French Bread
Brenda experiments with cooking new foods in phases. For example, she spent 3 months perfecting sourdough bread. Her Brenda Cookies took 2 years to perfect. And, I think she spent 6 months on meatballs.
For this French Bread I’d bet she was born with this recipe ingrained in her being. To say it’s second nature is an understatement. She taught countless roommates, friends, and strangers how to make this bread. Each time, she made it look effortless.
French Bread
This recipe can be done by hand but it turns out even better using a bread maker.
To the bowl of a bread maker, add (in order):
1 cup (8 oz) warm water
3 tsp sugar
2 tsp yeast
2 3/4 cup (14 oz) flour
1 tsp salt
2 Tbsp oil
Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.
Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving.
Alternate directions if no bread maker:
Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.
Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving.
Brenda’s Tips:
Serving Size: 2 loaves.
Brenda makes this bread regularly for BLT's, French Toast, John's lunch sandwiches, etc. She prefers fresh so whenever she doesn't use it up quickly, she makes bread crumbs ... great for breading chicken.
Brenda makes this so often that she’ll use one egg white to brush a few batches. Simply separate the egg into a resealable container and store in the fridge between uses. While egg yolks spoil quickly, an egg white easily lasts a few weeks.
Whenever feeding a crowd, Brenda will make a few batches earlier in the day. About 15 minutes before dinner, she’ll slide the loaves back into a hot 400F oven for 2-3 minutes. Let rest 5 minutes and then slice for a very fresh, crisp loaf.
Window to B’s Kitchen…
How to form loafs:
Brush with egg white, score and proof loaves:
