Imagine filling your home with the irresistible aroma of freshly baked French bread, crispy on the outside and soft on the inside, without ever stepping foot in a bakery. This "My Favorite French Bread" recipe is about to transform your baking skills and impress everyone from family to dinner guests. Whether you're a novice baker or a seasoned pro, this foolproof recipe will have you creating authentic French bread that looks and tastes like it came straight from a Parisian boulangerie.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 2 loaves
Ingredients
- 1 1/2 cups warm water
- 2 teaspoons sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- Cornmeal, for dusting
Instructions
- In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F or 43°C) and 2 teaspoons of sugar. Stir gently until the sugar is dissolved.
- Add 2 1/4 teaspoons of active dry yeast to the water-sugar mixture. Allow it to sit for about 5-10 minutes, or until the mixture becomes frothy, indicating that the yeast is activated.
- In a separate bowl, combine 3 1/2 cups of bread flour and 1 1/2 teaspoons of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add the flour mixture to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Add 1 tablespoon of vegetable oil to the dough, and continue mixing until the oil is incorporated and the dough begins to come together.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and divide it in half to form two loaves.
- Shape each half into a loaf by flattening it into a rectangle, then rolling it tightly from one end to the other. Pinch the seams to seal and tuck the ends under to create a smooth surface.
- Place the shaped loaves seam-side down on a baking sheet that has been dusted with cornmeal. Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 375°F (190°C) while the loaves are rising. If desired, you can make a few shallow slashes on the top of each loaf with a sharp knife for a decorative touch.
- Once the loaves have risen, place them in the preheated oven and bake for 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the loaves from the oven and allow them to cool on a wire rack for at least 10 minutes before slicing. Enjoy your freshly baked French bread!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (110°F) to activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Cornmeal Trick: Dusting your baking sheet with cornmeal adds a professional bakery touch and prevents sticking.
- Slash with Confidence: Those decorative slashes on top aren't just for looks - they help the bread expand evenly during baking.
- Cooling is Crucial: Let your bread cool for at least 10 minutes to allow the internal structure to set, ensuring a perfect slice every time.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 19g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
