Update 2/2013: This recipe has been on my blog, well, for as long as I’ve been blogging and that’s over five years! It is no exaggeration that this bread is made at least twice a month in my kitchen. It’s perfect to eat just by itself (warm out of the oven? seriously, divine) or to use as garlic bread, french bread pizzas, dipping for fondue. I mean the possibilities are endless. The bread is exactly what unauthentic French bread should be (ignore those cravings for a “real” crusty baguette – this is not it). Soft and tender and absolutely worth all the carbs. Promise.
Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. Also, I almost always use at least half whole wheat flour in place of the white flour (sometimes 100% whole wheat flour).
Ingredients
- 2 1/4 cups warm water
- 2 tablespoons sugar
- 1 tablespoon instant or active dry yeast
- 1 tablespoon salt
- 2 tablespoons oil
- 5 1/2 - 6 cups flour
Directions
- In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
- Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.
Recipe Source: from The Sister’s Cafe
I absolutely love this recipe and so did my family! Definitely a keeper!
I love this recipe! I make it all the time, whenever I forget that I want bread for dinner and don’t have time to wait for two rises. This comes out perfectly each time! Thanks so much
Made this today to go with my most favorite recipe ever, your creamy chicken wild rice soup. The bread turned out great! I subbed 1 cup of flour for white wheat and the texture is perfect! Thanks Mel!
Question- when I sliced the loaves after letting them rise, they kind of deflated. Not a lot, just got a little wrinkly on top.
Are you supposed to cut prior to letting them rise?
Hi Lacee – if you slice the loaves prior to rising, the gashes kind of fill in and don’t hold their shape. Using a really, really sharp knife or actual bread lame (used for slicing loaves) makes a huge difference. I’ve used a knife I thought was sharp enough before and it did the same thing – but when I use a really sharp razor blade, it helps. Also, make sure your bread dough is adequately floured. And underfloured dough will be more likely to collapse a bit.
Mel…. am I going CRAZY?
I’m reading all these comments with people posting about “egg wash” and I’m scratching my head wondering how I missed it in your recipe…. yet I’ve read and re-read it and don’t see any mention of the egg wash!!!
That nice brown crust you have in the photo: is that with the use of egg wash or NOT? Thanks!!!!
Hi Jen – no you aren’t going crazy. This recipe has been slightly changed over the years and I’m sorry if it is confusing. Several years ago, I used to use the egg wash but I haven’t done so in years and so the bread in the pictures is without the egg wash (which is why it isn’t in the ingredient list anymore). Nothing else has substantially changed in the recipe except for me providing a bit more detail to the instructions.
About how long do you think it takes for the bread to “double in size”? I’m going to make this bread tonight (I’m so excited about all the great reviews) but I don’t want to mess it up!
Kalee – it really depends on the temperature of your kitchen but an estimate would be an hour to an hour and a half.
Could you give me an estimate of how long it should take for the loaves to double in size?
Nevermind, just saw the comment above mine!