French Bread Recipe

Name: French Bread Recipe
Prep time: 2 h 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 30 slices
Ingredients: 8 cups all-purpose flour; 2 teaspoons salt; 1 ½ tablespoons yeast; 2 tablespoons sugar; ¼ cup olive oil; 3 ¼ cups water

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5.0

3 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 55 mins
Servings
30 slices
Calories
141 kcal
Course
Bread
Cuisine
American

French Bread Recipe

Erica Phillips

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French bread is delicious and fluffy with a crunchy golden crust. It’s soft and chewy textures and great flavors pair well with just about anything.

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Ingredients

Servings

8 cups all-purpose flour
2 teaspoons salt
1 ½ tablespoons yeast
2 tablespoons sugar
¼ cup olive oil
3 ¼ cups water see note

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Instructions

Mix flour, sugar, yeast, and salt together in large bowl or the bowl of a standing mixer.
Add the olive oil and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
Gradually add the final cup of water and add more if necessary. The dough should stick to the bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
Remove from bowl and form into 2 loaves. Lightly roll the ends to create a tapered look for the french bread loaf.
Place on a lined sheet pan.
Let rise for about 20 more minutes, or until a little less than doubled.
After the loaves have risen, use a very sharp knife to cut three slashes in the top of each loaf.
Preheat oven to 375ºF.
Bake at 375 degrees F for 35 minutes, or until golden brown and the internal temperature reads 200ºF.

Equipments used:

Notes

I use instant yeast which is more potent than active dry yeast and doesn't need to be bloomed in water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of straight into the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached.

Nutrition Information

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Calories 141kcal (7%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 157mg (7%) Potassium 38mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 6mg (1%) Iron 2mg (11%)