French Bread Recipe

5 from 1 vote

This French Bread Recipe is easily made in your stand mixer. It's perfect for sandwiches, garlic bread, bruschetta toast, even bread and butter.

Prep Time15

Cook Time50

Rising Time2

Total Time45

Course: Side Dish

Cuisine: French

Keyword: french bread, stand mixer bread

Servings: slices

Calories: 153kcal

Author: Courtney

Ingredients

1 tablespoon active dry yeast or instant
1 1/2 tablespoons sugar
2 1/4 cups warm water about 110°F,
2 teaspoons salt
2 tablespoon olive oil divided
7 cups unbleached all-purpose flour or bread flour, use more if needed
1 large egg beaten with 1 teaspoon cold water to make an egg wash
1 tablespoon butter for brushing once done, optional - use country crock plant butter for dairy free

US Customary - Metric

Instructions

Combine the warm water, sugar, and yeast in the bowl of a stand mixer and stir to dissolve. If using active dry yeast, let it sit for about 5 minutes until foamy.
1 tablespoon active dry yeast, 1 1/2 tablespoons sugar, 2 1/4 cups warm water
Add the flour, salt, and 1 tablespoon of olive oil. Mix with the dough hook on low speed until the dough comes together, adding small amounts of extra flour only if the dough feels too sticky.
2 teaspoons salt, 2 tablespoon olive oil, 7 cups unbleached all-purpose flour
Let the dough rest for 10–15 minutes. If extra flour was added, mix briefly again to help the dough come together smoothly.
Coat the dough with the remaining tablespoon of olive oil, cover the bowl, and let it rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and divide it into two equal pieces. Shape each into a rectangle, then roll tightly into a log about 12–14 inches long, keeping the ends slightly thinner.
Line a baking sheet with parchment paper and place the loaves seam side down. Score each loaf several times on a diagonal and brush lightly with the egg wash. You can score and egg wash after the second rise if preferred as well. The bread will have a more of a shiny appearance.
1 large egg
Cover with greased plastic wrap and let the loaves rise again until doubled, about 1 hour.
Preheat the oven to 375°F. Bake the loaves for 22–25 minutes or until lightly golden and the centers reach 190°F.
For a softer crust, rub a stick of butter over the warm bread right after baking.

Video

Notes

Substitutions: Bread flour makes a chewier loaf. Plant-based butter works for brushing after baking.
Storage: Store leftover bread in an airtight bag at room temperature for up to 3 days.

Nutrition