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Francine Bread Flour Recipe

Francine Bread Flour Recipe

Homemade Bread

Bread has been part of many cultures' diets for thousands of years. By making homemade bread you get to enjoy fresh, hot and crispy bread every day, or on special occasions. Follow this simple recipe for perfect homemade French bread.


•2 cups (500g) of Francine flour for homemade bread

• 1 & 1/5 cups (300ml) lukewarm water (approx. 12°C or 53.6°F)

•1 teaspoon of salt (8g)

• 2 packet of Francine baker's yeast

•1 tablespoon of oil (10g)

Recipe by hand:

Preparation: 15 min - Rise: 1h 10 - Cooking: 35 min

1- Mix the flour, the salt and do a well. Add the yeast then the water and oil.

2- Knead with a wooden spoon until you get a smooth paste.
3- Cover and let it rest for 30 minutes warm (approx. 25°C).
4- On a floured work surface, shape the dough to get a nice ball.
5- On a baking sheet lightly oiled, I cover the dough from a salad bowl.
6- Let rise in a warm place for 40 min. 15 min before the end, preheat the oven at
240°C. 7- With a knife, make several notches crossed, and sprinkle flour on top of it.
8- Place a ramekin of hot water on the oven plate, put the dough in the oven and
cook for 35 mins at 210 degrees until the crust is golden brown.

Instruction with a machine:

Pour the ingredients in the following order:
• 300ml of cold water
• 1 teaspoon of salt (8g)
• 500g of Francine flour for homemade bread
• 1 sachet of Francine baker's yeast 

1- Make a well in the flour and pour 1 tablespoon of oil (10g).

2- Program the machine on " white bread" or " French bread" 750g,

Spreads for your homemade bread:

The best part about making your own bread is being able to eat it. Check out our spreads to accompany your new homemade bread. We carry a wide range of spreads, from sweet to savory, fruity to nutty, creamy to meaty, and from all over the World.

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If you liked this recipe and wonder what else you could make with French flour, check out the rest of our Francine Collection for different kinds of flour, yeast, baking kits, and more.

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