Simple Homemade French Bread Recipe

A young woman with four loaves of French bread.

Simple Homemade French Bread Recipe

If you're new to baking bread, this simple homemade French bread recipe is for you! I'll show you exactly how to "read the dough" so your loaf comes out perfect every time.

5 from 4 votes

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Course: Bread, Side Dish

Cuisine: French

Prep Time: 20

Cook Time: 20

Rise Time: 1

Total Time: 1 40

Servings: slices

Calories: 116kcal

Author: Carolyn Thomas

Cost: varies

Equipment

Stand Mixer with dough hook

Ingredients

4 cups water about 110°F
2 Tablespoons salt
2 Tablespoons active dry yeast
⅓ cup olive oil or other oil
3 Tablespoons honey or sugar
5 cups white flour
6 cups whole wheat flour more or less, depending on dough

Instructions

Step 1: To your stand mixer (with the dough attachment), add water (approximately 110°F), salt, olive oil, honey and yeast. Mix for about five seconds until everything is combined.
Step 2: Let this mixture sit for about five minutes until the yeast is activated. The mixture should look bubbly or foamy.
Step 3: Start by mixing in five cups of white flour and mix for 30 seconds to a minute until fully combined.
Step 4: With the stand mixer running, slowly add the whole wheat flour, ½ cup at a time, until the sides of the mixing bowl come clean.
Step 5: Allow the dough to continue kneading for about 2-3 minutes to allow the gluten to form.
Step 6: Grab a small pinch of dough and roll it into a ball. Do a “windowpane test” by slowly stretching the dough between your hands until you can see light coming through it. If the dough breaks or tears before you can see light coming through, continue kneading for another minute or two and try the windowpane test again.
Step 7: Once your dough passes the windowpane test, place it in an oiled bowl and cover with a towel to allow it to rise (about 30-60 minutes), or until doubled in size. The rise time varies based on temperature and humidity; be sure to check on your dough every 15 minutes or so! Homesteading Hack: To speed up the rise time, place your dough in a warm location. The top of the refrigerator or oven with the light on is a great place.
Step 8: Once your dough has doubled in size, punch it down and dump it out onto a well-floured counter. At the same time, sprinkle some cornmeal onto two baking sheets to keep the dough from sticking to the pans.
Step 9: Divide the dough into four equal portions.
Step 10: Working with one piece of dough at a time, shape the loaves of your French bread. Place the dough onto the cornmeal-lined pan until all loaves have been formed. Homesteading Hack: If you don’t want to bake four loaves at a time, now is when you can transfer three of the loaves to the freezer! See freezing instructions below.
Step 11: Cover the loaves with a towel and let them rise in a warm location until doubled in size (about 30 minutes).
Step 12: Once the loaves have doubled in size, preheat the oven to 450°F. Score each loaf about three times with a sharp knife or dough blade.
Step 13: Place loaves of bread into the oven and bake for 20-25 minutes or until they sound hollow when you tap on them. Homestead Hack: Add a shallow pan of water to the lowest rack of the oven to create steam and achieve a nice, crispy crust.
Step 14: Allow the loaves to cool completely before slicing to avoid getting a gummy center.

Notes

* Nutrition facts are based on using all the flour listed in the ingredients and assumes that each loaf is sliced into 12 pieces.

Homestead Hack: Add a shallow pan of water to the lowest rack of the oven to create steam and achieve a nice, crispy crust.

Bread Tips: Get creative with your bread loaves! Divide each loaf into three strands and braid them for a fun braided loaf!

Nutrition

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