French Bread, Hoagies and Buns

I think I have found the perfect bread recipe. I have made it twice now and each time it has been wonderful. Anyone that has read my blog knows that I love making bread and also eating it. I have made many kinds of breads through out the years, but I have used the same French bread recipe for many years, but after trying this recipe I am throwing my old recipe away; seriously this recipe is that amazing.

I found this recipe at Our Best Bites, I was surfing the internet looking for a bread recipe that would go well with the Chicken Parmesan Sandwiches from my last post. After looking at tons of recipes I found this recipe. The photos of the buns looked so delicious I knew that it was exactly what I had in mind for my sandwiches; and I was so right.

 Now I have been making French bread for about 15 years as I mentioned using the same recipe, but I always felt that my French bread was a little on the heavy side. You won't find that with this recipe, the buns were light and fluffy. They are a little more time consuming so you do have to take that in to consideration when you are making this recipe, but they are so worth it. The both times that I have made this recipe I have made it into buns, but at Christmas time I always make French bread and I will be using this recipe.

If you enjoy making bread or just want to try making bread I would suggest this recipe.

French Bread, Hoagies, and Buns (As found on Our Best Bites)

Ingredients:
1 tablespoon yeast
1 1/2 cups warm water
1 1/2 tablespoons sugar
1 teaspoon salt
4-5 1/2 cups flour
3 tablespoons vegetable oil
1 egg separated
2 tablespoons cold water

Directions:
Combine yeast, water, and sugar in a large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set egg white aside for later) and combine. Add 3 cups of flour and mix well until combined. Add enough remaining flour to make soft dough that barely sticks to your finger. Knead for another 2-3 minutes. Cover and allow to rise for 1 hour 45 minutes.
Punch down dough. Lightly grease cookie sheet with shortening or spray cookie sheet with your favorite nonstick cooking spray. For a loaf of bread shape into a loaf and place on the greased cookie sheet. For buns or hoagies divide into 8 to 10 (or more if you desire smaller buns) pieces and shape as desired. Cover and let rise for about 30 to 45 minutes (original recipe called for 1 1/4 to 1 1/2 hours it depends on the yeast you use and the temperature of the area where the buns are raising) or until doubled.
Preheat oven to 375 degrees F. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat with brushing the dough with egg wash. For buns bake about another 5 minutes and for bread another 8 to 10 minutes or until the bread is nice and golden brown.
Note: Keep an eye on the bread or buns as it rising so that it does not get to large. Make sure to egg wash this will make the tops of the bread or buns nice and crusty.

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