Easy French Bread Recipes

Easy Small Loaf French Bread Recipe One Dish Kitchen

WebJun 18, 2020 · When ready to bake, preheat the oven to 400° F (200°C). Using the tip of a sharp knife, make 1 large slash across the top of the …

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1. Add the flour, salt, honey, olive oil, and water to a large mixing bowl. Sprinkle the yeast over the surface of the water to allow it to dissolve.
2. Using a stand mixer fitted with a paddle attachment, mix on medium speed until the dough comes together. Remove the paddle attachment and replace with a dough hook and continue mixing until the dough becomes smooth and elastic, 10 minutes. The dough can also be kneaded by hand.
3. Remove the mixing bowl from the machine and cover it with plastic wrap. Allow the dough to rise to about twice its size, about 1 hour.
4. Turn the dough out onto a floured surface and knead it 4-5 times to expel excess gas and redistribute the yeast. Cover with a dish towel and let rest for 10 to 15 minutes.

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Homemade French Bread (aka possibly the cheapest …

WebMar 18, 2009 · Instructions. In the bowl of a standing mixer, combine 1.5 cups flour with the salt, sugar, and yeast. Add water and beat for 3 …

1. In the bowl of a standing mixer, combine 1.5 cups flour with the salt, sugar, and yeast. Add water and beat for 3 minutes. Beat in enough additional flour to make a soft but kneadable dough.
2. Turn dough out onto floured surface and knead 3-5 minutes, or until smooth and elastic. Place in a bowl, cover with a wet tea towel, and let rise 45 minutes to an hour, or until doubled.
3. Punch dough down, turn out onto counter, and roll into a long rectangular shape. Starting from the long end, roll up jellyroll style. Place seam side down on a grease baking sheet, cover with a damp tea towel, and let rise 30-45 minutes, or until doubled.
4. Before bread is done rising, preheat oven to 400° F so that it will be hot when bread is finished rising.

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Easy Soft French Bread Recipe The Kitchen Girl

WebNov 14, 2021 · Perform final proof/rise by resting the bread forms for about 30 minutes in a warm spot. Score the dough by making ¼-inch slits …

1. If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
2. ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
3. Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
4. HAND KNEAD: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in the reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.

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