Today I set out to make a bread for bruschetta since I didn't have any in the house. I was hoping for something between a loaf of french bread and a baguette. I ended up with an "almost french bread," since it wasn't exactly like a typical french bread but it was very close. It actually turned out perfectly for bruschetta and I think it would be great for sandwiches. This was my first attempt at coming up with my own recipe for bread so maybe that is why I like it so much. ;)
Almost French Bread
1 packet active yeast
2 3/4 cups bread flour
1 tbsp. sugar
Add a pinch of sugar to ½ cup warm water. Add the yeast and let sit for 10 minutes or until bloomed.
Almost French Bread
Serving: 2 loaves
1 ¼ cup warm water (105-110°)
2 3/4 cups bread flour
1 tbsp. sugar
1 tsp. salt
In a large electric mixing bowl, whisk the flour, sugar, and salt together. Add the yeast mixture and extra 3/4 cup warm water. Mix together with the paddle attachment just until incorporated. Add the dough hook to the mixer and knead until a smooth ball forms, about 7 minutes. Add more flour, by the tablespoon, if the dough is too sticky and does not pull away from the sides of the mixing bowl.
Allow the loaves to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Turn the dough out onto a lightly floured surface. Knead the dough by hand until a smooth ball forms. Place the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm area free of drafts, such as an oven. Let rise for 1 to 1 1/2 hours or until doubled in size.
Punch the dough down and turn out onto a lightly floured surface. Divide the dough in half and gently press each half into a rectangle. Fold each half onto itself, creating a long, french-style loaf and seal the seams. Place the loaves on a baking sheet lined with parchment paper. Gently cover the loaves with plastic wrap coated with cooking spray. Let rise for 1 to 1/2 hours.
Place an oven rack in the lower middle position and preheat the oven to 425°. Uncover the loaves and bake for 15-20 minutes, or until golden-brown on top and the internal temperature reaches 190 degrees.
Source: A Much Kneaded original
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