New Orleans French Bread
Discover the essence of classic New Orleans baking with this irresistibly light and crusty French bread recipe. Perfectly golden with a chewy interior, this homemade bread captures the authentic charm of a traditional bakery loaf. Featuring just a handful of pantry staples—bread flour, active dry yeast, a hint of sugar, and melted butter—this recipe is surprisingly simple yet yields bakery-worthy results. The dough rises twice for enhanced flavor and texture, while diagonal slashes across the top create a beautiful artisanal finish. Whether served warm with butter, used to scoop up gumbo, or transformed into a po’ boy sandwich, this versatile loaf is a must-try for bread enthusiasts looking to bring a taste of the French Quarter into their kitchen.
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Recipe Information
Ingredients
- 5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 2 cups Warm water (110°F)
- 1 tablespoon Unsalted butter, melted
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until the mixture becomes frothy.
Add 2 cups of bread flour and the salt to the yeast mixture. Stir until a smooth batter forms.
Gradually add the remaining 3 cups of flour, one cup at a time, mixing until the dough comes together and pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Punch the dough down and divide it into two equal portions. Shape each portion into a long loaf, about 12 inches in length, and place them on a parchment-lined baking sheet.
Cover the loaves loosely with a kitchen towel and let rise again for 30-40 minutes, or until puffy.
Preheat your oven to 375°F (190°C). Before baking, use a sharp knife to make 3-4 diagonal slashes across the top of each loaf.
Brush the loaves lightly with melted butter, then place them in the oven. Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Allow the loaves to cool on a wire rack for at least 15 minutes before slicing. Serve fresh and enjoy!
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.4 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 771 mg | 16% | |
*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.
