As simple and basic a bread can be….
Here is a simple recipe for French Bread that I use with the Bruchetta recipe posted a few weeks ago. I received several emails for it from customers so thought I would share with all. I use the roller and scraper. This is quite a small batch and i often double it. As you can see above a single batch makes a couple nice sized loaves.
- 2 ½ CUPS WARM WATER
- 1 ½ TBSP YEAST
- 1 TSP SUGAR
- 1 ½ TSP SALT
- 6 CUPS FLOUR
Pour warm water into mixer, add about 2 cups of flour and with mixer set quite low add the yeast. Once yeast is wet add another 2 cups of flour and salt. Blend for a few minutes with speed dial at about 3:00 o’clock. Slowly add more flour using most until dough is nice consistency just a touch tacky but leaving go of the roller and wall. Set timer for 5 minutes with dial still at about the 3:00 o’clock position continue to mix. Remove roller and scraper. Then cover with lid and allow to rise till double, replace roller and scraper, knead for about a minute cutting through dough with roller if desired to get things going. Remove dough and make into 2 long loaves allow to rise till double and bake in 425⁰ oven for about 20 – 25 minutes till done.