Description
This Easy Homemade French Bread recipe yields classic, crusty loaves with a soft interior that's perfect for sandwiches, toasts, or simply enjoyed with butter. Made with simple pantry staples like flour, yeast, water, and oil, this method uses a two-stage rising process and baking with steam to create a golden, flavorful crust and airy crumb. Ideal for bread lovers seeking a straightforward way to bake authentic French bread at home.
Ingredients
For the Dough
- 2 1/4 cups warm water (110-115°F)
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 2 1/4 teaspoons salt
- 2 tablespoons olive oil, canola oil, vegetable oil, or avocado oil
- 5 1/2 - 6 cups all-purpose flour or bread flour
Instructions
- Activate Yeast: In the bowl of an electric stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. If using active dry yeast, let it bubble and foam for 3-5 minutes to activate. Skip this step if using instant yeast.
- Combine Ingredients: Add salt, oil, and 3 cups of flour to the yeast mixture. Mix on low to combine.
- Add Flour Gradually: Slowly add 2 1/2 to 3 more cups of flour a little at a time, until the dough clears the sides of the bowl and forms a soft ball that doesn’t leave much residue on your fingers.
- Knead Dough: Knead the dough for 2-3 minutes using the mixer’s dough hook until smooth. If dough sticks to the bowl or center column, add flour in 1/4 cup increments until you achieve a sturdy but soft dough ball.
- First Rise (Method 1): Leave the dough in the mixer, cover with a lid or towel, and rest for 10 minutes. Stir down by running the mixer for 10 seconds. Repeat this rest and stir cycle five more times.
- First Rise (Method 2): Alternatively, transfer the dough to a lightly greased bowl, cover with a towel or greased plastic wrap, and let rise until doubled, about 1 hour depending on room temperature.
- Shape Loaves: Turn dough onto a greased surface and divide into two halves. Pat each into approximately 9x13-inch rectangles. Roll each rectangle tightly starting from the long edge, pressing out air bubbles, then pinch the seam to seal. Place seam side down on parchment-lined baking sheets.
- Score Loaves: Using a bread lame, razor blade, or very sharp knife, cut several diagonal slashes on top of each loaf. This lets steam escape and aids expansion during baking.
- Second Rise: Cover the loaves with greased plastic wrap or a kitchen towel and let rise until puffy and nearly doubled, about 1 hour.
- Preheat Oven: Heat oven to 375°F with a rack in the center position. For a darker crust, increase temperature to 400-425°F and/or move the rack up one position, watching closely to avoid burning.
- Create Steam (Optional): Place loaves in the oven, then immediately toss 3-4 ice cubes onto the oven floor and close the door quickly to create steam for a crispier, golden crust.
- Bake: Bake for 25-30 minutes until golden brown and the bread sounds hollow when tapped.
- Finishing Touch: If desired, brush melted butter onto the hot loaves to soften the crust. Skip this if you prefer a crunchier crust.
Notes
- Salt is important for flavor and controlling yeast activity; 2 1/4 teaspoons is standard for this dough.
- The type of flour affects texture; bread flour yields chewier bread due to higher gluten content, while all-purpose flour results in a softer crumb.
- Be careful with scoring; a very sharp blade prevents deflation.
- Using ice cubes to create steam helps develop a crisp crust but avoid opening the oven door too long to maintain heat.
- Dough rising times depend on kitchen temperature; warmer environments speed rising.
