Description
This Fabulous French Bread recipe yields a classic crusty, airy loaf that’s perfect for sandwiches or as a side to your favorite meals. Made with simple ingredients and baked to golden perfection, it’s a delightful homemade bakery-style bread with a tender crumb and crisp crust.
Ingredients
Scale
Dough
- 4 cups bread flour
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1 tablespoon olive oil
Optional Egg Wash
- 1 egg white lightly beaten with 1 tablespoon water
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water and let sit for 5 to 10 minutes until foamy, indicating the yeast is active.
- Mix Dough: In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
- Knead Dough: Knead the dough by hand or with a stand mixer using a dough hook for 8 to 10 minutes until smooth and elastic, developing gluten structure.
- First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
- Shape Loaves: Punch down the risen dough and turn it onto a floured surface. Shape into one large loaf or two smaller loaves and place them on a parchment-lined baking sheet.
- Second Rise: Cover the shaped loaves loosely and let them rise for 30 to 45 minutes until puffy.
- Preheat Oven: Preheat your oven to 375°F while the dough finishes its second rise.
- Score and Egg Wash: Using a sharp knife, make 3 to 4 diagonal slashes on top of each loaf. Brush the top with the egg white wash if using, to enhance crust color.
- Bake Bread: Bake for 25 to 30 minutes until the loaves turn golden brown and sound hollow when tapped on the bottom.
- Cool: Remove from the oven and cool on a wire rack before slicing to set the crumb and avoid a gummy texture.
Notes
- For a crispier crust, place a shallow pan of hot water on the lower oven rack while baking to create steam.
- Bread flour gives the best texture, but all-purpose flour can be substituted if needed.
- Store bread at room temperature in an airtight container for up to 3 days.
