Homemade French Bread is a delightful baking project that yields loaves with a perfect crusty exterior and a soft, fluffy interior. The process begins with the foundational blend of warm water (110°F/45°C) and sugar, which is dissolved to create an inviting environment for the yeast. Sprinkling the active dry yeast over this mixture and allowing it to become frothy ensures a strong rise, key to achieving the bread’s airy texture.
Once the yeast is activated, vegetable oil and salt are incorporated, adding richness and flavor. Gradually folding in flour transforms the mixture into a slightly sticky yet manageable dough. Turning this dough out onto a lightly floured surface for about 8–10 minutes of kneading develops the gluten structure, crucial for its elasticity and smoothness.
After kneading, the dough rests in a lightly greased bowl, doubling in size over the course of an hour. This rest period, in a warm and draft-free area, furnishes the dough with its characteristic lightness. Post-rising, the dough is punched down to release the trapped air and divided into two parts. Each portion is meticulously shaped into a loaf, with pinched seams and ends ensuring structural integrity.
The loaves rest once more, covered, for 30–45 minutes, allowing them to double in size. Preheating the oven to 375°F (190°C) ensures a consistent baking temperature. Optional egg wash application gives the crust a glossy finish while diagonal slashes facilitate even expansion during baking. After baking for 25–30 minutes, the golden-brown loaves emerge, sounding hollow when tapped—a hallmark of perfectly baked bread. Cooling on a wire rack, these loaves reveal their impeccable texture, ready to be sliced and savored.
Homemade French Bread offers more than just sustenance; it gifts the baker with the gratifying experience of transforming simple ingredients into a culinary masterpiece right in the heart of the home.
Ingredients
2 1/4 cups warm water (110°F/45°C)
2 tbsp sugar
1 tbsp active dry yeast
2 tbsp vegetable oil
1 tbsp salt
5 1/2 6 cups all-purpose flour
1 tbsp cornmeal (for dusting baking sheet)
1 egg white (optional, for egg wash)
1 tbsp water (optional, for egg wash)
Directions
1. In a large mixing bowl, combine the warm water (110°F/45°C) and sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the water mixture. Let it sit for about 5–10 minutes until it becomes frothy.
3. Add the vegetable oil and salt to the yeast mixture. Stir to combine.
4. Gradually add the flour, one cup at a time, mixing after each addition. Continue adding flour until a soft dough forms. The dough should be slightly sticky but manageable.
5. Turn the dough out onto a lightly floured surface. Knead the dough for about 8–10 minutes until it is smooth and elastic.
6. Place the dough in a lightly greased bowl, turning it to coat all sides with oil. Cover with a damp cloth and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
7. Punch down the dough to release the air. Divide the dough into two equal parts.
8. Shape each part into a loaf by rolling it into a rectangle and then rolling it up tightly from one of the long edges. Pinch the seams and ends to seal.
9. Dust a baking sheet with cornmeal. Place the loaves seam side down on the prepared baking sheet.
10. Cover the loaves with a damp cloth and let them rise for about 30–45 minutes, or until doubled in size.
11. Preheat your oven to 375°F (190°C).
12. If using the egg wash, beat together the egg white and 1 tablespoon of water. Brush the egg wash over the loaves to give them a glossy finish.
13. Using a sharp knife, make 3–4 diagonal slashes about 1/4 inch deep on the top of each loaf.
14. Bake in the preheated oven for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
15. Allow the bread to cool on a wire rack before slicing and serving.