Homemade French Bread
This homemade French Bread can be done in a little over one hour which means you can have hot, fresh bread straight out of the oven in no time. You won’t need to run to the bakery for your french bread when you can make a fresh loaf at home. A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1/3 cup Extra Virgin Olive Oil
2 teaspoons salt
3 TBSN sugar or preferred sweetener
2 cups hot water (110 degrees F)
1 TBSN cornmeal
1 egg white
1 TBSN water
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Medium Large mixing bowl, large saucepan, sharp knife, measuring spoons, measuring cups, aluminum foil or parchment paper
Prep: 20 min
Cook: 40 min. Ready: 2 hr, 40 min Serves: 1 loaf
1. In a small bowl, mix and dissolve your yeast in ½ cup hot water. Let sit for 10 minutes until foaming appears.
2. In a large bowl, combine 3 cups flour, sugar, olive oil, and salt. Stir the rest of the hot water, and beat until well blended using a stand mixer with a dough hook attachment.
3. Add the yeast mixture and use a spoon to stir in as much of the remaining flour as you can.
4. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.
5. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled in size, about 10 minutes.
6. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes.
7. Roll each piece into a 9x12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
8. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet.
9. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled In size, 35 to 40 minutes.
10. With a very sharp knife, make 4 -6 diagonal cuts about 1/4 inch deep across top of each loaf.
11. Bake in a preheated 375 degrees F oven for 20 minutes. Brush again with egg white mixture.
12. Bake for an additional 15 to 20 minutes. If necessary, cover loosely with foil to prevent over browning.
13. Remove from baking sheet, and cool on a wire rack.
Total Fat: 0.3g< Saturated Fat: 0.0g Cholesterol: 0mg Sodium: 119mg Potassium: 41mg Total Carbohydrates: 19.5g Dietary Fiber: 0.8g Protein: 2.9g Sugars: 0g
Carbohydrates are the primary nutrient in bread. Carbohydrates provide the body with fuel.
People make packaged and presliced white bread from a highly processed, simple carbohydrate. It is quick and easy to digest but has little nutritional value.
Foods made from highly processed grains cause blood sugar to spike soon after eating. Frequent blood sugar spikes can eventually contribute to the development of type 2 diabetes.
Processed carbs also lack fiber. As a result, a person will not feel full after eating them. They will crave more food again soon after, especially when the blood sugar drops.
When manufacturers process foods, it often results in the loss of nutrients. The producers often add vitamins and minerals to white bread to replace these missing nutrients. However, they cannot replace the fiber, which is essential for digestive and cardiovascular health.
pinot grigio or sancerre might be the perfect complement.