Homemade French Bread
Homemade French Bread
Ingredients
- 2 1/4 cups warm water
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil
- as needed cooking spray
For the Egg Wash
- 1 egg
- 1 splash water or milk
Instructions
- 1
In a large measuring cup (at least 4 cups capacity), combine the warm water, granulated sugar, and active dry yeast. Stir gently to combine.
⏱️ 1 min
- 2
Let the mixture sit undisturbed for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min
- 3
Pour the activated yeast mixture into the bowl of a stand mixer.
⏱️ 1 min
- 4
Add the all-purpose flour, salt, and olive oil to the stand mixer bowl.
⏱️ 2 min
- 5
Attach the bowl to the stand mixer and mix on medium speed for 10 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 10 min
- 6
Once the dough is done mixing, remove it from the bowl and gently shape it into a ball.
⏱️ 1 min
- 7
Lightly spray the inside of the stand mixer bowl with cooking spray.
⏱️ 1 min
- 8
Place the dough ball back into the greased bowl. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has about doubled in size.
⏱️ 60 min
- 9
After 1 hour, gently 'punch down' the dough to deflate it.
⏱️ 1 min
- 10
Turn the dough out onto a clean countertop. Using a bench scraper, divide the dough into two equal pieces. Set one piece aside.
⏱️ 2 min
- 11
Take one piece of dough and flatten it out into a rectangular shape. Roll the dough up tightly from one long side, tucking in the ends as you roll to create a loaf shape. Repeat this process for the second piece of dough, ensuring both loaves are roughly equal in size for even baking.
⏱️ 5 min
- 12
Place both rolled loaves on a baking sheet lined with a silicone baking mat or parchment paper.
⏱️ 1 min
- 13
Using a sharp knife, make 3 to 4 diagonal scores (slashes) across the top of each loaf. This allows for expansion during baking.
⏱️ 1 min
- 14
Cover the loaves again with a damp kitchen towel and let them sit for about 45 more minutes for a second rise.
⏱️ 45 min
- 15
Preheat your oven to 395°F. Place a small oven-safe pan filled with about 1 cup of water on the bottom rack of the preheated oven to create steam.
⏱️ 15 min•🌡️ 395
- 16
While the oven preheats, whisk the egg with a splash of water or milk in a small bowl to create an egg wash.
⏱️ 1 min
- 17
Brush the tops of the proofed loaves generously with the egg wash.
⏱️ 1 min
- 18
Place the baking sheet with the loaves on the top rack of the oven. Bake for 30 minutes, or until golden brown and the internal temperature reaches 200-210°F.
⏱️ 30 min•🌡️ 395
- 19
Once baked, remove the bread from the oven and transfer it to a cooling rack. It is crucial to let the bread cool completely (at least 1 hour) before slicing to achieve the desired texture.
⏱️ 60 min
- 20
To check for doneness, perform the 'knock test' on the bottom of the loaf; it should sound hollow. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade French Bread
- 2 1/4 cups warm water
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons olive oil
- as needed cooking spray
For the Egg Wash
- 1 egg
- 1 splash water or milk
Instructions
- 1
In a large measuring cup (at least 4 cups capacity), combine the warm water, granulated sugar, and active dry yeast. Stir gently to combine.
⏱️ 1 min - 2
Let the mixture sit undisturbed for 10 minutes to allow the yeast to activate and become foamy.
⏱️ 10 min - 3
Pour the activated yeast mixture into the bowl of a stand mixer.
⏱️ 1 min - 4
Add the all-purpose flour, salt, and olive oil to the stand mixer bowl.
⏱️ 2 min - 5
Attach the bowl to the stand mixer and mix on medium speed for 10 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
⏱️ 10 min - 6
Once the dough is done mixing, remove it from the bowl and gently shape it into a ball.
⏱️ 1 min - 7
Lightly spray the inside of the stand mixer bowl with cooking spray.
⏱️ 1 min - 8
Place the dough ball back into the greased bowl. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has about doubled in size.
⏱️ 60 min - 9
After 1 hour, gently 'punch down' the dough to deflate it.
⏱️ 1 min - 10
Turn the dough out onto a clean countertop. Using a bench scraper, divide the dough into two equal pieces. Set one piece aside.
⏱️ 2 min - 11
Take one piece of dough and flatten it out into a rectangular shape. Roll the dough up tightly from one long side, tucking in the ends as you roll to create a loaf shape. Repeat this process for the second piece of dough, ensuring both loaves are roughly equal in size for even baking.
⏱️ 5 min - 12
Place both rolled loaves on a baking sheet lined with a silicone baking mat or parchment paper.
⏱️ 1 min - 13
Using a sharp knife, make 3 to 4 diagonal scores (slashes) across the top of each loaf. This allows for expansion during baking.
⏱️ 1 min - 14
Cover the loaves again with a damp kitchen towel and let them sit for about 45 more minutes for a second rise.
⏱️ 45 min - 15
Preheat your oven to 395°F. Place a small oven-safe pan filled with about 1 cup of water on the bottom rack of the preheated oven to create steam.
⏱️ 15 min•🌡️ 395 - 16
While the oven preheats, whisk the egg with a splash of water or milk in a small bowl to create an egg wash.
⏱️ 1 min - 17
Brush the tops of the proofed loaves generously with the egg wash.
⏱️ 1 min - 18
Place the baking sheet with the loaves on the top rack of the oven. Bake for 30 minutes, or until golden brown and the internal temperature reaches 200-210°F.
⏱️ 30 min•🌡️ 395 - 19
Once baked, remove the bread from the oven and transfer it to a cooling rack. It is crucial to let the bread cool completely (at least 1 hour) before slicing to achieve the desired texture.
⏱️ 60 min - 20
To check for doneness, perform the 'knock test' on the bottom of the loaf; it should sound hollow. Slice and serve.
⏱️ 1 min