French Bread
This classic French bread features a golden crust and soft, airy interior, perfect for a variety of meals or as a delightful snack.
Ingredients
- 2 ¼ cups warm water (112° to 115° F)
- 2 teaspoons sugar
- 1 packet active yeast
- 2 teaspoons sea salt
- 2 teaspoons unsalted butter softened
- 5 cups bread flour
Instructions
- In the bowl of a stand mixer, combine half of the warm water with sugar and yeast. Whisk gently and let sit for 5 to 7 minutes to activate.
- Add the remaining water, salt, softened butter, and bread flour to the mixer. Using the dough hook, knead for 8 to 10 minutes until a slightly sticky dough forms.
- Cover the bowl with plastic wrap and let it rise in a warm area for about 90 minutes, until doubled in size.
- Punch down the dough gently, transfer to a floured surface, and knead lightly for 1 to 2 minutes.
- Divide the dough into four pieces for standard loaves or three for thicker loaves. Shape each piece into an oval, pinching the seams together.
- Roll each piece into a 12- to 16-inch long loaf and place on a parchment-lined tray. Cover with a towel and let rise for another 60 minutes.
- Preheat your oven to 425°F (220°C) and place a pan of water on the bottom rack for steam.
- Score the tops of the loaves with a sharp knife and mist or brush with water.
- Bake for 22 to 25 minutes until golden brown and crusty. Let cool on a wire rack.
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Notes
Serve warm with butter or use for sandwiches and bruschetta.