Homemade French Bread Recipe
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.
Servings: 16 people
Calories: 183kcal
Ingredients
- 2½ cups water warm (95-105 degrees F)
- 2 tablespoons sugar
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
- 3/4 tablespoon salt
- 5½ 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 about 10 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 1/2 cup at a time until the dough pulls away from the sides of the bowl. You may need up to 1/2 cup of additional flour.
- 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 rise for about 30 minutes.
- Meanwhile, lightly spray a large baking sheet or French bread loaf pans.
- Once your dough has risen, remove it 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 F.
- 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.
- 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!
Video
Notes
Storing: wrap the bread loosely in plastic wrap and store at room temperature for up to 3 days.
Freezing: wrap the loaves in plastic wrap, or a freezer bag if it will fit, and store in the freezer for up to 3 months.
Nutrition
Calories: 183kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 334mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Calcium: 9mg | Iron: 2mg