For years I have heard “Momma, why can’t you make French Bread?”. Yes, I like french bread, but I could never figure out what the great attraction was. The family always wanted to buy french bread at the grocery store and it seemed to be eaten up so fast! I just could not see the value (or frugality!) in buying this quickly consumed bread. I wanted to make them all happy, but really had a hard time convincing myself that french bread was worth the cost.
So I began my research and journey to trying to make my own. At the point I created this recipe, I was fairly new at bread making so I, honestly, had no idea what I was doing! I found a couple of recipes that I thought looked good, I just always thought the recipes looked too difficult and too time-consuming. I kept reading cookbooks (one of my favorite hobbies!) to find an easier recipe, and kept trying to convince myself that french bread was worth all the trouble!
And finally it happened! I came across a series of recipes that, with just a few changes, became my own easy and yummy (if I can say so myself!) version of french bread. Since creating this recipe, French Bread has become a staple on our homestead! I’ve also become known as the “french bread lady” for potlucks and gatherings!
Our family loves this french bread and I hope yours will too!
French Bread from One Ash Homestead
1 1/4 cup warm water
2 teaspoons sugar
1 1/2 teaspoon active dry yeast
1 teaspoon sea salt
3 cups all purpose flour
1 egg, beaten, for egg wash
2 TBS. coarse Cornmeal (to sprinkle on pan)
~Whisk the water, yeast and sugar together in a medium size bowl until dissolved
~Add salt and flour and mix thoroughly
(Dough should not be too sticky, add some more flour if needed)
~Turn out onto a lightly floured surface and knead for 6-8 minutes
~Place in a bowl covered with a kitchen towel to rise for 30 minutes
~Return the dough to the surface, and divide into two parts
~Roll each part into a rectangle about the size of a piece of paper (8 1/2″ x 11″)
~Roll out each piece of dough, sealing the seam and pinching/poking in the ends
~Lightly grease a baking sheet and sprinkle lightly with cornmeal
~Place both rolled up loaves on the sheet to rise for another 30 minutes
~Brush each loaf with the egg wash and slash the tops in 4 places with a serrated knife
~Bake at 375 degrees for 20 minutes and cool prior to slicing
Enjoy!
Looking for baking supplies? Click HERE to see some of our favorites!
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