Description
Make soft, fluffy French bread with a crisp crust at home. This simple recipe is suitable for beginners and ready quickly.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 105-115°F)
- 1 tablespoon olive oil
- 1 egg white, lightly beaten (for wash)
Instructions
- In a large bowl, mix the flour and salt.
- In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
- Pour the yeast mixture and olive oil into the flour mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 45 minutes, or until doubled in size.
- Gently punch down the risen dough. Shape it into a long, even loaf or two smaller baguettes. Place the loaf on a baking sheet lined with parchment paper.
- Cover the loaf loosely and let it rest for a second rise for 20 minutes. Preheat your oven to 400°F (200°C) during this time.
- Brush the top of the loaf lightly with the beaten egg white. Score the top of the bread 3 or 4 times with a sharp knife.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
- For a crispier crust, place a shallow pan of water on the bottom rack of the oven while preheating to create steam.
- If you prefer a softer crust, skip the egg white wash.
- Use warm water for the yeast; water that is too hot will kill the yeast.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1
- Sodium: 180
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 4
- Cholesterol: 0