French Bread Recipe
This French Bread is one of my favorite yeasted breads and it’s straightforward to make—I’ve got a video tutorial to help you along the process! This bread has a light and soft crumb with a delicious crusty outside.
Servings: 15 slices
Cost: $3.12
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 cup water warm (110℉), see note 1
- 1-1/2 teaspoons instant yeast or active dry yeast
- 2 teaspoons honey
- 2 cups all-purpose flour plus more as needed, see note 2
- 1-1/2 teaspoons salt
- 1 tablespoon olive oil plus more for greasing bowl
- 5 to 6 ice cubes see note 3
- Salted butter optional, for topping bread slices
Instructions
- In a stand mixer, combine the flour and salt. Stir with a rubber spatula to mix.
- In a medium bowl, whisk together the warm water, yeast, and honey. Let sit for 5–10 minutes, until the mixture looks creamy or foamy. If it doesn’t foam, the yeast is dead, and you’ll need to start again.
- Scrape the yeast mixture into the flour using a spatula. Add the olive oil. Attach the paddle to the stand mixer and mix on low speed until combined. Gradually add more flour, starting with 1/2 cup (65g) and an additional 1/4 cup (30g) if needed. The dough should gather around the paddle and stop sticking to the sides. It should be smooth and slightly sticky but not overly so. Avoid adding too much flour, as this will make the bread tough. Knead the dough for 3 minutes on medium speed once it gathers around the hook.
- Lightly sprinkle 1 tablespoon flour on a clean work surface. Transfer the dough from the bowl to the floured surface. Sprinkle another tablespoon of flour on top. Knead the dough a few times and shape it into a round ball. Grease the stand mixer bowl with 1 teaspoon olive oil, place the dough back into the bowl seam-side down, and turn it to coat with oil. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 30 minutes to 1 hour.
- Sprinkle 1 tablespoon flour on a clean surface and place the risen dough on top. Sprinkle another tablespoon of flour on top. Use a rolling pin to roll the dough into a large rectangle, about 15 x 12 inches (38 x 30 cm). Flip the dough and roll it up into a tight cylinder from the long side. Pinch the seams closed, tuck the ends under, and place seam-side down on a parchment-lined sheet pan. Cover with a kitchen towel and let rise for 30 minutes to 1 hour, or until doubled in size.
- Preheat the oven to 400°F (204°C). Once the dough has risen, make 5 diagonal slits across the top of the loaf using a paring knife. Place the baking sheet in the oven and quickly toss 5–6 ice cubes into the bottom of your oven. Close the door quickly. Bake for 18–28 minutes, or until the loaf is golden brown. Tap the top of the bread—it should sound hollow. If browning too quickly, cover with foil and reduce the oven temperature to 375°F (190°C).
- Remove the bread from the oven and immediately brush the top with 1–2 tablespoons of butter. Let the bread cool for 15 minutes on a wire rack before slicing and serving.
Video
Notes
Note 1: The water should feel warm and comfortable on your wrist. If it feels hot, it’s too hot for the yeast.
Note 2: Measuring flour can vary, so use a food scale if possible. Add flour slowly until the dough gathers around the paddle and is slightly sticky but smooth.
Note 3: Adding ice cubes to the oven creates steam, resulting in a crispier crust.
Note 4: Use parchment paper to prevent sticking. Do not use wax paper, as it will melt.
Storage: This bread is best on the first 2 days. On day 1, leave it uncovered with the cut side down on the cutting board. Afterward, store in an airtight bag or container. To freeze, slice the bread and individually wrap each slice. Freeze for up to 3 months, and toast slices directly from freezer.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 14.1g | Protein: 1.9g | Fat: 1.1g | Sodium: 156.2mg | Fiber: 0.5g | Sugar: 0.8g