Classic French Bread

French bread, also known as the beloved “baguette,” is like a warm, comforting hug. All you need is five simple ingredients to make this recipe: flour, water, yeast, sugar, and a pinch of salt. Mix ’em up, knead the dough with a little love, let it rise, and shape. The magic happens in the oven where some steam creates that wonderful crispy crust. The result is a bread that’s both fancy and down-to-earth, perfect pairing with my Roasted Garlic and Chive Butter recipe or really, ANYTHING!

French Bread Recipe

(Makes 2 loaves)

Ingredients:
2 packets of active dry yeast (1 tablespoon plus 1 teaspoon)
1 tablespoon sugar
2 cups warm water (110°F)
5 cups all-purpose flour, divided, plus more for dusting
2 teaspoons kosher salt, plus more for sprinkling
Cooking spray
Melted unsalted butter, for brushing the loaves (optional)

Step 1:
In a small bowl, combine the yeast, sugar, and warm water. For best results, use water that is heated to 110°F and test using a thermometer. Let the mixture sit for 10 minutes until it becomes foamy.

Step 2:
In a stand mixer with a dog hook attachment, stir together 3 cups of flour and the salt. Once the yeast mixture is ready, pour it into the dry ingredients. Mixing at medium speed, gradually add the remaining 2 cups of flour. Once the dough starts to form, continue mixing for about 5 minutes, until the dough is pull away from the sides of the bowl. Dough will be slightly tacky.

Step 3:
Place the dough on a lightly floured surface and knead it, shaping it into a ball. Lightly coat a large bowl with cooking spray, then transfer the dough into the bowl. Cover the bowl with a towel and position it in a warm, dim area for 30 minutes to let the dough rest.

Step 4:
Preheat oven to 375°F and position a small, rimmed, empty baking sheet on the lower rack. Line a large rimmed baking sheet with parchment paper.

Step 5:
After the dough has rested, punch it down letting out the air. On a lightly floured surface, divide the dough into two equal portions and roll each portion into a 12-inch-long log, making sure to press out any air bubbles. Seal the seams by pinching them together, and place the logs on the prepared baking sheet, seam-side down.

Step 6:
Use a sharp razor blade to score the top of each loaf with shallow, angled lines about 2 inches apart, running the length of each loaf. Cover the loaves with a towel and let them rest at room temperature for 25 minutes.

Step 7:
After resting, place the loaves in the oven on the rack above the empty baking sheet. Place 3 ice cubes in the empty baking sheet (the ice cube steam in the oven, which will help harden the crust of the French bread).

Step 8:
Bake for 25-30 minutes, until golden brown. Immediately altering removing from the oven, brush the loaves with melted butter and sprinkle them with a bit of salt. Allow the bread to cool for at least 15 minutes before slicing and serving.