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A go-to bread recipe in my house is this old-fashioned farmhouse French bread. With its strong, salty flavor, it makes an ideal pairing with butter, cheese, fruit, or even a cold beer. My household tends to enjoy it warm and brushed with butter alongside homemade vegetable or tomato soup. This recipe makes two loaves of rustic farmhouse French bread.
Tips for This Recipe:
- The extent to which the dough rises will depend on the ambient air temperature and humidity in your kitchen. If it’s a cold or dry day or you like to blast your AC, you may want to fill a pan with hot water and place it into the bottom of your oven. Then, place your covered bowl of dough into the top part of the oven for the rising stage. Keep the oven off during this time.
- Tip: To grease your loaf pans, I recommend taking a clean, folded paper towel and generously dipping it into a can of vegetable shortening or Crisco. Then apply this until the interior of your loaf pan has a thin but even coating of shortening. If you do not have shortening on hand, brushing the interior of your pan with your cooking oil of choice, such as olive oil or canola oil is perfectly fine.
- Tip: I recommend a cast iron loaf pan for a better crust. The ones I use are the Lodge cast iron loaf pans.
Ingredients (in order of recipe):
- 2 cups warm water (around 110°F)
- 1 scant tablespoon (or 1 packet) active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 5 to 6 cups unbleached all-purpose flour or bread flour
- additional flour for kneading
- vegetable shortening or oil for greasing the pan
- 1 tablespoon cold water
- ½ teaspoon salt
Instructions:
- In a small bowl, combine 2 cups of warm (not hot!) water and 1 scant tablespoon of active dry yeast. Allow 5 minutes to proof until the yeast becomes a bit frothy.
- Stir in 1 tablespoon of sugar, 1 tablespoon of salt, and 3 cups of unbleached all-purpose flour or bread flour. Beat well. Cover and let stand 15 minutes.
- Uncover. To make a stiff dough, gradually add 2 to 3 cups of unbleached all-purpose flour or bread flour.
- Turn out the dough onto a clean, dry, floured surface and knead until smooth. Place in a greased bowl, turning down once to grease the top. Cover and let rise until doubled in bulk, 45 to 60 minutes.
- Knead dough down in the bowl and divide in half. Shape into oblong balls and place in two well-greased, loaf pans. Cover and let rise until almost doubled, 45 to 60 minutes.
- Before baking, brush the tops of the loaves with a mixture of 1 tablespoon cold water and ½ teaspoon salt. Bake at 375°F for 35 to 40 minutes until slightly browned. Cool the loaves on wire racks.