Ingredients for Art's French Bread Not Bread Machine
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How to Make Art's French Bread Not Bread Machine
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 cup low-fat plain yogurt to the yeast mixture.
- Gradually add 3 ½ - 4 cups all-purpose flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half. Shape each half into a baguette shape.
- Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 400°F (200°C).
- Before baking, brush the loaves with a little water or milk for a crispier crust.
- Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
56g
Fat
16g
Carbs
16g
