Easy French Bread

Who wants French bread that was purchased on Friday for dinner on Tuesday? Not me. I love French bread but rarely buy it because I don't use it fast enough, so I went in search of a recipe to fix my predicament. This one is really easy and really good, but plan ahead because it takes about 2 ½ hours from start to finish. It was well worth it for me last night, and I'm pretty sure it cost less than the grocery store's $1 French bread. It definitely tasted better and it made my house smell so good.


Easy French Bread
recipe from “Managing your Meals,” page 244
printable version of this recipe

1 cup + 2 tablespoons warm water
1 tablespoon sugar
1 tablespoon dry active yeast
1 tablespoon canola oil
3 cups all-purpose flour
1 beaten egg mixed with 1 tablespoon water (optional)
Sesame or poppy seeds (optional)

Combing water and sugar in a large mixing bowl; sprinkle yeast on top and allow it to soften. When yeast is foaming, add salt, oil and 1 ½ cups flour; mix well. Add enough remaining flour so dough pulls away from sides of bowl. Leave mixing attachment in dough and allow it to rest for 10 minutes; stir dough down; allow it to rest another 10 minutes. Repeat until dough has been stirred down 5 times.

Turn dough onto a floured surface; knead a few times to coating it with flour for handling, if necessary. Roll dough into a 9x12 inch rectangular shape. Roll dough up like a cinnamon roll, starting at the long side. Pinch ends to seal them. Arrange seam side down on a greased baking sheet. Cover with plastic wrap and allow bread to raise for 30 minutes, or until doubled.

When dough is raised, make three gashes at an angle across the top with a very sharp knife; brush entire surface with egg wash. If desired, sprinkle with sesame or poppy seeds. Bake at 400 for 25 minutes, or until brown. Cool on wire rack. Recipe is easily doubled yielding 2 loaves of bread.