A chewy and versatile bread, great for dipping in soup, as a sandwich, or just eating with a pat of butter!
Course Appetizer, Bread, Side Dish
Cuisine American
Keyword 5 ingredient bread, bread for soup, chewy bread, french bread
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour55 minutesminutes
Servings 20slices
Calories 116kcal
Author Sue Ringsdorf
Ingredients
1Tablespoonyeast (9 grams)- I use Red Star
1Tablespoonwhite sugar (12 grams)
2teaspoonskosher salt (12 grams)
2 1/2cupswarm water (about 590 grams)- not hot, not cold!
5-6cupsall-purpose flour (600 -720 grams)- or until right consistency
Instructions
** I recently adjusted this recipe and eliminated one of the rises. I don't think it's necessary for this recipe and it saves time.
In large standing mixer, combine the yeast, sugar, and warm water. Be careful to use warm water (100-110 degrees F), not hot.
Mix and let sit for about 15 minutes to get the yeast working.
Add the salt and then gradually add the 5-6 cups flour until you get just the right consistency. You want the dough to be soft but not too sticky.
Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen until doubled in size, approximately 45 minutes to an hour.
Form into two large oblong shapes (or you can make several smaller loaves or even buns). Place on a large greased cookie sheet or on a French bread pan. Cover with a towel and let rise again, about 30-40 minutes.
Cut slits on top of loaves with scissors or serrated knife. Mix one egg white and 1/2 teaspoon salt and gently brush this mixture on top of the loaves.
Bake on 400 degrees for 25 minutes or until bottom is slightly brown and crunchy, and top is nice and golden brown. Remove and let cool on baking rack.
Video
Notes
Regarding measuring: If you have a scale, I recommend measuring the ingredients in grams, especially the water and flour. This will make it easier for you to get the correct consistency for this bread recipe.TIPS:
Using warm water will activate the yeast mixture. After about 10-15 minutes, it should be foamy.
Add flour until you get the right consistency. It should be slightly sticky, but easy to handle.
The dough will rise differently each time you make it, depending on the temperature/humidity inside and outside your house.
Different climates also affect how fast dough rises. In Texas, my dough rises pretty quickly due to more heat and humidity.
Storing Tip: This bread is best fresh the first day! It can be stored in airtight bags on counter for 2-3 days.Freezing Tip: You can freeze this bread in freezer bags for up to three months.