Amazing Homemade French Bread

Tuesday, March 22, 2011

Amazing Homemade French Bread

I LOVE french bread. Any crusty bread for that matter. Dallin too. We could eat an entire loaf together in one sitting if we tried. I found this recipe for french bread rolls awhile ago and it's been a staple in our house ever since. I made it without a bread maker, but received a new bread maker for Christmas and make it even more with that! Just set it on the "dough" cycle, then shape, raise another 30 minutes and bake. It turns out amazing every time!

One recipe will make one large loaf of french bread or two smaller loaves, or one smaller loaf and 8 mini loaves, or 15 rolls. We've made all sorts of combinations :)

The little mini loaves are perfect for big sandwiches. I like using the rolls in the kid's lunches. I even made a batch of "green" rolls for St. Patrick's Day. The boys thought it was pretty cool that the a sneaky little leprechaun made rolls in our kitchen late at night, but said that he sure left a mess. Maybe that sneaky little leprechaun wasn't feeling that great and was too tired to do the dishes ;)

French Bread Rolls

1 1/2 cups warm water

1 tablespoon active dry yeast

2 tablespoons white sugar

2 tablespoons vegetable oil

1 teaspoon salt

4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400 degrees F.

I always brush with an egg white mixed with 2 T. water before baking.

This makes the crust golden and crusty.

Bake for 15-18 minutes in the preheated oven, or until golden brown. Brush with butter.