My friend invited me over last week to teach me how to make this tasty French Bread. And trust me, its A-MA-ZING! The outside isn't really tough the way it is at the store. Ya know how it crumbles ALL over the floor and counter every time you cut into it? So frustrating to clean all those crumbs up. This crust is softer and the inside is so soft and fluffy. I'm not a huge fan of processed all-purpose flour, but in this recipe, it is really good. This recipe does take time...but its not hard. And, it makes 4 big loaves that Natalie says you can freeze and it tastes just as if you made it that day. French Bread
Natalie Johnson
4 ½ Cups warm water
3 Tbsp Yeast
3 Tbsp sugar
3 Tbsp oil
1 ½ Tbsp salt
12 cups flour
Dissolve yeast and sugar in warm water. Add oil and salt. Then add half of the flour; mix and add remaining flour. Knead dough and let rest 10 minutes & punch down every 5 minutes for 20 min. Then Shape into loaves on a large greased cookie sheet. Slit the top of the loaf and let raise 10-20 minutes. Bake at 400 degrees for 25 minutes. (makes 4 large loaves)
Natalie Johnson
4 ½ Cups warm water
3 Tbsp Yeast
3 Tbsp sugar
3 Tbsp oil
1 ½ Tbsp salt
12 cups flour
Dissolve yeast and sugar in warm water. Add oil and salt. Then add half of the flour; mix and add remaining flour. Knead dough and let rest 10 minutes & punch down every 5 minutes for 20 min. Then Shape into loaves on a large greased cookie sheet. Slit the top of the loaf and let raise 10-20 minutes. Bake at 400 degrees for 25 minutes. (makes 4 large loaves)
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