French Bread Recipe (2 Baguettes)
Our homemade French Bread recipe is beginner-friendly and guarantees the taste of fresh, warm bread straight from the oven.
Servings 2 Baguettes
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Ingredients
- 2 cups warm water water should be around 95-105 degrees F to allow the yeast to bloom
- 1 tbsp active dry yeast
- 1 tbsp granulated sugar
- 2 tbsp olive oil
- 4 ½ cups unbleached all-purpose flour add more as needed
- 1 ½ tsp salt
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- In a large mixing bowl, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to be activated.
- Add the olive oil, flour, and salt.
- Mix with a Danish dough whisk or a wooden spoon until all ingredients are combined. If it gets too challenging, you can knead with your hands until you have a soft dough, 5 to 10 minutes
- Place in an oiled bowl, cover with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
- Once the dough has doubled in size, place the dough on a lightly floured surface and cut into 2 equal pieces.
- Take one piece and flatten it out into a rectangle, about 12 x 8 inches.
- Roll the dough along the long edge into a “log shape”.
- Place the rolled dough on a greased baking sheet or in a French bread pan.
- Cover with a towel and let it rise for 45 minutes in a warm, draft-free place.
- While the dough is rising, preheat the oven to 350 °F and beat one egg in a bowl with the water. Set aside.
- 15 minutes before the end of the second rise, cut 4 diagonal slashes over the top of the bread.
- Gently brush the egg wash on the dough with a paper towel or pastry brush.
- Once the oven is at temperature, bake for 30-35 minutes or until you have a nice golden crust and the internal temperature is 190 °F
- Let the bread cool for 20-30 minutes before serving.
Notes
BAKER’S NOTES:
● I made this bread in a French bread pan and the second one was made on a baking sheet. Here is what I have noticed. The crust and the crumb were the same in both. The shape of baguette in the French bread pan will have more of a round shape. The baguette raised and cooked on the baking sheet will have a slightly more flat bottom.
● Storage: Once the bread is completely cooled, place it in a ziplock bag at room temperature for 3 to 4 days or in the fridge for 5 to 6 days.
● Serve slightly toasted with some minced garlic and shredded cheese
● Add some herbs to the dough
● I made this bread in a French bread pan and the second one was made on a baking sheet. Here is what I have noticed. The crust and the crumb were the same in both. The shape of baguette in the French bread pan will have more of a round shape. The baguette raised and cooked on the baking sheet will have a slightly more flat bottom.
● Storage: Once the bread is completely cooled, place it in a ziplock bag at room temperature for 3 to 4 days or in the fridge for 5 to 6 days.
● Serve slightly toasted with some minced garlic and shredded cheese
● Add some herbs to the dough
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