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Place onto a lightly greased baking sheet or into a French bread pan. Cover and let rise 30 to 45 minutes. Meanwhile, preheat oven to 375 degrees and use a fork or whisk to beat 1 large egg in a small bowl. Use a sharp knife to cut diagonal slashes on the top of each bread loaf, about 1/4 inch deep.
After about 15 minutes of proofing, preheat the oven to 350F (180 C). Then bake the loaves for 20 minutes or until golden brown. Once done, remove them from the oven and cool for 10 minutes before removing them from the baking sheet onto a wire rack. Let them cool completely before serving.
Instructions. In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
Repeat with the second dough ball. Let rise for 30-45 minutes. Make three diagonal cuts across the top of each loaf. Bake in oven. Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown. Brush the top of the homemade french bread with melted butter if desired.
Prep the yeast water: Heat the water per package instructions: 110°F for active dry yeast or 130°F for instant yeast. Stir together YEAST and WARM WATER in a large mixing bowl. Rest for 5 minutes until yeast is foamy and activated (skip if using instant yeast). Mix the Dough: Add FLOUR and SALT to the yeast mixture.
Use a baker’s lame or razor blade to score the tops of the loaves. Load the loaves (still on the parchment) into the oven, placing them on the stone, and carefully pour about 1 cup (roughly 227g) warm water into the skillet. Bake the loaves for 32 to 38 minutes, until the crust is firm and medium golden brown.
Let the mixer knead the dough for about 3-4 minutes on low speed. If making by hand, knead the dough for about 6-7 minutes on a lightly floured surface. Let the ball of dough rest in the bowl to rise for about 1 1/2 hours, and cover the bowl with some plastic wrap or a clean kitchen towel.
In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp instant yeast and 2 tsp salt. Add water mixture to the flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes.
Put your baking pan in the hot oven and carefully place 5-6 ice cubes in the bottom of the oven, then quickly shut the oven door (NOTE: the ice is optional, but will create a nice crust). Bake for 20-25 minutes or until the bread is golden brown and baked through. Remove from the oven and let cool before slicing.
2 teaspoons table salt, 2 Tablespoons vegetable oil, 5 1/2-6 cups all-purpose or bread flour. Transfer the dough to a large, lightly greased bowl and cover it with a kitchen towel or a piece of plastic wrap sprayed lightly with cooking spray. Let the dough rise in a warm place until doubled in size, about an hour.
Use a sharp knife to cut 4-5 slightly diagonal slashes across the tops of the dough. Cover with a kitchen towel and let rise for 20-30 minutes. While the loaves rise, preheat the oven to 400℉. When the loaves have nearly doubled in size, bake on the center rack of the oven for 18-22 minutes.
1. Preheat the oven to 450°F (232°C). 2. Score the dough with a sharp knife or razor blade to create a decorative pattern and allow steam to escape during baking. 3. Bake the bread for 20-30 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit until foamy and bubbly. Add the salt, oil, and 3 cups of flour, and mix until smooth. Add additional flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and doesn’t stick to your finger when tapped lightly.
Dissolve Yeast. Place 1 cup of hot water in the microwave for 3 minutes to get it boiling. In another container, dissolve the yeast into the warm water (not the boiled water!) Stir it around until it is all mixed. Combine the salt, shortening, and sugar in the bottom of your stand mixer with a fork.
Step 1. In the bowl of a stand mixer (or a large bowl), combine the water, sugar, and yeast. Stir together and let it sit for 5-10 minutes for the yeast to bloom. If the yeast starts to bubble and look like beer foam, you’re good to go. Letting the yeast bloom before you add the other ingredients is important.
Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep). Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F. Place in the oven and bake 20-25 minutes or until browned.
How to Make 5-Ingredient Homemade French Bread. Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, one cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary.
Knead the dough until smooth or elastic, about 8 minutes in a stand mixer or 20 minutes by hand. Proof the dough so it doubles in size, about 1-2 hours. Form the baguettes and place them in the French bread pans. Proof the loaves for 15-20 minutes. Bake the baguettes in a 375 degree oven for 20-25 minutes.
Directions. Step 1 In a glass measuring cup or small bowl, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until foamy, 5 to 8 minutes. Step 2 In the bowl of a stand mixer ...
Instructions. In a large bowl, add warm water, yeast, and sugar. Don’t stir. Let sit for 5 minutes. Add salt, oil, and flour to the bowl. Using your hands, mix and knead the dough until smooth and it starts to pull away from the sides of the bowl. You may need to add more flour depending on your altitude.