How To make Fool Proof Basic French Bread
-NPFN03A 2 c Flour
-(Better for Bread is best) 3/4 c Water
1 ts Salt
1 Package yeast (
-I use Fleischmann's) In the Panasonic, put flour first, then everything but the yeast; put the yeast in the yeast holder; press start (or start timer). Bake on the regular "speed". Perfect everytime! Variations: Add any of the following to the bottom of the measuring cup, then fill up with flour: 1 T dry onion soup mix OR 1 T each of any dried herbs (dill weed, basil, parsley, etc.); OR 2 T grated dry cheese (cheddar, parmesan, romano, etc.) - or anything else you can think of.
How To make Fool Proof Basic French Bread's Videos
One Hour French Bread Recipe
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This French Bread recipe takes just one hour from start to finish. It makes 2 large loaves for just $1.90. Each loaf serves 8 people each and will cost just 12¢ per serving!
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How To Make The BEST Homemade French Bread Video- Fast and Easy
Make your kitchen smell like the bakery at the store with this homemade french bread recipe. This video also contains an optional dough proofing hack if you have an instant pot.
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Full recipe and ingredients found at:
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Homemade FRENCH BREAD Recipe
There is little in the world I like more than a warm slice of French Bread. This video is going to teach you how to make my French Bread recipe at home so you can enjoy it every time a craving hits. It’s the BEST one I’ve tried!!
PRINTABLE RECIPE:
INGREDIENTS
4 1/2 – 5 cups all-purpose flour divided
2 packets Fleischman’s Yeast Rapid Rise Yeast or any instant yeast
2 teaspoons salt
1 3/4 cups water
1 tablespoon olive oil
1 egg white
INSTRUCTIONS
Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It’s best to check this with an instant-read thermometer, but if you don’t have one, think hot bath water. Add oil to water, then pour into dry ingredients.
Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won’t form a ball but will only be slightly sticky to the touch.
Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12×15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
Preheat oven to 400°F.
Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
Cool slightly before serving, store in an airtight container for up to 3 days.
**SEE LINK ABOVE FOR ACTIVE DRY YEAST INSTRUCTIONS***
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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The Easiest Loaf of Bread You'll Ever Bake
Get the recipe:
Five ingredients. Simple instructions. No special equipment. No advanced techniques. This recipe for European-style crusty bread is a great introduction to yeast baking! Martin is in the kitchen to show you how easy it can be, thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which makes for great texture and a high rise no matter how elementary a baker you may be. Simply mix the dough ingredients, knead by hand or mixer, and let it rest. Then split the dough in half, shape them, and once they've risen, score the tops, and bake them up!
King Arthur Bread Flour:
Measuring cups and spoons:
Bench knife:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:24: Introduction to the easiest bread ever
0:25-2:03: Fluff the flour, pour into a cup, and sweep to level
2:04-3:23: Measure the remaining dough ingredients
3:24-5:15: Combine the dough in the bowl and begin to knead
5:16-6:44: Place the bread dough in an oiled bowl, cover, and let rise
6:45-8:50: Shape the dough into two equal bread loaves
8:51-10:00: Let loaves rise on top of sheet pan with semolina
10:01-10:57: Scoring and baking the bread loaves
10:58: Slicing and eating the easiest bread you'll ever bake
Easy Small Batch French Bread Recipe (one small loaf)
This small batch french bread is crusty on the outside and soft on the inside. The recipe makes one small loaf that is the perfect amount for 2-4 people.
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Find the printable full size french bread recipe here:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Tutorial on how to make the most fool-proof, delicious and easy Sourdough Baguette recipe
To make this delicious sourdough baguette you will need some basic ingredients:
Poolish
200g all-purpose flour
200g water
4g active dry yeast
Leaven
1-2 tbs mature starter
The link to make your own starter:
200g all-purpose flour
200g water
Baguettes
500g room temp water
350g bread flour (if you can't find bread flour just use all-purpose flour)
650g all-purpose flour
24g salt
Check out my fool-proof sourdough bread tutorial:
Challenger Bread Pan:
Bread Knife:
Cooling Rack:
4 Inch Stainless Steel Bench Scraper:
Starter 1-Liter Jar:
Dough Whisk:
Food Scale:
Linen Proofing Cloth for baking French bread baguettes:
Yeast Gluten: Free
All Purpose organic Flour:
Bread Flour:
Flexible Food Safe Plastic Dough Scraper: