Easy French Bread via wyseguide

Prep Time20 minutes Cook Time30 minutes Rise Time2 hours 30 minutes Total Time3 hours 20 minutes


  • 2 tbsp white granulated sugar
  • 2 tsp kosher salt
  • 2 tbsp unsalted butter
  • 2 ½ cups boiling water
  • 6-7 cups all-purpose flour
  • 2 ¼ tsp (1 pkg) instant yeast
  • 1 large egg
  • 1 tbsp sesame seeds (optional)


  • In the bowl of an electric mixer, combine the sugar, salt, butter, and boiling water. Allow the butter to melt and stir to dissolve the sugar and salt.
  • When the mixture has cooled off to 100°F-110°F, add 6 cups of flour and the instant yeast. Using the dough hook on the mixer, knead the dough on medium speed for 5 minutes.
  • After the dough has kneaded, stop the mixer and check the dough. If it is shaggy and sticking to the sides of the bowl, add ¼ cup of the reserved flour. Work the flour into the dough for 2-3 minutes and check again, adding more flour as needed.
  • When the dough starts to clear the sides of the mixing bowl and cling to the dough hook, remove it from the mixer. Sprinkle 1 tbsp flour on the counter and knead the dough, pushing it away, then folding it back on itself, and repeating the process. The dough should slightly stick to the counter when sitting but easily become smooth when being kneaded.
  • Place the dough in a lightly oiled large bowl and cover. Set the bowl in a warm place, such as an oven that has been warmed to 100°F and turned off. Allow the dough to rise until doubled, 1 to 1 ½ hours.
  • Once the dough has risen, punch it down. Split into two even amounts. Working with one piece at a time, roll the dough into a 10-inch by 13-inch rectangle. Roll the dough up lengthwise, like rolling cinnamon rolls or a jelly roll. Pinch the seam tightly as well as the ends to seal. Set the loaf on a parchment-lined baking sheet pan with the seam side down and the pinched ends placed underneath the loaf. Repeat with the second piece of dough.
  • Beat the egg in a small bowl until smooth. Brush the loaves with the beaten egg. Sprinkle with sesame seeds if using. Use a sharp knife to make five diagonal ½-inch deep cuts in each loaf. Place the loaves in a warm place to rise for 1 hour. Also, preheat the oven to 375°F.
  • Once the dough has risen, place the loaves in the preheated oven. Bake for 20-30 minutes until the bread is a deep golden color on the top and bottom. If using an instant-read thermometer, the center of the bread should read 200°F once baked. Remove the loaves from the oven and cool for 30 minutes before slicing.


3/4 pound boneless, skinless chicken thighs

2 teaspoons canola oil

1/2 cup fresh orange juice, divided use

2 tablespoons honey

1 teaspoon cornstarch

1/2 teaspoon ground ginger

Salt and freshly ground black pepper

1 tablespoon sesame seeds

2 scallions, sliced

2 slices whole wheat baguette

Remove visible fat from chicken. Heat oil in a medium-size nonstick skillet over medium-high heat. Add the chicken. Saute 3 minutes and turn chicken over and cook 3 more minutes. A meat thermometer should read 165 to 170 degrees Fahrenheit. Remove the chicken and divide between the two dinner plates with the salad. While chicken sautes, mix one tablespoon of the orange juice with the cornstarch in a small bowl. When the chicken is removed from the skillet, add the remaining orange juice, honey and ginger to the skillet. Add the cornstarch mixture and stir until sauce is smooth and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce over chicken and sprinkle sesame seeds and sliced scallions on top.

Yield 2 servings.

Note: I doubled the sauce recipe, but would triple it next time

Crunchwrap Supreme

  • 1 tablespoon Oil
  • 1 lb. (450g) Ground beef
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon Cayenne pepper/Chili flakes (optional) 
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1 tablespoon (15g) Butter
  • 1 tablespoon (15g) Flour
  • 1/2 cup (120ml) Milk
  • Pinch Salt
  • Pinch Cayenne pepper
  • 4oz (115g) Cheddar cheese
  • 4 Large flour tortillas
  • 4 small flour tortillas
  • 4 Tostadas (corn tortillas)
  • Shredded lettuce
  • Tomatoes, chopped
  • Cheddar cheese
  • Nacho cheese sauce
  • 1-2 tablespoons Sour cream per serving
  1. Cook the meat: Heat oil over high heat. Add ground beef, season with salt, pepper, paprika, cumin, chili flakes. Cook, breaking up the meat with a wooden spoon, until no longer pink. Turn the heat off and set aside.
  2. Make nacho cheese sauce (or use store bought): in a saucepan melt the butter, add flour and whisk until smooth paste forms. Add the milk to the pan, turn to high heat and bring to a boil, while whisking constantly, until thickens. Add pinch of salt and cayenne pepper and whisk. Turn the heat off, add the cheese and whisk until melted and smooth.
  3. Assembly: Lay a large tortilla on a flat surface. Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and some shredded cheese. Place smaller flour tortilla on top and tightly fold edges of large tortilla toward the center.
  4. Cook the crunchwrap: heat the crunchwrap, sealed side down, in a pan over medium-high heat, until golden brown. Flip and cook the other side until golden brown.