I’ve mentioned before that I’m not much of a yeast-user when it comes to bread. Yes, I know it’s easier than you think and you have to actually try using yeast to get better at it, but it’s something I’ve always let me mom handle (lol!) My mom is the expert when it comes to bread making and yeast so I’ve always had her “try” the yeast breads while I’ve stuck to the quick (non-yeast breads). 😉 Now that I live two states away I really cannot rely on my mom anymore, so yeast is something I HAVE to tackle here in the coming years, and I’m determined to do it. This next recipe for Homemade French Bread is one that involves yeast, and it’s one we’ve had several times before we moved. It is SO good, that I’m realizing I have to tackle my fear of yeast-use so I can eat some of this yummy goodness!
If you’ve ever made homemade French bread, then you’d know it’s ten times better than anything bought at the store. Hopefully, you can try this recipe and will be able to make it at home whenever you want.MY OTHER RECIPES
My mom promises that this recipe is easy, so I’ll be right there with you giving it a try here in the coming months and am excited to make some once it cools down. I mean, we all know “bread season” is coming up so I better get crackin’!
For more delicious bread recipes, check out:
How to make this French Bread recipe:
- 2 TB dry yeast
- ½ cup warm water
- 2 cups hot water
- 3 TB sugar
- 1 TB salt
- 5 TB vegetable oil
- 6 cups flour, divided
- 1 egg, beaten- for glazing bread
- Dissolve your yeast in ½ cup warm water.
- In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir.
- With the paddle attachment mix the yeast mixture and the hot water-flour mixture together.
- Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.
- Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll (long way).
- Place the dough on a greased baking pan, seam side down. Score the bread across the top 3 or 4 times, and brush with your beaten egg. Let dough rise uncovered for 30 minutes in a warm place.
- Bake on the middle rack for 20 minutes at 375 or until golden brown.