Description
Enjoy bakery-quality, soft and fluffy French bread right from your oven with this easy recipe. With a crisp golden crust and tender, airy crumb, this loaf is perfect as a side dish, for sandwiches, or toasted with butter. Simple ingredients and approachable steps make it ideal even for beginner bread bakers.
Ingredients
Dry Ingredients
- 2.5–3 cups all purpose flour
- 1 Tablespoon white granulated sugar (divided)
- 1 teaspoon pink salt
Yeast Mixture
- 2 teaspoons active dry yeast
- 1 cup warm water (100-110°F / 37-43°C)
- 1 teaspoon white granulated sugar (from above)
Wet Ingredients
- 1 Tablespoon olive oil or vegetable oil
Egg Wash
- 1 egg, beaten (for brushing the top of the bread)
Instructions
- Prepare the Yeast: In a small bowl, combine 1 teaspoon of the sugar with the warm water. Sprinkle the yeast over the top and let it sit undisturbed for around 10 minutes until it becomes foamy and frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, combine 2.5 cups of the flour, remaining sugar, and salt. Stir thoroughly to evenly distribute the ingredients.
- Combine Wet and Dry Ingredients: Make a well in the center of your dry mixture. Pour in the activated yeast mixture and olive oil. Mix with a spoon or spatula until the dough begins to come together, adding more flour as necessary if the dough is too sticky.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8–10 minutes, adding additional flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a lightly oiled bowl, turning to coat on all sides. Cover with a damp cloth and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Shape and Second Rise: Punch down the risen dough to deflate. Shape into a loaf and place on a parchment-lined baking sheet. Cover again and let rise for another 30 minutes until puffy.
- Preheat Oven and Prepare Egg Wash: While the dough performs its second rise, preheat your oven to 375°F (190°C). In a small bowl, beat the egg; then gently brush it over the top of the loaf for a shiny, golden crust.
- Bake: Bake the bread for 25–30 minutes or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing, allowing the crumb to set for the best texture.
Notes
- Use Warm Water: Make sure the water is warm but not hot (100–110°F/37–43°C) for best yeast activation.
- Kneading is Key: Don’t skip or rush the kneading process; it helps develop gluten for a soft, fluffy loaf.
- Don’t Rush the Rises: Allow for a full first and second rise for optimal airy texture.
- Seal Properly: Always cover or seal your rising dough to prevent it from drying out.
- Freezing: For longer storage, freeze slices in an airtight bag and toast as needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 124
- Sugar: 1g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg