Homemade French Bread
Love freshly baked bread? Make your own simply and frugally with this Homemade French Bread Recipe. Great for any day of the week!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 2 loaves
- 2 TBSP quick acting yeast 2 packets
- 2 Cups Warm Water 110-115 degrees
- 2 tsp. salt
- 1 tsp. sugar
- 4 ½-5 cups bread flour I used all purpose
- 1 tsp. cornmeal
- 2 tbsp. olive oil
In a bowl dissolve yeast and sugar in warm water but not too hot. You want to activate your yeast. If it doesn't bubble, then either the water was too hot or your yeast was bad.
While waiting for your yeast to activate, add salt and 2 cups of flour to mixing bowl.
Once the yeast has been activated go ahead and add the yeast mixture to the flour in the mixer and beat until smooth. Now, start adding flour. Stir in enough remaining flour to form a soft dough; about 2-3 cups.
Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. This is so therapeutic. While you are kneading, you will need to add flour to keep the dough from sticking to counter or your hands.
In a large bowl, pour 1 tbsp. of Olive oil and place the dough ball in the bowl turning once to grease the top. Cover the bowl with a light dish towel and let rise in a warm place until doubled, about 1 hour.
After the dough has risen, punch it down. Turn it out onto a lightly floured surface; divide in half. Then just hand shape into 12 in long loaves.
Place the seam side down on a parchment-covered baking sheet. Cover and let rise until doubled, about 30 minutes.
Brush with olive oil, and sprinkle cornmeal on top. With a sharp knife, make 4 shallow slits across the top of each loaf. Bake at 450 degrees for 15-20 minutes or until golden brown.
I highly reccomend you try this Italian Type 00 Flour from Healthy Traditions if you are looking for the highest quality bread. This flour is imported from Europe and free of all pesticides. I can't really say enough good things about it!