Saturday, December 18, 2010

French Bread

    I think everyone should give bread making a try sometime, it can be very simple even without that beast in the back of the cupboard the bread machine. This recipe is easy and makes a delicious loaf of bread perfect for sandwiches or dipping. I was very frazzled and tired when I made it so I didn't get any pictures of this wonderful bread last night but I promise next loaf I will take some.


1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 cups all-purpose flour
Cornmeal for dusting


  1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and two cups of the flour.  Mix until blended. Stir in enough remaining flour to form a stiff dough.
  2. On a floured surface; knead until smooth and elastic, about six minutes. Place in a greased bowl and cover; let rise in a warm place until doubled, about an hour. Punch dough down then recover and let rise another half hour.
  3. Turn dough onto a lightly floured surface. Shape into a loaf 16"  long or make three ropes to braid into a loaf. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
  4. Fill a 9x13 pan half way with hot water and place it on the bottom rack of your oven. Make diagonal slashes about 2" apart across top of regular loaf, but not on the braid. Bake at 375 for a half hour or until golden brown. Place bread on your cooling rack right out of the oven to prevent over browning of the bottom.

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