Best Ever French Bread
Submitted by lchaffin
Best ever French bread uses a stir-and-rest method instead of kneading for a crusty, chewy loaf with a glossy egg-washed crust. Adapts to wheat, rye, cheese, or herb.
YIELD
38 servingsPREP
2 hrsCOOK
25 minREADY
2 hrsThis French bread recipe earns its “best ever” reputation through a clever stir-and-rest technique that builds gluten without any kneading. After mixing the dough, you stir it briefly every 10 minutes for an hour. Each round of stirring works the gluten just enough, and the rest periods between let the dough relax and develop flavor. The process is far more hands-off than traditional French bread methods, and the result is a tall, chewy loaf with a crackling crust. Two egg-white washes (one before baking, one halfway through) build that signature glossy, deeply golden top. A dusting of cornmeal under each loaf adds a slight grit and prevents sticking to the pan. The base recipe yields two handsome loaves, but the real value lives in the variations: turn the same dough into wheat, rye, cheese, or herb-and-onion bread with simple add-ins.
Pro Tips
- Pour the boiling water over the shortening, sugar, and salt first and let it cool to lukewarm before adding the yeast. Hot water kills yeast on contact.
- Trust the flour amount even when it looks like too much at first. The dough comes together with the stir-rest cycles.
- Slash the loaves with a sharp blade or razor right before baking. The cuts let the bread expand without splitting unevenly.
- Brush on the second egg wash halfway through baking for the deepest golden, glossy crust.
Variations
- Add 2 cups of whole wheat flour and use ⅓ cup brown sugar for whole wheat bread.
- Substitute 2 cups of rye flour and 2 tablespoons of caraway seeds for classic rye loaves.
- Knead in 1½ cups of shredded cheddar for cheese bread, or stir in 2 tablespoons of Italian seasoning and ¼ cup of dried minced onion for herb and onion bread.
Ingredients
Directions
The following is one of the best and easiest recipes I have ever come across for French bread.
I use it as a basic recipe, embellish it, and create many different loaves now.
As you will see, it is low in fat and sodium and absolutely wonderful.
In a large bowl combine shortening, sugar and salt.
Pour two cups boiling water over and mix; cool to lukewarm.
Dissolve 2 packages yeast in ½ cup warm water and 1 teaspoon sugar.
Add to cooled liquid; stir in 6¼ cups flour all at once.
It will appear as though there is too much flour at the start of the stirring process.
Do not be alarmed.
Just continue with your stirring process until flour is mixed.
Cover; allow to stand 10 minutes.
Stir again; cover; allow to stand 10 minutes.
Continue this for 1 hour total time. Divide dough in half.
On floured surface, roll into a rectangle; roll up like a jelly roll. Place on baking sheet sprayed with cooking spray and dusted with cornmeal.
Cut slashes in top. Brush each with a mixture made of one egg white and 1 tablespoon water.
Cover and allow to rise until doubled, about 30 minutes. Bake at 350℉ (180℃) for 25 minutes or until top test is done.
After 15 minutes in the oven brush once more with the egg white mixture.
VARIATIONS
1) WHEAT BREAD Change white sugar to brown, and make it ⅓ cup instead of ¼ cup.
Reduce flour to 6¼ cups; add 2 cups whole wheat flour.
2) RYE BREAD Change sugar to brown (¼ cup).
Reduce flour to 6¼ cups, add 2 cups rye flour and 2 tablespoons caraway seeds.
3) CHEESE BREAD Add 1½ cups shredded cheddar or any other cheese you like.
4) HERB and ONION Add 2 tablespoons Italian seasoning and ¼ cup minced dried onions.
Vary to your liking with dill, rosemary, etc.
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