Do you want to make your own French bread? Read these French bread recipes, and find out your favorite way to make your own French bread.
Vive La France: French Bread Pizza
1.Authentic French Bread
1 cup warm water (110 degrees F.)
1 1/2 teaspoons salt
3 cups bread flour
3 teaspoons Instant Active Dry Yeast
Cornmeal (optional for dusting pan)
Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a baking sheet dusted with cornmeal or covered with a silpad. Cover with plastic wrap and place in a warm spot to rise, approximately 20 minutes.
NOTE: I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Preheat oven to 400 degrees. After rising, slash the French bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the French bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
CORNSTARCH GLAZE:
NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake.
1/2 cup cold water
1 teaspoon cornstarch.
In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before French bread is completely done.
2.French Bread Recipe
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until French bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
1.
Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes). 2.
Add salt, oil, and 3 cups flour; beat for 2 minutes.
3.
Stir in 2 cups flour to make a stiff dough.
4.
Knead until smooth and elastic, about 10 minutes.
5.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6.
Punch down and divide in half.
7.
Shape dough into two long slender loaves.
8.
Grease and sprinkle with cornmeal either a French bread pan or large cookie sheet.
9.
Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
10.
Cover and let rise until doubled.
11.
Bake at 375 degrees for about 30 minutes.
12. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust. 4.French Toast Bread Pudding Brunch
5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick® Cinnamon Sugar
Combine eggs with milk and baking powder. Add vanilla extract.
Soak French bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter.
5.Hamburger Stuffed French Bread
1 loaf French bread
1 onion, chopped
3 cloves garlic, minced
1 lb ground beef, browned w/onion and garlic
1 can condensed cream of mushroom soup
salt and pepper to taste
1 1/2 cups shredded cheese (any type)
1/4 cup fresh parsley, chopped (optional)
In a skillet, sauté hamburger with minced garlic, chopped onion and (optional) parsley.
Preheat oven to 350°F.
Carve top in a circle (leaving a "cap" that you will replace on top later) out of French bread and hollow out the middle. Break up the bread innards into small pieces and set aside in a medium bowl.
To these bread crumbs, add the browned hamburger mixture, condensed cream of mushroom soup, and seasonings to taste.
Mix ingredients well and restuff this mixture back into French bread shell.
Top with cheese and replace the top (hopefully you saved it).
Wrap in aluminum foil and bake in 350°F oven 20 minutes. This will melt the cheese and help the flavors to combine. Slice and serve. Individually wrapped slices freeze well and make a quick and yummy take-to-work lunch.
6.French Bread
1 loaf french bread
1 1/2 sticks butter, melted
12 oz. Monterey Jack cheese, sliced thinly
1 tsp. poppy seed
2 tbsp. onion flakes
Mix melted butter, poppy seed, and onion flakes. Slice French bread but not all the way through. Brush French bread slices with the butter mixture. Put a slice of cheese between each slice of French bread. Wrap in foil and bake at 350 degrees for 20 to 25 minutes.
7.Stuffed F rench Bread
1 1/2 lbs. ground beef
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. oregano
1/2 tsp. dry mustard
3/4 c. chopped onion
1/2 c. chopped green bell pepper
1 c. sliced mushrooms
1/4 c. chopped fresh parsley
1 egg, beaten
1 1/2 c. shredded Swiss cheese
1 loaf French bread, sliced in half lengthwise, hollowed out, 1 1/2 c. inside French bread, cubed & reserve
1 c. peeled, chopped tomatoes
1. Preheat oven to 350 degrees.
2. Saute ground beef with salt, pepper, oregano and mustard. Remove from pan and set aside.
3. In same pan, saute onions, bell pepper and mushrooms. Add to meat mixture, along with parsley, eggs, 3/4 cup cheese and cubed bread.
4. Pack meat and cheese mixture in hollow out French bread. Top with remaining 3/4 cup cheese and the tomatoes. Wrap halves in foil and bake 30 to 40 minutes.
8.French Bread Hamburger
1 lb. hamburger, lean
1 lg. onion, sliced and ringed
1 lg. tomato, sliced
6 American cheese slices
1 loaf French bread, whole
Slice French bread lengthwise. Dig out 1 inch of middle of French bread. Put hamburger in middles then onion slices and tomato. Bake at 375 degrees for 1 hour. About 15 minutes, before done put cheese slices on top so it will melt.
9.Onions And French Bread
6 medium onions
1 can cream of chicken soup
1 c. milk
3/4 lb. grated swiss cheese
1/2 stick butter
French Bread
Saute onions in butter until glossy. Place in buttered 2 quart casserole (shallow). Mix cream of chicken soup, 1 cup milk, pepper and salt. Pour over onions. Grate cheese and put on top. Slice French Bread, dip in melted butter. Place on top of casserole, butter side up. Bake in 350 degree oven until French bread is browned. About 30 minutes.10.Swiss French Bread Recipe
Place French bread on aluminum foil. Cut in 2" slices. In each slice place a piece of Swiss cheese. Melt butter, add onion and poppy seeds. Spoon between each slice. Wrap in foil and bake at 350 degrees for 15 to 20 minutes.
11.Barbecued Beef Round On French Bread
6 lb. eye of round roast
1/2 c. salad oil
1/4 c. lemon juice
1 tsp. salt
1 1/2 tsp. dried rosemary leaves
1 loaf French bread
1/2 c. ketchup
1 bay leaf, crumbled
1/4 tsp. pepper
Day before: Wipe beef with damp paper towels. Place in shallow baking dish. In small bowl, combine oil, ketchup, lemon juice, bay leaf, salt, pepper and rosemary. Pour over beef. Refrigerate, covered, overnight; turn meat at least twice.
Next day: Remove beef from refrigerator 1 hour before roasting. Leave in marinade and turn occasionally. Secure roast on spit, balancing evenly. Insert barbecue meat thermometer into thickest part; be sure it doesn't touch the spit. Adjust spit 5-6 inches from prepared coals. Place foil drip pan under toast to catch drippings. Roast, basting occasionally with marinade, 1 3/4 hours or until meat thermometer registers 150 degrees for medium rare.
To serve: Remove meat from spit to carving board. Let stand 10 minutes before carving. Slice thinly. Serve on slices of buttered French bread, with meat juices.12.French Bread Hot Sandwich
1 loaf french bread, split
1 lb. hamburger
1 can cream of mushroom soup
16 oz. sour cream
1 tbsp. Worcestershire sauce
Garlic salt
Seasoned salt
1 can sliced olives
2 tomatoes, chopped
1/2 lb. grated cheddar cheese
Split French bread. Toast in oven, butter each side. Brown hamburger. In bowl, mix hamburger, soup, sour cream and seasonings. Spread on French bread. Top with cheese, then tomatoes, then sliced olives. Heat at 200 degrees for 15 minutes until warm.
13.French Bread Meet Loaf
1 1/2 lbs. extra lean hamburger
2/3 c. evaporated milk
1/2 c. bread crumbs
1/2 onion
1/2 tsp. salt
1/2 tsp. garlic powder
1 tbsp. (jar) mustard
2 c. grated cheese (Cheddar)
1 loaf French bread
Cut French bread in half length ways. Mix all ingredients. Spread on both halves. Bake at 350 degrees for 20-30 minutes.14.Pate's Stuffed French Bread Recipe
Slice off both ends of the French bread loaf. Cut French bread into four equal pieces. Remove French bread from inside loaf, leaving a 1/2 inch shell. Tear removed bread into small pieces. Mix French bread together with the remaining ingredients until thoroughly blended. Lightly pack approximately 1/3 cup mixture into each bread piece. Wrap securely in plastic wrap and refrigerate overnight or several hours. Cut into 1/2 inch slices when ready to serve.
15.Stuffed French Bread
1 lb. hamburger
1 med. onion
1 lg. bell pepper
1 (16 oz.) can mushrooms, drained
1 loaf French bread
1 stick butter
7 Velveeta cheese slices
Brown meat and drain. Saute onion, bell pepper and mushrooms until tender. Cut French bread lengthwise. Pull out inside French bread, put aside. Add meat to sauteed mixture and break up inside French bread into bite size pieces. Mix well. Line loaf with cheese and fill with meat mixture. Tuck in other cheese across top. Bake at 375 degrees for 20 to 25 minutes. Slice and serve.
Slice French bread. Toast in oven. Beat eggs. Add milk. Put toast in. Mix all other ingredients; mix well. Put in oven at 350 degrees for 30 minutes. Serves 8.
17.French Bread Meat Loaf
1 loaf sour dough French bread
2 lbs. lean hamburger
2 eggs
1/4 c. chili salsa
3 tbsp. each: onion, bell pepper, chopped
2 tsp. salt
1/8 tsp. pepper
8 slices American (or Cheddar) cheese
Preheat oven to 350 degrees.
Cut loaf French bread in half lengthwise. Remove inside of French bread and make one cup of crumbs from inside. Combine French bread crumbs with all ingredients except cheese.
Line bottom of loaf with 4 cheese slices. Fill loaf with meat mixture. Lay 4 cheese slices across meat loaf. Add top of loaf. Wrap in foil, sealing top and ends. Place on rack in pan and bake at 350 degrees for 2 hours. Cook on top side for one hour, turn over and cook one hour on bottom side.
Let stand 10 minutes before slicing.18.French Bread Quiche
1 loaf sweet French bread - slice approx. 1/2 inch thick
1 doz. eggs
1 lb. Jack cheese, grated
1 lb. Swiss cheese, grated
1/2 c. milk
1/2 c. white wine
1 tsp. salad seasoning
Salt and pepper
Sausage, browned and crumbled
Place sliced French bread in a buttered 9x13 pan (fill in holes with smaller pieces of French bread so the whole bottom is covered). Mix eggs, cheese, milk, wine, etc., pour over French bread, sprinkle sausage over top. Cover with foil and refrigerate overnight. Bake covered for 1 hour, 350 degrees. Makes two 9x13 casseroles.19.Monterey French Bread Recipe
1 loaf French bread, 15" long
Monterey Jack cheese
1 1/2 sticks butter
2 tbsp. onion flakes
1 tsp. poppy seeds
Make slices in French bread but don't quite cut through all the way. Slice cheese and place 1 cheese slice in between each of the cuts in French bread. Melt butter and flakes and seed. Place French bread in foil. Slowly drizzle butter mix over bread. Make sure bread slices are all coated. Wrap in foil and bake at 350 degrees for 25 to 30 minutes. If you don't have the cheese on hand can be made with just poppy seed, onion and butter.
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1.Authentic French Bread 