The French Bread

The French Bread

11
Sam Nemati 10

"This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!"

Ingredients 2 h 5 m {{adjustedServings}} servings 173 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
  2. After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
  3. Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
  4. Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
  5. Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
  6. Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
  7. Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.
Tips & Tricks
How to Make Pita Bread

See how to make delicious homemade pita bread.

How to Make the Sponge for Homemade Bread

Your sourdough starter is ready. Now it’s time to make the sponge.

Footnotes

  • Cook's Notes
  • The sourdough starter is a large amount, so be sure to make it ahead of time if you don't have enough.
  • The bread machine, baking stone, and spraying of the oven are all optional and serve to make a more perfect loaf of French bread.
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Reviews 11

  1. 13 Ratings

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pbmb
8/4/2011

http://allrecipes.com/Recipe/sourdough-starter/detail.aspx

MRSLEM
7/16/2011

I had the starter made already, and kneading is difficult for me so I was intrigued by this recipe, which starts out in the bread machine......I was NOT disappointed!!!!!! I'd give it more stars if I could - easy and turned out beautifully. I did note that the cooking time says 15 minutes, but actually it's fifteen minutes, remove water pan, then additional 15 minutes. Thank you, Sam for giving me a homemade bread I don't have to knead for 10 or more minutes.

pete
8/4/2011

SAM, WHERE DO I GET THE SOURDOUGH STARTER RECIPE? I WOULD LOVE TO TRY THE FRENCH BREAD. IT SOUNDS WONDERFUL