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
Ingredients
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
Directions
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!
Bring water and honey to 120-130 degrees. This happens quickly, so keep an eye on the pot.
Mix together the flour, yeast, and salt.
Pour in the honey water.
Knead for 3-5 minutes, you want the dough to spring back a bit when you press on it. This can also be done by hand.
Roll out an 11×13 inch rectangle on a floured surface. I use a silicone mat sprinkled with a little flour.
Cut in half.
Roll each half lengthwise. Press in the seams and tuck under the ends.
Use a sharp knife to make slits in the dough and then spray on some cooking spray.
Cover and let rise for 20 minutes. This should allow the dough to double in size.
Brush on an egg wash.
Bake at 425 for 20-30 minutes. The top should be turning golden brown and the bread should sound hollow when you knock on it.
Finished!
Best served with a big ‘ol bowl of pasta.