My Family-Favorite French Bread Recipe
My husband and kids absolutely love when I make this bread! Each November I love to share a personal family recipe with you as we gear up for the holidays! The weather is getting cooler and many of you are jumping in the kitchen. Cooking/baking is something I love to do and share with my family. This recipe is very simple and one of the best parts is it makes 3 very large loaves. And if it even makes it off the baking sheet, it freezes really well too!
A very close family friend shared this recipe with me years ago and it’s the kind you save forever. You can see the “very organized” recipe book I keep but there sure is a lot of love and memories wrapped in this book. I see my late grandmother’s handwriting in there peering through the pages and she was the BEST cook – the cook/baker I aspire to be!
I hope this recipe will give you some inspiration and joy the way it has done for me! Please leave a comment below with your favorite recipe or thoughts on this one!
No Knead French Bread Recipe
INGREDIENTS:
- 1/2 cup warm water (105-115 degrees)
- 2 1/2 teaspoons sugar
- 2 packages of dry yeast
- 1 cup boiling water
- 2 tablespoons of sugar
- 2 tablespoons butter or margarine
- 2 teaspoons salt
- 1 cup cold water
- 6 1/2 to 7 cups of all0-purpose flower
- 1 egg, beaten
- 2 tablespoons of milk
- Poppy seeds or sesame seeds
DIRECTIONS:
- Combine warm water, 2 1/2 teaspoons sugar, and yeast in a small bowl; let stand 5 minutes. Combine boiling water, 2 tablespoons sugar, butter, and salt in a large mixing bowl. Stir until butter melts. Add cold water; cool to lukewarm (105-115 degrees.) Stir yeast mixture into water mixture. Add 2 1/2 cups flour. Beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.
- Let dough stand in mixing bowl 10 minutes. Stir gently for a few seconds; cover. Repeat gentle stirring every 10 minutes for the next 40 minutes.
- Turn dough out onto a lightly floured surface; divide into 3 equal portions. Roll each portion into a 18×8 inch rectangle on a lightly floured surface. Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal.
- Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk. Make diagonal slits about 1/4 inch deep down the length of loaves using a sharp knife. Combine egg and milk in a small bowl, beating until blended. Brush gently over loaves after rising. Sprinkle each loaf with poppy seeds. Bake at 400 degrees for 20 to 25 minutes or until loaves sound hollow when tapped.
- BONUS: This bread freezes well!!
- EXTRA BONUS: Makes 3 Loaves!
