French bread. In a large mixing bowl, add 2 1/2 cups warm water (roughly 110 degrees), 1 tbsp active dry yeast, and 2 tbsp honey (or sugar). Stir and allow the yeast to bloom. Once foamy, add 2 tbsp oil, 1 tbsp salt, and 6 cups of all purpose flour. Knead until no longer sticky and passes the window pane test – roughly 8-10 minutes. Once the dough is no longer sticky, place in a well greased bowl and cover with either a damp cloth or Saran Wrap. Allow dough to double in size – roughly 60-90 minutes. Once double, punch down the air and cut in half. Roll each section into a log, making sure to pinch the seams. Cover again with a damp cloth or Saran Wrap and allow to double in size. Once double, add a light egg wash and add a few slits to the top. Bake at 350 for 40-45 minutes or until slightly golden. If you can, allow to cool before slicing in.
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French bread. In a large mixing bowl, add 2 1/2 cups warm water (roughly 110 degrees), 1 tbsp active dry yeast, and 2 tbsp honey (or sugar). Stir and allow the yeast to bloom. Once foamy, add 2 tbsp oil, 1 tbsp salt, and 6 cups of all purpose flour. Knead until no longer sticky and passes the window pane test – roughly 8-10 minutes. Once the dough is no longer sticky, place in a well greased bowl and cover with either a damp cloth or Saran Wrap. Allow dough to double in size – roughly 60-90 minutes. Once double, punch down the air and cut in half. Roll each section into a log, making sure to pinch the seams. Cover again with a damp cloth or Saran Wrap and allow to double in size. Once double, add a light egg wash and add a few slits to the top. Bake at 350 for 40-45 minutes or until slightly golden. If you can, allow to cool before slicing in.
Sounds so much better than store bought
wow, thanks so much for this 🤍