French Bread (Simple 4-Ingredient)
Submitted by pip
Artisan-style French bread with just 4 ingredients baked in a terra cotta dish for authentic crusty results. Bread machine does the kneading, you do the shaping. Bakery-quality loaf at home.
YIELD
12 servingsPREP
1 hrsCOOK
1 hrsREADY
4 hrsThis recipe produces legit bakery-style French bread with a crackling crust and tender interior, and it only requires four ingredients.
The bread machine handles all the kneading while you let the dough rise three separate times for maximum flavor development. Then comes the magic: you bake it in a soaked terra cotta baking dish that starts in a cold oven. As the oven heats up, the steam from the wet clay creates that thick, crispy crust you’d pay premium prices for at an artisan bakery.
The process takes time (multiple rises over a few hours), but the hands-on work is minimal. You’re rewarded with a 15-inch loaf that has a deep golden crust, airy crumb, and complex yeasty flavor that simple recipes just can’t match.
Ten reviewers gave this a 4-star rating for good reason. Once you nail the technique, you’ll never buy supermarket French bread again.
Pro Tips
- Soak the terra cotta baking dish in water for 30 minutes before using for maximum steam.
- Start the bread in a cold oven so the dish heats gradually and creates steady steam.
- Turn the dish periodically during the final bake for even golden browning.
- Let the dough complete all three rises for the best flavor and texture.
- Remove the bread from the dish immediately after baking to prevent the bottom from getting soggy.
Ingredients
Directions
Place everything in pot in order presented.
Press start When second knead cycle has completed, turn off machine and allow dough to rise until doubled in bulk.
Punch down and allow to double in bulk a second time.
Punch dough down and remove from pot.
Form into a ball and allow to rest 5 min.
While dough is rising in bread machine machine, soak the Terra Cotta baking dish in water for about 30 min.
Just before using, grease the bottom half of the dish and dust with cornmeal.
After the 5 minute rest period, form dough into a 15 inch long loaf and carefully lift into the dish.
Place dish in a warm (about 85 deg.) spot and allow dough to double in bulk for the third time.
When ready to bake, cover the dish with the soaked lid and place in a COLD oven.
Turn on the oven, set the temperature control to 400 deg. F and allow to bake 30 min. with the lid on.
After the 30 min. remove the lid, reduce the temp to 375 deg. F and bake another 15 to 20 min. or until the desired color is reached.
During the final baking period, turn the dish periodically to ensure even browning.
When done, remove immediately to wire rack for cooling.
Comments
I made this yesterday and it turned out great, very easy to make.