Crusty Country French Bread
I haven’t eaten bread in quite awhile because I was straying away from wheat, but most of the websites I’ve read about IBS say that French bread is pretty safe. I’m obviously not going to eat the entire loaf (okay, this might be a struggle, so I promise I won’t). I also love baking bread. Perfect excuse to make this beautiful, crusty country French bread!
Let’s get started!
I used one packet of active, dry yeast, mixed with 1/2 tbsp of white sugar in warm water. Stir, then let sit until it gets foamy, like the above picture. This usually takes about 10 minutes.
Stir in about 2-2.5 cups of AP flour or bread flour, with 1 tbsp of vegetable oil and about 1 teaspoon of salt. Mix with fork.
Confession: I hate getting my hands dirty. I refuse to knead things. This bread was made entirely by whipping the dough about with a fork.
Cover the bread with a moist towel and let it double in size. I believe this took roughly 15 minutes. Pour into bread tin and place in a 375F oven for 30 minutes.
Note: I added a handful of rosemary sprigs to mine, because I’m obsessed with rosemary.
I couldn’t just eat bread for lunch (I totally would, but let’s be real, that’s not the best choice on my part…), so I whipped up some tricolor bell peppers, onions and spinach.
Mixed with some basil, pepper and salt. I made an open-faced sandwich with Sara Lee basil encrusted chicken.
2-2.5 cups of flour
1/2 cup warm water
1 packet active, dry yeast
1/2 tbsp white sugar
1 tbsp veg oil
1 tbsp salt
375F for 30 minutes!