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French Bread
French Bread
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Prep Time:
25 minutes
Total Time:
8 hours
Homemade French bread loaves, baked to perfection for your delight.
Ingredients:
  • 1 1/2 cups all-purpose flour*
  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 1 cup very warm water (120° to 130°)
  • 1 teaspoon salt
  • 1 1/3 to 1 2/3 cups bread flour
Instructions:
  • Combine all-purpose flour and yeast in a large bowl. Pour in warm water and mix using a wire whisk or electric mixer on low speed for 1 minute until batter is very smooth, remembering to scrape the sides of the bowl. Cover the bowl tightly with plastic wrap and allow it to sit for about 1 hour until it becomes bubbly.
  • Blend in the salt and gradually incorporate the bread flour, 1/2 cup at a time, until a soft dough comes together. Transfer the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic (the dough should be soft). Grease a large bowl with shortening, place the dough in it, turning to coat all sides. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1 to 1 1/4 hours, or until doubled in size and an indentation remains when gently pressed.
  • Prepare a baking sheet with shortening or cooking spray. Shape the dough into an oval mound on a lightly floured surface. Sprinkle the top with flour. Use a straight-edged knife to divide the dough into 2 equal parts lengthwise. Shape each part into a narrow 16-inch loaf, gently stretching the top for a smooth finish. Space the loaves 4 inches apart on the prepared baking sheet, with the smooth sides up.
  • Wrap the loaves loosely with plastic wrap to cover them airtight. Refrigerate for at least 4 hours, but no longer than 24 hours, allowing the bread to develop its flavor and texture. If preferred, you can skip this step and move on to the next.
  • Uncover the loaves and mist them with cool water; allow the loaves to rise in a warm place for about 1 hour or until refrigerated loaves have reached room temperature.
  • Place an 8-inch or 9-inch square pan on the bottom rack of the oven and add hot water to the pan until it reaches about half an inch from the top. Preheat the oven to 475°F.
  • Using a sharp serrated knife, make diagonal slashes on the loaves 2 inches apart, cutting 1/4 inch deep. Lightly spray the loaves with cool water, then place them in the oven and give them another light spray.
  • Lower oven temperature to 450°F. Bake for 18-20 minutes until loaves turn deep golden with a crispy crust and sound hollow when tapped. Transfer from cookie sheet to wire rack and let cool.

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