This French Bread Recipe is simple and so delicious! It’s makes the perfect French Bread: soft and chewy with a crispy outer crust! Of course, it’s so much easier to pick up french bread at the store but this recipe trumps any store bought bread. In fact, even my kids can tell a difference and they rave about how yummy this bread tastes.
Is Homemade French Bread Budget-Friendly?
Being the Budget-focused person that I am, I would love to tell you it’s so much more cost effective to make French bread rather than purchase it. Unfortunately, the cost difference is not that substantial because you can buy it for $1.75 at most stores. But I will say this, if you have all the ingredients at home, making things at home will always be cheaper. How? Isn’t it human nature to grab 20 items when you initially went to the store for one blasted thing? Yep, we’ve all done it. Thus, if I can avoid going to the store for a loaf of french bread, I will!
Drying out the Dough: Do not Add too much Flour
French Bread Dough needs to be very soft. Always add less flour than a recipe suggests because you can always add more if needed. I say after the first proofing, if it’s still extremely sticky, add more flour. But so many “bread mishaps” occur because too much flour was added. In addition, here is a great tip that I read from Eatcakefordinner.net:
Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – DON’T do that for this recipe. This bread is incredibly tender, which means the dough is going to be softer and stickier. Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl. You can tell you’ve added enough flour and you’ve kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand. It will still be a little sticky to the touch, but not so sticky you can’t roll it into a ball.
The Simple Ingredients for this Delicious French Bread
- instant yeast
- warm water
- sugar
- water
- oil
- salt
- all-purpose flour
Try my Other Great Bread Recipes!
Perfect Soft and Chewy French Bread
Equipment
- Kitchen Aid
- Dough Hook
Ingredients
- 1½ Tablespoons Instant yeast
- ½ Cup warm water
- 1½ Tablespoons sugar
- 2 Cups water
- 1½ Tablespoons oil
- 2¼ teaspoons salt
- 6 Cups all-purpose flour
Instructions
- Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes. It should get bubbly and foamy.
- Then, add 2 cups water, oil, salt and 3 cups of flour. Mix until flour is incorporated, then gradually add remaining 3 cups of flour, one cup at a time. The dough should still be slightly sticky. Using the dough hook on a stand mixer, knead about five minutes
- Then turn out onto generously floured surface or I just keep it in my kitchen aid and knead it in there. Every ten minutes, for the next hour, knead two or three times. This is what gives the crust that french bread chewiness. It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out).
- Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves. Spread each portion out into a rough rectangle and roll up, jelly-roll style. Take the two ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet. Grease a sharp knife with cooking spray and cut diagonal lines into the tops of each loaf, about 1-inch deep. (I have a pretty sharp knife and so I never had to grease it.)
- Brush loaves with a beaten egg, making sure to get every single spot. Whatever doesn't get covered with egg wash won't brown. Raise until doubled or 30 minutes.
- Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.
Notes
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