Easy Quick French Bread

November 9, 2012 | No Comments

Easy Quick French Bread Plate

My girls have been a little under the weather lately, so we have been purchasing bread.  What is the correlation between my sick girls, and bread, you ask? Well, when they are sick, we like to make easy snacks, and lunches. Some of their favorites are avocado and toast, almond butter and jam, and cream cheese on toast. We do not eat the bread fast enough though, and I don’t remember to put it the freezer, so it gets a little funky after a few days on the counter.

Easy Quick French Bread Dough

Today I was making some vegetarian onion, mushroom  soup for dinner, and I wanted to serve it with some gruyere cheese toast. Since we did not have any non-moldy bread in the house, and I was not going to take my little sickies out to the crowded store, I decided to make some. I did not have the patience today for an all day bread. I also did not have the time to work on, and wait for a bread to rise and rise and rise again.  I looked online, and found a really easy quick recipe by Keep Home Simple. This recipe is so quick, it is actually called quick french bread.

Easy Quick French Bread Loaves Unbaked

As you can see, I am going to have to practice shaping this particular wet dough. I cut some shallow slits in them and then sprinkled water, and sea salt on them.

Easy Quick French Bread Loaves

This is what came out of the oven. They are unique, a bit crispy on the outside and tender on the inside.

Easy Quick French Bread Loaves

Dominic, our girls and I could not wait for these loaves to cool. We sliced one right away, because we love warm bread out of the oven. Dominic ate a  slice with a drizzle of grapeseed oil and a sprinkle of kosher salt. Our girls enjoyed plain warm slices, as well as a couple toasted slices, with unsalted butter and homemade jam.

Easy Quick French Bread Plate

This recipe is adapted from Keep Home Simple’s, Quick French Bread recipe. I hope you give this recipe a try, and enjoy the ease of making this bread, as much as I do.  Sharing this bread makes it more delicious, so go ahead and share with your family and friends. Also, go crazy and slice into it right out of the oven. It is at its most mouthwatering this way.

Easy Quick French Bread
Print
Recipe type: Bread
Author: Jillian
Serves: 2 loaves
Ingredients
  • 2 1/2 cups warm water
  • 2 Tbsp active dry yeast
  • 2 Tbsp cane sugar
  • 1 tsp sea salt
  • 3 Tbsp oil(I used grapeseed oil)
  • 1/4 tsp for sprinkling on top of loaves
  • 4 1/2 cups unbleached all purpose flour
  • 1-1 1/2 cups whole wheat bread flour(I have also used whole wheat, white whole wheat, and oat flour successfully)
Instructions
  1. Add warm water, yeast, and sugar to large bowl
  2. Whisk ingredients and let sit for ten minutes until foamy
  3. Add salt and grapeseed oil
  4. Whisk again to combine
  5. Add flours to a large bowl
  6. Use a dough spoon, or hook, and work mixture together until combined
  7. Work in bowl for about 5 minutes, or until dough pulls away from the side of the bowl(you can use a mixer for this)
  8. Turn on microwave for 2 minutes(make sure you place a microwave safe bowl in there with 1-2 cups water)
  9. Carefully take hot bowl with boiling water out of microwave, and then cover dough bowl with warm wet towel and place in turned off warm, humid microwave
  10. let sit in microwave for 15 minutes
  11. Dough should be doubled in size
  12. Punch down dough with greased fist
  13. Place microwave safe bowl with water into microwave
  14. Turn on microwave for 2 more minutes
  15. Carefully, quickly remove water bowl
  16. Place dough bowl covered with damp warm towel into microwave, and let sit for 15 more minutes
  17. line sheet tray with parchment or Silpat
  18. Preheat oven to 375 degrees F.
  19. Dough should have doubled in size again
  20. Scoop out approximately half the dough with oiled hands
  21. Shape with oiled hands into long ovals, or whatever shape you desire
  22. Place loaves onto sheet tray side by side
  23. Cut slits in top of loaves
  24. Let rest on sheet tray for ten minutes
  25. Sprinkle top of loaves with water and sea salt
  26. Bake for 30-35 minutes, or until golden brown
  27. Let cool for 5 minutes on sheet tray
  28. Remove loaves and let them cool on wire racks
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