I’m baaaaaaack! My break from blogging lasted a little longer than planned, after getting back from a wonderful trip back home I was greeted with a big corporate tax deadline at work. With way too much time away from the kitchen, I just haven’t had any recipes to share. Luckily I have this gem of a recipe that I made before going on vacation to share with you. It’s a recipe for French Bread made in just one hour! Bread is the best and this recipe is a keeper.
One-Hour French Bread Printer-Friendly Recipe
From: Pixels + Crumbs
Makes: 2 Loaves
3 1/2 cups unbleached all-purpose flour (plus more for kneading)
2 tablespoons rapid rise yeast
1 teaspoon sea salt
2 tablespoons honey, optional
1 1/2 cups hot water, between 120 and 130 degrees F
1 egg white
1 tablespoon water
Warm the water and honey to around 125° F. Meanwhile, stir together 3 1/2 cups of flour, salt, and yeast in a large bowl. Pour in the hot water and honey mixture. Stir together until a soft ball forms, add more flour if the dough is too sticky. Knead the dough for 3-5 minutes on a floury surface or in a stand mixer with the hook attachment. The dough should spring back when pressed.
Roll the dough out into an 11″ x 13″ rectangle and divide in half. Roll each half tightly, lengthwise and fold over the seams and ends. On a parchment lined baking sheet, lay the loaves seam side down. Cut diagonal slits on the tops with a sharp knife. Spray the loaves with cooking oil and cover loosely with a towel. Allow the bread to rise for 20 minutes or until doubled in size.
While the dough is rising, preheat the oven to 425° F. Beat together the egg white and water and brush onto the tops of your loaves. This will create a nice shine to the bread. Bake for 20-30 minutes or until the tops are a light golden brown and the loaves sound hollow when tapped. Enjoy!