3. Punch down dough to expel excess air. Divide dough into two equal portions. Shape each portion into long tapered loaves.

There's nothing like fresh loaves of thick, crusty country French bread ... begin processing dough. With processor running, pour in remaining 1-1/2 c. water and process 30 seconds. Turn the dough onto ...

Add a drop or two of pineapple juice to your dough – or any fruit with the enzyme that dissolves protein, like kiwi or papaya – and braiding your bread becomes a breeze. Kneading certainly ...

This really expanded my knowledge on bread making, and I got rather good at making her version of the french baguettes! But I must say it was rather enduring, constantly having to knead and work ...

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours ...

Try the recipe we tested in the video using the recipe below, and then use your leftover dough to make one of the variations shared by authors Jeff Hertzberg and Zoe Francois. No-Knead Bread ...