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whole loaf french bread and sliced french bread on cutting board with blue checked napkin
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Easy Homemade French Bread

Soft and chewy French Bread warm from the oven.
Course Breads
Cuisine French
Keyword bread, bread recipes, french bread recipes, how to make french bread
Prep Time 30 minutes
Cook Time 40 minutes
Rest and Rise 3 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 16 slices

Equipment

  • measuring cup, measuring spoons, rolling pin, knife, baking sheet, mixing bowl

Ingredients

  • 2 pkg Active dry yeast
  • ½ C Water Warm
  • 1 tsp Granulated white sugar
  • C All-purpose flour
  • 1 tbsp Salt
  • 2 C Water warm
  • 1 lg Egg white
  • ½ C Cornmeal

Instructions

  • Combine 2 packages of active dry yeast and 1 tsp of granulated white sugar in ½ cup of warm water. Set aside until foamy.
  • In a separate large bowl combine 1 tbsp salt and 2 cups of lukewarm water, beat in 2 cups of the all-purpose flour.
  • Blend in the yeast mixture and stir in 4-4 ½ cups of flour (enough to make a soft dough).
  • Turn out on a lightly floured surface, cover and let rest for 10 minutes.
  • Knead until the dough becomes smooth and elastic, (about7-10 min) work in the remaining cup of flour.
  • Place in a lightly greased bowl, turning once.
  • Cover and let the dough rise until about double the amount. Approximately 1-1 ½ hours.
  • Punch  the dough down and turn out onto a lightly floured surface
  • Divide the dough into two portions.
  • Cover  the dough and let it rest for another 10 minutes.
  • Roll each portion, forming a 15 x 12” rectangle. Roll tightly beginning at the long end and sealing well. Taper the ends.
  • Place each loaf, seam side down on a greased and cornstarch sprinkled baking sheet.
  • With a very sharp knife slash the tops every 2 ½ inches and about ¼ inch deep.
  • Beat one egg white until just foamy and mix in 1 tbsp water. 
  • Brush the egg white mixture onto the tops and sides of the loaves
  • Cover with a damp cloth, making sure to not touch the loaves. (Drape the cloth over inverted glasses). Let rise until double, about 1 ½ hours. Preheat oven to 375° as the bread reaches the end of proofing time.
  • Bake in oven for approximately 20 minutes or until light brown.
  • Baste the loaves again with the egg white mixture and then bake for another 20 minutes. If the loaves are starting to brown too much, cover loosely with foil
  • Remove from the oven and let cool on wire rack.

Nutrition

Serving: 2slices