French Bread

I came home the other day and my amazing neighbor had left this recipe in card with a packet or yeast :) on the door for me. So Thank you Jessica Hardesty for this amazing recipe!

French Bread

1 pkg yeast or 2/14 tsp

1 1/4 c warm water (110 degrees)

1/2 tsp salt

1/2 tsp butter softened

3 1/2 c flour

1 egg white

 Mix yeast and the water. Let rest for 10 minutes.

Add 1 cup of flour and stir at mixer level 2 if you have a kitchen aid mixer. Add remaining ingredients and flour 1 cup at time.

Continue to mix at level 2 until the dough pulls away from the sides of the bowl and makes a nice ball. 

Cover the bowl and put in a warm place. It rises really nice if you place it on the oven while it preheats to 450 degrees. Let rest until it has doubled in size. this can be anywhere from 30 minutes to an hour.

Once the dough has doubled in size punch it down. Take a rolling pin and roll it out until it's about 1/2 inch thick to get rid of any air bubbles. Now roll the dough up from one end and begin to shape it into a loaf. Make sure you put the seam side down on the baking sheet so it doesn't look deformed.

Cut 3 slits in the top of the loaf. Cover the bread again, place in a warm spot, and let rest until it has doubled in size. Approximately 30-60 minutes.

Bake the bread at 450 degrees for 25 minutes.

 If you want a crispier crust, place a dish of hot water on the bottom rack while baking. I didn't use the crispier method this time.

Remove the bread and brush with an egg wash. Place back in oven for an additional 5 minutes.

Remove bread from oven and let it cool before you try to slice it.

I made this recipe last week and divided it into 2 loaves to use for sub sandwiches it was great!

 Before the egg wash and extra bake time.