Pipe Dream #70: To Be So Biased – French Bread

France and its bread are inseparable. Like peanut butter and jelly, I will forever associate the two with each other. This is likely because of my American upbringing. All we know about France is bread and the Eiffel Tower. And our ‘French bread’ is probably not really like the real thing. But that doesn’t mean I don’t enjoy this bread. It is soft and mild, with a pretty dense feel to the crumb. It doesn’t have oodles of flavor, though. All in all, it is a good bread for a slather of egg salad or jelly.

Technically, I didn’t make this bread; I just helped cut it. But I cut it on the bias. So that makes it special. Trisha is double special, though–she gave me the skinny on the recipe and made the bread err week like a pro.

Ain’t she for cute? You could be this cute if you made french bread. Try it and just see. You could post a link to the picture in the comments section. Or just say hi. Whatever teeters your totter.



French Bread

Adapted from Trisha from camp

Makes 2 long-ish loaves

2 packages yeast

2 1/2 cups water

1 teaspoon sugar

6 cups flour

1 1/2 teaspoon salt

Combine water, sugar and yeast in a medium bowl. Let stand for five minutes. Combine flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture (sponge) and mix with the dough hook until dough pulls away from the sides of the bowl. It will be quite sticky.

Transfer dough to a well-floured surface and knead until dough just comes together. Form into loaves and place on a jelly roll pan, or place dough into loaf pans. Bake at 425 degrees for 25-30 minutes.


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