Ingredients
• 1 kg all-purpose flour
• 20 g salt
• 10 g sugar
• 10 g dry yeast (or 30 g fresh yeast)
• 550 ml warm water
• 50 g shortening or melted butter
• 1 egg (for brushing)
Instructions
1. In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and melted butter to the flour. Mix until a smooth dough forms.
4. Knead the dough for 10–15 minutes until soft and elastic. If it feels too sticky, add a little more flour if needed.
5. Shape the dough into a ball and place it in a lightly floured bowl. Cover with a clean towel and let it rise for 1 hour, or until doubled in size.
6. Transfer the dough onto a flat surface and divide it into 8 equal pieces. Shape each piece into an elongated bread roll.
7. Place the rolls on a baking tray, leaving space between them.
8. Cover again with a clean towel and let them rise for another 30 minutes.
9. Preheat the oven to 220°C (425°F).
10. Using a sharp knife or bread lame, make a long slit on top of each roll.
11. Beat the egg and brush it over the rolls for a golden finish.
12. Bake for 20–25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
13. Let the bread cool on a wire rack before serving. ✨
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