Description
This Soft Fluffy French Bread recipe guides you through the process of making a classic, tender loaf with a golden, glossy crust. Perfect for sandwiches or as a side, this homemade bread is made with simple ingredients like flour, yeast, and olive oil, and involves a straightforward kneading, rising, and baking procedure to achieve a light and airy texture.
Ingredients
Scale
Dry Ingredients
- 2.5–3 cups all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil or vegetable oil
- 1 egg, beaten (for brushing the top)
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 10 minutes until frothy, which indicates the yeast is active and ready.
- Mix Dry Ingredients: In a large mixing bowl, combine 2.5 cups of flour and salt, stirring them together to evenly distribute the salt.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir until the dough begins to come together.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8 to 10 minutes, adding more flour as needed to prevent sticking. The dough should become smooth and elastic, indicating proper gluten development.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover it with a damp cloth and set it in a warm place for about 1 hour, or until the dough doubles in size.
- Shape and Second Rise: Punch down the risen dough to release air bubbles. Shape it into a loaf and place it on a parchment-lined baking sheet. Cover again and let it rise for an additional 30 minutes to develop volume.
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 375°F (190°C). Brush the top of the loaf with the beaten egg to create a shiny, golden crust once baked.
- Bake: Bake the loaf in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This allows the crumb to set properly.
Notes
- Ensure the water is warm, not hot, to activate the yeast without killing it.
- Adjust flour quantity as needed during kneading for the right dough consistency.
- The egg wash is optional but recommended for a glossy crust.
- Allowing the bread to cool completely enhances slicing and texture.
- You can store the bread in an airtight container for up to 3 days or freeze for longer storage.
