I don’t really know what to call this bread, except for delicious. I’m no expert on different types of bread, so based on my description, pictures, and you making this, please tell me what kind of bread you think it is? The recipe I got it from was a “french bread” recipe, however despite the great reviews, most people said it didn’t have the hard crust on the outside that normal french bread has — and that’s true. Maybe I would describe it as a baguette, but that’s pretty much just small loaves of french bread. Anyway, the inside texture is like baguette but the outside isn’t super crunchy, but I still loved this bread. And Nate actually said he doesn’t like the hard crust on bread because it’s harder to eat. So, basically, we both love this bread.
This recipe makes 2 loaves. We already finished 1 loaf in 3 days, and I’m about to bring the second out of the freezer.
This is so good. It will definitely go in to my bread making rotation, along with my regular white bread recipe.
2 cups warm water
1 TBS yeast
1 TBS vegetable oil
2 TBS sugar
2 tsp salt
5 1/2 – 6 cups flour
1. Dissolve yeast and sugar in warm water, in a large bowl. Stir and allow yeast to proof (foam) for about 10 minutes.
2. Add salt, oil, and 3 cups of flour, and beat for about 3 minutes.
3. Stir in the rest of the flour until it makes a a stiff dough.
4. Knead until elastic, about 10-12 minutes.
5. Remove dough from bowl. Oil bowl with nonstick spray. And return dough to bowl and turn around to coat the dough on all sides.
6. Cover and let the dough rise until doubled, about 40 minutes.
7. Punch dough down.
8. Divide dough in half.
9. Shape each half into long slender loaves.
10. Grease a cooking sheet and sprinkle with corn meal.
11. Place loaves on greased sheet. And cut diagonal gashes on top of each load.
12. Cover and let rise until doubled, about 40 minutes.
13. Preheat oven to 375 degrees.
14. Coat tops of loaves with egg wash (1 egg and 2 TBS water).
15. Bake for 25-30 minutes.