Description
This homemade French bread recipe guides you through creating classic, crusty loaves with a soft interior. With simple ingredients and straightforward steps including kneading, rising, and baking, you’ll enjoy fresh, bakery-quality bread perfect for sandwiches, toast, or alongside your favorite meals.
Ingredients
Yeast Mixture
- 2 cups warm water (about 105°F)
- 1 tablespoon active dry yeast
- 2 1/2 teaspoons granulated sugar
Dough
- 5 cups (650 g) all-purpose flour or bread flour (add more as needed)
- 2 1/2 teaspoons table salt or fine sea salt
- 1 teaspoon olive oil
Optional
- Melted salted butter (for brushing)
Instructions
- Combine Yeast Mixture: In a small bowl, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5 minutes or until it becomes foamy, indicating the yeast is active.
- Mix and Knead Dough: In a stand mixer with a paddle attachment or a large mixing bowl, stir together 2 cups of flour and the salt. Slowly add the yeast mixture while mixing on medium-low speed or by hand. Gradually incorporate about 1/2 cup of the remaining flour until the dough is smooth and no longer sticky. Depending on humidity and flour type, adjust with a little more flour as needed, up to 5 cups total.
- Rest the Dough: Rub the olive oil evenly over the dough ball. Cover the bowl with a towel and let it rest for 15 to 30 minutes to relax the gluten. For better flavor development and texture, you may let it rise up to 1 hour.
- Shape the Dough: Turn the dough out onto a well-floured surface. Divide the dough in half, setting one half aside. Roll the other half into a rectangle roughly 15 inches long. Starting from the longer edge, roll the dough tightly into a cylinder shape.
- Prepare for Rising: Tuck the ends of the rolled dough under and pinch the seams closed to seal the loaf. Round the edges for a uniform shape and place the loaf onto a baking sheet lined with a silicone mat or parchment paper. Repeat the shaping with the second half of the dough. Make three diagonal slashes across the top of each loaf to help it expand while baking. Cover lightly with a towel and allow the loaves to rise for 30 to 60 minutes; longer rising yields better texture.
- Bake the Bread: Preheat your oven to 400°F (204°C). Once the loaves have risen, place them in the oven and bake for 17 to 23 minutes or until the tops turn golden brown and the loaves sound hollow when tapped. If the bread browns too quickly, cover loosely with foil and reduce the oven temperature to 375°F (191°C) to finish baking evenly.
- Serve Warm: Remove the bread from the oven and optionally brush the tops with melted salted butter for a rich finish. Allow the bread to cool slightly before slicing and serving warm for best texture and flavor.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- Be sure the water temperature is around 105°F to properly activate the yeast.
- Adjust flour quantity based on your local humidity and flour absorption.
- The longer the dough rising time, the better the flavor and texture development.
- Allow the bread to cool slightly before slicing to avoid a gummy interior.
- Optionally brush with melted butter for enhanced flavor and shine.
