I day dream about running off to Paris, spending cool afternoons on cafe-lined sidewalk and living off of bread for a month. Until that day comes, I’ll pretend that the French bread I bake is actually French
Of all the breads I make, this one is probably my favorite. It’s quick enough for weeknights, it’s a great vehicle for hard cheeses and herbs, and it’s scandalously white
Quick French Bread
A quicker, light and chewy french baguette.
- 1 cup warm water
- 1 Tbsp sugar
- 2 tsp yeast
- 2 1/2 cups bread flour, plus more for dusting
- 1 tsp salt
- oil, for coating bowl
- Put water, sugar, and yeast into the stand mixer bowl. Let stand for 10 minutes until frothy.
- Add flour in three batches and knead for 5-7 minutes on medium speed with the dough hook (adding additional flour if the dough is too sticky).
- Cover bowl and let rest for 15 minutes.
- Sprinkle dough evenly with salt and knead on medium speed for 1 minute to incorporate salt.
- Transfer to an oiled bowl, turning to coat. Cover and let rise until dough has doubled (this takes ~35 minutes with my oven set to "Dough Proof").
- Preheat oven to 425. Place broiler pan in the bottom of the oven.
- Turn dough out onto lightly floured surface and punch down.
- Divide dough in half and shape into loaves.
- Using a razor blade or sharp knife (I have a super sharp 4" blade from that orange home improvement store that I use specifically for slicing dough), slash the top of the loaves every 2-3 inches. The blade should be sharp enough to do all the work for you - pressing down on the dough will only deflate your loaves.
- Place into the oven. Pour 3/4 cup hot water into the broiler pan and shut the oven door.
- Bake for 20 to 25 minutes or until golden brown.
Yields: 2 loaves
Estimated time: 1 hour 45 minutes