I’ve always been a bit intimidated by the idea of baking bread. It just seemed so… complicated. But then I discovered this Easy French Bread recipe, and it totally changed my perspective. It’s surprisingly simple to make, and the result is a delicious, crusty loaf that rivals anything I could buy at the bakery.
Now, I bake this bread all the time. There’s something so satisfying about creating a loaf of bread from scratch, and the aroma that fills my kitchen while it’s baking is just heavenly. Plus, it’s incredibly versatile. I use it for sandwiches, toast, dipping in soups and sauces… the possibilities are endless!
Why You’ll Love This French Bread
- Simple and Delicious: This recipe is surprisingly easy to follow, even for beginner bakers. And the result is a delicious, crusty loaf that’s perfect for any occasion.
- Freshly Baked Goodness: There’s nothing quite like the taste and smell of freshly baked bread. This recipe will fill your kitchen with the most amazing aroma.
- Versatile: This bread is perfect for sandwiches, toast, dipping in soups and sauces, or just enjoying on its own.
- Budget-Friendly: Baking your own bread is a great way to save money and enjoy a healthier, more flavorful alternative to store-bought bread.
Ingredients for French Bread
Here’s what I use to make this delicious bread:
- Yeast: This is what makes the bread rise and gives it that light and airy texture. I use Red Star yeast, but any active dry yeast should work.
- Sugar: A little bit of sugar helps activate the yeast and adds a touch of sweetness to the bread.
- Kosher Salt: Salt enhances the flavor of the bread.
- Warm Water: The water needs to be warm, but not hot, to activate the yeast.
- All-Purpose Flour: This is the main ingredient in the bread. I usually start with 6 cups and add more as needed to get the right consistency.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
Want to get creative? Here are a few ideas for variations:
- Herby Bread: Add some chopped fresh herbs, like rosemary or thyme, to the dough for an extra layer of flavor.
- Garlic Bread: Mix some minced garlic into the dough or brush the top of the bread with garlic butter before baking.
- Whole Wheat Bread: Substitute some of the all-purpose flour with whole wheat flour for a healthier and nuttier flavor.
- Seeded Bread: Add some sesame seeds, poppy seeds, or sunflower seeds to the dough or sprinkle them on top before baking.
How to Make French Bread
Step 1: Activate the Yeast
I start by combining the yeast, sugar, and warm water in my stand mixer. I give it a quick stir with a spatula and then let it sit for about 15 minutes to activate the yeast. You’ll know it’s ready when the mixture is bubbly.
Step 2: Add the Flour
Next, I add the salt and about 4 cups of flour to the mixer. I let the mixer run on low speed and gradually add more flour until the dough reaches the right consistency. It should be slightly sticky but still easy to handle.
Step 3: Let the Dough Rise
I grease a large bowl with some oil and place the dough in the bowl, turning it to coat it in the oil. Then, I cover the bowl with a clean dishtowel and let it rise in a warm place until it’s doubled in size.
Step 4: Form the Loaves
Once the dough has risen, I turn it out onto a lightly oiled surface and divide it into two equal pieces. I shape each piece into a loaf and place them in a French Baguette Pan.
Step 5: Let Rise Again
I cover the loaves with a clean dishtowel and let them rise again until they’re almost doubled in size.
Step 6: Prepare for Baking
I use a sharp knife to make a few diagonal slashes in the top of each loaf. This allows the steam to escape while baking and creates a beautiful crust. Then, I beat an egg with a splash of water and brush the tops of the loaves with the egg wash. Finally, I sprinkle a little kosher salt on top.
Step 7: Bake
I bake the bread in a preheated 400°F oven for about 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 8: Cool and Enjoy
I remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Tips and Tricks
- Warm Water: Make sure the water is warm, but not hot, when you activate the yeast.
- Dough Consistency: The dough should be slightly sticky but still easy to handle. If it’s too sticky, add a bit more flour. If it’s too dry, add a splash of water.
- Rising Time: The rising time will vary depending on the temperature and humidity of your kitchen.
How to Serve
This Easy French Bread is delicious in so many ways! Here are a few ideas:
- Sandwiches: It makes the perfect sandwich bread.
- Toast: Toast it up and enjoy it with butter, jam, or avocado.
- Dipping: Use it for dipping in soups, sauces, or olive oil.
Make Ahead and Storage
- Freezing Dough: You can freeze the dough after the first rise. Just thaw it in the refrigerator overnight before shaping and baking.
- Storing Bread: Store leftover bread in an airtight container at room temperature for 2-3 days or freeze it for up to 3 months.
FAQs
1. Can I use a different type of flour?
Yes, you can use bread flour or whole wheat flour, but you may need to adjust the amount of water.
2. Can I make this bread without a stand mixer?
Yes, you can knead the dough by hand for about 10-15 minutes.
3. How can I tell if the bread is done?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom.
There you have it! A simple and delicious recipe for Easy French Bread. I hope you enjoy it!
PrintEasy French Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10 Slices 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Description
This Easy French Bread Recipe yields a delicious, crusty loaf with a soft interior. Perfect for sandwiches, dipping in soup, or enjoying on its own!
Ingredients
- 0.5 tablespoon yeast – (I love using Red Star for consistent results.)
- 0.5 tablespoon white sugar
- 1 teaspoon kosher salt
- 1.25 cups warm water
- 3 to 3.25 cups all-purpose flour
Instructions
- Activate the Yeast: Using a large standing mixer, combine the yeast, sugar, and warm water (warmed between 100-110 degrees F). Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
- Add Flour: Start by adding the salt and about four cups of flour to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
- First Rise: Grease a large bowl with canola or olive oil. Remove the dough from the mixer, and form it into a ball, punching it down so that it becomes smooth. Then place it in the bowl seam side down and cover it with a clean dishtowel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size.
- Form Loaves: Once the bread rises, it’s time to form the dough into desired shapes. Prepare bread pans or jelly roll pans with baking spray. Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for large French bread, or into smaller shapes for buns or smaller loaves.
- Second Rise: Cover dough with clean dish towels and let it rise again, until almost doubled in size.
- Prepare for Baking: Use a sharp serrated edge knife (or a bread lame) to cut diagonal slits in the tops of the bread. Beat one large egg (with a splash of water), and using a pastry brush, spread a thin layer over the tops of bread/rolls. Add a sprinkle of kosher salt.
- Bake: Bake bread in a preheated 400 degree oven, until done, approximately 25 minutes. The bottoms should be slightly browned, and the tops a nice golden brown. Remove bread to a cooling rack.
Notes
- Measuring: If you have a scale, measure the ingredients in grams, especially the water and flour, for best consistency.
- Rising Time: Rising time will vary depending on the temperature and humidity of your kitchen.
- Scoring: Use a very sharp knife or a bread lame to score the bread without deflating it.
- Storing: This bread is best fresh the first day! It can be stored in airtight bags on the counter for 2-3 days.
- Freezing: You can freeze this bread in freezer bags for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 150kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Horribly written recipe. You state 3 cups of flour in measurements but 4 in directions. You also don’t give rising times.