Description
You will find this recipe delivers soft, fluffy French bread with a desirable crusty exterior, perfect for dinner or sandwiches. It is much easier than you think to bake this bakery-style loaf at home.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 105-115°F)
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil, plus more for greasing
- 1 egg white, lightly beaten (for egg wash)
Instructions
- In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This shows your yeast is active.
- In a large bowl, whisk together the flour and salt.
- Pour the yeast mixture and the olive oil into the flour mixture. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. You want a soft, pliable dough.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 60 to 90 minutes, or until it has doubled in size. This first rise develops the flavor.
- Gently punch down the risen dough. Turn it out onto a lightly floured surface and shape it into a long, even loaf, about 12 to 15 inches long. If you want a true baguette shape, make it longer and thinner.
- Place the shaped loaf on a baking sheet lined with parchment paper or on a baking stone. Cover loosely and let it rise again for 30 minutes. This second rise is shorter.
- Preheat your oven to 400°F (200°C). If you want a crispier crust, place a shallow pan on the bottom rack while preheating to create steam later.
- Brush the top of the loaf lightly with the beaten egg white wash. Use a sharp knife to make three or four diagonal slashes across the top of the dough, about 1/2 inch deep.
- Bake for 20 to 25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. For extra crust, carefully pour about 1/2 cup of hot water into the preheated shallow pan on the bottom rack immediately after placing the bread in the oven, then quickly close the door.
- Transfer the finished French bread to a wire rack to cool completely before slicing. Enjoy this fresh baked bread!
Notes
- For a softer crust, skip adding water to the oven for steam and brush the loaf with melted butter immediately after it comes out of the oven.
- If your kitchen is cold, place the dough bowl inside your oven with just the light on to create a warm spot for rising.
- This homemade French bread recipe works well for making simple sandwiches or serving alongside dinner.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 0