French Country Bread Recipe
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French Country Bread

By: Stephen Carroll  
"A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor."

Rating: This weblink has been rated 35 times with an average star rating of 4.2 Read Reviews (30)

Rate/Review | 1,322 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Day 2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 2 - 9x5 inch loaves
 

Ingredients

  • 1/2 teaspoon active dry yeast
  • 1 cup warm water
  • 1 1/2 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 cups warm water
  • 1 cup whole wheat flour
  • 3 cups bread flour
  • 2 teaspoons salt

Directions

  1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 89 | Total Fat: 0.4g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by DIDIER 
What a wonderful bread. I once used a sourdough starter instead of the overnite version and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by DEB FRAZIER 
Very easy to make. The starter method does give additional lift and flavor. I added 1... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by CLOUDSSUNRAIN 
It was all right, but I didn't think that it had much taste to it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by SCARLETT316 
Really yummy, my family loved it! Reminded me of the bread one of my favorite restaurants... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by TUNISIANSWIFE 
I thought this had a great flavor and produced a rustic looking nice loaf of bread. Thanks to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by CSBDESIGNS 
I'm only halfway through this recipe (waiting for the first rise), but so far I love it! The... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2005 by CHOUCHOUX 
The bread had a great crumb and is really moist. Unfortunately it had absolutely no flavor,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by LADYJAYPEE 
This was my first time making an overnight starter and it was fun to wake up to having part of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2005 by ESTEPHAN 
Very good. I used my sweet sourdough starter mixed with 1 c flour and let sit overnight... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by Caroline C 
I loved this. I really liked leaving the yeast mixture overnight - I am sometimes so impatient... MORE

 
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