Classic French Bread

This is probably the easiest, fail-proof bread recipe I have. Four ingredients. Maybe five. : ) All of which most of us have on hand at any given time. This bread takes about 15 minutes to put together. Just give it a try! :)

Classic French Bread

2 1/4 t. dry yeast

1 c. water water (100-110 degrees, very important it's in between there!)

3 c. flour

1 t. salt

Dissolve yeast in warm water. (I put the water in a liquid measuring cup, heat it in the microwave until it's the right temp, then dump the yeast in, stir, and let it sit till it starts to bubble and foam). Let stand about five minutes.

Lightly spoon flour into dry measuring cups: level with a knife. Place flour and slat in a food processor and pulse two times to blend. WIth processor on, slowly add yeast mixture through the food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a lightly floured surface and knead lightly 4-5 times. (Kneading means pushing the dough, folding it in half, turning, pushing again, then folding, turning, etc. One push-fold-turn sequence is one knead).

Place dough in a large bowl coated with oil, turning to coat top of dough. Cover dough, adn let rise in a warm place free from drafts for 45 minutes, or until doubled in size. (I cover the dough with a clean kitchen towel, then put a small cup of water in the microwave, heat it up, then put the bowl inside and close it up. Keeps it nice and warm.)

Punch dough down and shape. You can either shape it into approximately a six inch round loaf, or you can make a baguette. For a baguette, gently roll the dough out into a 18x9 inch rectangle. Roll it up tightly along the 18 inch edge (so you'll have a 9 inch baguette), pressing firmly to eliminate air pockets. Pinch the seam to seal.

Either way, when dough is shaped, cover and let rise another 30 minutes or until double in size. (I just do this rise on the kitchen counter).

Preheat oven to 230C. Uncover dough and make 3 diagonal cuts, 1/4 inch deep. Combine 1 T. water and 1 egg white and brush mixture over the top of the loaf. Bake at 450 for 20 minutes, or until loaf sounds hollow when tapped.

It's really easy, especially if you have a mixer. I use my Bajaj Food Factory. :) If you don't have a mixer that will do this, you can do it by hand, it just won't be quite as easy. Just add the water/yeast mixture a little at a time and combine thoroughly before adding more.