Easy Homemade French Bread

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Description:
Easy Homemade French Bread is a simple, no-fuss recipe that yields a crusty, golden-brown loaf with a soft, airy interior. This French bread is perfect for sandwiches, serving with soups, or just enjoying with butter. With just a few basic ingredients and a little time, you can bake up a beautiful and delicious loaf of French bread at home.

Origin:
French bread, particularly the classic baguette, has been a staple in France for centuries. It’s a symbol of French baking and cuisine, known for its crispy crust and chewy crumb. This recipe is a more simplified version that can be made easily at home without any special equipment, bringing the essence of French bread to your kitchen.

Ingredients Quantity:

  • 3 1/2 cups (440g) all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon active dry yeast
  • 1 1/4 cups (300ml) warm water (around 110°F or 43°C)
  • 1 tablespoon olive oil or vegetable oil
  • Cornmeal or additional flour for dusting (optional)

Ingredients Optional:

  • 1 teaspoon garlic powder or onion powder for flavor
  • 1 tablespoon honey for a slightly sweeter flavor
  • 1 tablespoon butter for brushing on the bread before baking for extra richness

Instruction:

  1. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until the yeast becomes frothy.
  2. Add flour and salt to the yeast mixture. Mix until the dough comes together. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  3. Knead the dough on a floured surface for about 8–10 minutes, until it’s smooth and elastic.
  4. Grease a clean bowl with oil, place the dough in the bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
  5. Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven; if not, a regular baking sheet will work fine.
  6. Punch down the dough to release the air and turn it onto a floured surface. Shape the dough into a long loaf, about 14 inches long.
  7. Place the loaf on a baking sheet dusted with cornmeal or additional flour. Let it rise, covered, for another 20–30 minutes.
  8. If desired, make a few shallow diagonal slashes on top of the loaf with a sharp knife for a traditional look.
  9. Bake in the preheated oven for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  10. Let the bread cool on a wire rack before slicing. Serve with butter or your favorite spread.

Tips for Success:

  • Make sure the water is warm, not too hot or too cold, to activate the yeast properly.
  • Kneading the dough is crucial to developing the right texture.
  • Don’t skip the rising time; it helps the dough develop flavor and gives the bread its light texture.
  • For a crispier crust, you can place a pan of water in the oven while baking to create steam.
  • Let the bread cool completely before slicing for the best texture and flavor.

Recommendation:
Serving Ideas:

  • Serve with soup, stew, or salad as a side.
  • Slice and make sandwiches with your favorite deli meats, cheeses, and fresh veggies.
  • Enjoy fresh with a spread of butter or olive oil.

Make-Ahead Tip:

  • You can make the dough a day ahead, allow it to rise, and then refrigerate it overnight. On the day of baking, just shape and bake as usual.

Nutrition (per slice, based on 12 slices):

  • Calories: ~130 kcal
  • Carbohydrates: 26g
  • Protein: 3g
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Fiber: 1g
  • Sugar: 1g

Would you like to explore making this bread with different flour types or adding herbs for extra flavor?

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