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Best Ever French Bread

The key here is in the raising process; so follow recipe and instructions exactly, which turns out 4 lovely medium-small loaves of french bread. 

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1 T. yeast 

1/2 c. warm (but not hot) water

1 and 1/2 T. sugar

2 c. lukewarm water

1 and 1/2 T. oil

2 and 1/4 tsp. sea salt

1 and 1/2 c. whole wheat flour (we prefer white wheat for this)

4 and 1/2 c. unbleached flour 

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Combine the yeast, 1/2 C warm water, and sugar; let proof 10 minutes. Then add the remaining 2 cups of water, oil, salt, the whole wheat flour, and 1 and 1/2 cups of the unbleached flour. Mix until flour is well combined.  Add the remaining 3 cups of unbleached flour gradually (may not need all

of the 3 cups, so don't add it all at once, just work it in until not sticky, but a smooth/soft dough). Knead about 5 minutes, then turn out onto generously floured surface; cover for 10 minutes. Then  knead two or three times, cover. Repeat this 5 times (one hour total time of kneading 3 or 4 times, cover, let rest 10 minutes).

 

Grease and flour an 11x15x1 baking sheet. Form dough into 4 loaves, place on prepared pan. Brush tops/sides with one egg white mixed with 1 T. water and beaten well. Slash 3 diagonal lines into the  tops. Cover; raise until double or 30 minutes.

 

Bake at 425° for 10 minutes, then turn heat down to 375° and bake for 20 minutes. 

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