Homemade French Bread
A homemade French bread recipe that anyone can bake! Just 20 minutes of prep and 5 simple ingredients bakes into crisp golden crusted loaves with soft, fluffy insides.
Servings: 16 servings
Calories: 180kcal
Ingredients
- 2 cups filtered water (you don't want to use chlorinated water as it will inhibit the yeast's rising ability)
- 1 Tablespoon olive oil
- 5 -6 cups bread flour (organic, unbleached is the healthiest)
- 1 ½ packets RAPID RISE yeast (1 Tablespoon)
- 1 Tablespoon sugar
- 2 teaspoons kosher salt
Instructions
- Mix 2 cups filtered water and 1 tablespoon olive oil in a 4-cup microwave-safe measuring cup. Place in microwave and heat on high for 1 ½ - 2 minutes. You want the water to reach a temperature between 125-130 degrees. (Use a digital thermometer to make sure it doesn't get too hot.)
- While the water is heating, mix 5 cups flour, 1 Tablespoon yeast, 1 Tablespoon sugar, and 2 teaspoons kosher salt in a large bowl. Make a well in the center and pour the warm liquids into the flour mix and stir for 2 minutes to combine. Knead by hand for 10 minutes or with a stand mixer with a dough hook, on speed 2, for about 5-7 minutes. Add ½ - 1 cup flour as needed and knead until it becomes smooth and elastic and looses its' stickiness.
- Prepare 2 cookie sheets by spraying with oil then dusting with cornmeal.
- Let the dough rest in the bowl, covered, for 10 minutes, then cut into 4 equal pieces. Form each into a long loaf by forming a 9x12-inch rectangle then rolling it up starting at the wide side then tucking under the ends. Place 2 on each prepared cookie sheet.
- Cover each cookie sheet with a towel and let the loaves rise until doubled, about 2 hours. Once they are finished rising, cut slits in the top with a sharp knife.
- Preheat oven to 375°F. Place cookie sheets on the middle rack and bake for 25-30 minutes. (For a crisper crust, I like to brush them with an egg wash (whisked egg with 1 tablespoon water).
- Makes 4 small loaves. You can also opt to make 2 longer French bread loaves.
Notes
STORE/FREEZE/REHEAT
Store leftover bread, loosely wrapped, at room temperature for 2 - 3 days.
Freeze cooled bread, wrapped tightly with 2 layers of foil, for up to 3 months. Thaw at room temperature when ready to use.
Reheat bread in a 350°F oven for about 10 minutes to warm it through.
Nutrition
Calories: 180kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 0.4mg
