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Before you jump to Easy French Bread recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
We are all aware that consuming healthy foods can help us really feel better within our bodies. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds contributes to a more wholesome feeling. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for treats between meals. Finding snacks that will help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?
Probably the most popular snacks is yogurt. Eating natural yogurt in place of a nutritious larger lunch is not a good idea. As a food, however, yogurt is one of the greatest things you’ll be able to reach for. It is a protein-rich source of healthy minerals and vitamins. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to produce it. Try adding some wholesome nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent method to delight in a flavorful snack without too much sugar.
A large selection of quick health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to easy french bread recipe. To make easy french bread you need 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Easy French Bread:
- Use dough
- Use 2 1/4 tsp rapid-rise yeast
- Use 1 1/4 cup warm water (105 to 115°F)
- Get 1 tbsp honey or agave syrup
- Get 2 tsp salt
- Take 3 1/2 cup all-purpose or bread flour
- Take 1 tbsp cornmeal
- You need 1 cold water
- Take 1 egg white
- Take 2 tbsp cold water
Instructions to make Easy French Bread:
- Dissolve yeast in warm water with the honey or agave syrup in a 2-1/2 quart bowl. Let proof 10 minutes or until nice and foamy. I use my Kitchen-Aid mixer, but you can also do all of this by hand. (I use the dough hook with my mixer, and let it work the dough for five minutes.) Stir in 2 cups of flour and salt. Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft).
- Turn onto lightly floured surface and knead until smooth and elastic, about five minutes. Place in greased 2-1/2 quart bowl, turning greased side up. Cover with plastic wrap or kitchen towel and let rise at room temperature until slightly more than double, 1-1/2 to 2 hours. To put in a draft free area, I usually just place the bowl in a cold oven. Longer rising gives better texture, and typical French bread "bite".
- Punch down dough; cover and let rest 15 minutes. Grease cookie sheet; sprinkle lightly with cornmeal. Divide dough in half. Place on large cutting board or surface and pat and stretch each half into a 15 x 10" rectangle. Starting on the 15" side, roll up tightly. Pinch edge of dough into the roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet. Using a sharp knife, make 1/4-inch deep slashes across loaves at 2-inch intervals, or 1 lengthwise on each loaf. Brush with cold water and let rise uncovered until slightly more than double, about 1-1/2 hours.
- Preheat oven to 375°F. Pour one cup of hot water into a rectangular pan and place pan on lowest oven rack. Brush or spray loaves with cold water. Place cookie sheet with loaves onto higher oven rack. Bake 20 minutes. Remove pan of water from oven. Mix egg white and 2 tablespoons of cold water; brush over loaves. Return loaves to oven and bake until golden and they sound hollow when tapped, between 20-30 minutes longer. Makes 2 loaves (12 slices each); 55 calories each.
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