EASY HOMEMADE FRENCH BREAD
Homemade French bread has never been easier! This simple recipe produces a perfect loaf of French bread that will rival any bakery with a super easy tip for getting that crisp outer crust and soft, fluffy inside. Yum!
It’s no secret that I love bread.
My love for really good bread rivals my commitment to dark chocolate.
And this easy homemade French bread is right up there with some of my favorite bread in the history of ever.
It is SO simple. So, so simple and perfect for a beginning bread maker.
But it is also jaw droppingly delicious enough for you expert bread makers, too.
This French bread has easily fit into my Best Of bread category for years (many of you have made it and loved it, too!).
And it’s high time it got a makeover and updated recipe post, if you ask me. Plus, I have some fun, new details to share about it!
INGREDIENTS:
2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 – 6 cups all-purpose flour or bread flour (see note)
DIRECTIONS:
for full instruction please see: www.melskitchencafe.com
It’s no secret that I love bread.
My love for really good bread rivals my commitment to dark chocolate.
And this easy homemade French bread is right up there with some of my favorite bread in the history of ever.
It is SO simple. So, so simple and perfect for a beginning bread maker.
But it is also jaw droppingly delicious enough for you expert bread makers, too.
This French bread has easily fit into my Best Of bread category for years (many of you have made it and loved it, too!).
And it’s high time it got a makeover and updated recipe post, if you ask me. Plus, I have some fun, new details to share about it!
INGREDIENTS:
2 1/4 cups warm water
2 tablespoons sugar
1 tablespoon instant or active dry yeast
3/4 tablespoon salt (see note)
2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
5 1/2 – 6 cups all-purpose flour or bread flour (see note)
DIRECTIONS:
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- RISING METHOD 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.
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for full instruction please see: www.melskitchencafe.com
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