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One-Hour French Bread and Garlic & Herb-Infused Olive Oil

Having dinner tonight and want homemade bread?

Don’t have 3 hours to wait for it to proof, rise, then rise again??

Well, this is a recipe for YOU, my friend! I was making Skillet Lasagne tonight and was REALLY wanting fresh bread to go with it. Let’s face it, nothing smells better than a fresh loaf of bread baking away in the oven. Few things taste better than warm bread right from the oven! Could I have run out to the store to buy some? Sure, but it was cold and rainy. Who wants to deal with that if they don’t have to?! So I started searching around the internet and decided to give a recipe from The Sparrow’s Home a try.  Homemade bread done in an hour??? YES, please!!!

Now, if you are looking for a super rustic, traditional baguette, this recipe isn’t for you. If you are looking for a fast, easy bread with a nice crust and a soft, chewy inside then you have to try this recipe! It seriously only takes an hour and the bread is delicious!!!!! I changed it a little bit from how it was written, so if you want the original, you can find it on their website.

1Hr French Bread no words

ONE HOUR FRENCH BREAD

1 1/2 cups warm water
2 Tbsp honey
1 Tbsp active dry yeast
1 1/2 tsp kosher salt
3 1/2 – 4 cups all purpose flour
*2 Tbsp Olive oil
1/2 tsp garlic powder
1/2 tsp oregano

In a large bowl, add honey, water, and yeast. Stir to combine and let it sit for approximately 5 minutes, until foamy.

Add 3 1/2 cups of flour and 1 1/2 tsp salt to yeast mixture. Mix together until combined. If dough is too wet, add more flour by the 1/4 cup until proper consistency is reached. If mixing by hand, remove dough to a floured surface and knead until smooth and springy. If using a stand mixer, use the dough hook to knead for approximately 5 minutes.

Remove dough from bowl and form into a long, narrow loaf. Place on a parchment-lined baking sheet. Cover with a clean, dry kitchen towel and let it sit for approximately 20 minutes (while you preheat your oven to 400 degrees F).

Brush the top of the bread with olive oil and sprinkle with garlic powder and oregano (Normally, I would score the top a few times with a sharp knife before doing this, but I wasn’t concerned with this bread blowing out, so I skipped that step). Bake at 400 degrees F for 18-20 minutes.

When bread is lightly browned, and firm to the tap, it is done. Remove from the oven and allow to cool slightly before cutting.

Serve with Garlic & Herb-Infused Olive Oil.

 

 

GARLIC & HERB-INFUSED OLIVE OIL

1/3 cup olive oil
2 cloves garlic, minced
1 small pinch dry crushed rosemary
1 small pinch dry oregano
1 small pinch dry basil
1 small pinch dry thyme
1 small pinch kosher salt

Add all ingredients to a small skillet over medium-low heat. Cook until garlic is browned and crispy (but NOT burnt), approximately 3-5 minutes. When garlic is done, remove pan from heat and allow to cool. Pour into a bowl for serving.

Serve with any preferred crusty bread.

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