French Bread
My easy French bread recipe is a great one for beginners, but seasoned bakers will love it too. Soft inside with a perfect chewy crust!
Ingredients
- 1 ¾ cups warm water about 110°F – 350g
- 1 tablespoon sugar 13g
- 2 ½ teaspoons instant yeast 1 packet – about 7g
- 3 tablespoons olive oil 45mL
- 4 ½ cups all-purpose or bread flour 558g
- 2 teaspoons kosher salt 8g
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. (If you're sure your instant yeast is fresh, you can skip this step—proofing is optional but helpful.)
- Add the olive oil, flour, and salt to the yeast mixture. Mix with a dough hook on low speed (or stir with a sturdy spoon) until a shaggy dough forms. Knead on medium speed (or by hand on a lightly floured surface) for 8–10 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
- Punch down the dough and divide it in half. On a lightly floured surface, shape each half into a tight log about 12–14 inches (30–36 cm) long. Pinch the seams and ends to seal.
- Place the loaves seam side down on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes, or until puffy but not over-proofed—they should roughly double in size.
- Preheat the oven to 425°F (220°C). Place an empty baking dish or metal pan on the bottom rack to create steam later.
- Use a sharp knife or lame to score each loaf with 3–4 diagonal slashes. Quickly place the loaves in the oven and pour 1 cup of hot water into the pan on the bottom rack to generate steam. Close the oven door immediately. Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C).
- Transfer the loaves to a wire rack and let cool for at least 20 minutes before slicing.
Notes
- Room temperature: Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
- Freezer: You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.
Nutrition
Serving: 1slice | Calories: 80kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 28mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 0.4IU | Vitamin C: 0.003mg | Calcium: 3mg | Iron: 1mg