, let rest another 10 minutes. Do this a total on 5 times instead of the traditional rising. After the 5th rest, turn onto a floured board and knead lightly (I barely knead at all). I then shape the loaves and continue as in the posted version of the recipe. When shaping the loaves, I will sometimes put a mixture of basil, oregano, garlic, butter/olive oil and onion on it cinnamon roll style before rolling it for special, pretty garlic loaves. - 29 Sep 2008

Barbara Tantrum
by
0

Delicious, great for bread & butter, or for dips! However, as I was reading the reviews, I noticed that Liz, who submitted the recipe, gave the proper direction as to how she prepares this recipe. I'm confused Liz, as to why you would go through all of the trouble killing your arm, not to mention taking over an hour of stirring vigorously when you could simply knead it for the 8 minutes, let it rise for the hour & be done! I prepared this recipe as directed on the site & it came out beautifully! By the way, I added the 450ml of water in step 1. Thanks Liz , & thanks allrecipes for the modification!! - 29 Sep 2008

MYHORSENUTMEG
by
0

wonderful, it's better then shop bought. I highly recommend it. - 29 Sep 2008

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