Tuesday, February 15, 2011

Perfect French Bread made Easy!

from: Sensible Cooking Cookbook (click here)
4 cups warm water
4 T SAF yeast (click here)
6 T sugar or honey
2 T salt
1 cup oil
10-12 cups whole wheat white flour
4 T Dough Enhancer (click here)

Place all ingredients in Bosch Universal Plus bowl. Knead thoroughly, about 8-10 minutes. Let rise in bowl about 10 minutes, then punch down. Turning on Bosch mixer with dough hook will punch dough down. Repeat 4 or 5 times. Divide dough and shape into loaves or rounds. Place on greased French loaf pan. Slash tops with sharp knife and brush with egg wash.** Let rise until doubled in size. Bake 30 minutes at 400 degrees.

**Egg wash: A basic egg wash will give a shiny, golden look to the crust. To prepare, beat together 1 egg and 1 T of water w/ a pinch of salt.

A footnote to my French bread: You can follow the recipe or you can do what I did! I simply let it rise 10 min., punched it down and put it on the pans. The recipe simply says to repeat 4 or 5 times. It may be the intent was to let it rise between punching down but it worked fine the way I did it.

The French loaf pan keeps the uniform shape. It is a wonderful pan to give you the Italian bread; sub-sandwich look. You are right that the bread will make a round flat loaf if put on a cookie sheet. Will still have the same flavor/texture.

You can use the French loaf pan and make two wonderful long French loaves at a time! (click here to see the pan!)

*Give me a call or email me if you are interested in a cookbook. I can manually lower the shipping cost!


  1. I tried this recipe, and it was delicious. However, I could not tell much difference between my usual loaf and this French bread. It was simply a different shape. Do you have any ideas about how to make a chewier texture, a more open crumb. I did place a bowl of water in the oven and tried to steam teh crust. It got a little crispier, but not much. My family loves French bread and baguettes, and I'm trying to make a 100% whole grain alternative. Any suggestions? Thanks!

  2. Doing extra rising then kneading makes the bread chewier and this bread you would want to bake longer to get the crispy outside crust. I have another French bread recipe that I use as well that has the chewy texture. Will post it soon! :)