Easy Homemade French Bread (Print Version)
# Ingredients:
→ Dough Basics
01 -
2 cups warm water (about 105°F)
02 -
1 Tablespoon active dry yeast
03 -
2 ½ teaspoons granulated sugar
04 -
5 cups (650 g) all-purpose flour or bread flour, plus extra as needed
05 -
2 ½ teaspoons table salt or fine sea salt
06 -
1 teaspoon olive oil
→ Finishing Touch
07 -
Melted salted butter (optional)
# Instructions:
01 -
Mix the warm water, yeast, and sugar in a small bowl. Let it rest for 5 minutes until it starts foaming - this means your yeast is alive and ready to work its magic!
02 -
In your stand mixer with a paddle attachment (or just a large bowl if mixing by hand), stir together 2 cups of flour and the salt. Pour in your bubbly yeast mixture and mix on medium-low speed. Gradually add more flour, about 1/2 cup at a time, until your dough feels smooth but not sticky. Depending on your kitchen's humidity, you might need slightly more or less than 5 cups total.
03 -
Lightly rub the olive oil all over your dough ball, giving it a nice sheen. Cover the bowl with a kitchen towel and let the dough rest for 15-30 minutes. Got extra time? Let it rise for up to an hour - your bread will thank you!
04 -
Sprinkle your counter with flour and turn out your dough. Cut it in half with a sharp knife or bench scraper. Working with one half, roll it into a rectangle about 15 inches long. Starting from the long edge, roll it up tightly into a cylinder shape. Pinch the seams closed and tuck the ends under. Round off the edges a bit and place your loaf on a baking sheet. Repeat with the second piece of dough.
05 -
Using a sharp knife, make three diagonal cuts across the top of each loaf - this helps the bread expand while baking and looks pretty too! Cover both loaves lightly with a clean towel and let them rise again for 30-60 minutes. The longer the better if you have time.
06 -
Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Bake the loaves for 17-23 minutes until they're beautifully golden brown on top. Want to check if they're done? Give them a gentle knock - they should sound hollow! If the tops are browning too quickly, loosely cover them with foil and lower the temperature to 375°F.
07 -
For an extra touch of richness, brush the hot loaves with melted butter. Slice and serve while still warm for that heavenly fresh-baked experience!
# Notes:
01 -
For a crispier, shinier crust, brush the loaves with 1 whisked egg white mixed with a teaspoon of water before baking. Adding a few ice cubes to the oven creates steam that helps form a crunchier crust.
02 -
This homemade French bread is best stored in a brown paper bag on the counter to maintain its texture.
03 -
To freeze, let the bread cool completely, then place in a large ziplock bag (preferably before slicing). Remove all air and freeze up to 3 months. Thaw overnight at room temperature and reheat at 300°F for 5 minutes to refresh.