Did you know that I was approximately 22 years old before it occurred to me that a person could make homemade French bread?
I had it in my head that you simply had to schedule a trip to the store to grab a loaf or two of French bread if you wanted to serve it with your spaghetti or lasagna that evening.
So imagine my surprise, back at the beginning of my real food journey, when I came across a perfectly chewy French bread recipe. And it was even BETTER than the store-bought stuff. Oh. My. Word.
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(I’m telling ya– if it’s possible for someone like me to learn how to enjoy whole foods and cook from scratch, then ANYONE can!)
With only five ingredients, you’ll pretty much look like a rockstar when you serve a loaf of this gorgeous French bread alongside a bowl of homemade tomato soup or spaghetti.
Place the yeast and sucanat in a large bowl and stir in the warm water until everything is dissolved. Add in the salt, then stir in as much flour as you can. You might not need the full amount, or you may need more– it just depends. You are looking to create a soft, pliable dough that isn’t too sticky.
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Place the dough back in the bowl and cover with a kitchen towel. Allow it to rise for about an hour, or until doubled in size.
(it does NOT need to be perfect. Look to make the shape about 10″ by 8″. However– I will repeat– it does NOT need to be perfect.)
Roll up the rectangle starting with a long side. Pinch the ends of the loaf to seal and shape in a “log.” If your seam doesn’t want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere. Otherwise, it’ll try to unroll during the baking process.
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Grease a pizza stone (where to buy) or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.
Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.
I was also going to add that if you have some left the next day, it makes a great garlic bread. Just slather some butter on top and sprinkle on garlic powder and parmesan cheese before sticking it into the broiler.
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Grease a pizza stone (where to buy) or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.
Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.
I was also going to add that if you have some left the next day, it makes a great garlic bread. Just slather some butter on top and sprinkle on garlic powder and parmesan cheese before sticking it into the broiler.
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