Jill St. John's French Bread
A delightful bread recipe that was shared by the actress herself. Kneading it done easily with a food processor. This bread is known for its crispy crust and chewy center, making it the perfect addition to any meal.
Yield
8 servingsPrep
10 minCook
15 minReady
2 hrsJill St. John's French Bread is a delightful recipe that has been shared by the actress herself. This bread is known for its crispy crust and chewy center, making it the perfect addition to any meal. While the exact origins of the recipe are unknown, it has become a favorite among fans of Jill St. John and bread enthusiasts alike.
To make this delicious bread, you'll need just a few simple ingredients: water, sugar, active dry yeast, olive oil, salt, and all-purpose flour. The process involves mixing the ingredients together, letting the dough rise, shaping it into loaves, and then baking it to perfection.
One of the great things about this recipe is that it's easy to follow, even for those who are new to bread-making. The result is a delicious, homemade bread that can be enjoyed with a variety of meals or on its own as a tasty snack. So why not give it a try and see what all the fuss is about?
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | packages |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
water
very warm |
|
| 3 ½ | cups |
all-purpose flour
more if desired |
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
water
very warm |
|
| 828 | ml |
all-purpose flour
more if desired |
|
| 1E+1 | ml |
salt
|
|
Directions
Soften yeast with one teaspoon of sugar in ½ cup of very warm water. (Feels comfortably warm when running over the wrist.)
Let yeast-water mixture stand 15 minutes or until doubled in bulk and foamy.
In a food processor, with the motor running, add flour, salt, remaining one teaspoon of sugar, and yeast mixture.
Blend and slowly add very warm water, up to 1 cup, or until the dough forms a smooth ball.
Turn out dough on a lightly floured board or countertop.
Knead only a couple of turns; divide in two and shape into loaves.
Place in greased baguette pans.
Cover with plastic wrap; let rise in a cozy place away from drafts for 45 minutes or until bulk doubles.
Bake in a preheated 450F oven for 15 minutes, with a shallow pan of water in the bottom of the oven.
Bread is done when hitting it with a knife. Give a hollow ring.
Note: Jill cautions that most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed.
