How to Make Homemade French bread

Making homemade bread seems like a daunting task, but this detailed video of me going on and on will show you how you can literally make homemade French bread with only ten minutes of your time (plus, the extra time for the rising and baking process.) My options are noted in bold italics. I’m sorry I didn’t have editing help, so I literally videoed every single step in real time so it shows you all the “work” involved, which isn’t much.

I know many of you have desired to make bread from scratch, but have been afraid of the unknown. Hopefully, this will take away that fear. Feel free to ask any questions in the comments and I will answer them.

I know you can do it….trust me, you’ll be SO glad you did and your family will arise and call you blessed.

Then you can move onto my Quick Batter Yeast Rolls. Another incredibly easy homemade bread roll recipe that you’ll love.

 

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French Bread

• 2 packages of active dry yeast (which is the same as 2 Tbs)
• 2 1/2 cups of warm water (105 – 115 degrees)
• 1 Tablespoon salt (garlic salt, or  crushed basil is a great option as well)
• 1 Tablespoon of butter or margarine, melted (I use olive oil)
• 7 cups of all purpose flour (typically french bread is all white flour, but I mix mine half whole wheat, half white)
• 1 egg white, 1 TB cold water (optional for top)

Dissolve yeast in warm water in warmed bowl. (If you use instant dry yeast, you may completely skip this step and add it right to the flour mixture.)

Add salt, butter, and flour. Attach bowl and dough hook. Mix until well blended and then knead for about 3-4 minutes. Check elasticity. Dough will be sticky.

Place in greased bowl, turning to grease top. Cover;  let rise in warm place, free from draft until doubled in size (about an hour).

Punch dough down and divide in half. Roll each half into a 12×15 rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets which have been dusted with cornmeal (optional :)). Cover, let rise again in warm place until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven and brush egg white/water mixture on top for a shiny look. Bake five additional minutes. Remove from baking sheets and cool on wire racks.

Makes two loaves.

(On the video, I mentioned doing a “forced rise.” I have done this for years by placing my bread in a slightly warmed oven or even putting it on a burner turned way down. This cuts the rising time in half.)