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Introduction to Bread Baking: Foolproof French Bread

© Nita Daniel

I entered through the world of bread baking by making a simple French Bread. The result was amazing: sumptuous, fragrant, and delicious. It was simple to make and relaxing. Yeast, salt, flour, and water had turned me into a miracle maker.

I've since had other wonderful bread baking experiences. I've also had some rather spectacular failures (which I will go into later.) No matter what, it's always a bit of a miracle that these humdrum ingredients make something so awesome.

For the beginning baker, French Bread is probably one of the best things to try. Why? It requires no special equipment beyond a bowl and a cookie sheet or baking pan. You use few ingredients. With the right recipe, you don't have to work with cumbersome elements, such as hot milk. Finally, you can shape the loaf by hand, with or without a rolling pin, and no one will care if it looks a little lopsided or funny, as long as it tastes good.

Baking from scratch is immensely satisfying, and really doesn't take that long, in terms of labor. You spend about 30 minutes, tops, with the product. The rest of the time, the bread is either rising or baking. This makes bread baking the ideal thing for people who have small chores or tasks to do. I got into it when I was a student, and the loaves I was currently baking set the rhythm for my study breaks. Now that I am no longer a student, I bake bread while I clean house, check my e-mail, do laundry, read, paint, or walk the dog.

French Bread is amazingly easy to vary, and leftovers make awesome croutons, garlic bread, toast, and bread puddings. Even when it has become stale.

Enough with the chitchat. Let's get started.

EQUIPMENT:

• Measuring cup and spoons
• Large mixing bowl (In a pinch, use a big soup pot or saucepan. My first loaf was mixed in a Rubbermaid storage container)
• Clean work surface, such as a table or counter top
• Plastic wrap, a kitchen towel, or both
• Baking sheet, such as a cookie sheet or jelly roll pan

INGREDIENTS:

• 2 T (2 packages) dry yeast
• 1/4 C warm water
• sugar (optional)
• 2 t of salt
• 2 C warm water
• 6-7 ½ C flour (I prefer unbleached flour. The amount is so broad because the amount of flour you use depends on how much moisture is already in the flour.)
• butter or oil

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