To French Bread

Light, fluffy, soup dipper. Those words describe this bread almost perfectly. What’s lacking is the actual dance your tastebuds will do – it’s a much more attractive jig than an infamous t dance by a once upon a time disney star. And it after your tastebuds dance, your stomach will do somersaults of happiness.

I may or may not have eaten almost half the loaf by myself. I couldn’t trust myself around it anymore so I thoughtfully gifted the rest of the loaf to my sister. Sharing half the loaf was a lot of kindness. I then proceeded to raid her fridge. Food for food – that’s how that works, right?

Insatiably|French Bread

Anywho, it was cold, I was lonely, and I wanted the house to smell like a bread bakery – mission accomplished. The mixer kneading my dough certainly broke the dulling silence of the house.

Recipe: From Picture Perfect Meals –> Great photography, be sure to check it out

One (1/4-ounce) package active dry yeast
1 cup warm water (110 degrees)
2 tsp.sugar
2 tbsp. vegetable oil, plus more for the bowl
3 cups all-purpose flour, plus more as needed
1 tsp. salt
Cornmeal to sprinkle the baking sheet

In the bowl of a stand mixer fitted with the dough hook, combine the yeast, water, sugar and oil. Allow to sit until frothy, about 5 minutes. With the mixer on low, add in the flour and salt and mix until the dough starts to come together. Increase the speed to medium-high and continue to mix until the dough pulls away from the sides of the bowl.
Coat a large bowl with a little oil; place the dough in the greased bowl and turn to coat the dough. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 2 hours.
Gently deflate the dough with your fist and place on a floured surface. Pat the dough into a large rectangle, about ¾-inch thick. Roll up the dough tightly to form a loaf. Pinch the edges of the dough and tuck into the roll to seal the ends. Gently roll the dough back and forth to slightly taper the ends. Place the loaf on a large baking sheet lightly sprinkled with some cornmeal. Using a sharp knife, cut ¼-inch-deep slashes across the loaf at 2-inch intervals. Let rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees. Brush the loaf with some cold water and bake until the bread is golden brown and sounds hollow when tapped, about 30 minutes. Remove the bread from the oven and allow to cool.

Insatiably|French Bread

 ** and check the original recipe for some tips on how to “jazz” up the top of the bread (:


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