Bakery Style French Bread

French Bread

I’ve been kneading to share this life-changing recipe with all of you! Nowadays with the mass production of bread, it’s rare that we get to taste an authentic baked loaf free of any preservatives. As a bread lover, I savor any piece of bread that is warm, chewy, and soft with a slightly crunchy crust. Pita bread. Bread bowls. Ciabatta. French bread. Breadsticks. Garlic Bread. The list could go on and on. It’s endless and lovely that we get to enjoy this food in so many different ways. The simplicity of this recipe along with some patience will lead to some fluffy and addicting bread. I’ve already made it twice and there will be many more to come haha.

Bakery Style French Bread

**Don’t forget to check out my tips below**

Printable Recipe Here  

Time Prep: 15 min; Kneading: 1 hr; Rising: 30 min; Baking: 30 min

Ingredients

  • 1 ½ tablespoons (2 packets) instant yeast
  • ½ cup warm water
  • 2 tablespoons of honey (or sugar)
  • 2 cups water
  • 1 ½ tablespoons oil (olive oil or vegetable oil)
  • 2 ¼ teaspoons salt
  • 6 cups of flour
  • 1 egg white

Directions

  1. Combine the yeast, warm water, and honey in a small bowl and leave undisturbed for 10 minutes. You will notice that it will bubble up and start to foam.
  2. Add the yeast mixture to a large bowl and mix in the 2 cups of water, oil, salt, and flour until well incorporated.
  3. Mix in the last 3 cups of flour gradually.
  4. Knead the dough for 5 minutes on a well-floured surface.
  5. For the next hour, knead the dough 3-4 times every 10 minutes.
  6. Form into 2 large loaves or 4 medium loaves. To get a smooth shape, form a rectangular shape and fold in the sides to the middle a few times.
  7. Brush them with the beaten egg white. Slash a few diagonal lines into each of the loaves.
  8. Let the dough rise for 30 minutes or until double in size. Brush again with the remaining egg white before putting them into the oven.
  9. Bake at 400 F° for 10 minutes and then at 350 F° for 20 minutes.

French Bread

Tips:

-There are two types of yeast you will notice at the grocery store, instant (rapid-rise) yeast and active dry yeast. They function the same, but active dry yeast needs to be added to water to activate the yeast. The instant yeast, which I recommend for this recipe, can be added along with the rest of your ingredients without “activating” it first. I do it as a precaution to make sure that the yeast is good, because it is a live bacteria. If the yeast does not bubble or dissolve when mixed with the honey and water, then your yeast is too old or dead and then your bread will not rise.

-To keep track of how long you have been kneading your dough, you can write out the 10 minute intervals on a paper and check them off every time you knead.

-If you do not have a KitchenAid mixer, you can also make this recipe by hand by using a wooden spoon to mix it. It will just take longer to mix and knead, but you will have the same results.

-Kneading the dough every 10 minutes for an hour is what helps your dough become chewy. When you are kneading it, punch the dough down and fold the dough over a few times. It doesn’t have to be exact either at the 10 minute mark. As long as you knead it sometime before or after that mark , then you will be fine. A good goal to hit is coming back to the dough 6 times within the hour.

Troubleshooting

-If you notice that the dough is too sticky, in that it sticks to your hands and you are unable to knead it, then just add additional flour gradually (about 1/4 cup at a time). You can test out to see if the dough is right by taking a little piece and rolling it into a ball. If it is too sticky to roll into a ball, then you need more flour.

-Here is another good site for some great solutions to common problems at RedStar Yeast.

Recipe adapted from ItsAlwaysAutumn

Step By Step French Bread Guide

French Bread

Your initial ingredients for “proofing” the yeast. Proofing basically means that you are proving that the yeast is alive.

French Bread

When you add all of the ingredients together, the water will dissolve the coating around the yeast. Once this yeast is activated, it will work on the honey/sugar and start to foam up.

French Bread

You can notice here that the yeast has grown and is foamy. This is the proof that the yeast is active and we can now add it to our bread.

French Bread

The yeast after 10 minutes: active and foamy.

French Bread

All of the ingredients ready to mix together. (don’t worry about the shaker in the middle: yes those little pink granules are salt haha it’s just a different type-Himalayan salt) French Bread

Mixing together all of the ingredients in a large bowl.

French Bread

Your dough should be hanging off of your dough hook and not too sticky. If it is too sticky for you to knead, then add a 1/4 cup of flour or more as needed.

French Bread

Dough ready to be kneaded on a well-floured surface.

French Bread

Final step: shaping the dough and brushing it with the egg white. Don’t forget to make a couple slashes about ½ inch deep.

French Bread

The golden brown color that the egg whites give it just tops it off with a nice crunch.

French Bread

Yum! Sliced and ready to serve.

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Liebster Award

Today’s special news:

Kat & Kloh from StateEats nominated Simply Delicious for a Liebster Award!

liebster

This award is given from bloggers to bloggers to help promote their blog and get their names out there!

Once you are nominated, you have to meet the following criteria:

  • Answer the 10 Liebster questions give to you by the blogger who nominated you
  • Select 10 blogs with a small following to nominate for the award
  • Create 10 questions for your nominees
  • Link back to your nominator
  • Inform each of your nominees of your nomination

Thanks StateEats for the nomination! If you love traveling and food, be sure to check out their blog for a variety of mouthwatering recipes from their travels to all 50 states.

Here are Kat & Kloh’s Questions

1. What’s your favorite comfort food?

A large bowl of cheesy broccoli cheddar soup with a loaf of soft French bread on the side

2. Where would you like to travel that you’ve never been?

Mount Kilimanjaro, Tanzania- the challenge of climbing one of the Seven Summits is something I’ve always wanted to do

3.  What is a killer-good dish that you make that impresses everyone?  

Cheesecake. New York Style. Caramel Pecan. Chocolate Hazelnut. Any flavor is to die for.

cheesecake      hazelnut cheesecake

4. What song whisks you right back to high school when you hear it?

I Gotta Feeling by Black Eyed Peas

5. What is a food or dish you never eat?  

Not a picky eater but mustard is one condiment that I’m not very fond of

6. Who has served as a role model for you?

My mother, she always turns to be right regarding her advice and everything

7. Name one ingredient you cannot live without.

Butter. Somehow it always manages to find its way in every recipe…

8. What have you discovered about blogging that you didn’t know when you started?

There are so many ways you can customize your blog, one of my favorite is including a printable recipe link

9. What is a weird food combination that you love that doesn’t sound appealing but is really delicious?

Red Velvet Cake with Beets. You don’t even taste the beets in it and the best thing is that the color is 100% natural

10. What is the last book you read and loved?

Divergent by Veronica Roth

My deelish food blogger nominations:

A Dash Of Razan– words of wisdom in the arts of cooking, fashion, and everyday life

Thirsty for Tea– A blog dedicated to tea, tea foods, and modernizing a time-honored tradition

A Distinguished Palate– Breakfast, brunch, lunch, dinner, you name it

Ocean View Kitchen– Real Food Recipes

That Damned CanAsian-Tips and tricks, recipes, along with travel tidbits

Delicious Delicious Bagel– Baking and delicious bites to share

Miss Wu Kitchen- Food makes me smile. I’m on a “seafood” diet. I see food & I eat it

HappyLife.HealthyLife – Keeping You Happy & Healthy In Today’s Crazy World

Leni & Viv– Recipes, Cooking Tips, & Food Inspiration from Our House to Yours

Food 4 Your Mood– A Journey to the Gastronomy Universe

Here are my Liebster Questions:

  1. What is your favorite, easy to make dessert for parties?
  2. What is the weirdest drink flavor or combo you have ever had?
  3. What dessert flavor do you always end up ordering?
  4. Describe one of your biggest cooking/baking fails.
  5. Which Food Network show is your favorite?
  6. Have you ever been to a Man vs. Food restaurant or bakery?
  7. Do you prefer baking solo or with other people?
  8. Who/what inspired you to start your food blog?
  9. What is a dish that you’ve always wanted to make.
  10. What is your favorite fried food?

 

Pistachio Macarons

Pistachio Macarons

Pistachio Macarons

Pistachio (n): a lime-green small sized nut perfect for snacking and eating when studying or walking around the neighborhood; a nut that is always on the go; member of the cashew family

Pistachios really go great with anything! It is the atypical flavor to see, but it tastes great in Bluebell icecream and shortbread cookies. And you most likely have seen them all over Instagram in the beautiful colors that they come in. Yes, I am guilty of posting a picture of these vibrant and exquisite desserts every time I visit a bakery, but how could you not?!

Highly recommend anyone reading this to try out this recipe. You’d be surprised at how much you will fall in love the pistachio flavor. If not, then try making macarons in any flavor that you are craving.  I, myself, can’t wait to make these again! You cannot simply just eat one, so I would recommend doubling my recipe which originally makes about 20.

*recipe for the macarons can be found on a previous post of mine here where I made chocolate macarons with a variety of frostings

*changes to this recipe: 60 grams almond flour and 50 grams of ground pistachios instead of the 110 grams of almond flour, I also added a few drops of lime green gel food coloring

 

Pistachio Macarons

Pistachio Macarons