French Bread
A classic French bread recipe that yields a crisp crust and soft, airy interior, perfect for any meal.
Equipment
- Mixing Bowls:
- Baking Sheet
- Kitchen towel
- Oven
Ingredients
- 2 1/4 cups warm water between 112° to 115°F
- 2 tsp sugar
- 1 packet active yeast about 2 1/4 teaspoons
- 2 tsp sea salt
- 2 tsp softened unsalted butter
- 5 cups bread flour
Instructions
- In a mixing bowl, add half of the warm water. Sprinkle in sugar and yeast; whisk gently. Let it sit for 5-7 minutes until frothy.
- Add the remaining warm water, sea salt, softened butter, and bread flour to the bowl. Mix until combined into a rough dough.
- Knead the dough on a floured surface or use a stand mixer with a dough hook on low speed for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it proof in a warm spot for about 90 minutes, or until doubled in size.
- Punch down the dough to release air. Transfer to a floured surface, knead gently, and divide into equal parts for shaping.
- Shape each piece into a loaf and place them on a baking sheet. Allow them to proof for another 60 minutes.
- Preheat your oven to 425°F (220°C) and place a shallow pan filled with water at the bottom.
- Score the tops of the loaves with a sharp knife to promote even baking. Bake for 22-25 minutes until golden brown and hollow sounding when tapped.
- Cool the loaves completely on a wire rack before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store bread wrapped in a kitchen towel or plastic bag at room temperature for up to 3 days. For longer storage, freeze it.