French Bread

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Keyword french-bread-recipes, homemade-french-bread

Prep Time 1

Cook Time 25

Rise time 2 15

Total Time 3 40

Servings servings (may vary)

Calories 124kcal

Ingredients

1 0.25 oz package active dry yeast
2 1/4 cups warm water (105°F-115°F)
1 Tbsp granulated sugar
2 Tbsp vegetable or canola oil plus additional to grease bowl and pans
5-5 3/4 cups bread flour or all purpose flour divided use
1 Tbsp salt
1 large egg
1 Tbsp whole milk

Instructions

To make Bread: Dissolve yeast and sugar with warm water in a large bowl. Let stand 5-8 minutes or until frothy. Add oil, gently mix.
To the bowl 3 cups flour and salt. Using an electric mixer fitted with a paddle attachment, beat until smooth. Lower the speed of the mixer and mix in 2 1/2 cups flour or just until the dough is easy to handle. (Reserve 1/4 cup flour. On a humid day you may need more flour and on a dry day it may take slightly less.)
Switch to the dough hook and knead for 5 minutes or until smooth and elastic and dough pulls away from the side of the bowl. Add additional flour (from the 1/4 cup that's left) 1 Tbsp at a time, only if needed. (Alternatively, Turn dough onto lightly floured surface; knead by hand until smooth and elastic, about 8-10 minutes.)
Place into a clean greased bowl (olive oil or vegetable oil works) turning to coat. Cover bowl with a damp towel and let rise in warm place for 1 1/2 hours or until double in size. (Dough is ready if the center is gently pressed and the indentation remains.)
Punch down dough and divide into three even portions. Roll and shape each third into roughly a 15-inch rectangle. Roll jelly roll style pinching ends together. Brush baking sheet/s with oil arranging loaves on sheet pan leaving ample room for each loaf to rise without touching. Cover and let rise 45 minutes or until double in size.
To Bake: Preheat oven to 400°F. Whisk together egg and milk in a small bowl. Brush over top and sides of loaves. Make 5 diagonal slashes across top of each loaf with a sharp knife.
Bake 25-30 minutes or until golden brown. Remove from baking sheets and transfer to wire racks to cool completely.

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