UB's French Bread

From the Kitchen of UB

Ingredients/Directions

  • This is the recipe I use for soft french bread loaves, pizza crust and bread bowls. Extra easy if you have a stand mixer (kitchen aid or like style)
  • Place in the large mixer bowl: Mix three minutes
    • 3 cups all purpose flour
    • 2 Tablespoons yeast
    • 2 Tablespoons sugar
    • 1 1/2 teaspoons salt
    • 2 cups hot water (not boiling)
    • 1/4 cup salad oil
  • Add:
    • 3 to 3 1/2 cup additional flour
    • Switch to the dough hook and knead for 3 minutes.
  • Let the dough rise until double in size (45 minutes to 1 hour. Remember, put the bread dough in a greased bowl, cover the dough with a clean dish towel and put it somewhere warm and draft free). Turn the dough out onto a floured countertop. Knead slightly to press out excess air bubbles. Cover and let rest for about 10 minutes.
  • Soft french bread loaves: Divide the dough in half. Roll out the dough to make a rectangle about the size of a 9X13 pan. On the long side, roll the loaf tightly to form the bread loaf and then tuck the short ends under. Take a sharp knife and make 4 to 6 shallow slashes on the top of the bread. Place "seam side down" on a large baking pan that had been generously greased with solid shortnening and sprinkled with corn meal. Both loaves will fit on one sheet. Cover the loaves and allow them to rise again for about thirty minutes. Bake in a 400 F. oven for 20 to 25 minutes until evenly brown and it sound "hollow" when you tap the top with your knuckle. Cool slightly before attempting to slice.
  • Pizza dough: Cut the dough in half and roll out into a large circle. This dough makes a pan style crust for two large pies. Place the dough in a large pan thats been greased and sprinkled with corn meal. Roll up the edges and proceed with your favorite pizza toppings. Bake the pie in a hot over (425 to 450) for 12-20 minutes depending on how many toppings you put on it. Pie is done when crust is golden and the cheeses are melted and slighted browned. Cool slightly before slicing.
  • Bread Bowls: Divide the dough into six equal sized pieces and shape into balls. Slice and "X" in the top of each ball and arrange on a baking pan thats been greased and sprinkled with corn meal. Cover the dough and let it rise again about 30 minutes then bake in a hot over (425) for about 15-20 minutes until the bowls are evenly brown and sound hollow when you tap them with your knuckle.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 28-Sep-2006. All rights reserved.