Country French Bread. French-Style Country Bread You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. Cover and let sit overnight at room temperature.

Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours. Country French Bread A traditional bread.great as a sandwich or served with your favorite pasta. French bread has a long and narrow shape with rounded edges; the most common type of French bread is a baguette, which means "stick." By law in France, French bread cannot contain any fat such as butter or oil. You can cook Country French Bread using 6 ingredients and 14 steps. Here is how you cook that.

Ingredients of Country French Bread

It's 1 tsp of Active dry yeast.
Prepare 2 cups of warm water.
You need 4-5 cups of unbleached flour.
You need 2 tsp of salt.
It's 1 of egg mixed with 1 tbsp of coldwater.
It's of Oil to grease the pan.

Delicious, fluffy country-style French toast is much easier to make than you think. The key is to use real butter melted on a preheated skillet or griddle. Restaurant-style french is usually made with thick sliced " Texas toast ". Most supermarkets carry brand name Texas toast and is perfect for this recipe.

Country French Bread instructions

In a small bowl combine the yeast with 1/2 cup of water. Set aside for 10 minutes until foam starts to form..
Combine 4 cups of flour with salt in a large mixing bowl..
Add yeast mixture and remaining water to the flour. Using a mixer with a dough hook, knead the dough until it is no longer sticking to the bowl. Add more flour as needed..
When dough is no longer sticking to the bowl, set the bowl aside and cover with a dampened cloth. Leave for about 1.5 hours or until dough has doubled in size..
Remove the dough from the bowl cut into 4 peices..
Roll the dough with your hands into long buns using a rolling, pulling and squeezing technique.
Transfer loaves to lightly oiled baking sheets (2 on each). Let rise until doubled again..
Preheat oven to 450 degrees and ensure that racks are on the middle and bottom locations..
Beat the egg with 1 tbsp of cold water and glaze each loaf..
With a sharp knife cut diagonal slits in the loaves.
Place a metal pie pan with water on the bottom rack of the oven..
Bake loaves for 15 minutes. Then reduce the temperature to 400 degrees, switch the places of the pans and bake for another 5 - 10 minutes until loaves are golden brown..
Remove from oven. Let cool and serve. Tastes great with butter!.
To freeze: once cooled, wrap in saran wrap and keep in freezer until you're ready to serve it..

Pain de Campagne This artisan French country bread is made with a sourdough starter, giving it an earthy, tangy flavor. Before baking, it's formed into a rustic loaf and scored with a bread lame to allow the top to expand as it bakes. The result is delightfully crusty on the outside but soft and chewy on the inside. La Baguette is the most popular type of French bread and what most would consider to be a classic choice in France. The Baguette is different than other French bread in that it is long and skinny.