Homemade French Bread Recipe

Homemade French Bread on a cutting board

4.42 from 77 votes

This Classic French Bread is soft and chewy on the inside, with a perfectly crisp and golden crust. Best of all, it's simple enough for anyone to make, whether you are new to bread baking or a seasoned pro.

Prep Time30

Cook Time40

Rising Time40

Total Time1 50

Course: Appetizer, Bread, Side Dish

Cuisine: French

Servings: people

Calories: 183kcal

Author: The Carefree Kitchen

Ingredients

French Bread Ingredients

2.5 Cups Water warm (95-105 degrees F)
2 Tablespoons Sugar or honey
1 Tablespoon Active Dry Yeast
2 Tablespoons Olive Oil or any cooking oil
¾ Tablespoon Salt
5.5-6 Cups All-Purpose Flour

Egg Wash

1 Large Egg
1 Tablespoon Water

Instructions

In the bowl of a standing mixer, add warm water (between 95-105 degrees Fahrenheit), sugar, and yeast. Stir, and let sit for a few minutes, or until frothy.
Add the oil, salt and about half of the flour. Using the dough hook, mix on low for 1-2 minutes, or until all the flour is mixed in. Continue to mix on low and add flour until the dough pulls away from the sides of the bowl.
Once the dough pulls away from the sides, mix on low for about 2 minutes. If the dough feels sticky, add a little more flour, until the dough is no longer sticky but is still soft.
Turn the mixer off, cover the bowl with a towel, and let the dough rest for about 15 minutes.
Meanwhile, lightly spray a large baking sheet or French bread loaf pans.
Once your dough has rested, remove if from the bowl onto a lightly floured surface. Separate the dough into 2 equal pieces.
Gently roll each piece of dough into a rectangle using a rolling pin, about 14" x 8". Using your hands, roll each rectangle up, starting from the longer edge and gently pressing out large air bubbles with the heel of your hand until you have 2 long narrow loaves.
Carefully place the dough onto your prepared baking pans with the seam sides down. Cover with a kitchen towel, and let the dough rise in a warm place for 30-40 minutes, or until the dough has doubled.
Preheat your oven to 375 degrees.
While the bread is rising, make your egg wash by beating the egg and water together in a small bowl.
Once your bread has doubled in size, remove the towel and brush your egg wash all over the loaves using a pastry brush. Make sure you get all along each side.
Score each loaf by making about 4 angled slashes with a bakers lame (or a razor blade).
Put your baking pan in the hot oven and carefully place 5-6 ice cubes in the bottom of the oven, then quickly shut the oven door (NOTE: the ice is optional, but will create a nice crust).
Bake for 20-25 minutes, or until the bread is golden brown and baked through.
Remove from the oven and let cool before slicing. Enjoy!

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