how do you make french bread?

Question

want to make a new kind of sandwich , but i can't till I know how to make this bread

Answer 1

French Bread
Submitted by: Jenn Hall
"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."
Original recipe yield: 2 large loaves.
Prep Time:25 MinutesCook Time:40 MinutesReady In:2 Hours 40 MinutesServings:30 (change)

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INGREDIENTS:
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

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DIRECTIONS:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 2

French Bread

This is one of the easiest yeast bread recipes. The recipe only uses four ingredients, and makes a wonderful loaf. You can make this using all purpose flour, but the bread flour really adds a lot to the texture of the bread.
INGREDIENTS:

* 1 pkg. active dry yeast
* 1-1/4 cups warm water (110-115 degrees F)
* 2-3/4 to 3 cups bread flour
* 1 tsp. salt

PREPARATION:
Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.

Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.

Slash top of loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until loaf is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool. Makes 1 loaf, 10-12 slices

Answer 3

French Bread


Ingredients:
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 4

There are a million ways of making it but my recipe starts with two cups water two cups milk, 3 eggs 1/4 cup sugar pich salt, 3-4 tablespoons active yeast.Mix together let stand 15 min. Mix in 4-5 cup flour, Let rest for hour in warm spot not hot. Punch down break into four section, Roll into four sqares bout 8-10 inch squares, roll from top to bottom, 1-2 inch at a time punch down each time you roll continue till the last roll. put on pans with parchment paper or non-stich sheet pans probably fit too on 9/15" pans. sprinkle outside with water( to give hard crust), bake at 350 for half hour turning pan after 15 min. done when you pat bottom and sounds hollow..

Answer 5

Easy Sourdough French Bread
From Linda Larsen

he sour cream or yogurt used in this bread recipe adds the tang and chewiness of true sourdough bread.
INGREDIENTS:

* 4-5 cups bread flour
* 2 Tbsp. oat bran
* 1 Tbsp. sugar
* 2 tsp. salt
* 1/2 tsp. ground ginger
* 2 pkgs. instant blend dry yeast
* 1 cup warm water
* 1 cup sour cream or plain full fat yogurt
* 2 Tbsp. vinegar
* 1 egg white
* 1 Tbsp. water

PREPARATION:
Combine 1-1/2 cups flour and remaining dry ingredients in a large bowl. Add water, sour cream or yogurt, and vinegar and beat well. Stir in additional 2 to 2-1/2 cups flour until dough forms.

On floured surface, knead in 1/2 to 1 cup more flour until the bread dough is smooth and elastic, about 5 minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise for 25-35 minutes.

Grease large cookie sheet. Punch down dough and cover with an overturned bowl on the counter for 15 minutes. Divide dough in half. Roll each half to 14x8" rectangle. Starting with long side, roll dough up tightly and pinch edges firmly to seal. Place seam side down on prepared cookie sheet. Cover and let rise in warm place until doubled, about 15 minutes.

Heat oven to 375 degrees. Bake bread for 25 minutes. Beat egg white and water in small bowl until frothy. Brush over partially baked bread. Return to oven and bake an additional 5 to 10 minutes until bread is golden brown and sounds hollow when tapped. Immediately remove from cookie sheet and cool on wire rack. 2 loaves

http://busycooks.about.com/od/yeastbreads/r/easysourdough.htm

French Bread Recipe

This is one of the easiest bread recipes. It only uses four ingredients, and makes a wonderful loaf of chewy bread.

1 pkg. active dry yeast
1-1/4 cups warm water, 110-115 degrees
2-3/4 to 3 cups bread flour
1 tsp. salt

Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place bread dough in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.

Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place the loaf of bread, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.

Slash top of bread loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool.

http://busycooks.about.com/library/lessons/blbread1013.htm

Answer 6

look it up is all i can say i have a secret ingreidient

Answer 7

go to allrecipes.com!