French bread, with its golden crust and soft, chewy interior, is a delight for bread lovers everywhere. Delicious served with butter and jelly or alongside a bowl of my Italian Wedding Soup! The process of making this bread may seem intimidating at first but you can bake it in your own kitchen. Here, I will walk you through the step-by-step process of making this bread, from selecting the ingredients to achieving that perfect crust and texture.
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Nothing is more comforting than the smell of bread baking in the oven. Total time to make this French bread is about 2 hours with only 15 minutes hands on, the rest of the time is rising and baking! A stand mixer fitted with the dough hook attachment takes all the work out of making this French bread. However, you can definitely knead this by hand!
Ingredients
Flour – All-purpose flour or bread flour? All-purpose flour will give you a tender texture whereas, bread flour will produce a chewier texture. Either one is fine, but I usually use bread flour in all my breads.
Yeast – Instant or active dry? You can use either in this recipe. If you are using instant there is no need to wait for the yeast to activate.
Warm water – 100-110 degrees is the temperature you want your water to activate your yeast.
Sugar – Adds a hint of sweetness and feeds the yeast.
Olive Oil – Helps provide the stretch in the dough.
Salt – Is a must in this French Bread and all breads. Salt enhances the flavor, strengthens the gluten, regulates yeast activity and assists browning and crust development. So don’t forget the salt!
Making the French Bread
In the bowl of a stand mixer fitted with the paddle attachment, place warm water, yeast and sugar. Let sit for 5 minutes or until it starts to bubble to activate the yeast, (If you are using instant yeast, you can skip this step).
Add 1/2 of the flour, oil and salt and mix on low speed until it starts to come together. Add in the remaining flour a little at a time until the dough forms a ball. You may not need to use all the flour or you may need to add a little more. The dough should feel tacky but not stick to your fingers.
Continue to knead the dough on low speed for 5 minutes.
Transfer to a lightly greased bowl and cover with a clean kitchen towel. Place in a warm spot and let rise until the dough has doubled in size. This should take 45- 60 minutes depending on the temperature of your house.
Once your French bread dough has risen, dump the dough onto a lightly greased countertop. Divide the dough in1/2. Pat each 1/2 into a 10 x 15 rectangle. Starting at the long end, roll the dough into a log. Turn ends under and pinch to seal. Place seam side down on a baking sheet lined with parchment paper. Using a sharp knife make diagonal slashes on top of dough.
Cover with a clean kitchen towel and allow to rise in a warm spot until almost doubled in size, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown and sounds hollow when tapped. Cool on wire rack before slicing.
Apparel for the foodies & grillers
Easy Homemade Amish White Bread
French Bread
Ingredients
- 2 1/4 cup warm water 100-110℉
- 2 Tbsp- active dry yeast or instant yeast
- 2 Tbsp white sugar
- 2 Tbsp olive oil or avocado oil or canola oil
- 2 tsp salt
- 5 3/4 cup bread flour or all-purpose flour
Instructions
- In the bowl of a stand mixer add water, sugar and yeast. Let sit 5 minutes to activate or until yeast starts to bubble. See note if using instant yeast.
- Add 1/2 of the flour, oil and salt and mix on low speed until it starts to come together. Add in the remaining flour a little at a time until the dough forms a ball. You may not need to use all the flour, or you may need to add a little more. The dough should feel tacky but not stick to your fingers.
- Continue to knead the dough on low speed for 5 minutes.
- Transfer to a lightly greased bowl and cover with a clean kitchen towel. Place in a warm spot and let rise until the dough has doubled in size. This should take 45- 60 minutes depending on the temperature of your house.
- Once your French bread dough has risen, dump the dough onto a lightly greased countertop. Divide the dough in1/2. Pat each 1/2 into a 10 x 15 rectangle. Starting at the long end, roll the dough into a log. Turn ends under and pinch to seal. Place seam side down on a baking sheet lined with parchment paper. Using a sharp knife score the dough diagonally.
- Cover with a clean kitchen towel and allow to rise in a warm spot until almost doubled in size, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown and sounds hollow when tapped. Cool on wire rack before slicing.
