Hello my friends! Today is bakery day and that’s good news since we are still in confinement…
After the huge success of the French baguette recipe, I hope that you will like this French soft bread as much!
I really hope that you’ll like it as much because this recipe by Eric Kayser is great, the French soft bread is delicious. The bread is smooth, and the crumb is perfect. For breakfast, as toast for appetizer (which gives me the idea to try it in mini cake version… to be continued!!), for your kids’ afternoon snack with a piece of chocolate or homemade jam, or as a croque-monsieur/madame (no jealousy here…), this French soft bread is really tasty.
This recipe is also great because it’s simple, I would even say that it’s hard to fail it, especially if you knead with your food processor. You can do it by hand, but be ready to sweat a bit!!
And finally, this recipe is great because you can easily freeze this French soft bread. Once defrost, it’s as if it was fresh from the oven!
The recipe below is perfect for 2 cake molds of 18-20 cm length. I also made it in my De Buyer mold, from the #homemadebread box. The mold is 26 cm long, I took 2/3 of the ingredients, it was perfect.
I even added oatmeal on top, it was yummy!!
A food processor with hook
A flexible rounded plastic scraper
And a cake mold.
Let’s make some French bread!
The recipe, Chef!
French soft Bread
- 500 g flour
- 290 g milk
- 15 g dehydrated instant yeast (ou 30 g fresh yeast)
- 40 g butter at room temperature
- 10 g salt
- 40 g sugar
- 20 g de thick cream or mascarpone
- 1 egg or milk for a shiny finish
Place the flour, salt, sugar in your food processor.
Warm up the milk 40 seconds in your microwave oven then add the yeast.
Start kneading at low speed (2 on a scale from 1 to 6), and pour the milk and yeast mixture.
Knead for 5 minutes.
Add the butter and cream (or mascarpone). Knead 5 more minutes and increase the speed to 4.
When the dough is smooth and homogeneous, let rise for one hour, covered with a clean humid linen.
After this time, make 4 doughs on your floured working plan.
Shape them as balls and place them in your buttered molds.
Brush with the beaten egg (set the rest aside) and let rise for 1 hour 30 minutes.
Preheat your oven at 170 degrees, with a tray at the bottom of your oven.
Brush with beaten egg again.
Place the breads in the oven and pour 5 cl water on the tray at the bottom of the oven.
Cook for 35-40 minutes.
Let cool down on a grid.