Homemade Bakery French Bread

Skip the bakery—make Homemade Bakery French Bread in just over an hour! This easy and foolproof recipe creates soft, golden loaves with the perfect crust, ideal for family dinners, sandwiches, or dipping in soups.

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Ingredients

• 2 tablespoons yeast
• 1/2 cup warm water (not too hot or cold)
• 2 cups hot water
• 3 tablespoons sugar
• 2 1/2 teaspoons salt
• 1/3 cup oil
• 6 1/2 cups flour
• 1 egg, for brushing on bread

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Instructions

Prepare the Yeast:

1. Dissolve the yeast in 1/2 cup warm water. Ensure the water is warm—not hot—to activate the yeast. Let the mixture proof for 10 minutes, until foamy.

Mix the Dough:

2. In a large mixing bowl, combine the hot water, sugar, salt, oil, and 3 cups of flour. Mix until well combined. Add the yeast mixture and stir to incorporate.
3. Gradually add the remaining 3 1/2 cups of flour, one cup at a time, mixing thoroughly after each addition. When the dough begins to pull away from the sides of the bowl, it’s ready. Let the dough rest for 10 minutes.

Shape the Loaves:

4. Divide the dough into 3 equal pieces. On a floured surface, roll each piece into a 9×12-inch rectangle. Roll each rectangle tightly into a jelly roll shape. Smooth the edges to form a loaf.

Prepare the Loaves for Baking:

5. Place the loaves seam-side down on a greased baking sheet or a Silpat-lined sheet. Use a sharp knife to make 3–4 diagonal cuts about 1/4 inch deep on each loaf. Brush the loaves with the beaten egg for a glossy finish.

Let the Dough Rise:

6. Allow the loaves to rise uncovered in a warm place for 30–40 minutes, until they double in size.

Bake the Bread:

7. Preheat the oven to 375°F (190°C). Bake the loaves for 18–22 minutes, or until golden brown. Remove from the oven and cool on a wire rack before slicing.

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Notes

• Water Temperature: Warm water activates yeast; avoid hot water, as it can kill the yeast.
• Flour Addition: Watch the dough closely as you add flour. It should pull away from the bowl but remain slightly sticky.
• Egg Wash: The egg wash adds a beautiful shine and enhances the crust’s texture.
• Freezing: Store baked loaves in the freezer for up to 2 months. Thaw at room temperature before reheating.

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Nutrition (Per Serving)

• Calories: 230
• Carbohydrates: 40g
• Protein: 6g
• Fat: 4g
• Sodium: 250mg
• Sugar: 2g