Submit your recipe for Victory Bites: The Griesbach Community Cookbook. Here is our first submission, courtesy of Kelsey Franco. For more information, read this article or click here to submit your recipe and photo.
Franco Family French Bread
This is one of our favorite and definitely most-utilized recipes. We make fresh bread weekly – there’s nothing like it! This recipe can easily be adapted to make hamburger, hot dog, torpedo, or smokies buns (which can come in handy during isolation when spontaneous ideas might arise during the weeks – especially when trying to limit shopping trips). Just be sure to keep a close eye on them in the oven, cooking time can be reduced by up to half with smaller buns.
Big loaves make for great sandwich bread, garlic toasts, or even just enjoyed with a dash of olive oil and a sprinkle of salt.
May your homes be filled with delicious aromas and flavors, and your bread baskets always full!
Ingredients:
- 2 & ¼ C warm water
- 2 Tbsp honey (try buying local, unpasteurized honey!
- 1 Tbsp Active Dry Yeast (can be made at home if experiencing local shortages – seek tutorials)
- ¾ Tbsp salt
- 2 Tbsp Olive Oil
- 5-6 C All purpose flour (can substitute whole wheat or blend half & half)
Directions:
Mix honey into warm water, and then add yeast. Let stand and activate, about ten minutes, until foamy at the top, and then add Olive Oil & mix.
In a separate bowl, mix 3 C of flour with the salt, and then add yeast mixture. Stir to combine, and then add the rest of the flour until the dough is firm and no longer too sticky to knead. Knead 10 minutes or so.
Cover a large bowl with (olive-oiled) saran wrap and let dough rise inside, in a warm spot in your house (on a vent, in a sunny window, or in a barely-warmed oven) at least 1 Hr.
Divide the dough in half. Pat or roll each section into a rectangle (9×13” or so). Roll up the rectangle lengthwise and pinch edges to seal. Place roll seam-side-down on baking sheet (we always line with parchment paper, and usually fit both loaves onto one sheet). This is the time to lash with a sharp thin knife on top, before covering with the same saran wrap, and letting rise again until doubled (this will give you those perfect tops!).
Preheat oven to 375°. Bake 25-30 minutes, or until crust is perfectly golden. Top with butter upon removal, et voila!
Optional: If you like a firm crust like a traditional french loaf, when putting the loaves in to bake, immediately throw in a few ice cubes into the bottom of the oven for humidity.
** CAUTION: If trying this, please take caution to clean out water residue upon cooling and always always always consider manufacturer recommendations for your own oven model
