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Homemade French Bread Recipe

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3.9 from 6 reviews

This homemade French bread recipe delivers classic, crusty loaves with a soft, airy interior. Using simple ingredients and a stand mixer, the dough is kneaded, allowed to rise twice, and baked to golden perfection with a tender crust. Optional egg wash and melted butter enhance the exterior for a beautiful and flavorful finish.

  • Total Time: 2 hours 40 minutes
  • Yield: 20 servings (2 large loaves)

Ingredients

Wet Ingredients

  • 2 1/4 cups warm water (around 110°F)
  • 2 Tablespoons vegetable oil (olive oil or canola oil also work)
  • 1 large egg (beaten with 1 teaspoon cold water)
  • Melted salted butter (for brushing on top of the baked loaves - optional)

Dry Ingredients

  • 1 1/2 Tablespoons granulated sugar
  • 1 Tablespoon instant or active dry yeast
  • 2 teaspoons table salt
  • 5 1/2-6 cups all-purpose or bread flour (scooped & leveled, 776 to 846g)

Instructions

  1. Proof the yeast: In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let the yeast proof for 5 minutes until foamy. (If using instant yeast, skip this step and add it with the other ingredients.)
  2. Mix and knead the dough: Add salt, oil, and 3 cups of flour to the yeast mixture. Mix for 1-2 minutes until it begins to combine. Gradually add the remaining flour, about half a cup at a time on low speed, until the dough forms a tacky ball coming away from the bowl sides. Knead for 2-3 minutes until smooth, adding flour if the dough sticks. Let rest for 5 minutes, then knead another 1-2 minutes.
  3. First rise: Transfer dough to a large lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
  4. Shape the loaves: Turn the dough onto a lightly greased counter and divide into two equal parts. Pat each into a 9x13-inch rectangle, then roll tightly into a cylinder starting from the long edges. Tuck the ends under and pinch edges to seal. Place seam side down on a perforated French bread pan or parchment-lined baking sheet. Repeat with the second loaf.
  5. Second rise: Cover the loaves again and let rise until nearly doubled, about 30 minutes.
  6. Preheat and prepare for baking: Preheat oven to 375°F while the loaves rise. Just before baking, brush the loaves with beaten egg wash if using, and score several angled 2-inch gashes along the tops with a sharp knife or baker's lame.
  7. Bake with steam: Place the loaves in the oven, toss 3-4 ice cubes onto the oven floor to create steam, and immediately close the door.
  8. Bake until golden: Bake for 25-30 minutes until loaves are golden brown and crusty.
  9. Finishing touch: Remove from oven and brush with melted butter for a softer crust, if desired. Let cool before slicing.

Notes

  • Using instant yeast lets you skip the proofing step and adds convenience.
  • Adding steam to the oven helps develop a crisp crust characteristic of French bread.
  • Adjust flour amounts slightly based on humidity and flour type; dough should be tacky but not sticky.
  • Letting the dough rise twice ensures better flavor and texture by allowing gluten development and fermentation.
  • Brushing with egg wash creates a shiny, golden crust, but it’s optional.
  • Melted butter adds richness and softness to the crust but can be omitted for a crunchier loaf.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://avascooking.com/homemade-french-bread-recipe/