French Bread
Crispy crust and light, airy interior. Everything you want in a French Bread.
Ingredients
- 2 cups Warm water; about 105 degrees
- 1 Tbsp. Active dry yeast; that's one packet
- 2 1/2 tsp. Granulated sugar
- 5 cups All-purpose flour; more as needed
- 1 tsp. Olive oil
- 1 Egg white mixed with 1 tsp. water; optional
- Melted butter for topping; optional
Instructions
- In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes until it begins to foam.
- In a stand mixer fitted with a dough hook or in a large mixing bowl, stir together 2 cups flour and the salt. Stir in yeast mixture on medium-low speed or by hand. Add the remaining flour in increments until the dough is smooth, but not too sticky. Add more flour as needed.
- Pour the dough out onto a well floured surface. Knead for about 5 minutes until you have the desired texture. You want it to be soft and pliable, but not too loose.
- Clean the bowl and add 1 Tbsp. olive oil to the interior. Once the dough is kneaded roll it around in the bowl so all sides of the dough are covered with the oil.
- Cover the bowl with a towel and let rise until double in size; about 1 hour.
- Turn the dough onto a well floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle about 15 inches long. Starting from the long side, roll the dough into a cylinder.
- Turn both ends in and pinch the seams closed. Round the edges and place on a baking sheet lined with parchment paper. Repeat with the other half.
- Make 4 diagonal cuts in the tops of the loaves. Cover the loaves loosely and let rise for another hour.
- Preheat oven to 400 degrees. If you want a crunchier crust whisk one egg white with a tsp. of water and brush the tops of the loaves.
- Bake for 18 to 25 minutes or until the tops are golden brown and the bread sounds hollow when lightly tapped. If its browning too fast, cover loosely with foil and reduce oven temp to 375.
- Once baked, brush the tops with melted butter. Slice and serve while still warm.