Description
This Homemade French Bread recipe yields two golden, crusty loaves with a tender interior—perfect for sandwiches, soups, or simple slices with butter. Easy to make with basic ingredients and a steam-bake technique for a professional finish.
Ingredients
Dough:
2½ cups warm water (95–105 °F)
2 Tbsp sugar
1 Tbsp active dry yeast
2 Tbsp olive oil
¾ Tbsp salt
5½ cups all-purpose flour (plus extra as needed)
Egg Wash:
1 large egg
1 Tbsp water
Instructions
- Activate yeast and mix dough: In a mixer bowl, combine warm water, sugar, and yeast. Let rest 10 minutes until frothy. Add olive oil, salt, and half the flour; mix. Add remaining flour ½ cup at a time until dough pulls away from the bowl. Mix for 2 more minutes.
- First rise: Cover dough and let rise in a warm place for about 30 minutes, or until doubled.
- Shape loaves: Lightly flour surface and divide dough into two. Roll each into a 14″ × 8″ rectangle, then roll into a loaf. Seal seams and place seam-side down on a baking sheet or loaf pan.
- Second rise: Cover and rise again for 30–40 minutes until doubled.
- Prep and bake: Preheat oven to 375°F. Brush loaves with egg wash and score tops with 4 angled slashes. Place in oven and immediately toss 5–6 ice cubes on the bottom. Bake for 20–25 minutes until golden and hollow-sounding.
- Cool and enjoy: Transfer loaves to a wire rack and let cool before slicing.
Notes
- Use steam from ice cubes to achieve a crisp crust.
- Scoring helps guide expansion and improves appearance.
- Add herbs or cheese for flavor variations.
- Whole wheat flour may require more moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/16 of total)
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
