Description
This homemade French bread is incredibly easy to make and takes just 90 minutes! It comes out golden and crispy on the outside, while staying soft and chewy on the inside. Perfect for sandwiches, dipping in soup, or simply enjoying with butter!
Ingredients
Scale
- 2 cups warm water (about 105°F)
- 1 tbsp active dry yeast
- 2 1/2 tsp granulated sugar
- 5 cups (650 g) all-purpose or bread flour (more as needed)
- 2 1/2 tsp table salt or fine sea salt
- 1 tsp olive oil
- Melted salted butter (optional, for brushing)
Instructions
1. Prepare the Dough
- In a small bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes, until foamy.
- In a large bowl or stand mixer, combine 2 cups flour and salt.
- Stir in the yeast mixture on medium-low speed or by hand.
- Knead in ½ cup flour at a time until the dough is smooth but not sticky (you may need more or less than 5 cups depending on climate).
2. First Rise
- Rub the dough ball with olive oil, cover with a towel, and let it rest for 15-30 minutes (or up to 1 hour for extra fluffiness).
3. Shape the Loaves
- Turn dough onto a floured surface and divide into two equal parts.
- Roll one portion into a 15-inch rectangle. Starting from the long side, roll it into a cylinder.
- Tuck in both ends, pinch seams closed, and round the edges. Place on a baking sheet. Repeat with the second portion.
- Make three diagonal cuts across the top of each loaf. Cover with a towel and let rise for 30-60 minutes.
4. Bake the Bread
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- Bake for 17-23 minutes, until golden brown. When tapped, the bread should sound hollow.
- If browning too fast, cover loosely with foil and reduce temp to 375°F.
- (Optional) Brush with melted butter for a softer crust.
Notes
- For a Crispier Crust:
- Brush with 1 whisked egg white + 1 tsp water before baking.
- Add a few ice cubes into the oven to create steam.
- Bake for a couple of extra minutes.
- Storage: Wrap in foil and store at room temperature for up to 3 days. Freeze for up to 3 months.
