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Perfect Homemade French Bread

Byamazingfoodstv


Perfect Homemade French Bread only requires a handful of simple ingredients for perfect, bakery style bread at home!
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PRINTABLE RECIPE: 🖨️ 🖨️

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✅Ingredients

• 1 ½ tablespoons instant dry yeast
• 2 cups warm water
• 1 ½ teaspoons salt
• 4 ½ – 5 cups all purpose flour
• 1 large egg, beaten

✅Instructions

02:03 – How to use a French bread pan

1️⃣ 00:14 – In the bowl of a stand mixer, add yeast, water, salt, and 5 cups of flour. Knead on a slow speed until the flour has started to combine. Increase speed to medium and gradually add in remaining flour until dough pulls away from the sides of the bowl.

2️⃣ 01:15 – Transfer to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.

3️⃣ 01:32 – Divide dough in half. Roll each half into a large rectangle. Roll up tightly from the long end. Place onto a lightly greased baking sheet or into a french bread pan. Cover and let rise 30-45 minutes.

4️⃣ 02:28 – Preheat oven to 375 degrees. Use a sharp knife to cut diagonal slashes on the top of each bread loaf, about 1/4 inch deep. Brush loaves with beaten egg.

5️⃣ 03:17 – Bake in preheated oven for 35-40 minutes, until golden brown.

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44 Comments

  5. I wanted a Philly Cheese Steak sandwich tonight, but needed bread. I made this and it turned out PERFECTLY! Exactly 40 minutes bread was 190*F. Let it rest a few minutes, then made my sandwich. Amazing! Thank you!

  6. I've now made this recipe for two loaves 4 times (using one of the double french loaf pans with holes) and I can say it's the only 'french bread' (American style) recipe that I'm filing away. The family and guests love the loaves – whether just buttered fresh or made into garlic bread with a spread. Thanks!

  15. Mine are on their second rise! I had to go ahead and purchase the bread baking pan you recommended! I can’t wait to try this and so hope that it turns out! Thank you for your wonderful and very precise video! Love your recipes!

  29. Couple basic questions: what's the textural and taste difference between 4 1/2 and 5 cups of flour (I'm using bread flour). and is there any real significant difference between using just egg or egg+water for the eggwash?

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