Thursday, June 20, 2013
Julia Child's French Bread Recipe
Last weekend was father's day and we all know how much I love my parents! This father's day, I didn't want to make something sweet. I love sweet things, but I'm trying to also keep a healthy diet. The same would go for my family, so there I was sitting, thinking, and asking people in google+ communities what I should do. Before I got an answer from the community something popped in my head. I thought, "What better idea than french bread." There and then I searched and came across a recipe for french bread. This recipe is not just a recipe, it's Julia Child's recipe, and in the cooking and baking world, her food was never known to disappoint. Although baking bread takes a lot of patience, it was so worth the wait. I will definitely use this recipe over and over again. My dad was a huge fan of this bread. I got this recipe from a site called www.barbarabakes.com and would like to share it with you. You should definitely use this recipe. Happy Eating!
Julia Child's French Bread Recipe:
Rising time: about 6 hours
Preheat oven to: 450 degrees Fahrenheit
1 packet instant yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cup warm water (120-130 degrees)
Combine the yeast, 2 1/2 cups of the flour(not all of the flour) and salt in a large bowl. Mix them together, slowly pour in the warm water until a shaggy dough forms (I used my hands to mix in the water). Add in the remaining flour slowly, make a soft dough (if it starts to become a soft dough before you've used all the rest of the flour, it's okay). On a kneading surface and let it rest for about 2-3 minutes. Return the dough to the mixing bowl and let it rise at room temperature until it is x3 1/2 its original volume. This will take about 3 hours. Punch down the dough and let it rise again until not quite tripled in volume. This will take about 1 1/2 - 2 hours. Using parchment, or a linen towel, prepare the rising surface. Rub flour onto the parchment or towel and place it on a baking sheet. Once the dough has risen, divide it into the number of pieces you would like(loaves). Let the dough rest for 5 minutes. Shape the loaves and place them on the prepare towel or parchment. Cover the loaves and let them rise until tripled, this will take about 1 1/2 - 2 1/2 hours. Preheat the oven to 450 degrees and set up a simulated oven. Place baking stones (I used quarry tiles) on the center rack, beneath the stone, on the rack under at least 4 inches away place a metal broiler pan. Add a cup of water (refilling as you go along) to the broiler pan. Slash the loaves and spray them with a spray bottle. Slide them into the oven. Bake for 25 minutes until they are a golden brown. If you are using parchment, you will have to remove it after about 10 -15 minutes to crisp-en up the bottom crust. Spray the loaves 3 times while baking them.
This french bread is best eaten warm.
Make sure you are using stones safe for the oven.
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