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Basic Everyday Bread, French Style Loafs or Rounds

Basic Everyday Bread, French Style Loafs or Rounds
Chef's notes

This everyday basic bread recipe can be made with only six ingredients, flour, water, yeast, salt and sugar. If lucky enough to have sourdough starter, 2 heaping tablespoons will provide additional depth of texture and flavors. Another option is to add a tablespoon of olive oil when adding flour. It slows bread from drying out. An egg white and water wash will help the dough develop a beautiful brown crust during baking. 

Once ingredients are gathered, delicious bread can be table ready within two to three hours.

Dough can be shaped into French style loafs (as shown), cooked in perforated loaf pans or free style on cookie sheets. They can also be shaped into rounds. Lightly spray pan or sheet with non-stick and lightly top with course cornmeal.

All ingredients are mixed and kneaded into dough either by machine with a dough hook or by hand; set aside to rise. Risen dough is punched down, divided and shaped into 4 French loafs or rounds and placed in a coated loaf pan or cookie sheet per above. Instead of giving the formed loaves a second rise, try this technique. Do not preheat the oven. Set temperature to 420º direct heat, not convection. Place an empty cookie sheet on the bottom shelf. Brush loafs with the egg white and water wash and place pan or sheet in the middle of the oven. As the oven temperature increases to temperature setting, the dough will rise and the empty bottom cookie sheet baffles the direct heat preventing scourging. Bread will be ready in about a half hour when the crust is nicely browned, crusted and the bread sounds hollow when tapped.

Homemade breads don't have added preservatives like many store brands have to keep them fresh. Even after several days when bread appears a little dry and hardened, cut and toast. You will be amazed how good the toast tastes. You will never feed this leftover bread to the birds!

Note: This basic dough is also perfect for homemade pizza. You can also use this dough to make flavored breads like garlic, olive, cheese and herbed breads. Look for additional recipes to follow.

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Basic Everyday Bread, French Style Loafs or Rounds

Ingredients

  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 2 1/2 cups warm water
  • 1 tablespoon salt
  • 1 tablespoon olive oil Optional, see above)
  • About 6 cups (may need a little more or less) unbleached all-purpose or bread flour

Egg wash

  • White from 1 egg
  • 1 tablespoon water

Optional, 2 heaping tablespoons sour dough starter

Invest in a stainless dough scraper. Many are under $10, some less than $5. They will help corral dough as you knead and are essential for cleanup.

Instructions

  1. Mix water, yeast, and sugar in an electric mixer with a dough hook. If proofing, wait until the yeast froths signaling the yeast is active. Once you have a history with bulk yeast, proofing usually isn't necessary.

  2. With the dough hook continually rotating, add olive oil and salt. Gradually incorporate about 5 cups of the flour. Slowly add the remaining cup of flour until a dough ball forms and releases from the sides and bottom of the mixing bowl. You may need to add a little more or less flour than the original 6 cups.

  3. Knead dough on a floured counter for a couple of minutes more by hand. Place dough in a large bowl sprayed with non-stick. Cover with plastic wrap and a damp towel. Place in a warm area away from direct sun until dough more than doubles, about 1/2 hour.

  4. Let the dough relax for a few minutes on a floured counter. Knead the dough into a large ball. Divide it into approximately four equal quarters. Form each into loaves. Place them either in a perforated nonstick molded bread pan or cookie sheet with course corn meal. With a very sharp knife, cut slits through the top of the loaves. Some artisan bakers use their unique cuts as their signature. Whisk the water and egg white and brush the top of the loaves.

  5. Do not pre-heat the oven. Place the bread in the middle of the oven and an empty cookie sheet on the lowest tray. Turn heat to 420º direct heat, not convection. Bread will be ready when browned and the bread sounds hollow when tapped on the bottom side. Do not seal finished bread in airtight plastic. It will lose crispiness.

  6. Mixing by hand is not as difficult as it may seem. Whisk water, yeast and sugar in a large bowl. Add salt, olive oil and 5 cups of flour gradually incorporating by hand. Empty the bowl onto the remaining flour on a counter. Knead until dough is uniform and smooth, perhaps 6 to 10 minutes. Use a dough scraper to pull flour against the dough ball. Follow remaining procedures discussed above.
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