Description
This Soft and Fluffy French Bread boasts a crispy golden crust with a tender, airy interior. Ideal for sandwiches, accompanying soups, or simply enjoyed warm with butter, this homemade loaf is sure to become a staple in your kitchen. With straightforward ingredients and a bit of patience, you can recreate bakery-quality bread at home.
Ingredients
Units
Scale
- 1 cup warm water (approximately 90-110°F or 32-43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- 2 1/2 to 3 cups all-purpose flour
- 1 egg, beaten (for brushing the loaf)
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
- Prepare the Dough: In a large mixing bowl, combine 2½ cups of flour and salt. Create a well in the center and pour in the yeast mixture and oil. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes, adding more flour as necessary, until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
- Shape the Loaf: Punch down the risen dough and roll it out into a 9×13-inch rectangle. Starting from a long edge, roll the dough tightly into a log (like a sleeping bag), pinching the seam to seal.
- Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise for another 45-60 minutes, or until nearly doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Score and Bake: Using a sharp knife, make 5-7 shallow slashes across the top of the loaf. Brush the top with the beaten egg. Bake for 20-25 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from the oven and let the bread cool on a wire rack before slicing.
Notes
- Water Temperature: Ensure the water is warm but not hot to properly activate the yeast.
- Kneading: Proper kneading develops gluten, contributing to the bread’s structure and fluffiness.
- Rising Environment: For a quicker rise, place the dough in a slightly warmed (but turned off) oven.
Nutrition
- Serving Size: 1 slice
- Calories: 88 kcal
- Sugar: 1g
- Sodium: 224mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg