EASY FRENCH BREAD RECIPE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds depth of flavor.

Add lukewarm water to a bowl.

Add yeast and a bit of sugar to the water, then mix quickly.

Let the mixture sit for about 10 minutes until bubbly.

Add bread flour (or all-purpose flour with a bit more) to the mixture.

Add salt and a bit of olive oil (optional) to the bowl.

Using the dough hook of a stand mixer, knead for about 6 to 8 minutes until slightly smooth and stretchy.

If kneading by hand, note it will take longer.

Take the dough out, noting it is slightly sticky; oil or flour your hands before handling.

Roll the dough into a ball and transfer it to a lightly oiled bowl.

Cover the bowl and let it rise in a warm spot until doubled in size, about 1 hour.

Deflate the dough after the first rise and transfer it to a work surface.

Divide the dough into two equal parts.

Flour the work surface to prevent sticking.

Fold the sides of each piece of dough inwards and roll tightly into a log, pinching the ends to seal.

Place each log seam-side down on a baking tray.

Let the dough rise again in a warm spot until doubled in size.

Preheat the oven to 450°F (232°C).

Score the tops of the loaves with shallow slashes using a razor or sharp knife.

Transfer the loaves to the oven and bake on the middle rack for about 20 minutes or until golden brown.

If the bread browns too quickly, cover with foil for even baking.

Let the bread cool on a wire rack for at least 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens