Description
Crusty, golden homemade French bread brings rustic charm from traditional French bakeries straight to kitchen counters. Warm slices with crisp exterior and pillowy center invite bread enthusiasts to savor authentic European baking magic with minimal ingredients and maximum flavor.
Ingredients
Scale
Main Ingredients (Flour and Liquid):
- 5 cups all-purpose or bread flour
- 2 cups warm water (105°F/40.5°C)
Leavening and Sweetening Agents:
- 1 tablespoon active dry yeast
- 2.5 teaspoons white sugar
Seasoning and Finishing Ingredients:
- 2.5 teaspoons table or fine sea salt
- 1 teaspoon olive oil
- Melted salted butter for brushing (optional)
Instructions
- Activate the yeast by blending warm water, yeast, and sugar in a mixing bowl. Allow the mixture to rest for 5 minutes until it becomes frothy and bubbly.
- In a large mixing bowl, combine flour and salt. Pour in the activated yeast mixture and blend until a cohesive dough begins to form.
- Gradually incorporate the remaining flour, kneading until the dough transforms into a smooth, elastic consistency that doesn’t stick to your hands.
- Lightly coat the dough with olive oil, place in a clean bowl, and cover with a damp cloth. Let it rest and expand for 15-30 minutes in a warm environment.
- Divide the dough into two equal portions. Roll each section into a long, rectangular shape, then carefully roll into cylindrical loaves, sealing the edges by pinching them together.
- Using a sharp knife, create three diagonal slashes across the top of each loaf, allowing steam to escape during baking.
- Place the shaped loaves on a baking sheet, cover, and let them rise again for 30-60 minutes until they appear puffy and increased in size.
- Preheat the oven to 400°F. Bake the loaves for 17-23 minutes, monitoring until they turn a rich golden brown and produce a hollow sound when tapped.
- Optional: Brush the freshly baked loaves with melted butter for added richness. Serve warm for the most delightful texture and flavor.
Notes
- Activate yeast precisely by using water between 100-110°F to ensure proper fermentation without killing the microorganisms.
- Handle dough gently during kneading to develop gluten structure without overworking, which can make bread tough and dense.
- Control moisture carefully by adding flour incrementally, stopping when dough becomes smooth and slightly tacky but not sticky.
- Try alternative flours like whole wheat or rye for different nutritional profiles and unique flavor variations.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg