Any good French Bread recipes?

Anyone have a good recipe for homemade French bread that can me made into round bread or a baguette?Any good French Bread recipes?
This is the _best_ baguette recipe ever; it never fails, it's easy, and it's wonderfully tangy and delicious:





1 1/3 cups lukewarm water


2 tsp. yeast


1/4 tsp. ascorbic acid (optional and I never bother)


1 tsp. diastatic malt (optional and I just use a pinch of sugar)


2 tsps. salt


1 cup pastry flour (or regular if you don't have pastry flour)


2 1/2-3 cups regular flour





Put the dry ingredients in your food processor with the dough blade. Whirl to mix slightly. Then, while processor is running, slowly pour in the water and let it combine until it forms a ball. Keep processing for 60 seconds, then put dough in a large, greased bowl and cover with plastic wrap. Allow to rise for 3 hours (or up to 12 hours), then punch down and divide in half. Shape into baguettes and place in corn-meal dusted baguette pan. Allow to rise for another 45 minutes to an hour. Heat oven to 425 degrees, slash the tops of the dough diagonally, and bake for 20-25 minutes. Cool on wire racks.





This bread has a low shelf life since there's no fat in it, but that's never a problem! If you don't have a food processor, knead the dough by hand for 10 minutes or with a dough hook for 5 minutes. Toss a couple of ice cubes onto the floor of the oven when you put the bread in to bake. It helps give it a real nice crust. Enjoy!Any good French Bread recipes?
Basil, I've baked this for years. It's the basic recipe but I always add more olive oil and bake it for 55 to 60 minutes until the outside is just right


Put this in the bread maker or bowl in the exact order listed...


Just shy of 1 1/3 hot water


2 Tblspn sugar


2 tsp salt


2-4 Tblspn Extra Virgin Olive Oil


4 cups bread flour (preferably a white soft wheat and barley mix)


2 teaspoons of baker's yeast





Mix dough into a ball and knead. Raise for 40 minutes and punch down. Let raise again. WHole mixing and raising process should take 1 1/2 hours


Now take the dough from the machine or the covered bowl and roll like a log until its smooth and about the size of your baguette pan. I have a two loaf pan for 2-one pound loaves and four loaf pan for 4-half pound loaves. Cut into two or fours, depending on the size you want. Roll these without putting a lot of pressure on them until they have the shape you want. Do two or three diagonal scores or one score right down the middle of each loaf. Brush with egg whites and cook off at 350 f or 177 C for 55-60 minutes.


If you use a bread machine find the dough only setting so that it doesn't cook in the machine.


I love this. We make bread in this house nearly everyday. Good Luck!
try this website http://allrecipes.com/Recipe/French-Brea鈥?/a>
Bread, Garlic, and pepper! That's all I use!

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