Bread from France has a completely different taste than Danish bread. The "secret" is butter, lots of butter. We give you a recipe for a delicious round French bread - packed with butter.
Recipe for round french bread
Bread from France has a completely different taste compared to Danish bread. The “secret” is butter, lots of butter. We provide you with a recipe for a delicious round French loaf – packed with butter.
Servings: Bread
Round French Bread
Bread from France has a completely different taste than Danish bread. The "secret" is butter, lots of butter. We give you a recipe for a delicious round French bread - packed with butter.
Ingredients
- 50 gram Butter Room temperature
- 12 gram Sugar
- 15 gram Coarse salt
- 5 gram Dry Yeast Or 25 grams of regular yeast
- 700 gram Wheat Flour
- 500 gram Water Lukewarm water
- 13.6 gram Oil
Instructions
- Add water, sugar, salt, and yeast to a mixing bowl and stir until the yeast is dissolved.
- Add the flour a little at a time and stir the dough together. Hold back 100 grams of wheat flour.
- Cut the butter into smaller pieces and stir it into the dough a little at a time. Continue to stir until the butter is incorporated into the dough. Add the remaining 100 grams of wheat flour and stir until the dough releases from the sides of the bowl.
- Turn the dough out onto a floured surface and knead it thoroughly, forming it into a ball.
- Grease the bowl with a little oil and place the dough in the bowl. Let the dough rise under a shower cap or plastic wrap for 30 minutes.
- Turn the dough out onto a lightly floured surface and knead it lightly before shaping it into a ball and placing it on a baking sheet lined with baking paper. Let the dough rise again for 30 minutes under a kitchen towel.
- While the bread is rising, preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with fan.
- Slash the surface of the bread and generously sprinkle it with flour.
- Bake the bread for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with fan.
- Then bake the bread for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan.
- Remove the bread from the oven and let it cool on a wire rack.
- Brush off the excess flour and serve.