Get ready to embark on a culinary journey that will fill your kitchen with the irresistible aroma of freshly baked French bread, straight from the heart of New Orleans! This isn't just any bread recipe - it's a slice of Louisiana tradition that will transform your home baking experience. With a crispy golden crust and soft, pillowy interior, this French bread will make you feel like a professional baker in your own kitchen. Whether you're a seasoned cook or a curious beginner, this recipe promises to deliver restaurant-quality bread that will have your family and friends begging for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 loaves
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 ¼ teaspoons active dry yeast
- cornmeal for dusting
Instructions
- In a large mixing bowl, combine the warm water (about 110°F or 43°C) with the sugar and active dry yeast. Stir gently to dissolve the yeast and let it sit for about 5 to 10 minutes until it becomes frothy. This indicates that the yeast is active.
- While the yeast is activating, measure out 4 cups of all-purpose flour and 2 teaspoons of salt in a separate bowl. Mix the salt into the flour to ensure even distribution.
- Once the yeast mixture is frothy, gradually add the flour mixture to the yeast mixture. Stir with a wooden spoon or a dough hook attachment on a stand mixer until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for about 5 to 7 minutes.
- Form the dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. Shape each portion into a loaf by flattening it into a rectangle and then rolling it tightly from one short end to the other.
- Place the shaped loaves seam-side down on a baking sheet that has been dusted with cornmeal. Cover the loaves with a towel and let them rise for another 30 minutes.
- While the loaves are rising, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to heat up.
- After the second rise, use a sharp knife or a razor blade to make a few diagonal slashes on the top of each loaf. This allows steam to escape during baking and helps create a crusty exterior.
- For added steam in the oven, you can place a shallow pan filled with hot water on the bottom rack of the oven just before placing the loaves inside.
- Bake the loaves in the preheated oven for 25 to 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If using a baking stone, place the loaves directly on the stone for a crisper crust.
- Once baked, remove the loaves from the oven and let them cool on a wire rack. Allow them to cool completely before slicing to maintain the crust's texture.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast correctly. Too hot or cold can kill the yeast or prevent proper rising.
- Patience Matters: Don't rush the rising process. Allow the dough to double in size during both rise periods for the best texture and flavor.
- Steam Creates Crust: The hot water pan trick is crucial for achieving that classic crispy, golden exterior that New Orleans French bread is famous for.
- Cornmeal is Your Friend: Dusting the baking sheet with cornmeal adds authentic texture and prevents sticking.
- Slash with Confidence: Those diagonal cuts aren't just decorative - they help steam escape and create that beautiful professional bakery look.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool completely helps maintain the perfect crust and interior texture.Pro Baking Hack: For an extra authentic touch, use a baking stone if you have one - it mimics professional bakery ovens and creates an incredible crust!
Nutrition Facts
Calories: 867kcal
Carbohydrates: 185g
Protein: 26g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
