MMR French Bread


We are grateful for God’s faithfulness by not only providing a wonderful kitchen, but also four amazing staff in our Food Service department who work diligently to provide high quality food for our students, retreats, and summer camps. Here is a recipe from our kitchen for you to enjoy!


Miracle Mountain Ranch French Bread

Serves: 50 (approx. 6 loaves)


12-16 cups Bread Flour
1 ½ tbsp Salt
4 ½ tbsp Yeast
6 cups warm water
1 tbsp Sugar
1 ¼ cup Olive Oil (optional)

Reduced amounts: Yields 1 loaf


2 cups Bread Flour
¾ tsp Salt
1 ¾ tsp Yeast
1 cup Water
½ tsp Sugar
¼ cup Olive Oil


Dissolve yeast in warm water with a little sugar. Let proof. Add salt and flour. Using a dough hook, mix until blended. Add oil and mix until a smooth ball forms around hook. (Add more flour or water if necessary to get a smooth, soft dough.) Let knead in the mixer for 8-10 minutes.

With the dough in the bowl, lightly oil the top of the dough and use a spatula to work the oil around the edge and loosen the ball of dough. Cover with plastic wrap and a pastry cloth and let rise in a warm place for 1 hour or until doubled.

Prepare pans by lightly spraying with pan spray or lining with parchment paper. Weigh out dough and form into long, narrow loaves. Place two loaves per tray, lengthwise. Let rise until doubled, then bake at 400 in the convection ovens till brown, approximately 15-20 minutes.

Brush with melted butter (optional: season butter with parmesan, garlic and oregano). Cut into approximately 14-18 slices per loaf.