French Bread
Indulge in the timeless aroma and unbeatable flavor of homemade French Bread with this easy and foolproof recipe. Perfectly crisp on the outside with a soft, airy interior, this classic artisan bread is a delight for dinner tables or as a companion to soups and salads. Using simple pantry ingredients like all-purpose flour, active dry yeast, and a touch of olive oil, you'll create two beautiful, golden-brown baguettes right in your own kitchen. A traditional steam-baking technique ensures an irresistibly crunchy crust, while the addition of cornmeal provides that bakery-style finish. Ideal for beginners and seasoned bakers alike, this versatile bread is a must-try for its authentic taste and incredible texture. Serve warm with butter, dip into olive oil, or use as the base for your favorite sandwich creations.
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Recipe Information
Ingredients
- 475 ml warm water
- 2.25 tsp active dry yeast
- 1 tbsp granulated sugar
- 600 g all-purpose flour
- 2 tsp salt
- 1 tbsp olive oil
- 2 tbsp cornmeal (for dusting)
Instructions
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir and let sit for 5–10 minutes until the mixture becomes frothy.
Add 300g of the all-purpose flour and salt to the yeast mixture. Mix with a wooden spoon or stand mixer until a sticky dough forms.
Gradually add the remaining 300g of flour, 50g at a time, until the dough comes together and is no longer sticky. You may not need all the flour.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a dough hook attachment in a stand mixer for 6–8 minutes.
Lightly coat a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat it with oil. Cover with a clean kitchen towel and let rise in a warm spot for 1 hour, or until doubled in size.
Punch the dough down and divide it into two equal portions. Shape each portion into a long baguette by flattening the dough into a rectangle and rolling it tightly. Pinch the seams closed.
Dust a baking sheet with cornmeal and transfer the shaped loaves onto it. Cover with a towel and let the loaves rise for another 30 minutes.
Preheat your oven to 220°C (425°F). Place an empty, oven-safe pan or tray on the bottom rack of the oven (for steam).
Using a sharp knife, make 3–4 shallow diagonal slashes on the top of each loaf. This allows steam to escape and creates the signature crust.
Place the baking sheet on the middle rack of the oven. Carefully pour 1–2 cups of hot water into the empty pan on the bottom rack to create steam, which helps form a crispy crust.
Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Cool the loaves on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
