10 Minute French Bread Recipes

Steps:

• Mix water, yeast, and sugar.
• Then add salt, 4 cups flour, and oil.
• Add a little more flour if dough is not thick enough to turn out of bowl.
• Turn out on to 1 cup flour. Knead for 5 to 10 minutes until dough is elastic and smooth. Add more flour if needed.(It usually takes about 5 minutes until the dough is not so sticky when you press. I press my dough to flatten it some; turn it over; press a little;fold; press; repeat.So it's 1.Press 2.Turn Over 3.Press 4.Fold 5.Press 6.Turn.
• Divide into 2 to 4 loaves with a knife. Lay the sticky side down on a little flour to form a little round loaf. You can bake it just like that.
• If you want a sub roll, roll with a rolling pin into an oblong sheet and roll the sheet up into a loaf. Spray with water if you want crunchy bread. You can also put a mug of water into the oven to make your bread crunchy.
• Place on lightly floured cookie sheet.
• Bake at 375 for 30 minutes.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Steps:

• Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
• Dissolve the yeast into the warm water. Stir it around until it is all mixed.
• Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well.
• Pour the boiling water over the shortening mixture.
• Pour the cold water over the mixture.
• Pour the warm water and yeast into the mixer.
• Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer.
• Let the dough mix on high for 8 minutes.
• Let the dough rise in the mixer for about 20 minutes.
• Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.
• Form or roll the dough out to about 1/2 inch thick.
• Starting at one edge, roll it into a tube.
• Bring the ends up & over, overlapping slightly, flip to seam side down and set to the side while you repeat with the other 2 pieces.
• Oil a sharp knife & make 3 diagonal slashes on each loaf (approximately 1/2 inch thick).
• Prepare an egg wash (1 beaten egg, 2 T water, mixed well) and gently brush all over the loaves.
• Place the loaves in a 170 degree oven for 20 minutes, to rise.
• Leaving the loaves in the oven, turn oven up to 400 degrees F and bake for 15 minutes (375 degrees for 10 minutes, for a convection oven).
• Turn the oven down to 350 degrees F & bake 10 minutes longer (325 for 7 minutes, for convection).

Steps:

• Pulse flour, salt, and vinegar in a food processor to combine.
• Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
• Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
• Generously oil bread pans with olive oil.
• Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
• Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
• Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
• Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.