Easy Homemade French Bread

📝 Description:

Crusty on the outside, soft and fluffy on the inside—this homemade French bread is simple, satisfying, and smells amazing fresh out of the oven. Perfect for sandwiches, garlic bread, or just slathered with butter!

🌍 Origin:

Traditional French bread (pain français) is known for its crispy crust and tender crumb, often baked daily in French households and bakeries. This simplified version uses common ingredients and doesn’t require special tools.

🥄 Ingredients (Makes 2 loaves):

All-purpose flour – 4½ to 5 cups (540–600g)
Warm water (110–115°F / 43–46°C) – 1¾ cups (420ml)
Active dry yeast – 2¼ teaspoons (1 packet / 7g)
Sugar – 1 tablespoon
Salt – 2 teaspoons
Olive oil or melted butter – 1 tablespoon (optional, for brushing crust)

🌿 Optional Ingredients:

Egg wash (1 egg + 1 tbsp water) – for a glossy crust
Sesame or poppy seeds – for sprinkling on top
Herbs (rosemary, thyme) – for savory variation
Garlic powder – ½ teaspoon, for flavoring dough

👩‍🍳 Instructions:

Activate yeast:
In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make dough:
Stir in salt and 2½ cups of flour. Gradually add remaining flour until dough pulls away from the sides and is soft but not sticky.
Knead dough:
Knead by hand or mixer for 6–8 minutes until smooth and elastic.
First rise:
Place dough in a lightly greased bowl. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1 hour, or until doubled.
Shape loaves:
Punch down dough, divide in half. Roll each into a rectangle, then tightly roll into a loaf. Pinch seams and place seam-side down on a parchment-lined baking sheet.
Second rise:
Cover and let rise for 30–45 minutes until puffy.
Preheat oven to 400°F (200°C). Slash tops with a sharp knife or lame. (Optional: brush with egg wash for shine.)
Bake 20–25 minutes, or until golden brown and hollow-sounding when tapped.
Cool:
Let cool on a wire rack before slicing.

💡 Tips for Success:

Use warm, not hot, water to activate the yeast (around 110°F).
For an extra crispy crust, place a pan of hot water in the oven while baking to create steam.
Don’t skip slashing the tops—this allows steam to escape and prevents tearing.