Marjie’s Cool Rise French Bread

by Pam on April 15, 2010

I was making a pot of soup for dinner and I wanted to serve it with fresh baked bread. I have been wanting to try Marjie’s Cool Rise French Bread for awhile so I thought this would be the perfect time to do it. I used a bread machine but if you don’t have one, Marjie tells you what to do here. It was so simple to make and it tasted fantastic. Thanks for another great bread recipe Marjie.

 
Marjie’s Cool Rise French Bread:
Recipe and photos by For the Love of Cooking
Original recipe by Modern Day Ozzie and Harriet
 
  • 3/4 cups warm water
  • 1 packet of yeast
  • 2 1/4 cups of flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • Olive oil

Place the warm water into the pan of your bread machine then sprinkle the yeast on top. Add the flour, salt, and sugar. Turn your bread machine on to the dough cycle and let it run for 10 minutes. Remove the dough (it will be sticky) and place on a well floured surface, knead the dough for 1-2 minutes (add more flour if needed) then place on a baking sheet lined with a silpat mat that has been sprayed with cooking spray. Form the dough into a loaf then let it sit for 10 minutes. Brush the top of the dough with a bit of olive oil then cover with waxed paper and place into the refrigerator for 2 – 24 hours.

When you are ready to bake your bread, take it out of the refrigerator and uncover it. Preheat the oven to 375 degrees. Place the bread into the oven and bake for 18-22 minutes or until golden brown. Remove from the oven and let cool for a bit before slicing. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net



 

Posted In Breads and Muffins
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5 Responses to “Marjie’s Cool Rise French Bread”

  1. 1

    chakhlere — April 15, 2010 @ 9:36 pm

    Great job Pam. Bread has come out so perfect. Looks yummy !!

    [Reply]

  2. 2

    Live.Love.Eat — April 16, 2010 @ 3:35 pm

    I'll def look into this as this is one thing I always to do and never have – to make my own bread. I love bread. We go way back.

    [Reply]

  3. 3

    Levinson Axelrod — April 16, 2010 @ 5:12 pm

    Looks simple and tasty. Homemade bread is always great.

    [Reply]

  4. 4

    Chris — April 17, 2010 @ 12:16 pm

    Does it matter what kind of yeast you use? I have "active" yeast but not instant. I don't know these kind of things, sorry if it's a dumb question.

    [Reply]

  5. 5

    Paula — April 18, 2010 @ 8:30 am

    Margie is the queen of bread! Your loaf looks terrific, and I bed the whole house had that yummy freshly baked bread aroma! :-)

    [Reply]

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