Thursday, December 3, 2009

French Bread

I had a friend over for Thanksgiving this year, and her husband (Jared Giatras) offered to make his mom's roll recipe. This recipe is normally made as french bread loaves, but can also be turned into rolls. I got the recipe and it turned out great! He said that the trick is to make sure the water isn't too hot or too cold. Yum!

Makes 2-11 inch loaves
Takes about 2 hrs, but only about 10 or 15 minutes of active time.


1 T salt
2 1/2 c warm water
2 T yeast
2 T sugar
2 T oil
6 c flour
1 egg + 1/2 t salt
sesame or poppy seeds (optional)


In a large warm mixing bowl, add salt; pour in water and yeast. Sprinkle sugar on top of the yeast. Add oil. Add flour to liquids and mix until flour is well mixed. Allow dough to rest 10 minutes and stir down. Do this 5 times. Turn onto an oil coated counter. Divide dough into 2 parts. Roll each part to 9x12-in rectangle, then roll like a jellyroll from long side. Pinch edge to seal. Put each loaf onto a French bread pan. Cut diagonal slits with a sharp knife. Pt a small pan filled with water in the oven, then preheat your oven to 400. Let the bread rise for 30 minutes or until doubled in size. Brush with egg mixture of 1 egg and 1/2 t salt, beaten with a fork. Sprinkle with sesame seeds or poppy seeds or leave plain. Bake for 25 minutes

Variations: You may also roll this dough into hard rolls, hoagie buns, breadsticks or rosette rolls. You would brush each with the egg mix before baking. Bake only 20 minutes for the roll and breadsticks. Make sure and put the water in oven prior to preheating it. Enjoy!!

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