Simple Way to Prepare Perfect Country French Bread

Country French Bread. French-Style Country Bread You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. Stir in the whole wheat flour until the mixture resembles a thick batter.

This recipe came from my Oster bread machine cookbook. You can also use only the dough option on your bread machine and bake baguettes in the oven. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, country french bread. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

French-Style Country Bread You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. Stir in the whole wheat flour until the mixture resembles a thick batter.

Country French Bread is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Country French Bread is something which I've loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook country french bread using 6 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Country French Bread:

1. {Get 1 tsp of Active dry yeast.
2. {Make ready 2 cups of warm water.
3. {Prepare 4-5 cups of unbleached flour.
4. {Make ready 2 tsp of salt.
5. {Take 1 of egg mixed with 1 tbsp of coldwater.
6. {Take of Oil to grease the pan.

Remove from the oven and cool on a rack. One of the best parts of French bread is the crispy crust on the outside and the soft, fluffy insides. A trick to help you achieve this bakery-style loaf happens to be right in your freezer. This loaf, like many European loaves, includes some whole grain flour for texture and flavor.

Steps to make Country French Bread:

1. In a small bowl combine the yeast with 1/2 cup of water. Set aside for 10 minutes until foam starts to form..
2. Combine 4 cups of flour with salt in a large mixing bowl..
3. Add yeast mixture and remaining water to the flour. Using a mixer with a dough hook, knead the dough until it is no longer sticking to the bowl. Add more flour as needed..
4. When dough is no longer sticking to the bowl, set the bowl aside and cover with a dampened cloth. Leave for about 1.5 hours or until dough has doubled in size..
5. Remove the dough from the bowl cut into 4 peices..
6. Roll the dough with your hands into long buns using a rolling, pulling and squeezing technique.
7. Transfer loaves to lightly oiled baking sheets (2 on each). Let rise until doubled again..
8. Preheat oven to 450 degrees and ensure that racks are on the middle and bottom locations..
9. Beat the egg with 1 tbsp of cold water and glaze each loaf..
10. With a sharp knife cut diagonal slits in the loaves.
11. Place a metal pie pan with water on the bottom rack of the oven..
12. Bake loaves for 15 minutes. Then reduce the temperature to 400 degrees, switch the places of the pans and bake for another 5 - 10 minutes until loaves are golden brown..
13. Remove from oven. Let cool and serve. Tastes great with butter!.
14. To freeze: once cooled, wrap in saran wrap and keep in freezer until you're ready to serve it..

But don't worry, King Arthur Unbleached Bread Flour ensures that those whole grains won't affect the bread's lovely high rise. Brioche, Pullman, and challah are perfect slices of bread for French toast. How Much Should the Bread Be Soaked? Your bread has to have a good soak of the custard to develop a good flavour, but avoid over-soaking it. The bread should be taller, crusty, and very lightly browned.

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