French Bread

from itsalwaysautumn


Notes: Easy and just like store bought (even Daniel was surprised). Haven't tried the spread yet but am curious. Pretty sure I used just 6 C of flour. The website has some good picture by picture tutorial for the recipe.

French Bread
Here are the authors comments about the flour:
It can be hard to know just how much flour to add when you’re making bread. I use the scoop and level method to measure my flour, and 6 C always ends up being just right for me. Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – don’t do that for this recipe! This bread is incredibly tender, which means the dough is going to be softer and stickier. You’ll see in the picture below that much of the dough is hanging onto my dough hook, but some is still stuck to the sides and bottom of the bowl.
 
Ingredients:
1 1/2 T instant yeast
1/2 C very warm water
1 1/2 T sugar
2 C water
1 1/2 T oil
2 1/4 t salt
6 C flour

Directions:
Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes. (I should admit I’ve skipped this step and thrown everything into the mixer at once, and it’s worked fine.)
Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually.
Knead about five minutes, then turn out onto generously floured surface.
Every ten minutes for the next hour knead two or three times.
Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes.
Bake at 425 for 10 minutes, then at 375 for 20 minutes.

Boursen Cheese Spread (aka Garlic Herb Spread)
1/2 C butter
8 oz package cream cheese
1 clove garlic, minced
1/2 t oregano
1/2 t basil
1/8 t each dill, marjoram, thyme, and pepper OR 1/2 t poultry seasoning
Let butter and cream cheese come to room temperature, then stir all to combine.