Simple. Just Right.
After three years, hello, again. A simple reintroduction and a simple loaf of bread.
I use browned butter in almost everything I bake, and this loaf does not stand an exception. My experience and personal taste have led me to believe that almost every dessert tastes better and more sophisticated with some browned butter. Additionally, I use brown sugar to deepen the unique flavor. Together, brown(ed) butter and sugar add a slightly richer flavor to this, otherwise, standard French bread recipe. Lastly, this recipe is great, but I will continue iterating.
I hope you enjoy :]
prep time: 3 hours cook time: 30 minutes yield: 20 slices
ingredients:
2 ¼ cups warm water, 110°-115° F
2 tablespoons brown sugar
1 tablespoon instant dry yeast
2 ¼ teaspoons salt
2 tablespoons browned butter
5 ½ cups bread flour (½ cup more for dusting surfaces)
ingredients and directions:
1st Rise
1. Mix:
– 2 ¼ cups warm water
– 1 tablespoon instant dry yeast
2. Mix with water and yeast:
– 2 tablespoons brown sugar
– 2 ¼ teaspoons salt
– 2 tablespoons browned butter
3. Mix in 1 cup at a time:
– 5 ½ cups bread flour
4. Knead until smoothly combined
5. Let rise in greased bowl until doubled
2nd Rise
6. Separate dough for each loaf (I make two)
7. Gently shape dough into loaf-like shapes*
8. Let rise for 2 hours**
9. Preheat oven to 375°
10. Gently shape (pat into shape), again, into desired look***
11. Bake for 25-30 minutes, with a handful of ice cubes in another pan below****
notes:
*For the fluffiest bread: gently roll dough underneath itself; so, any amount that makes the roll too big for your preference, roll up underneath the the piece of dough
**Until doubled also works, or just thirty minutes. I accidentally let it rise for too long once, when playing tennis with my dad, and never looked back.
***Understand, the shape you make is very close to how it will bake. If shaped poorly, the oven will accentuate the obzocky form. Also, shape the dough smaller than the baked expectation; it will rise a lot.
****Bake loaves on center rack. Use the rack below to bake with ice cubes. The steam gives the French bread its distinct crisp.
brownsome 