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Dorothy Thomas

French Bread Recipe

A classic, crusty French bread with a soft, airy interior—perfect for sandwiches, soups, or simply slathered with butter. Easy to make with just a few basic ingredients!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 1 10
Course: Bread, Side Dish
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 7g 2 ¼ tsp Active dry yeast
  • 360ml 1 ½ cups Warm water (105–110°F)
  • 440g 3 ½ cups All-purpose flour (plus extra for dusting)
  • 9g 1 ½ tsp Salt
  • 5ml 1 tsp Olive oil (for bowl)
  • 15ml 1 tbsp Cornmeal (for dusting pan, optional)

Equipment

  • Mixing bowl
  • Baking sheet
  • Kitchen towel
  • sharp knife or lame
  • oven

Method
 

  1. Dissolve yeast in warm water and let sit for 5–10 minutes until frothy.
  2. In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours or until doubled.
  5. Punch down dough, shape into a 12-inch loaf (or two smaller loaves), and place on a cornmeal-dusted baking sheet.
  6. Cover and let rise for 30–45 minutes until puffy.
  7. Preheat oven to 450°F (230°C). Score the top of the loaf with a sharp knife.
  8. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
  9. Let cool on a wire rack before slicing.

Notes

For extra crispiness, place a pan of water in the oven while baking to create steam. Store in a paper bag (not plastic) to maintain crust texture.