French Bread Recipe
Servings: 12 Servings
Ingredients
Dough
- 2 ½ to 3 cups (300 to 360 grams) bread flour divided
- 1 cup (237 milliliters) warm water 110°F to 115°F
- 1 tablespoon olive oil plus more for coating the dough
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons instant yeast 1 standard packet
- 1 teaspoon salt
Optional Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Add 2 ½ cups (300 grams) of bread flour, warm water, olive oil, sugar, yeast, and salt to the bowl of a stand mixer.2 ½ to 3 cups (300 to 360 grams) bread flour, 1 cup (237 milliliters) warm water, 1 tablespoon olive oil, 1 teaspoon granulated sugar, 2 ¼ teaspoons instant yeast, 1 teaspoon salt
- If using active dry yeast, stir the warm water, yeast, and sugar together first. Let the mixture sit for 5 to 10 minutes until it becomes foamy, then add it to the flour and olive oil.
- Use the dough hook to mix on low speed until the ingredients come together. If the dough is too sticky, add more flour, ¼ cup at a time, until a smooth, elastic dough forms.
- Increase the mixer speed slightly, and knead the dough for 3 to 5 minutes. The dough should be soft, slightly tacky, and pull away from the sides of the bowl.
- Remove the dough from the bowl and shape it into a ball. Lightly coat the dough with olive oil, place it back in the bowl, and cover the bowl. Let the dough rise until doubled in size, about 1 hour.
- Gently press the air out of the dough. Transfer the dough to a lightly floured surface, and roll it into a rectangle about 10 inches long.
- Fold one long side of the dough toward the center. Then fold the opposite long side over so it slightly overlaps the first side. Pinch the seam together to seal the loaf.
- Fold each end of the dough in about 2 to 3 inches toward the seam. Gently press the ends down so the loaf is about the same thickness from end to end.
- Pinch along the seam one more time to seal the loaf. Place it seam side down on a large baking sheet lined with parchment paper. Use a bread lame or sharp knife to cut a few slits across the top.
- Cover the loaf with a clean kitchen towel, and let it rise until puffy and doubled in size, about 30 to 45 minutes.
- Preheat the oven to 375°F.
- For the optional egg wash, whisk the egg and water together in a small bowl. Brush the mixture over the top of the loaf.1 large egg, 1 tablespoon water
- Place a heat-safe dish with ice cubes on the oven rack below the bread. Place the bread on the middle rack.
- Bake for 25 to 35 minutes, or until the crust is browned and crisp.
- Cool completely on a wire rack before slicing.
The amount of flour needed can vary from kitchen to kitchen. Things like humidity, room temperature, and how the flour is measured can all make a difference. Start with the lower amount of flour, then add more only as needed. The dough should feel soft and slightly tacky, but it shouldn’t leave a thick coating on your fingers.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 slices of bread. Actual calories will vary.
- Check the expiration date of the yeast before you start. If the yeast is expired, the bread won't rise.
- The water should be warmer than lukewarm but not hot. A digital kitchen thermometer is ideal. If you don't have one, think about the temperature of a warm baby bottle. That's what you're looking for.
- Store leftover bread in a Ziploc bag at room temp for up to 2 days.
Nutrition Facts
French Bread Recipe
Serving Size
2 slices
Amount per Serving
Calories
137
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
2
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
202
mg
8
%
Potassium
58
mg
2
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
5
g
10
%
Vitamin A
20
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
8
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
