It’s been a while since I baked bread. I didn’t see the need for that. I run out of jams, peanut and cashew butters (and didn’t have the time and energy to make new ones), and my husband got tired of open-faced sandwiches for lunch… We just didn’t need any bread anymore.
Last week, though, I couldn’t stop thinking about warm, crunchy french bread. It felt like I am pregnant again. I just HAD to have a few slices.
So there I was making use of my lovely friend – the bread maker.
I made this bread countless times and when I tried to make those cute cuts on top of each loaf I would always destroy the loaf before it went to the oven.
Normally every single recipe I followed said you make those cuts right before putting the bread to the oven and after the last resting period. Every time I did that my already formed loaves went flat and the bread would coma out as a flat and wet inside bread. Not tasty at all. So finally I stopped trying to make those cuts and always had bread without them.
This time I made those cuts right after I shaped the loaves and before leaving them to rest for 40 (to 60) minutes. IT WORKED!!!
The bread came out not only tasting delicious but finally looking great and just like the store-bought
1 1/4 cup room temperature water*
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
1 1/2 bread flour
2 1/4 tsp yeast, (1 package)
1/4 cup chia seeds
* this is recipe for bread maker if you don’t have one follow the recipe and direction from here.
Put ingredients into a bread maker in order as listed above (except chia seeds). Set the bread maker on “dough”. Add chia seeds during the second kneading.
When the dough is ready remove it from the bread maker. On a floured surface split the dough in two. Roll each half into an 7×10 rectangle. Roll the dough into a roll from the long end towards you. Pinch the ends together (it’s ok if you skip that part)
Lightly grease (or layer with parchment paper) the baking sheet and place the two loaves on top. The seams should be facing down. With a sharp knife make diagonal slices across the top of the dough. Cover it and let rest for about 40 to 60 minutes.
During the last 10 minutes of resting preheat the oven to 425 F. .
Bake for 30 minutes. When you tap the bread it should sound hollow.