Description
Ingredients
Scale
- 4 cups all-purpose flour: The base of the dough.
- 1 packet (2 1/4 tsp) active dry yeast: To make the bread rise.
- 2 tablespoons granulated sugar: For a touch of sweetness and to feed the yeast.
- 1 1/2 teaspoons salt: Enhances the flavor.
- 1 1/2 cups warm water (110°F/45°C): Activates the yeast.
- 2 tablespoons olive oil or melted butter: Adds richness and softness.
- 1 egg (optional, for egg wash): Gives the crust a shiny, golden finish.
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Step 2: Mix the Dough
- In a large mixing bowl, combine flour and salt.
- Add the yeast mixture and olive oil to the flour. Mix until a sticky dough forms.
Step 3: Knead the Dough
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 6-8 minutes.
Step 4: Let It Rise
- Place the dough in a greased bowl, turning it to coat with oil. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Step 5: Shape the Bread
- Punch down the dough and divide it in half. Shape each portion into a long loaf, about 12 inches in length. Place the loaves on a baking sheet lined with parchment paper.
- Optional: Lightly score the tops with a sharp knife for a traditional French bread look.
Step 6: Final Rise
- Cover the loaves with the towel and let them rise again for 30 minutes.
Step 7: Bake the Bread
- Preheat your oven to 375°F (190°C).
- Optional: Brush the loaves with a beaten egg for a shiny crust.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Notes
- Check Your Yeast: Make sure your yeast is fresh and active to ensure a good rise.
- Avoid Over-Flouring: Use just enough flour to prevent sticking; too much can make the bread dense.
- Create Steam: Place a pan of water in the oven while baking for a crispier crust.
- Cool Before Slicing: Let the bread cool slightly to avoid squishing the crumb.
- Prep Time: 20 minutes
- Rising Time: 1.5 hours
- Cook Time: 30 minutes
- Cuisine: French