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Posted on Sunday, March 4, 2012 by Cynthia Schmidt
This is too easy not to share. I gave this recipe to my 83 year old mom awhile back and come to find out she’s making herself a loaf every week or so. I like to use King Arthur flour and I use their white whole wheat for half of the recipe.
Combine:
1 pkg yeast
2 tsp sugar
1C warm water
Combine in a food processor and pulse a few times:
2 1/2 cups flour
2 tsp salt
When the yeast/water/sugar mixture starts to smell “yeasty” pour the whole thing into the flour and turn the processor on. When it forms a ball in a minute or so, take it out and place it on a floured surface. It will be a little sticky so you’ll need to sprinkle it with flour. Knead a few times, place in a bowl sprayed with cooking spray or coated with oil, cover it with plastic wrap sprayed with cooking spray or coated with oil and put it in a warm place for about an hour or so - until it doubles.
dump it out onto a floured surface, flatten it out and then fold the sides into itself and pinch the edges together to form a loaf. Place it seam side down on parchment paper that has been sprinkled with corn meal. Let it rise about an hour.
Bake it at 400 degrees for about 25 minutes - until it’s medium to dark brown and it sounds hollow when you tap it.
If you want to use it for sandwiches, let it rise the second time in a loaf pan so it has the proper shape.
I want to add that the white whole wheat flour gives the bread all the benefits of whole grain without a heavy texture. You could even substitute all the flour with it if you’d like. The white whole wheat is milled with a softer grain and it’s not bleached.
I haven’t made french bread in so long! Like years and years and I don’t know why because it’s so good and so simple.
I’m having a piece of toas with a fried egg for breakfast. I love homemade bread. I especially like that I know what’s in it. I read the ingredients labels on french bread at the store, even the “artisan” breads and the list is so long! This is just flour, water, yeast, sugar and salt.
Mary, when I went out to see my mother over Mother’s Day she told me she still makes a loaf every week.
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