Classic French Bread

Classic French Bread © kvalifood.com

Classic French bread baked from scratch with yeast, butter and milk. Two rises, shaped by hand and baked in a tin. The basic recipe, as it has been made for generations.

Ingredients

  • 25 g fresh yeast
  • ½ dl lukewarm water
  • 25–50 g butter
  • 2½ dl milk
  • 1 tsp salt
  • 500 g plain flour, to taste

Glaze

  • beaten egg (or milk)

Directions

Make the dough

Dissolve the yeast in the lukewarm water. Melt the butter, pour in the cold milk and add the mixture to the yeast. Add the salt and about three-quarters of the flour. Beat the dough together well.

Knead and rise

Turn the dough out onto a lightly floured surface and knead it thoroughly with the remaining flour until it is soft and smooth. Leave to rise until doubled in size, about 30 minutes.

Shape the loaf

Knock the dough back — knead it through to press out the air. Roll the dough into a ball and leave it to rest for 1 minute. Press it flat and fold one third in over the centre. Fold the other third over and seal the join with the heel of your hand. Roll the loaf to the desired length.

Bake

Preheat the oven to 390°F (200°C). Place the loaf in a greased tin (2 litre) with the join facing down. Leave to prove for about 20 minutes. Score the loaf with a sharp knife and brush with beaten egg or milk.

Bake on the lowest rack for 30–40 minutes.

Serving

Leave the loaf to cool on a wire rack. Slice and serve.

Notes

  • The loaf is ready when it sounds hollow when you tap the bottom.
  • You can add 1 dl wheat bran and 1 dl wheat germ for a rougher version — use a little less flour in that case.
  • Can be frozen in slices for up to 3 months.