Yeast Breads: Braided French Bread

This bread may look complicated, but it's really not. If you can braid hair, you can braid a loaf of bread. Just remember to tuck the ends under for a neater look. And be prepared for children to run in and just rip hunks off the loaf before you have a chance to cut it. That's what happens to me...


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1½ tsp salt
1 tbsp sugar
1 tbsp vegetable oil
1 cup water
1 egg
1 tbsp cool water


Preparation


Because we're using a yeast that doesn't need to dissolve before you use it, you can throw everything in a large bowl except for the egg and the final tablespoon of water. You'll need those two ingredients for the egg wash. Everything else goes in a large bowl. Stir with a wooden spoon (or mix using the bread attachment on your electric mixer) until you have a soft dough. Turn dough out onto a floured surface and knead for 5 to 10 minutes, until the dough is elastic and smooth.


Place the dough in an oiled bowl, cover, and let rise in a warm location until doubled in size. This will take about an hour, so be patient. Once the dough has doubled, punch down until you've removed all the air from the dough. Divide the dough into 3 equal parts. Roll out each part into a long rope, about 14 inches long. If you want a longer, skinnier loaf, roll out the pieces into longer ropes. I like a loaf that is about 10 to 12 inches, so 14-inch ropes are about right.


Line up all three ropes beside each other and pinch them together at one end. Braid the three pieces together. Try to keep the loaf nice and even. When you're done braiding the ropes, pinch the end together so they stay braided. Turn the very ends, the parts you pinched, under the loaf.


Gently lift your braided loaf onto a prepared cookie sheet. Cover and let rise in a warm location until it has doubled in size, about 45 minutes.


Heat oven to 375°F. Combine the egg with 1 tablespoon of water and beat gently. Using a pastry brush, coat the entire loaf in this egg wash. Don't miss any spots.


Bake for 22 minutes, or until crust is golden brown and loaf sounds hollow when tapped. Crust will be fairly soft when the loaf cools. If you want a crispier crust, take 3 or 4 ice cubes and toss them into the bottom of the oven when you first put the loaf in the oven. Close the oven door and do not open again until the loaf is baked. The added moisture will crisp up the crust nicely. Don't worry about harming the oven. The ice cubes will sizzle when they hit the heat, but there won't be any damage of any kind.


This loaf is excellent with jam or as a base for French toast. Or you can just eat it as is. That's what my kids do.