Easy Homemade French Bread
Ingredients
- 2 ¼ cwarm water
110-115 degrees F
- 2 tbspgranulated sugar
- 1 tbspinstant or active dry yeast
- 2 ¼ tspsalt
see note
- 2 tbspolive oil
canola oil, vegetable oil or avocado oil
- 5 ½ call-purpose flour or bread flour
see note
Directions
- 1
In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- 2
Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.
- 3
Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- 4
Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- 5
Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- 6
Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
- 7
With a bread lame, razor blade or VERY sharp knife, cut several gashes at an angle on the top each loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
- 8
Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
- 9
Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you find your bread isn't browning as much as you like, preheat the oven to 400 or 425 degrees and/or move the oven rack up one position (watch carefully so the bread, especially the bottom, doesn't burn).
- 10
Optional: for an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door quickly but gently. (See note below!)
- 11
Bake the loaves for 25-30 minutes until golden and baked through.
- 12
If desired, brush melted butter over the hot loaves (this softens the crust a bit, so if you want a crispier crust, don't butter the top).
Easy Homemade French Bread
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About this Recipe
Imagine a warm, crusty loaf of French bread, fresh from your oven, filling your kitchen with an irresistible aroma. This recipe makes that dream a reality with simple ingredients you likely already have on hand, bringing the bakery experience right to your home.
The beauty of this easy homemade French bread lies in its straightforward ingredient list. It proves that you don't need complicated steps or exotic additions to achieve that signature golden crust and tender, airy interior that everyone loves. This recipe focuses on the foundational elements that make classic French bread so beloved.
You can expect a generous yield of 24 servings, perfect for sharing at gatherings or enjoying throughout the week. The resulting bread boasts a beautifully golden-brown, crisp crust that shatters satisfyingly with each bite, giving way to a soft, open crumb within. It's a comforting, versatile bread that pairs well with almost anything.
Customization & Serving Suggestions
One of the joys of making this bread is how adaptable it is. For the fat, feel free to choose your preference from olive oil, canola oil, vegetable oil, or avocado oil—each will contribute a subtle flavor nuance to your loaf. Similarly, you have the flexibility to use either all-purpose flour for a slightly softer crumb or bread flour for a chewier texture. There's also a note regarding the salt, suggesting you can adjust it to taste.
This versatile bread is perfect for serving alongside a rich stew or a hearty soup, for dipping into your favorite olive oil and balsamic vinegar blend, or simply slathered with butter. It also makes an excellent base for gourmet sandwiches or bruschetta.