Homemade French Bread

This is an easy Homemade French Bread recipe that only requires 5 ingredients. So if you’re into making your own, or you just want to try it, this is a fool proof one to start with.

The bonus? No preservatives.

I found this recipe on The Frugal Girl’s blog and I think it’s just as good as what I can get at my local grocery store’s bakery.

I started out making this in my stand mixer, but I ended up mixing it by hand. I just felt I was able to get it mixed better that way but you can do it however works best for you.

Combine 1 1/2 cups all purpose flour with 1 tsp salt, 1 Tbsp sugar, and 1 package active dry yeast.

Add 1 cup warm water and beat for 3 minutes.

Then beat enough flour (another 1 to 1 1/4 cups) to make a soft but kneadable dough. This is where I began mixing it by hand.

Once the flour is mixed in, turn the dough out onto a floured surface and knead for 3-5 minutes, or until smooth and elastic.

Place the dough in a bowl lightly coated with oil, cover with a towel, and . . .

let it rise for about 45 minutes to an hour.

Punch the dough down and roll into a long rectangular shape. Then, starting the long edge, roll up like jelly roll.

Place the dough seam side down on a greased baking sheet.

Cover with a wet tea towel and let rise 30-45 minutes or till doubled in size.

Preheat oven to 400F. The original recipe says to whisk up an egg white with one Tbsp of water till foamy. I just used the whole egg and omitted the water. It worked fine.

Then gently brush the egg onto the loaf with a pastry brush.

With a sharp knife (I used my serrated knife,) make a few diagonal slashes on top of the loaf. Sorry . . .I forgot to take a photo of this step.

Bake for about 15 to 20 minutes or till browned. Cool on a wire rack.

2 1/2 to 2 3/4 cups flour
1 tsp salt
1Tbsp sugar
1 package active dry yeast
1 Cup warm water (120 degrees F)

In the bowl of a standing mixer, combine 1 1/2 cups flour with the salt, sugar, and yeast. Add water and beat for 3 minutes. Beat in enough additional flour to make a soft but kneadable dough.

Turn dough out onto a floured surface and knead for 3-5 minutes, or until smooth and elastic. Place the dough in a bowl coated with oil, cover with a tea towel, and let rise 45 minutes to an hour.

Punch dough down and roll into a long rectangular shape. Starting on the long edge, roll up jelly roll style.

Place the dough seam side down on a greased baking sheet, cover with a wet tea towel, and let rise 30-45 minutes, or until doubled in size.

Preheat oven to 400F. Whisk one egg white with one Tbsp water until slightly foamy. Using a pastry brush, gently brush beaten egg white onto loaf. With a sharp knife, make a few diagonal slashes on the top of the loaf.

Bake for 15-20 minutes or until nicely browned. Cool on a wire rack.

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