Foolproof Homemade French Bread
Ingredients
- 2 cups warm water
- 1 Tablespoon active dry yeast, (one 1/4-ounce package)
- 2-1/2 teaspoons granulated sugar
- 5 cups all-purpose flour, divided
- 1 Tablespoon fine table salt
- 1-1/2 Tablespoon olive oil, divided
- 2 Tbsp. butter, melted
Instructions
- In a small bowl, combine water, yeast and sugar. Let sit for 5 minutes, or until slightly foamy.
- In a large mixing bowl (or the bowl of your stand mixer), add 2 cups flour and 1 Tbsp. salt. Stir in yeast mixture and 1 Tbsp. olive oil. Knead using your mixer, or by hand, for 3-4 minutes. Add remaining flour, 1/2 cup at a time, until dough is a smooth cohesive ball (not sticky).
- Form into a round ball. Drizzle with remaining olive oil; turn to coat evenly. Cover bowl with a dry towel. Let rest for 30 minutes, or up to 1 hour.
- Place dough onto a floured surface and divide in half. Roll into a 15-inch rectangle. From the short end, roll dough into a cylinder using hands. Turn both ends under the cylinder and press sides in to create a log shape. Place onto a large baking sheet. Repeat with the second dough ball.
- Using a sharp knife, slice three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise for 30-60 minutes.
- Preheat oven to 400 degrees F. Bake for 20-23 minutes, or until tops are lightly golden.
- Brush baked loaves with melted butter. Let rest for 20 minutes before slicing. Enjoy!
Notes
How do I know it's cooked: When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and turn down the temperature to 375°F.
How do I get a crispy crust: This bread naturally yields a soft crust. For a crispy bakery-style crust, whisk 1 egg white with 1 tsp. water. Brush onto loaves before baking.
How to store it: Wrap in parchment paper or place cooled loaf in a brown paper bag. Loaves should be stored at room temperature and will stay fresh for up to 3 days.
How to freeze it: Let cool completely and place in a large re-sealable bag. Remove all air from the bag. Freeze up to 3 months. Thaw overnight on your counter. Reheat in the oven at 300 degrees F for 5 minutes. Adapted from I Heart Naptime
How to freeze it: Let cool completely and place in a large re-sealable bag. Remove all air from the bag. Freeze up to 3 months. Thaw overnight on your counter. Reheat in the oven at 300 degrees F for 5 minutes. Adapted from I Heart Naptime