Description
This Homemade French Bread recipe delivers classic, crusty loaves with a soft interior, perfect for sandwiches or as an accompaniment to any meal. Made from simple ingredients like flour, yeast, and water, this recipe guides you through mixing, kneading, rising, and baking for authentic bakery-style French bread at home.
Ingredients
Dough Ingredients
- 2 cups warm water (about 105°F)
- 1 tablespoon active dry yeast
- 2 1/2 teaspoons granulated sugar
- 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: In a small bowl, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5 minutes, or until it begins to foam, indicating that the yeast is active.
- Knead: In a stand mixer fitted with a paddle attachment or a large mixing bowl, stir together 2 cups of flour and the salt. Gradually stir in the yeast mixture on medium-low speed or by hand. Knead in an additional 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. You may need to add more flour depending on your climate and flour type.
- Rest: Rub the olive oil around the dough ball to prevent drying. Cover the bowl with a towel and let the dough rest for 15 to 30 minutes. For better flavor and texture, you can let it rise up to 1 hour.
- Roll: Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle approximately 15 inches long. Starting from the long edge, roll the dough tightly into a cylinder shape.
- Rise: Fold both ends of the cylinder inward and pinch the seams closed to seal. Shape the edges to be rounded and place the loaf onto a prepared baking sheet. Repeat the rolling and shaping with the second dough ball. Use a sharp knife to make three diagonal cuts across the top of each loaf. Lightly cover the loaves with a towel and allow them to rise for 30 to 60 minutes; a longer rise will improve the bread’s texture.
- Bake: Preheat your oven to 400°F (204°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking. Place the loaves in the oven and bake for 17 to 23 minutes, until the crust is golden brown. To check doneness, tap the bottom of the bread – it should sound hollow. If the bread is browning too quickly, lightly cover with foil and reduce the oven temperature to 375°F (190°C).
- Serve: Optionally, brush the tops of the hot loaves with melted salted butter for a delicious richness. Slice the bread and serve warm for the best flavor and texture.
Notes
- Use warm water to activate the yeast, ideally between 100°F and 110°F; too hot will kill the yeast.
- Adjust flour quantity as needed depending on humidity and brand to get the right dough consistency.
- Longer proofing times improve flavor and crumb structure but are optional based on schedule.
- Brushing butter on the crust after baking adds a lovely shine and flavor but can be omitted for a leaner bread.
- Store bread in a paper bag or wrapped in cloth to maintain crust crispness; freeze leftovers.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
