French Bread
Directions
- 1Add 2 and 1/3 cups of warm water to a measuring cup.
- 2Add 2 and 1/3 cups of warm water to a measuring cup.
- 3Add 2 and 1/3 cups of warm water to a measuring cup.
- 4Add 1 tablespoon of yeast to the warm water.
- 5Add 1 tablespoon of yeast to the warm water.
- 6Add 1 tablespoon of yeast to the warm water.
- 7Add 2 tablespoons of sugar to the mixture.
- 8Add 2 tablespoons of sugar to the mixture.
- 9Add 2 tablespoons of sugar to the mixture.
- 10Mix the yeast, sugar, and water until combined.
- 11Mix the yeast, sugar, and water until combined.
- 12Mix the yeast, sugar, and water until combined.
- 13Set the mixture aside for 5 minutes until it becomes foamy on top.
- 14Set the mixture aside for 5 minutes until it becomes foamy on top.
- 15Set the mixture aside for 5 minutes until it becomes foamy on top.
- 16Add 5 cups of bread flour to a large bowl.
- 17Add 5 cups of bread flour to a large bowl.
- 18Add 5 cups of bread flour to a large bowl.
- 19Add a couple of teaspoons of salt to the flour and mix it in.
- 20Add a couple of teaspoons of salt to the flour and mix it in.
- 21Add a couple of teaspoons of salt to the flour and mix it in.
- 22Pour the foamy yeast mixture into the flour and salt mixture.
- 23Pour the foamy yeast mixture into the flour and salt mixture.
- 24Pour the foamy yeast mixture into the flour and salt mixture.
- 25Start incorporating the flour into the liquid, adding it a little at a time.
- 26Start incorporating the flour into the liquid, adding it a little at a time.
- 27Start incorporating the flour into the liquid, adding it a little at a time.
- 28Continue mixing until the dough starts to come together and get thicker.
- 29Continue mixing until the dough starts to come together and get thicker.
- 30Continue mixing until the dough starts to come together and get thicker.
- 31Turn the dough out onto a floured surface and begin kneading by hand.
- 32Turn the dough out onto a floured surface and begin kneading by hand.
- 33Turn the dough out onto a floured surface and begin kneading by hand.
- 34If the dough is too wet, add a little bit of flour at a time until it reaches the desired sticky but not too sticky texture.
- 35If the dough is too wet, add a little bit of flour at a time until it reaches the desired sticky but not too sticky texture.
- 36If the dough is too wet, add a little bit of flour at a time until it reaches the desired sticky but not too sticky texture.
- 37Knead the dough for about 5 minutes until it is sticky but not sticking to your hands.
- 38Knead the dough for about 5 minutes until it is sticky but not sticking to your hands.
- 39Knead the dough for about 5 minutes until it is sticky but not sticking to your hands.
- 40Add some oil to a clean bowl.
- 41Add some oil to a clean bowl.
- 42Add some oil to a clean bowl.
- 43Place the dough into the oiled bowl, coat it in oil, and flip it.
- 44Place the dough into the oiled bowl, coat it in oil, and flip it.
- 45Place the dough into the oiled bowl, coat it in oil, and flip it.
- 46Cover the bowl with plastic wrap and a warm, damp towel.
- 47Cover the bowl with plastic wrap and a warm, damp towel.
- 48Cover the bowl with plastic wrap and a warm, damp towel.
- 49Let the dough proof in the warmest part of your house (or in an oven with the oven off) until it doubles in size, which takes about an hour to an hour and a half.
- 50Let the dough proof in the warmest part of your house (or in an oven with the oven off) until it doubles in size, which takes about an hour to an hour and a half.
- 51Let the dough proof in the warmest part of your house (or in an oven with the oven off) until it doubles in size, which takes about an hour to an hour and a half.
- 52Punch out all the air bubbles from the proofed dough.
- 53Punch out all the air bubbles from the proofed dough.
- 54Punch out all the air bubbles from the proofed dough.
- 55Sprinkle some flour on your work surface.
- 56Sprinkle some flour on your work surface.
- 57Sprinkle some flour on your work surface.
- 58Remove the dough from the bowl and place it on the floured surface.
- 59Remove the dough from the bowl and place it on the floured surface.
- 60Remove the dough from the bowl and place it on the floured surface.
- 61Cut the dough in half.
- 62Cut the dough in half.
- 63Cut the dough in half.
- 64Press one half of the dough down into a rectangular shape.
- 65Press one half of the dough down into a rectangular shape.
- 66Press one half of the dough down into a rectangular shape.
- 67Roll the dough inwards and tuck in the ends to form a loaf shape.
- 68Roll the dough inwards and tuck in the ends to form a loaf shape.
- 69Roll the dough inwards and tuck in the ends to form a loaf shape.
- 70Place the shaped loaf on a baking sheet lined with parchment paper.
- 71Place the shaped loaf on a baking sheet lined with parchment paper.
- 72Place the shaped loaf on a baking sheet lined with parchment paper.
- 73Let the shaped loaf rest for another 30 minutes.
- 74Let the shaped loaf rest for another 30 minutes.
- 75Let the shaped loaf rest for another 30 minutes.
- 76Cut some small slashes into the top of the loaf with a mini butcher's knife.
- 77Cut some small slashes into the top of the loaf with a mini butcher's knife.
- 78Cut some small slashes into the top of the loaf with a mini butcher's knife.
- 79Bake in the oven at 400 degrees Fahrenheit for about 17 to 20 minutes.
- 80Bake in the oven at 400 degrees Fahrenheit for about 17 to 20 minutes.
- 81Bake in the oven at 400 degrees Fahrenheit for about 17 to 20 minutes.
- 82Remove the golden-brown French bread from the oven.
- 83Remove the golden-brown French bread from the oven.
- 84Remove the golden-brown French bread from the oven.
- 85Cut and enjoy the fluffy bread.
- 86Cut and enjoy the fluffy bread.
- 87Cut and enjoy the fluffy bread.
Ingredients
- 2.33 cups Warm water
- 2.33 cups Warm water
- 2.33 cups Warm water
- 1 tablespoon Yeast
- 1 tablespoon Yeast
- 1 tablespoon Yeast
- 2 tablespoons Sugar
- 2 tablespoons Sugar
- 2 tablespoons Sugar
- 5 cups Bread flour
- 5 cups Bread flour
- 5 cups Bread flour
- 2 teaspoons Salt
- 2 teaspoons Salt
- 2 teaspoons Salt
- Oil
- Oil
- Oil
Equipment
Measuring cupWhiskLarge bowlPlastic wrapDamp towelMini butcher's knifeBaking sheetParchment paper
Tips
- Ensure warm water is like bath water; too hot will kill the yeast, too cold won't activate it.
- Sugar activates the yeast.
- Add salt to the flour, not directly to the yeast water, as salt kills yeast.
- When kneading, add flour sparingly if the dough is too wet, as a little goes a long way.
- Proof the dough in the warmest part of your house, or in the oven with the oven off.