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Freshly baked French bread loaf wrapped in a towel beside herb dipping oil.

French Bread

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Prep Time: 20 minutes
Cook Time: 30 minutes
Rise Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 2 Loaves
Calories: 1750kcal
Fresh French bread at home is easier than you think. With a few simple ingredients and a little patience, you can make bakery-style loaves right in your own kitchen.
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Equipment

  • Stand mixer with dough hook
  • Large mixing bowl
  • Baking sheets
  • Serrated knife
  • Pastry brush
  • Wire rack

Ingredients

  • 2 packs active dry yeast 4 ½ teaspoons
  • 2 tsps sugar
  • 2 ½ cups warm water
  • 1 tbsp salt
  • 1 tbsp melted butter
  • 7 cups all-purpose flour unbleached
  • 1 tbsp cornmeal for dusting
  • 1 tbsp olive oil
  • 1 egg white
  • 1 tbsp cold water

Instructions

  • Rinse a large mixing bowl in hot water and dry completely to warm it
  • Dissolve sugar and yeast in warm water in the bowl and let sit until foamy
  • Add salt, melted butter, and flour to the yeast mixture and mix on low speed for about 3 minutes using the dough hook
  • Pour olive oil over the dough turning once or twice to coat then cover and let rise in a warm place for about 1 hour or until doubled in size
    Bread dough rising in a bowl covered with plastic wrap.
  • Punch down the dough and divide it in half
    Bread dough divided into two portions on a floured surface.
  • Place one half on a floured surface and roll into a 12x15-inch rectangle then roll tightly from the long side like a jelly roll tapering the ends
    Dough rolled flat with a rolling pin on a floured surface.
  • Repeat with the second half of the dough
    Dough rolled into a long loaf shape.
  • Dust baking sheets with cornmeal and place the loaves on the sheets
    Dough being rolled up to form a loaf.
  • Cover and let rise again until doubled in size about 1 hour
  • Preheat oven to 450°F
  • Using a serrated knife make diagonal slits across each loaf
  • Bake for 25 minutes then remove from the oven
  • Mix egg white and cold water together and brush over the loaves
  • Return to the oven and bake for 5 minutes longer
  • Transfer loaves to a wire rack to cool completely
    Freshly baked French bread loaf wrapped in a towel beside herb dipping oil.

Notes

  • Allow the dough to rise twice for a light fluffy texture
  • Store cooled loaves wrapped in a clean towel or paper bag at room temperature for up to 3 days or freeze for longer storage
  • To refresh frozen bread warm in a 350°F oven for 5 to 10 minutes

Nutrition

Serving: 1 Serving | Calories: 1750kcal | Carbohydrates: 342g | Protein: 48g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 3583mg | Potassium: 521mg | Fiber: 13g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 80mg | Iron: 21mg