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A basket lined with a blue towel, with slices of French bread.
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5 from 1 vote

Homemade French Bread

This homemade French Bread has a soft, tender, and chewy inside, with a crusty outside and is easy enough you can make it at home! It's delicious served alongside a variety of dinners, to make garlic bread, French toast, or just to eat slathered with butter.
Prep Time20 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 10 minutes
Servings: 2 loaves
Calories: 1350kcal

Equipment

Ingredients

For the French Bread Dough:

  • 2 1/4 cups warm water (105 - 110 F)
  • 2 TBS granulated sugar
  • 1 TBS active dry yeast
  • 2 TBS olive oil
  • 2 tsp salt
  • 5-6 cups all purpose flour

For the Egg Wash:

  • 1 large egg
  • 1 TBS cold water

Instructions

For the French Bread Dough:

  • In a large bowl, add the warm water. Sprinkle the sugar and yeast into the water. Stir together. Let them sit for about 5 minutes to let the yeast proof, and start to foam (if it doesn't foam, don't use it). 2 1/4 cups warm water, 2 TBS granulated sugar
  • Stir in the olive oil, and salt. 2 TBS olive oil 2 tsp salt
  • Stir in 3 cups of the flour and mix until fully incorporated. 5-6 cups all purpose flour
  • Add in the remaining flour, 1/2 cup at a time, while the mixer is running on low speed. Until the dough starts to form a ball and pull away from the sides.
  • Turn the dough out of the bowl onto a lightly floured flat surface and knead for about 5 minutes - the dough will be smooth and elastic feeling.
  • Place the dough into a lightly oil coated bowl and cover loosely with a cloth.
  • Let the dough rise in a warm place, until doubled in size about 45 to 60 minutes.
  • Turn the dough onto a greased surface, and punch it down with your hands.
  • Divide the dough into 2 equal portions.
  • Working with one section of dough at a time, roll the dough into about a 9x13 rectangle.
  • Roll each rectangle up, starting with the long end, pressing out any air bubbles.
  • Pinch the edge of the roll into the bread, and put it at the bottom of the loaf to seal.
  • Place each roll on the large lined baking sheet, spread them a few inches apart, so they don't touch as they rise again.
  • Cover the loaves with a towel and let them rise for an additional 30 minutes, until nearly doubled in size again.
  • Preheat the oven to 400 degrees Fahrenheit.
  • In the hot oven, place a 2 inch deep pan (cake pan) filled with water on the bottom rack.

For the Egg Wash:

  • In a small bowl, whisk together the egg and water. 1 large egg, 1 TBS cold water
  • Brush the egg wash over the top of each loaf of bread
  • With a very sharp knife make 3 to 4 diagonal slashes across the top of your bread.
  • Bake the bread in the hot oven for 20 to 30 minutes, until the crust is golden and bread sounds hollow when tapped.
  • Remove from the oven and let the loaves cool on wire rack.

Notes

*the water should be very warm but not hot, too hot will kill the yeast - you want it between 105 and 110 F. 
** If desired brush the loaves with melted butter after removing them from the oven. This will soften the crust, so if you want a crispier crust, don't add butter.

Nutrition

Calories: 1350kcal | Carbohydrates: 251g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 2382mg | Potassium: 389mg | Fiber: 9g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 15mg