Name: French Bread Recipe
Prep time: 195 min
Cook time: 30 min
Total time: 225 min
Ingredients: 3-3 1/2 cups all purpose flour; 2 tsp active dry yeast (one packet); 1 1/2 tsp salt; 1 cup warm water; 2 TBS oil; 1 egg white; 2 TBS cold water

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French bread recipe. Homemade French bread recipe from scratch. Beginners guide to making French bread right at home.

There is nothing quite like the smell of fresh bread baking in the oven. It’s one of those comfort food smells that make you feel instantly at home.

I use to think bread was complicated and something that I couldn’t achieve without a bread machine. But that couldn’t be further from the truth. Although bread machines are great, this recipe is so easy, you’ll be making French bread from scratch every chance you get.

So get out your favorite butter spread and butter knife and get ready for a house filled with the aroma of fresh bread along with happy bread filled bellies.

FRENCH BREAD RECIPE

Ingredients

3-3 ½ cups all purpose flour
2 tsp. active dry yeast (1 package)
1 ½ tsp. salt
1 cup warm water
2 TBS oil (for Tupperware)
1 egg white + cold water

In a measuring cup add warm water and yeast. Set aside.

In large bowl add 3 cups flour and 1 ½ tsp. salt. Mix

Form a well and add water mixture. Bring ingredients together.

Add remaining flour just until the dough comes away easily from the sides.

*Note- The reason for 3 to 3 ½ cups flour is because we are not weighing our flour. Technically the proper way to measure flour more accurately is either to weigh it or to scoop it by tablespoon into the measure cup so that the flour isn’t so compact. But people (myself included) tend to dip the measuring cup into the flour bag and press it against the side to level off. This can give you more flour than a recipe truly calls for.

Kneed dough approximately 5 minutes or until smooth and springs back to the touch.

In a large Tupperware place two TBS oil. Add dough to Tupperware and then flip the oil side up.

Cover and allow to rise 1 1/2- 2 hours.

Punch down the dough (knocking the air out) and divide into two.

Roll into two rectangles approximately 8×15 inches.

Roll into loaf and pinch the seam to come together. Tuck ends under.

Using a sharp knife, cut slashes along the top.

Brush with cold water and allow to rise (uncovered) for one hour.

PREHEAT OVEN TO 375°

Preheat oven to 375°.

Mix egg white and 1 TBS cold water.

Brush over loaves.

Bake for 25-30 minutes. Or until the loaves sound hollow when you tap the bottom. Top with your favorite butter and enjoy!

French bread right at home is easy once you get the feel for it. It does take a little planning in advance with how much it needs to rise. But if you find yourself stuck at home this winter I encourage you to try this easy, simple ingredients, bread recipe.

Best Wishes! ~Sara

Print Recipe

French Bread Recipe

Homemade French bread from scratch.

Prep Time3 15

Cook Time30

Total Time3 45

Course: Appetizer

Cuisine: French

Keyword: bread

Servings:

Calories: 242kcal

Ingredients

3-3 1/2 cups all purpose flour
2 tsp active dry yeast (one packet)
1 1/2 tsp salt
1 cup warm water
2 TBS oil
1 egg white
2 TBS cold water

Instructions

In a measuring cup add warm water and yeast. Set aside.
In large bowl add 3 cups flour and 1 1/2 tsp. salt. Mix
Form a well and add water mixture. Bring ingredients together.
Add remaining flour just until the dough comes away easily from the sides.
Kneed dough approximately 5 minutes or until smooth and springs back to the touch.
In a large Tupperware place two TBS oil. Add dough to Tupperware and then flip the oil side up.
Cover and allow to rise 1 1/2- 2 hours.
Punch down the dough (knocking the air out) and divide into two.
Roll into two rectangles approximately 8×15 inches.
Roll into loaf and pinch the seam to come together. Tuck ends under.
Using a sharp knife, cut slashes along the top.
Brush with cold water and allow to rise (uncovered) for one hour.
Preheat oven to 375°.
Mix egg white and 1 TBS cold water.
Brush over loaves.
Bake for 25-30 minutes. Or until the loaves sound hollow when you tap the bottom.

Notes

*Note- The reason for 3 to 3 1/2 cups flour is because we are not weighing our flour. Technically the proper way to measure flour more accurately is either to weigh it or to scoop it by tablespoon into the measure cup so that the flour isn’t so compact. But (myself included) people tend to dip the measuring cup into the flour bag and press it against the side to level off. This can give you more flour than a recipe truly calls for.