French Bread Recipe
This French bread recipe is simple to make and always gives me a light and fluffy inside with a beautiful golden crust. With just bread flour, yeast, sugar, salt, butter and water, it bakes into a loaf that's perfect every time. It’s my favorite way to bring fresh bread to the family table.
Ingredients
- 2 ¼ cup warm water, 112° to 115°
- 2 teaspoons sugar
- 1 packet active yeast
- 2 teaspoons sea salt
- 2 teaspoons softened unsalted butter
- 5 cups bread flour
Instructions
- Add ½ of the water to the bowl of a stand mixer along with the sugar and yeast.
- Whisk until combined, and then let it stand for 5 to 7 minutes.
- If you are using active yeast, a raft should form on the top. If you are using instant yeast, then there is no need to wait for the raft.
- Add in the rest of the water, salt, butter, and flour.
- Knead with a stand mixer using the dough hook for 8 to 10 minutes. It’s ok if the dough seems a little sticky.
- Remove the bowl, cover it with plastic wrap, and place it in a warm place for 90 minutes or until it’s doubled in size.
- Take off the plastic, and punch down the dough to its original size. If it’s stuck, dust it with some flour.
- Knead the dough on a clean, floured surface for 1 to 2 minutes.
- Form the dough into a large ball by cupping around the dough into the bottom.
- Cut the dough into 4 equal parts. If you want larger thicker French bread, cut it into 3 equal parts.
- Press down 1 of the doughs until it forms the shape of an oval.
- Fold the dough up by 1/3.
- Fold it up again by 1/3 meeting at the seam.
- Pinch the seams with your fingertips until they are shut.
- Roll the dough out until it is roughly 12 to 16 inches long and tapered at the ends.
- Place it on a sheet tray lined with parchment paper and cover it with plastic wrap.
- Proof for 60 minutes in a warm place.
- Preheat the oven to 425° and place a pan filled with water on the bottom rack
- Remove the plastic and cut 3 long slices on a bias using a sharp knife or razor. For an extra crisp crust, you can spray or brush the tops with water.
- Bake in the oven on the middle rack at 425° for 22 to 25 minutes or until browned on top and cooked through.
- Cool to room temperature. Slice and serve.
Notes
I’ve tried this many times, and I highly recommend, when making this French bread recipe, placing the bowl in the oven with the door slightly cracked and just the light on. That little trick has helped me proof dough perfectly, especially on cooler days. The warmth and gentle humidity create the ideal environment for the dough to rise well.
Add moisture: I like to place a pan of water in the oven while baking. It creates steam and helps the crust turn a beautiful golden brown.
Skip the rolling pin: There’s no need for a rolling pin in this recipe. I shape everything easily by hand.
Prevent sticking: I spray one side of the plastic wrap with non-stick spray before covering the dough. That way, it doesn’t stick when I go to remove it after proofing.
Use a sharp blade: When scoring the loaves, I always use a very sharp knife or razor. Clean cuts help the bread expand properly in the oven.
Make-Ahead: You can make this French bread up to 1 day ahead of time.
How to Store: Cover and keep at room temperature for three days or in the refrigerator for up to 5 days. You can freeze this loaf of bread for up to 6 months. Thaw it at room temperature until thawed before slicing and serving.
Nutrition
Calories: 286kcalCarbohydrates: 58gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 586mgPotassium: 79mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 14mgIron: 1mg