Easy French Bread

This is from Michael's Aunt Lisa, and I've made it at least three times already. The title is honest! It really is easy! And delicious. Mmmm, my favorite french bread ever (and I've tried the genuine stuff, too).

Easy French Bread

printable version

2 1/2 cups warm water

2 TBS yeast

Put yeast in warm water in a LARGE bowl and let proof for about 5-10 minutes (it will probably only take 10 minutes if the yeast came straight from the freezer). The original recipe requests that you avoid stirring the yeast...but I can't resist! I always end up stirring it at the end of the ten minutes.

2 TBS sugar

1 TBS salt

2 TBS oil

6 cups flour

Add the sugar, salt and oil to the yeast water and mix. Add the flour cup by cup, mixing thoroughly. After 10 minutes, punch down the dough. Punch it down every ten minutes for an hour.

I like to make tally marks on a paper nearby and keep a kitchen timer handy. I don't have a kitchenaid or really anything comparable, so I do this perhaps a bit primitively... all I really need after mixing in the flour is a spatula, which I use both to scrape the sides of the bowl and punch down the dough throughout the hour.

Around the 4th or 5th punching, preheat the oven for 400* and grease a cookie sheet. I like using a stick of butter to grease it.

When the hour is up, spread just a little bit of oil on the countertop.

TIP: The reason I use oil instead of more flour is it keep the bread from becoming too dry. I also prefer its efficiency for keeping my hands from getting sticky.

Split the dough in two and shape into loaves.

NOTE: this recipe doesn't require any kneading. The punching took care of that. The punching also makes this a really dense bread, so it's very moist (dense is good).

Place on cookie sheet and brush with either milk or melted butter (I prefer butter). Sprinkle with sesame seeds if desired. Slit tops.

TIP: Because of the oil and the stretchiness of this bread, slitting the tops is hard even with a very sharp knife. I use my kitchen scissors-- hold them vertical. It's very fast and works so much better.

Bake for 30 minutes.

Also makes amazing french toast for breakfast the next morning, delicious garlic bread as a side for spaghetti, and even pretty decent grilled cheese sandwiches.

For cheat garlic bread, butter slices and sprinkle with Garlic Salt. If the bread isn't fresh from the oven, place the prepared slices on a cookie sheet in an oven either set on Broil or about 350* for only a minute or two. Sometimes I even leave the oven door open so I can better monitor the bread--it doesn't take long to toast it!

*when doing sticky/messy recipes, I tie my wedding ring to my apron strings. I've even written notes on those recipes to remind myself to do this--and especially to put it back on once I'm finished!*

This dough doesn't have to rise the full hour to be successful.