Mais non! Mais il est bon 😉
When I made our yummy Lasagna with Sausage Sauce, I decided to make some of my UnFrench French Bread to go along with it.
I developed this recipe myself based on elements from a couple – three other recipes. It uses a combination of all purpose and bread flour. I developed this recipe to combine the bread flour and all purpose flour I had on hand, as I didn’t have enough of either at the time to make any of the other yeast breads I wanted. While this is similar to the more traditional French bread or baguettes, it doesn’t require as much inactive rising and resting time as those breads do.
Bread flour differs from other flours in that it is higher in protein than all-purpose flour. The protein produces more gluten, which gives breads baked with it different structure and more volume than all-purpose flour would do. If a recipe calls specifically for bread flour (or for a combo of bread flour and all-purpose flour), that’s what you’ll want to use to assure the ideal texture.
UnFrench French bread is a versatile bread. A low-fat bread, it’s tasty fresh from the oven, with just a bit of butter or dipped in seasoned olive oil. It makes fantastic sliced garlic bread, French toast, or sandwiches, as well as divine bread pudding or homemade croutons.
So go on, make yourself some UnFrench French bread — it smells so yummy, you’ll think you just might be in Paris! (Go on, take 161 seconds out of your life and watch and listen…it brings back fond memories of our trip to Paris and makes me want to go again!)
Missie’s UnFrench French Bread (Makes 2 loaves)
- 2 1/4 teaspoons active dry yeast (1 package)
- 2 (or more) cups all-purpose flour
- 2 (or more) cups bread flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 2 cups hot water (hot from the tap, NOT boiling)
- 2 tablespoons oil (I suggest olive oil or canola)
- In a large bowl, stir/whisk together 1 package yeast, 1 cup bread flour, 1 cup all purpose flour, 2 teaspoons salt, and 2 tablespoons sugar. Whisk in 2 cups hot water to form a batter. Cover tightly with cling wrap and let rise in a warm place about 1 hour (it will get bubbly, almost like a sourdough starter).
- Stir in 2 tablespoons oil, then 1 cup all purpose flour and 1 to 1 1/2 cups bread flour. Turn onto lightly floured board and knead until smooth and no longer sticky — generally 3 to 5 minutes. Place in a lightly greased or oiled warm bowl (rinse it first with hot tap water), turning dough to grease all sides of it. Cover lightly with cling wrap and let rise in a warm place about 1 hour (’til doubled or more).
- Punch dough down on a lightly floured surface and divide in two. Shape each half into an oblong, French bread-type loaf (you will have 2 loaves).
- Place loaves on an un-insulated, lightly greased or oiled cookie sheet. (I used my handy dandy dual loaf bread pan sheet.) Cover lightly (with a lint-free towel or waxed paper) and let rise for about an hour in a warm, draft-free spot.
- Meanwhile (however long it takes your oven to preheat), place a water-filled pan in the bottom rack of the oven and preheat oven to 400F.
- Spritz loaves with water and cut slashes into the bread with a serrated knife (4 to 6 slashes per loaf). Bake on rack in middle of oven (above pan of water) until browned & loaves sound hollow when tapped, about 30 to 35 minutes.