Homemade French Bread

Homemade French Bread doesn’t get any easier than this. The perfect golden crust on the outside & soft & chewy on the inside, and the best part is that it is ready in just about an hour. You can’t help but fall in love.

Course Side Dish

Cuisine American, French

Keyword bread, french bread

Prep Time 10

Cook Time 20

rest & rise 40

Total Time 1 10

Servings loaves

Calories 1186kcal

Ingredients

2 tbsp dry yeast or rapid rise yeast
½ cup warm water
2 cups hot water 115-125 degrees
3 tbsp granulated sugar
1 tbsp table salt
5 tbsp vegetable oil
6 cups all-purpose flour - divided
1 egg beaten – for glazing bread

Instructions

Dissolve the yeast in ½ cup of warm water.
In a separate mixer bowl, combine the hot water, granulated sugar, table salt, oil & 3 cups of the flour. Stir.
Using the paddle attachment for the mixer, slowly fold in the proofed yeast into the flour mixture.
Add the remaining 3 cups of flour, one cup at a time, mixing well after each addition.
Once all of the flour is added, allow a resting period of 10 minutes.
Using a dough cutter, portion the dough into 3 pieces.
On a well-floured surface, roll each dough ball into approx. 9×12 rectangle.
Then roll that rectangle, starting on the long end like a jelly or cinnamon roll (the long way).
Place the dough on a parchment lined baking pan, seam side down.
Score the bread across the top 3 or 4 times.
Combine the egg with a splash of water in a small bowl & whisk well.
Brush the tops of the loaves with the egg wash.
Let dough rise uncovered for 30 minutes in a warm place.
Bake on the middle rack for 20 minutes at 375 or until golden brown. It is done when it sounds hollow when tapped with your fingernail.

Notes

NOTE - I have found that the dough gets worked enough with the mixer and the shaping process that it doesn't require additional kneading. However, if it isn't stretchy enough for your liking and you would like more gluten in the dough - you can knead it for a few minutes before shaping.

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