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Homemade French Bread
This homemade French bread is a straightforward loaf baked right in a standard pan. The recipe uses a wet dough that comes together quickly with an electric mixer, skipping the intense kneading usually required for artisan loaves. It is an excellent choice for beginner bakers looking to fill their kitchen with the aroma of fresh yeast. Serve thick slices alongside a warm bowl of soup or use them to build hearty sandwiches. Brushing the hot crust with melted butter right out of the oven keeps it soft and rich.
Ingredients
- 1 cup milk
- ¼ cup water
- 1 tablespoon butter
- 3 cups all-purpose or bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 package regular active or fast-acting dry yeast (2 ¼ teaspoons)
- 1 Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray; sprinkle with cornmeal. In 1-quart saucepan, heat milk, water and 1 tablespoon butter over medium heat until very warm (120°F to 130°F).
Instructions
- 1Combine one and a half cups of the flour with the sugar, salt, baking soda, and yeast in a large mixing bowl. Pour in the warmed milk, water, and butter mixture. Blend everything with an electric mixer on low speed for one minute, pausing to scrape down the sides of the bowl.
- 2Increase the mixer speed to medium and beat the batter for another minute, continuing to scrape the bowl as needed. Switch to a spoon and stir in the remaining one and a half cups of flour until a soft dough forms.
- 3Press the dough evenly into a greased and cornmeal-dusted loaf pan using floured fingers. Mist a piece of plastic wrap with cooking spray and drape it loosely over the pan. Set the pan in a warm spot to rise for 45 to 60 minutes. The dough is fully proofed when a gentle poke leaves a lasting indentation.
- 4Preheat the oven to 400°F. Bake the bread for 22 to 27 minutes until the top turns a deep golden brown. Turn the loaf out onto a wire rack immediately. Brush the hot crust with melted butter for a softer finish, then let the bread cool completely for about two hours before slicing.