Recipe: Classic Yeasted French Bread
I've made this recipe of my grandmother's a ton so I figured I'd share it. I half this recipe a lot, but we tend to go through one loaf pretty quickly, so today I finally made the full thing. My apartment smells great. It requires about 3-4 hours of rising, plus the bake time.
CLASSIC YEASTED FRENCH BREAD
2 pkgs. active dry yeast
2 1/2 cups water
6 cups flour
1 Tbsp salt
Proof the yeast by stirring into 1 cup warm water (115°). When it is creamy, pour it into a large mixing bowl and add 1 1/2 cups water.
Start adding the flour, handful by handful stirring after each addition at first gently and then with a wooden spoon. After all but 1 cup of flour has been added turn the
dough onto a work table and sprinkle the salt over the dough and knead it for about 5-6 minutes.
Place the dough in a bowl large enough to accommodate its doubling in volume. Cover the dough with a moistened towel and let the dough rise in a warm spot free of drafts, for 1 1/2 to 2 hrs. Punch it back and let it rise for another 30-40 minutes.
Divide the dough into 2 pieces, then divide one of the halves in two again. This is to make 2 baguettes and 1 round loaf. [At this point you can cut off a piece of dough
(approximately 1 cup) and save it in the refrigerator for a day or two to use later or freeze it . Before you use it thaw it out and let it come to room temp.]
Shape the loaves. Let the loaves rise, covered for 1 hour. Preheat the oven to 450°.
Score the tops and bake for 20-25 minutes for baguettes and 40-45 minutes for a round loaf.
(Now that I'm pasting this here I wonder if I was supposed to make one giant round loaf today instead of two small ones like I did. Things to ask Grandma!)
CLASSIC YEASTED FRENCH BREAD
2 pkgs. active dry yeast
2 1/2 cups water
6 cups flour
1 Tbsp salt
Proof the yeast by stirring into 1 cup warm water (115°). When it is creamy, pour it into a large mixing bowl and add 1 1/2 cups water.
Start adding the flour, handful by handful stirring after each addition at first gently and then with a wooden spoon. After all but 1 cup of flour has been added turn the
dough onto a work table and sprinkle the salt over the dough and knead it for about 5-6 minutes.
Place the dough in a bowl large enough to accommodate its doubling in volume. Cover the dough with a moistened towel and let the dough rise in a warm spot free of drafts, for 1 1/2 to 2 hrs. Punch it back and let it rise for another 30-40 minutes.
Divide the dough into 2 pieces, then divide one of the halves in two again. This is to make 2 baguettes and 1 round loaf. [At this point you can cut off a piece of dough
(approximately 1 cup) and save it in the refrigerator for a day or two to use later or freeze it . Before you use it thaw it out and let it come to room temp.]
Shape the loaves. Let the loaves rise, covered for 1 hour. Preheat the oven to 450°.
Score the tops and bake for 20-25 minutes for baguettes and 40-45 minutes for a round loaf.
(Now that I'm pasting this here I wonder if I was supposed to make one giant round loaf today instead of two small ones like I did. Things to ask Grandma!)