Sallybee's Creative Paths

A Journey Along Trails of Imagination

Easy French Bread

I am often asked for my french bread recipe, which is really Marsie’s recipe, which is really Kit’s recipe – so anyway – here it is!

5 ingredient French Bread

2 1/2 cups warm water
3 Tablespoons sugar or honey
2 Tablespoons dry yeast
5 Tablespoons oil (olive oil or canola is great)
1 to 1 1/2  teaspoons salt (depending on your taste)
5 to 6 cups flour

Dump in large bowl all together. Stir a little. Stir again a couple more times.
After an hour or more, knead a little and form into 3 balls. (or just squish of about a third of the dough)
Form balls into a long roll on floured counter and place on cookie sheet sprayed with pam.
Let rise about 1/2 hour and bake 20 to 25 minutes in preheated oven at 400.

I often use this recipe in many other creative ways. Today I used 3 cups whole wheat flour and 2 1/2 cups white unbleached flour. I also added a large clove of freshly minced garlic and a chopped sprig of fresh rosemary and about 1/2 cup freshly grated parmesan cheese after rolling out the dough.  Sometimes I add grated tillamook cheese to the dough and call it “cheesy french bread”. Sometimes I add raisins, cinnamon and brown sugar with butter. Sometimes I bake in muffin tins, which I did for my son’s wedding. (those had grated cheese smushed in with the dough.) It is all very easy and doesn’t require perfection, which is my style and you can be as creative as you want.  All white flour creates a great french bread that can be dipped in oil and vinegar or served as my grandchildren love, with butter and honey. :)

March 15, 2009 Posted by sylviabee | creative cooking | | 1 Comment | Edit

1 Comment »

  1. Sometimes, the answer to your question is so simple that it’s right in front of your face. Even before you have thought of the question, even. For instance, we had no idea we were looking to incorporate Tillamook cheese into our French bread, although we should have. And along comes you with the perfect, simple answer. To thank you, we made your recipe our Post of the Day at
    Stop by and check it out when you get a moment.
    Jake Ten Pas
    Tillamook Cheese Fan Club

    Comment by Tillamook Cheese Fan Club | April 14, 2009 <!– @ 4:39 pm –> | Edit | Reply


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