Description
A classic French bread recipe with a crisp golden crust and soft, airy interior. Perfect for sandwiches, soups, or enjoying with butter. This simple, step-by-step recipe will help you achieve bakery-quality results at home.
Ingredients
Scale
- 4 cups (500g) bread flour
- 1 ½ cups (360ml) warm water (100-110°F / 37-43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 tablespoon olive oil (optional)
- 1 egg white + 1 tablespoon water (for egg wash)
- 1 cup hot water (for steam)
Instructions
- Activate the Yeast: Combine warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until frothy.
- Mix the Dough: In a large bowl, combine flour and salt. Add yeast mixture and mix until dough forms.
- Knead the Dough: Knead on a floured surface for 8–10 minutes or use a stand mixer for 5–7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size.
- Shape the Loaves: Punch down the dough, divide into two portions, and shape into oval or baguette-style loaves. Place on a baking sheet.
- Second Rise: Cover and let the dough rise for another 30–45 minutes.
- Score the Bread: Preheat oven to 425°F (220°C). Use a sharp knife to make diagonal slashes on top of each loaf.
- Bake with Steam: Place a pan of hot water in the oven to create steam. Bake for 20–25 minutes until golden brown.
- Cool & Serve: Let cool for at least 15 minutes before slicing. Enjoy!
- Prep Time: 15 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes