No Knead French Bread
This no knead french bread is ready-to-eat in about two hours. It makes three loaves of soft delicious french bread.
Ingredients
- 2 1/2 cups hot tap water (active dry yeast works best with 105-115F)
- 3 packets active dry yeast (or 2 tbsp)
- 2 tbsp sugar
- 1 tbsp salt
- 2 tbsp canola oil
- 6 cups all-purpose white flour
- non-stick spray
- 1 tbsp cornmeal to sprinkle on cookie sheet
- 1 egg, beaten
- sesame seeds, poppy seeds or everything but the bagel seasoning for bread topping
Instructions
- Mix water, yeast and sugar in a large mixing bowl. You can either test water temperature with an instant read thermometer or test water on your wrist. You want hot tap water temperature, not scalding water. If water is too hot it will kill the yeast. Dissolve the yeast in the hot water and let it sit for 7-10 minutes or until it is bubbly.
- Add salt, oil and 3 cups of the flour and stir well.
- Add the last 3 cups of flour, one cup at a time, stirring after each addition.
- Let dough rise, stirring down with a wooden spoon every 10 minutes (do this 5 times).
- Divide dough into three portions. Roll each portion into a rectangle, then roll up like a jelly roll.
- Spray cookie sheet with non-stick spray and sprinkle cornmeal over the cookie sheet. Place bread on the sheet and let it rise 30 minutes.
- Take the beaten egg and brush on top of the loaves. Make slits in the top of each loaf with a sharp knife. Sprinkle sesame seeds, poppy seeds or everything but bagel seasoning on top of the loaves.
- Bake at 350 degrees for 25-30 minutes or until the loaves are golden brown. Makes 3 loaves.
Nutrition
Calories: 110kcal
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