Description
You can bake bakery-style French bread right in your home kitchen. This recipe focuses on simple steps to give you a soft, fluffy interior and a satisfyingly crusty exterior, perfect for dinner or sandwiches.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 105-115°F)
- 1 tablespoon granulated sugar
- 1 egg white, lightly beaten (for brushing)
- Water for steaming (about 1 cup)
Instructions
- In a large bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
- Add the flour and salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should feel soft.
- Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 60 to 90 minutes, or until it has doubled in size. This first rise develops the flavor.
- Gently punch down the dough. Turn it out onto a lightly floured surface and shape it into one long loaf or two smaller loaves, resembling a baguette shape.
- Place the shaped loaf(ves) on a baking sheet lined with parchment paper or on a pizza stone. Cover loosely and let it rest for a second rise for 30 minutes.
- Preheat your oven to 400°F (200°C) about 20 minutes before the second rise is complete. Place a shallow pan on the bottom rack while preheating to create steam.
- Just before baking, brush the top of the loaf lightly with the beaten egg white. Use a sharp knife to make three or four diagonal slashes across the top of the bread.
- Carefully pour 1 cup of hot water into the preheated shallow pan on the bottom rack to create steam. Immediately place the bread in the oven.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your homemade French bread!
Notes
- For an extra crusty exterior, spray the oven walls with water a few times during the first 10 minutes of baking.
- If you want a softer crust, skip the egg wash and simply brush the top with melted butter immediately after removing the bread from the oven.
- This bread is excellent for making simple sandwiches or serving alongside soup or stew.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 0