Wednesday, May 12, 2010

No Fail French Bread

This recipe came from a bread demonstration that my sister-in-law attended, given by JoAnn Koller.  The recipe is super easy, and our family LOVED it.  It is a keeper!!

No Fail French Bread
2 pkg yeast (4.5 tsp)
1/2 cup warm water
3 TB sugar
1 tsp salt
1/3 cup oil
6 c. flour
2 c. hot water
(*optional for Italian French Bread: 1 tsp thyme, 1 tsp rosemary, 1/2 tsp garlic powder: add when you add last 3 cups of flour)

Instructions:  Dissolve yeast in warm water in small bowl.  Combine remaining ingredients using only 3 cups of flour.  Beat well.  Add yeast and beat well.  Add remaining flour and make soft dough that can still be mixed with a spoon.  Then leave spoon in batter and allow dough to rest 10 minutes.  Stir dough and let rest again for another 5 minutes.  Put dough onto floured surface.  Knead only enough to coat dough with flour so it can be handled.  Divide into two.  Roll each part into a rectangle 9x12".  Roll like a jellyroll.  Arrange on a greased cookie sheet, brush with beaten egg whites. Let dough raise 20-30 minutes and then cook.  Bake at 400 degrees for 25 minutes.  Let cool before slicing.  Use a serrated knife.

Some fresh rosemary and thyme to add in with the last 3 cups of flour

 Soft dough- ready to sit for 10 minutes

Rolled out- ready to be rolled up!

Rolled up, slit, and brushed with egg whites

The finished product- delicious!

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  1. Looks yummy - and way faster than the "no fail" recipe I've been using (which is also very good). Can't wait to try it!

  2. I tried it and it tasted so good, but it didn't rise as well and did not have such a brown crust. I used whole wheat, would that affect it?

  3. You may want to try using a little more yeast. I haven't tried it yet with whole wheat flour yet. Also, make sure to brush the whole surface with egg white to make it brown nicely. You are not using SOFT whole wheat are you? That won't every produce good rising bread.