Description
This easy homemade French bread recipe yields soft, golden loaves with a crisp crust. Made with simple pantry staples and minimal hands-on time, this bread is perfect for sandwiches, toasts, or simply enjoying fresh with butter. The method involves kneading dough with a stand mixer and allowing it to rise twice before baking in a conventional oven for a classic French bread texture.
Ingredients
Scale
Liquid Ingredients
- 2 1/4 cups warm water, 110-115 degrees F
- 2 tablespoons olive oil (or canola, vegetable, or avocado oil)
Dry Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 2 1/4 teaspoons salt
- 5 1/2 – 6 cups all-purpose flour or bread flour
Instructions
- Activate the Yeast: In the bowl of an electric stand mixer fitted with the dough hook, combine warm water, sugar, and yeast. If using active dry yeast, allow the mixture to sit for 3-5 minutes until it bubbles and foams. If using instant yeast, you can proceed immediately.
- Mix Dough Ingredients: Add salt, oil, and 3 cups of the flour to the yeast mixture and mix. Gradually add another 2 1/2 to 3 cups of flour, mixing until the dough clears the sides of the bowl and forms a soft ball that leaves minimal residue on your fingers.
- Knead the Dough: Knead the dough using the mixer for 2-3 minutes until smooth. If the dough clings excessively to the bowl or central column, add flour in 1/4 cup increments to form a sturdy but soft ball.
- First Rise – Option 1: Leave the dough in the mixer bowl covered with a lid or towel and let rest for 10 minutes. Stir it down by mixing for about 10 seconds. Repeat the rest-and-stir process six times total.
- First Rise – Option 2: Alternatively, transfer dough to a lightly greased bowl, cover with a towel or greased plastic wrap, and let it rise until doubled in size, about an hour depending on kitchen temperature.
- Shape the Loaves: Turn dough onto a lightly greased surface and divide it in half. Pat each half into a thick rectangle roughly 9×13 inches. Roll each piece from the long edge, pressing out air bubbles and seams, then pinch to seal the edges. Place seam side down on a baking sheet lined with parchment paper.
- Score the Loaves: Using a bread lame, razor blade, or very sharp knife, cut several angled gashes across the top of each loaf. You can also wait to score after the second rise, but be mindful to use a very sharp blade to avoid deflating the dough.
- Second Rise: Cover loaves with greased plastic wrap or a kitchen towel and allow them to rise until puffy and nearly doubled in size, about one hour.
- Preheat Oven: Preheat your oven to 375°F with the rack positioned in the center. For a more browned crust, you can increase the temperature to 400-425°F or move the rack up one level, watching closely to prevent burning.
- Create Steam (Optional): For an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes onto the bottom of the oven. Close the door quickly but gently to trap steam.
- Bake: Bake the loaves for 25-30 minutes until golden and cooked through.
- Finish: Optionally, brush melted butter over hot loaves to soften the crust. Omit this step if you prefer a crisper crust.
Notes
- Use warm water between 110-115°F to properly activate the yeast without killing it.
- If using active dry yeast, allow it to foam before proceeding; for instant yeast, you may mix directly.
- Adjust the flour quantity as needed; dough should be soft but manageable and pull away from the bowl sides.
- Scoring the loaves just before the second rise or immediately before baking allows steam to escape and gives the bread its classic look.
- Adding ice cubes to the oven creates steam that helps develop a crisp crust.
- Brushing with melted butter after baking softens the crust, so skip if you want it crunchy.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, homemade bread, easy bread recipe, classic French loaf, baking bread
