CHEF RICK'S CLASSIC FRENCH BREAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined.
- Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size.
- Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown.
- Enjoy!
CHEF RICK'S CLASSIC FRENCH BREAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Add the flour, salt and honey to the bowl of a stand mixer fitted with a dough hook. Mix until combined.
- Add the water and yeast to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until the dough is doubled in size. Punch the dough down and divide it into 6 equal parts. Form into six 6-inch loaves, cover and allow them to double in size.
- Preheat the oven to 375 degrees F. Arrange the loaves on a baking sheet and bake until light brown.
- Enjoy!
HOME-STYLE FRENCH BREAD
Steps:
- Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
- Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
- Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
- Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
- Preheat the oven to 400 degrees F.
- With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
- Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.
CHEF JOHN'S FRENCH TOAST
So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
- Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
- Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.8 g, Cholesterol 68.7 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 396.3 mg, Sugar 2.5 g
QUICK FRENCH BREAD
This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!
Provided by Pawsfurthought
Categories Breads
Time 1h35m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 6
Steps:
- Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
- Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
- Stir in the salt, oil, and flour.
- Put a bowl of water in the microwave and heat it for a couple of minutes.
- Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
- Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
- Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
- EAT!
Nutrition Facts : Calories 151.9, Fat 2.5, SaturatedFat 0.3, Sodium 118.5, Carbohydrate 28, Fiber 1.2, Sugar 1.4, Protein 4
FRENCH BREAD
I orginally got this from Taste of Home and changed a couple of things to suit our tastes. I have been using this recipe for many years now. We make this bread anytime we have spaghetti or other pasta dish or soups. I use my bosch mixer for all my bread making - but will post directions for those making this by hand. This bread also makes excellent buns for sandwiches. They freeze well and it's just the right size for lunch boxes!
Provided by Chef on the coast
Categories Breads
Time 2h30m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, dissolve yeast in 1/2 cup water.
- Add sugar, salt, oil and remaining water; stir until dissolved.
- Add flour and stir until smooth. You may need a little extra flour to make a soft but non-sticky dough. Place in a greased bowl.
- Cover and let rise in a warm place for 1 hour or until doubled. Turn to lightly floured surface.
- Divide dough in half. Let rest for 10 minutes.
- Roll each half into a 15 inch chain. (like you would roll playdough for making a snake.).
- Place both rolls on one greased cookie sheet.
- Cover and let rise until doubled, about 45 minutes - 1 hour.
- With very sharp knife, make 3 diagonal cuts across the top of each loaf.
- Bake at 400 degrees for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 101.2, Fat 0.9, SaturatedFat 0.1, Sodium 233.7, Carbohydrate 19.9, Fiber 0.8, Sugar 0.7, Protein 2.8
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