French Bread- Round Two

After my first attempt at French bread I knew that I needed to try a different recipe. I think I found a winner in this recipe! The bread is perfectly soft in the middle and has the baguette chewy crust that you want in a French bread. It was really easy to make and the only time consuming thing is that you have to punch the bread down and knead it every ten minutes for an hour. I started the bread first in dinner prep (I served Poulet Vallee d’Auge again for friends) so I was already in the kitchen when I needed to punch down the dough.

The dough itself, when properly mixed, is slightly sticky but not so sticky that it sticks to your hands when kneading. You want a good elasticity in the dough to get the airy center.

This definitely will be my go to bread for any French dinner that we have! Also I halved the recipe so that it made two loaves instead of four. For dinner for four people we only ate one loaf and for lunch the next day we made ham and swiss panini sandwiches with the leftover loaf. This bread works really well for a panini!

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French Bread

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This French bread recipe was one I wanted to try for a while and need a good excuse to make it. I wanted to serve it with a chicken dish that I had also been eyeing but haven’t had the time to do both. Well I finally got around to making both this past week for a dinner with our friend Ben.

Since this was the first time making this bread, and I honestly don’t make many breads, I found that the recipe will need some perfecting. You are only supposed to let the dough rise for 15 minutes but I got distracted and it rose for 30 minutes. I think this made the dough too airy and it ended up being flatter than I had anticipated. Next time I am going to try and let it rise just the 15 minutes needed and see if the texture is better. But for a first attempt I liked how it turned out, the taste was spot on even if it wasn’t as pretty as I had hoped.

French dinner-3