Pork loin is thinly sliced and combined with butter, wine, and fresh cilantro to make a very simple and tasty dinner.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon white sugar
- 1 ½ cups hot water
- 2 teaspoons active dry yeast
- 3 ¾ cups all-purpose flour, or more as needed
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
Instructions
- Dissolve sugar into the hot water in a 2-cup measure; add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes.
- Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
- Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat.
- Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
- Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.
- Some schools of thought remove water from oven before setting loaves in, some leave it in. Whatever you prefer is fine; I’ve always read that you need a moist oven for a proper French crust.
Reviews
Definitely replace some of the flour with an uncooked whole grain cereal mix. It just seems like a shame, to me, to go to all that work for a bread without more texture than all white flour allows. With that change, it’s a great recipe.
Great recipe. Easy to follow and great results. Instead of adding a pan of water, I added ice cubes at the start of the bake. Thanks for. Good recipe.
Easy to make and good taste. The crust was very pale. I am goinG to try baking it more and using an egg wash.
Excellent recipe! Quantities were dead on. Looks and tastes great! I don’t know why I would take the time to make one the recipes that takes longer when this one is so good!
Kudos to NWmama, this recipe is absolutely perfect! The only thing I did different was sliced the dough into 4 loaves and baked 2 loaves at a time at the recommended temperature as if I was cooking the one loaf, it all turned out perfectly!! It is only my wife and myself here and we devoured 3 loaves in one day! The other loaf was given to my cousin and his wife and his wife did not get any, he consumed the whole loaf in 2 hours!! How much of a compliment is that to NWmama!!! Great job mama!
I have made this several times, it is my go to for a French Baguette. Fast and easy to make in just a short time.
Really like this recipe. Very easy for me
This recipe turned out amazing! My family loved it and couldn’t eat enough. I didn’t change the recipe at all and it was perfect as it was. The loaf turned out quite a bit larger than I was expecting, but the taste was superb. I will definitely be making this again.
I followed this recipe to a T the only thing I didn’t do is the egg wash,
Just awesome. Can’t wait to make many more
Very good easy to follow recipe! Made this with our Easter Sunday dinner and it was a hit!