Quick French Bread
Whip up the perfect loaf in record time with this Quick French Bread recipe—your go-to for freshly baked, golden-crusted bread that’s soft and airy on the inside. Designed to fit into even the busiest schedules, this recipe delivers classic French bread flavor without the long rise times. With simple pantry staples like all-purpose flour, active dry yeast, and olive oil, you’ll craft two delicious loaves in less than an hour. The egg wash gives the bread its signature glossy exterior, while the step-by-step kneading and shaping ensure an irresistible artisan look. Perfect for weeknight dinners, casual gatherings, or an indulgent snack, this homemade French bread is a versatile addition to any meal. Serve it warm with a pat of butter or as the star of your favorite sandwiches and appetizers!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water (about 110°F/43°C)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 unit egg white
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the top and let sit for 5–10 minutes, until foamy.
Add the olive oil, salt, and 3 cups of the flour to the yeast mixture. Stir until a sticky dough begins to form.
Gradually add the remaining 0.5 cups of flour, a little at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.
Turn the dough out onto a floured surface and knead for 5–7 minutes, until smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning once to coat, then cover the bowl with a clean kitchen towel. Let it rise in a warm place for 30 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf (oblong or baguette shape), and place them on the prepared baking sheet.
Using a sharp knife, make 3–4 diagonal slashes across the top of each loaf. Cover loosely with the kitchen towel and let the loaves rise for another 15 minutes.
In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Lightly brush this mixture over the tops of the loaves.
Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped.
Remove from the oven and allow the loaves to cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.5 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 647 mg | 14% | |
*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.
