Small Loaf French Bread
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One small loaf of crusty French bread made with honey and olive oil, about 12 slices.
Ingredients
- 10 oz. all-purpose or bread flour (approximately 2¼ cups; 285 g)
- 1 teaspoon kosher salt plus another ½ teaspoon for topping
- 1 tablespoon honey
- ½ tablespoon olive oil plus 1 tablespoon for brushing on loaf
- 6 fluid oz. warm water
- ½ teaspoon active dry yeast
Equipment
- mixing bowl
- baking sheet
Directions
- Warm the water to about 90°F to 100°F, just warm to the touch. In a large bowl, combine the flour, 1 teaspoon of the salt, the honey, ½ tablespoon of the olive oil, and the warm water, and sprinkle the yeast into the water.
- Mix with the paddle attachment until the dough comes together, then switch to the dough hook and knead for about 10 minutes, until smooth and stretchy. To knead by hand, plan on 15 to 20 minutes.
- Cover the bowl and set it somewhere warm until the dough doubles, about 1 hour.
- Turn the dough out onto the counter and knead it 4 or 5 times to push out the air. Cover it and let it rest for 10 to 15 minutes.
- Shape the dough into a round, an oval, or a small loaf about 6 by 3 inches. Set it on a baking sheet, cover it with a towel, and let it rise again for about 1 hour.
- Heat the oven to 400°F. Cut a shallow slash across the top of the loaf, brush it with the remaining 1 tablespoon olive oil, and sprinkle on the remaining ½ teaspoon salt.
- Bake for 18 to 20 minutes, until golden brown and hollow-sounding when you tap the bottom. Let it cool a bit before slicing.
Nutrition
Serving: 27g | Calories: 96kcal | Carbohydrates: 19g | Protein: 2.9g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 197mg | Potassium: 26mg | Fiber: 0.6g | Sugar: 1.5g | Vitamin A: 0.5IU | Vitamin C: 0mg | Calcium: 3.8mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 slices; all-purpose or bread flour (the first choice counted). Brands and portions vary, so use it only as an approximation.