Soft French Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tablespoon sugar (plus an extra teaspoon for helping yeast)
02 -
1 teaspoon fine pink salt
03 -
2.5-3 cups plain flour
→ Wet Ingredients
04 -
2 teaspoons active dry yeast granules
05 -
1 tablespoon of olive or vegetable oil
06 -
1 egg, lightly whisked (used for brushing)
07 -
1 cup of lukewarm water (100-110°F / 37-43°C)
# Instructions:
01 -
Combine warm water with a teaspoon of sugar in a small bowl. Sprinkle the yeast across the top. Wait around 10 minutes until bubbles appear.
02 -
In your large bowl, stir together salt, the main sugar, and 2.5 cups of flour so it’s evenly mixed.
03 -
Form a hole in the dry mix. Pour in the yeast water and your oil. Stir until the dough starts forming.
04 -
On a floured surface, knead the dough for 8-10 minutes. If it feels sticky, sprinkle on more flour. You want it to feel smooth and stretchy.
05 -
Pop the dough into a greased bowl. Cover it loosely with a damp cloth and let it sit somewhere warm for an hour or until it doubles in size.
06 -
When the dough’s ready, punch it down and form a loaf. Place it on a parchment-lined baking sheet, cover again, and give it another 30 minutes to puff up.
07 -
Get your oven up to 375°F (190°C). Beat the egg and brush it lightly on the surface of the bread to give it a shiny golden finish.
08 -
Place the loaf in your hot oven for 25-30 minutes. It’s done when it’s golden and has a hollow sound if tapped on the bottom.
09 -
Transfer the loaf to a rack to cool completely. Slice it only after it’s cooled – patience is key here!
# Notes:
01 -
Keep your water lukewarm (100-110°F or 37-43°C) to let the yeast wake up properly.
02 -
Kneading the dough helps create gluten for a fluffier bread texture.
03 -
Don’t skip or hurry the rising times. It makes the bread lighter and softer.
04 -
Once you mix the dough, cover it right away to hold in the moisture.
05 -
If you don’t eat the bread within a couple of days, freeze slices to keep it fresh.