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 3/4 cups (750 g) bread flour or 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, combine the flour and salt. Add the yeast mixture and mix until a shaggy dough forms. Knead until the dough is smooth and elastic, adding additional flour as needed until the dough is soft and only slightly tacky.
  • Coat the inside of a medium bowl with olive oil, and place the dough in the bowl, then flip it to coat the 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.
  • Tuck the ends under 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, whisk 1 egg white with 1 teaspoon water and brush over the loaves before baking. 
  • Preheat oven to 400°F. Bake 15–20 minutes, or until golden brown and hollow sounding when tapped. If the loaves are browning too quickly, loosely tent with foil.
  • 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 bread, especially with homemade soup. The crust is crisp, the inside is soft and chewy, and it comes out great every time.