Thursday, October 17, 2013

What is pain? French bread

That line is from 'Remember the Titans'.  Except that there is nothing painful about this French bread, except waiting for it to get out of the oven so you can stuff it in your face.

This recipe is from my friend Laura Lewis in St. Louis.  She made amazing bread, and today, ladies, you've got her secret.  Josh and the kids LOVE it, and Josh has asked me to never buy store bread again because it's the best bread he's ever had in his life.  Lucky for me, this is also the easiest bread.  Read the tips before you start.

6 cups warm water (I use a thermometer to measure 110-115 degrees)
3 Tbs yeast (I use Fleishman's RapidRise yeast, haven't tried others--post if you do)
3 Tbs sugar

Let this sit for 5-10 min

Then add;
2 T  salt
5lbs flour (I use bread flour, haven't tried regular--post if you do)

Knead for 15 min. Rise for 1 hr 15 min.. Put 1 Tbs butter in hands and knead into risen bread. Cut large dough ball in half. Then cut each half into 3 loaves. Knead and roll sides in to form loaves. Cut 3 slits on top.  Lay dough on greased pans. Brush with 1 beaten egg to help brown. Bake at 400 degrees for 15 min turn and switch racks bake for 14-15 more mins.

Tips:
I do everything in my (6 qt, 1 HP motor) Kitchenaid, fitted with the dough hook.  It is a big batch.  I have also done a 1/2 batch, which I think would be much more manageable in a smaller
(or less powerful) Kitchenaid. A full batch wore my other kitchenaid out (temporarily) and I had to finish kneading by hand.

*This bread does not last very long.  If you don't think you're going to use it in the next few days, then freeze it.  Otherwise it will start developing mold.  Which is very sad.

I have successfully frozen baked loaves of bread.