Bake two golden loaves for soup, sandwiches, or a generous swipe of butter. The dough is simple to shape, and the spare loaf freezes well.
Watch the Dough, Not Just the Clock
A warm kitchen helps yeast dough rise, but the best guide is its size. Let the first rise double the dough, and keep it slightly tacky rather than adding flour until it feels dry.
Homemade French-Style Bread
Two golden sandwich-style loaves with a tender center. A simple yeast dough makes enough to share or freeze.
Ingredients
2 ¼ cups Water warm, around 110℉- 1 ½ tbsp Sugar granulated
- 1 tbsp Yeast instant or active dry
- 2 tsp Table salt
- 2 tbsp Vegetable oil plus a little for greasing the bowl; canola or olive oil also works
- 5 1/2-6 cups all-purpose or bread flour add gradually, just enough for a soft, slightly tacky dough
- 1 large egg optional, beaten with 1 teaspoon water for brushing
- Butter salted; melted for brushing on top of the baked loaves (optional)
Instructions
- For active dry yeast, stir the warm water, sugar, and yeast in a mixer bowl and leave for about 5 minutes, until foamy. For instant yeast, combine these ingredients and continue immediately.
- Add the salt, oil, and 3 cups flour. Mix with a dough hook on low, then add more flour about 1/2 cup at a time until a soft ball forms and mostly clears the bowl. Knead for 2 to 3 minutes, rest for 5 minutes, then knead for another 1 to 2 minutes, until smooth and slightly tacky. Use only as much of the flour range as the dough needs.
- Place in a lightly oiled bowl, turn to coat, and cover. Leave in a warm, draft-free place until doubled, about 1 hour; use the dough size rather than the clock as your guide.
- Gently deflate and divide in half. Pat each half into a rectangle about 9 by 13 inches. Roll up from a long side, pinch the seam shut, and tuck the ends under. Set seam-side down on a parchment-lined baking sheet, leaving room between the loaves.
- Cover loosely and let rise until nearly doubled, about 30 minutes. Meanwhile, heat the oven to 375°F.
- Brush with the optional egg wash. With a sharp knife or bread lame, make several shallow diagonal cuts across each loaf. Bake for 25 to 30 minutes, until well browned. Do not place ice or water directly on the oven floor.
- Move to a rack. Brush with a little melted butter if you prefer a softer crust. Let cool before slicing so the crumb has time to set.
Notes
Yield: 2 loaves. Rising times vary with room temperature. Keep the dough soft; too much added flour makes a dense loaf. This is a soft French-style loaf rather than a traditional lean baguette.
Wrap cooled bread well and keep at room temperature for 2 to 3 days, or freeze for up to 3 months. Thaw before slicing. Egg wash and butter are optional finishes.
Adapted from Amy Nash at House of Nash Eats, with rewritten instructions and no direct-to-oven-floor ice step.
Tried this recipe?
Let us know how it was!Adapted from Amy Nash at House of Nash Eats.