Homemade French Bread || Quickest and Easiest go-to Recipe
Here’s a really simple recipe to baking your own homemade french bread!!
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INGREDIENTS
500g all-purpose four
290g water ( 250g cold water + 40g ice)
10g instant dry yeast
20g olive oil
20g sugar
7g salt
DIRECTIONS
1. In a large bowl, add all the dry ingredients, mix well, put a circle at the center and then add oil,
add water little by little, combine well, and knead until stiff dough forms
2. Turn onto a floured surface, knead until smooth and elastic. Place the dough in a greased or
floured bowl, cover and let rise in a warm place until doubled. Punch dough down and return it
to bowl, cover and let rise again for 30 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a desired size (with a tapered
ends), place the bread on a prepared baking sheet. Cover and let rise until doubled.
4. With a sharp knife, make diagonal slash (about ¼ -inch deep across the top of each loaf). Bake at
375F/190C for 25 – 30 minutes or until golden brown. Remove from pan to a wire rack to cool.
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INGREDIENTES
500g farinha de pao
290g de água (250g de água fria + 40g de gelo)
10g de fermento seco instantâneo
20g de azeite
20g de açucar
7g de sal
INSTRUÇÕES
1. Em uma tigela grande, adicione todos os ingredientes secos, misture bem, coloque um círculo no centro e adicione o óleo, adicione água aos poucos, misture bem e sove até formar uma massa dura
2. Vire sobre uma superfície enfarinhada, sove até ficar homogêneo e elástico. Coloque a massa em uma untada ou tigela enfarinhada, tampe e deixe crescer em local aquecido até dobrar de tamanho. Perfure a massa e devolva-a para tigela, cubra e deixe crescer novamente por 30 minutos.
3. Aperte para baixo. Vire sobre uma superfície levemente enfarinhada. Moldar em um tamanho desejado (com um cônico termina), coloque o pão em uma assadeira preparada. Cubra e deixe crescer até dobrar de volume.
4. Com uma faca afiada, faça um corte diagonal (cerca de ¼ de polegada de profundidade na parte superior de cada pão). Assar 375F / 190C por 25 - 30 minutos ou até o marrom dourado. Retire da forma para uma gradinha para esfriar.
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Please watch: Honeycomb bread / Cream cheese Buns
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French Baguette - How to Make Baguettes at Home - No-Knead French Bread Recipe
Learn how to make French Baguette! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy No-Knead French Bread Recipe!
HOMEMADE FRENCH BREAD // EASY STEP BY STEP INSTRUCTIONS
This is an easy French bread recipe that anyone can make! This bread is soft and fluffy on the inside and has an amazing crisp crust on the outside...just the way you want it! Before you know it, you'll be pulling your own bakery style loaves out of the oven and patting yourself on the back! Let's get cooking!
French Bread Recipe:
3 cups warm water ( 115 degrees )
1 1/2 TBSP. active dry yeast with a dash of sugar
2 TBSP. sugar
1 TBSP. salt
1/4 cup salted butter, melted
7-8 cups flour
1 egg white for brushing on loaves
In a small bowl add the warm water, yeast and dash of sugar. Stir with a whisk and cover for 10 minutes until yeast mixture is foamy. Meanwhile in a large bowl or mixer add sugar, salt, and melted butter. When yeast is foamy add it to the mixture and stir. Add 3 cups flour, mix. Then add 2 more cups, mix. Add the last 2 cups (making a total of 7 cups) and mix. Feel the dough, if it is sticky add a little bit of flour until it is easy to handle and isn't sticky. Turn out onto a lightly floured surface and knead for 5 minutes. Spray a large bowl with non-stick cooking spray and place dough in bowl, spray top of dough and cover with a towel or cling wrap lightly. Let the dough raise until double in size.
Punch down dough and divide into 2 large loaves, 6 small and 1 large, or 12 small loaves. Roll each loaf to desired shape and place on a sprayed baking sheet. With kitchen shears or a sharp knife cut angled slits on top of loaves. Beat 1 egg white and brush on top of loaves. Let raise uncovered until double in size (about 30-40 minutes).
Place dough into preheated 350 degree oven for 30 minutes (large loaf) or 15-20 minutes (small loaves).
Bosch mixer that I use:
Black Color Bosch Mixer
White Color Bosch Mixer
Baking sheets:
Kitchen shears:
Here's some more bread videos you might like:
How to make homemade bread:
How to make homemade cinnamon rolls:
How to make homemade rolls:
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COOK WITH ME | HOW TO BAKE HOMEMADE FRENCH BREAD RECIPE | FRUGAL FIT MOM
Hello friends, my name is Christine, and welcome to Frugal Fit Mom! Cook with me today as we learn how to make homemade french bread from scratch! This is so delicious and I know you will love this recipe.
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Easy Artisan Bread Recipe | No Kneading!
This easy homemade Artisan Bread recipe only requires 4 simple ingredients to make! This crusty bread recipe will be the easiest yeast bread you’ll ever make. You don’t even need a mixer to make this bread with its thick, crispy crust and chewy crumb. It’s a forgiving recipe that comes out perfect every time and is excellent for beginners or pros who want a flavorful bread recipe.
RECIPE:
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Simple Homemade French Bread (but please dont put a glass pan anywhere near the oven!!!)
Welcome to day 3 of vegan month of cheese. So what does french bread have to do with it? Well if you're going to put all that effort into making cultured cheese, you'd better have some darn good bread to put it on. And this is darn good bread.
*****Ready to try VIETNAMESE-style BAGUETTES?*******
watch here:
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Simple, Everyday French Bread At Home
Printable recipe:
INGREDIENTS
1 cup warm water
2 1/4 teaspoons traditional or instant yeast
1 teaspoon salt
2 1/2 cups all-purpose white flour (plus more for kneading)
DIRECTIONS
Combine water with yeast and let bloom for 10 minutes. If you have any trouble with this step, read this troubleshooting yeast guide:
Add a half cup of flour and salt to the yeast mixture and whisk together until smooth.
Add two more cups of flour and stir together until the dough comes together.
Using clean hands, knead the dough into a ball. You may do this right in the bowl or turn it out to a floured surface. It may be stiff; just work it until it's a cohesive ball.
Place the dough into a clean bowl, cover and let rest for 15. This lets the gluten in the flour relax, making it easier to knead.
Turn the dough out on to a lightly floured surface and knead until smooth and elastic. Ideally you would knead this for 10 minutes.
Place the dough back in the bowl, cover and let rise for in a draft-free, warm location for one hour or until the dough has doubled in size. A good place for this is in the oven with just the oven light on.
Punch down the dough and knead again for a few minutes.
Place the dough back in the bowl to rise for a second time. Again, let it rise for one hour or until doubled in size in a warm location.
Remove the dough from the bowl, punch it down and divide the dough into equal pieces. You can make two large loaves or four smaller loaves.
Shape them into long loaf shapes and place them on a baking pan lined with parchment paper.
Cover the loaves with a damp, lint-free cloth and let rise for 45 minutes or until the loaves have doubled in size.
Place a metal baking pan on the bottom rack in your oven. DO NOT USE GLASS. Place the second rack in the middle of the oven.
Preheat the oven to 450 F (232 C).
Prepare a spray bottle with water and, separately, a cup of cool or room temperature water.
When the oven is hot, remove the cloth from the dough carefully. If the dough sticks to the cloth, drip some water on top of the cloth to help it release.
Make slashes on the top of the loaves, either a few diagonally across the loaves or one slash down the length.
When the oven is well-heated, place the loaves on the middle rack and quickly pour the cup of water in the baking pan below and close the oven door. Be careful as there will be steam.
Bake for 25 minutes or until the tops look golden. This is a very hot oven so be careful. Some ovens can run hotter than the indicator says so please check on it early.
Remove the loaves from the oven and cool them on a wire rack. The tops of the loaves should be golden brown and they should sound hollow when tapped on the bottom.
Wait at least a half hour before slicing.
Enjoy!
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