Description
A warm, crusty loaf of French bread with a soft, pillowy interior—perfect for dipping or sandwiches.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 105–115°F / 40–46°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Pour 1 cup warm water into a small bowl. Stir in 1 tablespoon sugar and sprinkle 1 packet active dry yeast over the surface. Wait 5–10 minutes until frothy.
- In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- Add the yeast mixture and 1 tablespoon olive oil to the flour and stir until a rough dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough inside, cover, and let rise for about 30 minutes until doubled.
- Preheat the oven to 375°F (190°C).
- Punch down the dough gently, shape it into a loaf, and place it on a greased baking sheet.
- Slash the top with a sharp knife and let it rise for another 20 minutes.
- Bake for 25–30 minutes until deeply golden brown and hollow when tapped.
- Cool on a rack for at least 20 minutes before slicing.
Notes
For a chewier texture, use bread flour. This recipe can be adapted for gluten-free needs.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: French