Nauvoo French Bread
Elevate your homemade bread game with Nauvoo French Bread, a classic recipe that delivers pillowy soft texture and golden crust perfection. This versatile bread is made with simple pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, creating a subtly sweet and airy loaf that's perfect for any occasion. Hand-kneaded or mixed until irresistibly smooth and elastic, the dough rises twice for optimal lightness and flavor. With an optional glaze of olive oil or melted butter for added shine and a few quick slashes for bakery-style flair, this bread is as stunning as it is delicious. Serve it warm with butter, alongside soups, or as the base for sandwiches—its artisanal quality will have everyone reaching for another slice. Perfect for beginner and seasoned bakers alike, Nauvoo French Bread is a must-try for anyone seeking the perfect homemade loaf.
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Recipe Information
Ingredients
- 1 tablespoon Active dry yeast
- 2.5 cups Warm water (110°F-115°F)
- 1 tablespoon Granulated sugar
- 1 tablespoon Salt
- 6.5 cups All-purpose flour
- 1 tablespoon Olive oil or melted butter (optional for brushing)
Instructions
In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until the mixture becomes frothy.
Stir in the salt, then gradually add 3 cups of flour. Mix until smooth, either by hand or using a stand mixer with the dough hook attachment.
Continue adding the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should pull away from the sides of the bowl but remain slightly tacky to the touch.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, knead using the mixer for 6-8 minutes on medium speed.
Place the dough in a greased bowl, turning it once to coat the surface. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf, either as a long baguette or a round boule, depending on your preference.
Place the loaves on a greased or parchment-lined baking sheet. Cover lightly and let them rise again for 30-40 minutes, or until nearly doubled.
Preheat your oven to 375°F (190°C). Optionally, brush the tops of the loaves with olive oil or melted butter for a shinier crust.
Using a sharp knife or bread lame, slash 3-4 diagonal cuts across the tops of the loaves for proper expansion while baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until golden brown. The bread should 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 |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 55 mg | 1% | |
*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.
