Breads

French Bread I (2 loaves) - 2023
​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 2 cups warm water , about 105°F
  • 1 Tablespoon active dry yeast
  • 2 1/2 teaspoons granulated sugar
  • 5 cups (650 g) all-purpose flour, more as needed
  • 2 1/2 teaspoons table salt or fine sea salt
  • 1 teaspoon olive oil
  • Melted salted butter, optional
  • 1 egg white mixed with 1 tsp. water, optional

PREPARATION
  • In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
  • In a stand mixer fitted with a dough hook or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
  • Coat the inside of a medium bowl with olive oil, and place the dough in the bowl, then flip it to coat teh dough with oil. Cover the bowl with a damp towel and let rest 1 hour. 
  • Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
  • Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise an additional 30 to 60 minutes.
  • For a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking french bread loaf. 
  • Preheat the oven to 400°F. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
  • Brush the top with melted butter, if desired. Slice and serve while warm.

NOTES: 
  • ​Storing - This bread stores best in a brown paper bag on the counter. 
  • Freezer instructions - Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.

My family loves this hearty bread, especially when we make soup. Comes out perfect every time!