Easiest Homemade French Bread

Ingredients

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– 6 cups – organic all-purpose flour – 1 tbsp. - dry active yeast – ¾ tbsp. – sea salt (or to taste) – 2¼ cup – water (room temperature) – 4 tbsp. – unsalted butter – ⅓ cup – organic whole milk – 1½ tsp. – organic sugar – 1 Egg to brush the loaves (optional)

yield

time

2 servings

2 hours 55 minutes

Step 1

Into the bread maker pan add all the ingredients: flour, yeast, sea salt, softened butter, and room temperature water and milk.

Step 2

Next, lock the pan in its bread maker and press the dough cycle for the dough to form. It usually takes 30 minutes of kneading and one hour of rising.

Step 3

After the dough cycle is done, transfer the dough onto a lightly floured surface, I use a large cutting board here. Split the dough into two pieces that’ll look like a rectangle each and then roll up both chunks into two spheres.

Step 4

Shape them into long French bread loaves, while pressing out any air bubbles or seams with the heels of your hand. Pinch the edge to seal properly.

Step 5

You can, alternatively, make one large French bread loaf (like shown in the picture below) out of it instead of two smaller ones. The baking and rising time will remain the same.

Step 6

Place them on a baking sheet that’s greased or lined with parchment paper. Make sure to place it with the seam side down. Next, brush the loaves with an egg wash.

Step 7

Use a sharp knife or razor blade to make diagonal slashes on it top of each loaf and then allow it to proof for 30 minutes

Step 8

After about 15 minutes of proofing, preheat the oven to 350F (180 C). Then bake the loaves for 20 minutes or until golden brown.

Step 9

Once done, remove them from the oven and cool for 10 minutes before removing them from the baking sheet onto a wire rack. Let them cool completely before serving.

How to Store

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This bread is best had when it’s fresh, but you can also store it on your kitchen counter for 2 to 3 days by covering it with plastic wrap. Alternatively, you can store it in the fridge for up to 1 week.

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