Viewing post #565179 by JoAnn
|This is our all-time favorite bread. I've adapted it some from the original recipe by switching honey for the sugar. The original recipe called for 1 tablespoon of sugar. I guess we like our bread a little sweeter!
This make a big loaf. I make it in my bread machine on the dough setting. I transfer it a a large bread pan , 13", let it do a 2nd rise & then bake it.
And letting it rest overnight makes a tastier loaf then just letting it rest 4 hours.
Country Style French Bread
1 cup water - 90 - 100 degrees
1 1/2 cups bread flour
1/2 teaspoon yeast
1 cup water - 100 - 115 degrees
1/4 cup honey
3 3/4 cups bread flour
1 1/2 teaspoons kosher salt
3/4 teaspoon yeast
TO MAKE THE SPONGE: Using bread machine, stir all the ingredients together. Let rest overnight or at least 2-4 hours
TO MAKE THE DOUGH: Stir down the sponge. All add the dough ingredients in that order. Use the dough setting on the bead machine. Turn out the bread onto a floured surface, lightly knead. Turn into bread pan. Let rise until doubled. Preheat oven to 475 degrees. Reduce to 425 degrees. Bake 20-25 minutes until one.
NOTES: Uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter -- no feedings, little pre-planning, lots of flexibility and superb bread.