Soft and Chewy French Bread
If you're anything like me... the hardest part of making this bread will be trying not to eat the entire loaf in one sitting!
Print
Pin
Servings: 2 loaves
Ingredients
- 4 tsp active dry yeast
- 2 cups warm water
- 1/4 cup` sugar
- 1/4 cup oil
- 1 T salt
- 4-5 cups flour (I prefer to use Lehi Roller Mills Turkey Flour)
Instructions
- In a large mixing bowl, dissolve yeast in warm water with the sugar. Wait 5-10 minutes.
- Add oil, and salt. Mix well. Add flour one cup at a time, kneading well in between. Knead until smooth and elastic but don’t add too much flour so the dough becomes dry.
- Cover the dough with a dish towel and let rise until doubled in size, about one hour.
- Punch dough down and cover to rise again for 30 minutes.
- Remove dough from bowl and put onto countertop lightly dusted with flour. Separate dough in half and gently roll each half into a long skinny loaf. Lay carefully onto French bread loaf pan, or onto a cookie sheet dusted with cornmeal. With a sharp knife, cut 3-4 diagonal skits into the top of each dough loaf.
- Cover with a kitchen towel and let rise a 3rd time, for 25 minutes. Then lightly brush with a mixture of egg white and 1 teaspoon water.
- Bake at 375° F for 25-30 minutes or until golden brown.