I’ve been making this bread for a few years and every time I forget how insanely delicious it is. Insane. Be warned: you may never be able to eat French bread from the store again…
The original recipe calls this French Bread but I can’t. I’ve had French bread, in France. This is not French bread. A real baguette can double as a baseball bat or a weapon. It can also loosen the brackets of your braces. This bread is soft and will do none of those things.
Instead of calling it something it’s not, we just say things like, “I made the bread today.” Or, “will you make the bread to go with dinner?” And, “did we seriously just eat two loaves of bread?”
Everyone who has eaten it has loved it. I know because they eat half a loaf and then ask for the recipe. You didn’t ask, but I’m giving it to you anyway, because I took pictures the last time I made it and thought, I should blog this. Scroll to the bottom to link to the full recipe.
|Combine the water, oil, sugar, salt and half the flour.|
|Add proofed yeast…|
|Then stir in the rest of the flour. Isca said, “It’s like I’m a witch and this is my brew!”|
|The recipe has you stir the dough and let it rest several times…
I have to make myself a chart to help me remember where I am!
|Dump the dough out onto a floured surface, it will be wet and gooey so keep the flour close.|
|Cover the dough with flour or it will stick to EVERYTHING, then divide it in two.|
|Press each half into a rectangle…|
|Roll each rectangle into a long and skinny loaf.|
|Place rolled loaves onto two greased baking sheets.|
|Cover and let rest 30 minutes in a warm place.|
|After rising a bit more…|
|Slice 3 diagonal cuts into each loaf then brush with egg white before baking.|
The original recipe says to keep one and share the other. I don’t, it’s too good to share.
*While this bread is amazing with a bowl of soup, Noa tells me it is NOT amazing as part of a peanut butter and jelly sandwich…
The full recipe can be found at Tasty Kitchen.