Last Updated on January 2, 2024
French bread is one of the most classic and beloved breads in the world. It has a light, airy texture and a crisp, golden-brown crust. It’s perfect for sandwiches, toast, dipping into soups, and more. And now you can make it at home with this easy Safeway French Bread recipe. Whether you’re a beginner baker or experienced bread maker, this recipe is sure to please.
What is Safeway French Bread?
Safeway, Inc. is an American supermarket chain that traces its roots back to April 1915 when Marion Barton Skaggs established it in American Falls, Idaho. One of its most popular items is Safeway French Bread is a simple, easy-to-make recipe that produces a delicious loaf of French bread. It is made with just a few basic ingredients – all-purpose flour, sugar, yeast, salt, and water – and it requires only a few simple steps. The result is a light, airy loaf of French bread with a crispy golden-brown crust.
Why You’ll Love This Safeway French Bread Recipe?
This Safeway French Bread recipe is simple and easy to make, and it produces a delicious, classic French bread that’s sure to please. It’s light and airy with a crisp, golden-brown crust. Plus, it’s made with just a few basic ingredients that are easy to find at any grocery store.
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The Ingredients
For this French bread recipe, you’ll need the following ingredients:
- Organic unbleached all-purpose flour: This forms the base of the bread. The choice of organic unbleached all-purpose flour provides the necessary structure and texture to the bread while being free from artificial additives or bleaching agents.
- Fleischman’s Yeast Rapid Rise Yeast or any certified organic instant yeast : Yeast is essential for bread-making as it acts as a leavening agent, causing the dough to rise. Rapid-rise or instant yeast allows for a quicker fermentation process, leading to faster bread-making.
- Himalayan pink salt: Salt not only adds flavor but also regulates yeast activity and strengthens the bread dough. Himalayan pink salt, aside from its taste, might contain trace minerals that can add subtle nuances to the bread’s flavor profile.
- Filtered spring water: Water hydrates the flour and activates the yeast. The use of filtered spring water ensures a clean, consistent taste in the bread without any impurities that might affect the fermentation process.
- Cold-pressed extra virgin olive oil: Olive oil contributes to the bread’s moisture, texture, and flavor. It can also enhance the richness of the dough, providing a subtle undertone to the bread’s taste.
- Organic free-range egg whites: Egg whites are often used in bread-making to add richness, help with browning, and contribute to a slightly softer texture. Additionally, using organic free-range eggs aligns with preferences for ethical and high-quality ingredients.
Step by Step Instructions
Step 1 – Prepare the Yeast Mixture:
- In a small bowl, combine 2 ¼ teaspoons of active dry yeast with about 1/4 cup (60ml) of lukewarm filtered spring water.
- Stir gently and let it sit undisturbed for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates that the yeast is activated.
Step 2 – Mix Dry Ingredients:
- In a large mixing bowl, whisk together 4 cups (500g) of organic unbleached all-purpose flour and 1 ½ teaspoons of Himalayan pink salt until well combined.
Step 3 – Combine Wet Ingredients:
- In another bowl, mix together the remaining 1 ¼ cups (300ml) of filtered spring water, 2 tablespoons of cold-pressed extra virgin olive oil, and 2 organic free-range egg whites until thoroughly blended.
Step 4 – Combine and Knead:
- Create a well in the center of the flour mixture.
- Pour in the frothy yeast mixture and the wet ingredients mixture into the well.
- Use a wooden spoon or spatula to stir until a rough dough forms.
- Flour a clean surface and transfer the dough onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Step 5 – First Rise:
- Lightly oil a large bowl and place the kneaded dough into it.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free place for 1-2 hours or until it doubles in size.
Step 6 – Prepare for Baking:
- Once the dough has doubled in size, gently punch it down to release excess air.
- Divide the dough into equal parts for multiple loaves or shape it into one large loaf.
- Preheat your oven to 450°F (232°C) while preparing for the second rise.
Step 7 – Second Rise:
- Place the shaped loaves on a baking sheet lined with parchment paper or a lightly greased baking pan.
- Cover them loosely with a clean kitchen towel and let them rise again for about 30-45 minutes.
Step 8 – Bake:
- Before placing the loaves in the oven, make diagonal slashes on the top with a sharp knife or razor blade.
- Put the loaves in the preheated oven and bake for 25-30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
Step 9 – Cool and Enjoy:
- Once baked, transfer the loaves to a wire rack to cool completely before slicing.
- Serve and enjoy your homemade Safeway French Bread!
Notes
• Make sure the water is just warm, not hot. Too hot water will kill the yeast and the bread won’t rise.
• Knead the dough for at least 5 minutes for a soft, tender loaf of bread.
• Let the loaves rise until doubled in size before baking for a light, airy loaf of bread.
• To check if the bread is done baking, tap the top of the loaf with your finger. If it sounds hollow, it’s done.
Nutrition Information
One serving of Safeway French Bread (1/2 of a loaf) contains approximately:
• 200 calories
• 6 grams of fat
• 4 grams of saturated fat
• 34 grams of carbohydrates
• 4 grams of protein
How to Store Safeway French Bread
Safeway French Bread is best stored in an airtight container or wrapped in plastic wrap at room temperature. It will keep for up to 3 days.
Variations
• Add herbs and spices like garlic powder, rosemary, thyme, or oregano for a tasty twist.
• Add dried fruit like raisins or cranberries for a burst of sweetness.
• Substitute the all-purpose flour for whole wheat flour for added fiber and nutrition.
• Substitute the olive oil for melted butter for a richer flavor.
• Substitute the warm water for warm milk for a softer, more tender loaf.
Ingredients
- 3 ½ cups 828ml filtered spring water
- 9 to 10 cups 1116-1240g organic unbleached all-purpose flour
- 2 tablespoons cold-pressed extra virgin olive oil
- 2 organic free-range egg whites
- 4 packets of Fleischman’s Yeast Rapid Rise Yeast or any certified organic instant yeast 9 teaspoons
- 4 teaspoons Himalayan pink salt
Instructions
- In a small bowl, combine the yeast and about 1/4 cup of the filtered spring water. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the organic unbleached all-purpose flour and Himalayan pink salt.
- In another bowl, mix the remaining filtered spring water, cold-pressed extra virgin olive oil, and organic free-range egg whites.
- Create a well in the center of the flour mixture. Pour in the yeast mixture and the wet ingredients mixture. Stir until a rough dough forms.
- Flour a clean surface and knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Once the dough has risen, punch it down gently to release excess air. Divide it into equal parts for multiple loaves or shape it into one large loaf.
- Preheat your oven to 450°F (232°C).
- Place the shaped loaves on a baking sheet lined with parchment paper or a lightly greased baking pan. Cover them and let them rise again for about 30-45 minutes.
- Before placing the loaves in the oven, make diagonal slashes on the top with a sharp knife or razor blade.
- Put the loaves in the preheated oven and bake for 25-30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
- Once baked, transfer the loaves to a wire rack to cool completely before slicing. Serve and enjoy your homemade Safeway French Bread!
Notes
- Make sure the water is just warm, not hot. Too hot water will kill the yeast and the bread won’t rise.
- Knead the dough for at least 5 minutes for a soft, tender loaf of bread.
- Let the loaves rise until doubled in size before baking for a light, airy loaf of bread.
- To check if the bread is done baking, tap the top of the loaf with your finger. If it sounds hollow, it’s done.
Nutrition
Frequently Asked Questions
Q1. How long does Safeway French Bread last?
A1. Safeway French Bread will last for up to 3 days when stored in an airtight container or wrapped in plastic wrap at room temperature.
Q2. Can I freeze Safeway French Bread?
A2. Yes, you can freeze Safeway French Bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing.
Q3. Can I use whole wheat flour instead of all-purpose flour?
A3. Yes, you can substitute the all-purpose flour for whole wheat flour for added fiber and nutrition.
Q4. Can I add herbs and spices to the recipe?
A4. Yes, you can add herbs and spices like garlic powder, rosemary, thyme, or oregano for a tasty twist.
Q5. Can I use milk instead of water?
A5. Yes, you can substitute the warm water for warm milk for a softer, more tender loaf.
Q6. How do I know when the bread is done baking?
A6. To check if the bread is done baking, tap the top of the loaf with your finger. If it sounds hollow, it’s done.
Q7. Can I substitute the olive oil for melted butter?
A7. Yes, you can substitute the olive oil for melted butter for a richer flavor.
Conclusion
The Safeway French Bread recipe is a classic, easy-to-make recipe that yields a delicious, light, airy loaf of French bread with a crisp, golden-brown crust. It’s made with just a few basic ingredients and requires only a few simple steps.
Plus, it’s versatile and can be customized with herbs, spices, and other additions for a tasty twist. Whether you’re a beginner baker or experienced bread maker, this Safeway French Bread recipe is sure to please.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
