Monday, May 31, 2010

One Hour French Bread

Even though I don't make it as often as I did a couple years ago, I love to make homemade bread. I ran across a recipe for 1 hour french bread a while back (at this post), and it looked really good. Best of all, it said the entire process from start to hot-from-the-oven could be accomplished in an hour.

So I made two last night, and voila...they were great!

They can be made into an oblong loaf, or smaller baguettes or breadsticks. I went with the oblong loaves this time. One recipe makes one loaf. And aside from water, there are only four ingredients.
NO mixer.
NO difficult instructions.
And easy for anyone who is a little standoffish about kneading...the instructions don't call for it, though when I formed the loaf I gave it 4 or five good turns to get it to hold its shape better. The 20 minute rise is all part of the One Hour.

Aside from raw milk, is there anything more delicious than crisp cold salad greens and crusty, hot homemade bread...or the bread itself, with butter and honey?

Or slices toasted with grated mixed cheeses atop?

I'm going to have to hide this recipe, for the sake of my waist. After one more slice, perhaps :)

Here's Sadge's (at Fireside Farm blog) recipe:

One-Hour French Bread
1½ cups warm water
1 tablespoon honey
1½ teaspoons salt
1½ tablespoons Active Dry Yeast
3 - 4 cups flour (any combination of white and whole wheat)

Preheat oven 450º. Combine water, salt, honey, and yeast in a medium bowl. Let sit 5 - 10 minutes, until bubbling. Add flour, stirring with a wooden spoon, until dough is no longer sticky (I'll sometimes dump the dough out onto the cutting board with what flour is in the bowl and roll it around,adding a bit more flour, until it's not sticky). Roll dough into a 12 - 14" roll (or you can divide it in half and roll it into two long skinny baguettes). Place dough roll(s) on a cookie sheet (this won't work in a bread pan), greased or sprayed with non-stick spray, cover, and let sit 20 minutes. Make diagonal slits, 1/2" deep, on top with a razor blade. (Optional: spray with salt water). Bake 20 minutes.

Devour  :)


Irma said...

Just made this bread on a whim. I managed to let it cool for 20 minutes before tasting it, and now I wish I hadn't bothered to make the rest of the dinner. Man that bread is yummy!

I am so used to bread-making being an all day endeavour that I was sceptical at best. But I am a believer now!

Robbyn said...

Oh I'm so glad it worked out well! And how in the world have you's been forever since we've touched base, Irma! I made the mistake of making this bread (second batch) with soft white winter wheat flour instead of regular all-purpose or bread flour...just did not turn out the same, or my yeast was old. So I have a new stock of bread flour and new yeast and it's back to turning out great again. Such a cool thing to be able to have great yeast bread in an hour...glad you liked it :)

Irma said...

Our flour in Canada is different from the grades you use in the US, I just used regular Canadian "all purpose" flour and it turned out fabulous. Just ate another slice about three minutes ago, to be honest...

You're right, we haven't touched base in a while, I had some MORE computer issues (similar to yours) that have kept me both from commenting and from blogging as much as I'd like. Hope to be 100% up and running soon!

Sense of Home said...

Oh, that looks good, and only 1 hour. I will have to try that.


Anonymous said...

What kind of flour is best: bread flour or all purpose for this bread. :) thanks for helping me out.

Robbyn said...

Anonymous, I can't remember which I used for this one but it was either one. I use them interchangeably :)