Homemade Bakery French Bread Recipe
This homemade bakery-style French bread recipe yields delicious, golden loaves with a soft, airy interior and crispy crust. Made from scratch with yeast, flour, and simple pantry ingredients, it’s perfect for sandwiches, toasts, or as a side to soups and stews.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings (3 loaves)
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Dough Ingredients
- 2 Tablespoons Yeast
- 1/2 cup Warm Water
- 2 cups Hot Water
- 3 Tablespoons Sugar
- 2 1/2 teaspoons Salt
- 1/3 cup Oil
- 6 1/2 cups Flour
Topping
- 1 Egg (for brushing on bread)
Instructions
- Proof the Yeast: In a small bowl, dissolve the yeast in 1/2 cup of warm water. Ensure the water is warm but not hot, as extreme temperatures can kill the yeast. Let it proof for 10 minutes until frothy and activated.
- Mix Initial Ingredients: In a separate large mixing bowl, combine 2 cups of hot water, sugar, salt, oil, and 3 cups of flour. Stir to mix the ingredients thoroughly. Add the proofed yeast mixture to this bowl and blend.
- Add Remaining Flour: Gradually add the remaining 3 1/2 cups of flour, one cup at a time, mixing well after each addition. Watch for the dough to start pulling away from the sides of the bowl, indicating it’s forming properly. Then let the dough rest for 10 minutes.
- Shape the Dough: Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece into a 9×12 inch rectangle. Roll each rectangle tightly like a jelly roll and shape into a classic French bread loaf. Smooth the edges for a neat shape.
- Prepare for Baking: Place the shaped loaves on a greased baking pan or a Silpat baking mat, with the seam side facing down. Using a sharp knife, make 3 to 4 diagonal cuts approximately 1/4 inch deep across the top of each loaf. Brush the top of the loaves with beaten egg for a golden, shiny crust.
- Let Dough Rise: Leave the dough uncovered in a warm place and let it rise for 30 to 40 minutes until noticeably puffed and nearly doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the loaves for 18 to 22 minutes or until the crust is golden brown and the bread sounds hollow when tapped. Allow to cool before slicing and serving.
Notes
- Make sure the water used to proof the yeast is warm, not hot, to activate the yeast properly without killing it.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Letting the dough rise fully is crucial for a light and airy bread crumb.
- The egg wash gives the bread a beautiful glossy finish and a slightly richer crust.
- Store leftover bread in an airtight container or wrapped in foil to keep it fresh.
