By avidlyravenous

12 comments

A piece of buttered French bread and a heel of bread leaning against a full French loaf.

Foolproof French Bread

Categories : Breads , Recipes
A buttered piece of french bread and a bread heel leaning against a full french loaf.

There’s nothing quite like a freshly baked loaf of bread. Is there a “baking bread” scented candle? I’d like 1000 please. In lieu of that, I guess I’ll just have to put in the effort of actually making bread. Luckily, this French bread recipe, while a little time consuming, requires very little effort.

Why Make Homemade French Bread?

French bread is my go to for just about every course. Making it at home, is cheaper, fresher, and it’s effectively free potpourri. Use it for cinnamon-y French toast, rustic grilled cheese, buttery garlic bread and if you somehow still have a loaf leftover, throw that baby in some bread pudding. And look, if you’re feeling uninspired by the time your timer beeps, because life happens and Netflix isn’t going to watch itself, no worries, these loaves freeze well.

Tips For Making French Bread

Don’t be lazy about the kneading. I get it, if you don’t have a mixer it is a lot of work to knead dough. However, if you want a great textured dough the best thing that you can do is to help the dough develop its gluten. Learn more about gluten and what happens when you knead dough.

Add a wash to your bread prior to baking. This contributes to both the color and texture of your bread. In this recipe, I recommend a simple egg wash, which gives the dough a little color and some shine. Want to try something different? No problem, here is a comparison of different bread wash options.

The ball of French loaf dough after its first rise, sitting in a  glass bowl.

Summary Of Steps

This recipe has three rises, so it’s a great opportunity to tell people that you’re baking and then spend the time watching a true crime documentary, drinking, throwing Cheeto puffs to your dog, whatever, I don’t claim to know your life. So, first we get all of the ingredients mixed up and well-kneaded to ensure the presence of many air pockets in the dough. Then the dough rises for a whole hour and a half. This time is yours.

Now go ahead and punch down that dough. Hey wait, buddy, contain your rage, it’s not that kind of punching. Re-cover that dough and then enjoy another 30 minutes of personal time.

Alright, now you’re going to heat your oven to 375. That’s a fair amount of dough, right? Yeah, don’t worry, this makes two loaves. Split that sucker down the middle and gently roll each half between your hands until they are about 10 inches long and tapered at the ends. Then you’ll want to put your bread babies on a cornmeal and parchment paper covered pizza paddle or inverted baking sheet. This is your final 30 minute rise.

To get a nice golden crust, you’re going to mix up an egg wash and coat the loaves liberally, making sure to coat the tops and all sides. Then, take a sharp knife and…hey, hey, what did I say about that rage? Relax, you’re just going to make slits every 2 inches or so. Now, all you have to do is get your dough logs into the oven for about 25 minutes. Your house is about to smell better than it has in a while. Allow loaves to cool entirely before storing; patience is a virtue, after all. Store the bread at room temperature for 2 days or freeze the extras for later. Remove bread from the freezer about an hour before use.

A close up of a French loaf with another in the background, sitting on a baking sheet.

Variations

Rosemary Asiago: Add 1/2 tsp of crushed dried rosemary and 1/2 cup of shredded asiago cheese to the dough before kneading. Decrease the salt in the recipe to just 1 1/2 tsp because asiago contributes salt to the bread.

Garlic Herb: Add 1/2 tsp each of: dried basil, oregano, and rosemary and 1 tsp of garlic powder to the dough before kneading.

Toppings: After applying your bread wash sprinkle it with your choice of toppings. Some options include: sesame seeds, poppy seeds, caraway seeds, coarse salt, or even cheese.

Dippable Meals

No bread recipe is complete without something to dip it in. Enjoy a couple of my suggestions, trust me, I’m a bread dipping expert.

Now get your bread dough mixing and thank yourself for making your home smell like a bakery.

Keep your belly full, your mind engaged, and your heart open.




Lillian
A piece of buttered French bread and a heel of bread leaning against a full French loaf.

Crusty French Bread

Perfectly crusty french bread. Slather it with butter, dip it in a stew, drip the crumbs all over everything you own!
5 from 12 votes
Prep Time 20 mins
Cook Time 25 mins
Rising Time 2 hrs 30 mins
Course Appetizer, Bread, Side Dish
Servings 2 Medium Loaves

Equipment

  • Pizza stone or cookie sheet

Ingredients
  

  • 1 packet active, dry , yeast
  • 2 tbsp sugar
  • 1 cup warm water 110-115° F
  • 2 tbsp olive oil
  • 2 tsp salt
  • 3½-3¾ cup all-purpose flour divided
  • cornmeal

Egg wash

  • 1 egg white
  • 1 tsp water cold

Instructions
 

  • Place sugar, water, and yeast in the bowl of a mixer
  • To the bowl, add the oil, salt, and 2½ cups of flour
  • Mix dough until mostly combined
  • Add in 1 ¼ cups of flour and continue mixing
  • Add in up to ¼ cup more flour, until dough no longer sticks to the bowl
  • Knead dough on 2 for 6 minutes
  • Place dough ball into a lightly oiled bowl, coating each side, and cover with a towel
  • Allow the dough to rise for 1 ½ hours, or until doubled
  • Punch down dough, then let rise for an additional ½ hour
  • Place a pizza stone or an inverted baking sheet in the oven, then preheat the oven to 375°F
  • Place a sheet of parchment paper on a pizza paddle or an inverted baking sheet and sprinkle it with cornmeal
  • Divide the dough in two and gently roll each between your hands until they're approximately 10 inches long and tapered at the ends
  • Allow dough to rise for ½ hour, uncovered
  • Beat together water and egg white
  • Brush the tops and sides of the loaves with the egg wash
  • Slide loaves onto the heated pizza stone/baking sheet and cook for 25 minutes, until loaves are golden brown
  • Remove from oven and allow to cool completely before storing
  • Use bread within 2-3 days or freeze in a well sealed ziploc bag
Keyword baking, Bread, Crispy, Crusty, French, french bread, french loaf, garlic bread, homemade bread, Toast
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