Homemade French Bread Recipe
User Reviews
5
Homemade French Bread Recipe
Description
This recipe uses a warm water yeast mixture combined with hot water, vegetable oil, sugar, salt, and flour gradually incorporated in a stand mixer. After resting, the dough is divided, rolled into rectangles, and shaped into jelly-roll style loaves. The dough is placed seam side down on cornmeal-coated baking sheets, scored on top to allow expansion and brushed with beaten egg to encourage a glossy crust.
The rising time before baking lets the bread develop flavor and texture, then baking produces loaves with a crispy crust and tender inside. Cornmeal prevents sticking and adds subtle texture to the crust bottom. The egg wash creates a rich gloss enhancing appearance.
This bread is suited to serving sliced at meals or as a base for recipes like bruschetta or cheesy garlic bread. It is also suitable for freezing and reheating, maintaining freshness and texture with proper storage. Its crust and crumb structure allow it to be versatile across several uses in home cooking.
Notes include storing the bread in a bag or wrapped to last a few days, freezing wrapped well for up to three months, and reheating wrapped in foil in a hot oven to restore warmth. Suggestions for other uses such as French toast and casseroles make it a multipurpose staple.
Ingredients
- ¼ cup cornmeal
- 2 tablespoons Rapid Rise Yeast
- ½ cup water 110-115°F, warm
- 2 cups water hot
- 5 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 6 cups all-purpose flour divided
- 1 egg beaten
Instructions
- Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
- In a small bowl, dissolve yeast in warm water.
- In the bowl of a stand mixer, combine hot water, oil, sugar, salt, and 3 cups of flour. Mix with the paddle attachment.
- Add yeast mixture and mix to combine.
- Switch to the dough hook attachment and add the remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let the dough rest for 10 minutes.
- Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9x12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll.
- Place each dough roll on a prepared baking sheet, seam side down.
- Score the bread across the top 3 or 4 times and brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.
- Toward the end of the rise, preheat the oven to 375°F.
- Bake on the middle rack for 20 minutes or until golden brown.
Notes
- Store baked French bread in a plastic bag, bread box, or wrapped in foil to keep it fresh for 2-3 days.
- Freeze the bread wrapped in parchment paper then foil for up to 3 months; thaw before reheating.
- To reheat, wrap the bread in foil and warm it in a 400°F oven until heated through.
- This bread is versatile; beyond slicing for meals, use it for bruschetta, French toast casseroles, or cheesy garlic bread recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3loaves
Amount Per Serving
Calories 1037 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1037kcal | 52% |
| Carbohydrates | 214g | 71% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 2363mg | 98% |
| Potassium | 357mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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