Print Recipe - Homemade French Bread

Ingredients

2 (0.25 ounce) packages active dry yeast
2 cups warm water
2 tablespoons white sugar
5 cups all-purpose flour, divided
1 tablespoon salt
2 tablespoons olive oil
1 egg, beaten
1 tablespoon cold water

Instructions

Combine warm water, active dry yeast, and white sugar in a large bowl. Let the mixture sit until it looks thick and frothy.
Stir the olive oil, salt, and half of the flour into your yeast mixture. Gradually mix in the remaining flour until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface. Knead vigorously until the dough feels bouncy and springs back when poked lightly.
Place your kneaded dough into an oiled bowl. Cover with a damp towel and let it sit in a warm spot until it doubles in size.
Punch the risen dough down to release any trapped air. Divide the dough in half and roll each piece into a long, tight cylinder.
Transfer your shaped loaves to a greased baking sheet. Cover lightly and let them puff up until they look wonderfully plump.
Brush the beaten egg wash over the surface for a glossy bakery finish. Make shallow diagonal cuts across the top using a very sharp knife.
Bake in a preheated oven at 375 degrees Fahrenheit. Remove when the crust is deeply golden brown and the bottom sounds hollow when tapped.

Notes

Pro-Tip: Creating steam in your oven is the best way to achieve a crackly crust. Place a shallow metal pan on the bottom rack while it preheats. Right after putting the bread in, pour a cup of ice cubes into the pan and quickly shut the door. Storage: Keep cooled bread in a paper bag at room temperature. Do not refrigerate. To freeze, slice the cooled loaf, wrap in aluminum foil, and place in a freezer bag for up to 3 months.

Nutrition