The first time I saw a French bread recipe, my first thought was, “where is the fat?” I even googled a couple other recipes, just to be sure it wasn’t a mistake. I’ll save you the googling trouble. There really is no fat (oil, butter, etc.) in this recipe. This is a delicious bread, with a nice chewy texture. It was a big hit in our house. As far as yeast breads go, this one is fairly simple, with only 5 ingredients and minimal fuss.
What you need:
1 package yeast (2 ¼ teaspoons)
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
3 cups flour (approximately)
What to do:
- In mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes. (See my youtube video for what should happen during that time)
- Add salt and 1 cup of flour. Mix together vigorously with a whisk until smooth.
- Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
- Knead for 5 minutes, adding flour as necessary. Dough should be smooth and elastic.
- Grease bowl, and return dough to bowl. Cover with towel. Allow to rise for approximately 1 hour, or until doubled in size. Let your dough rise in a warm place (70-75 degrees) and free from drafts.
- Punch down dough and divide into 2 equal portions. Form each half into a long baguette shape the length of your pan. I used a jelly roll sheet. I also twisted my loaves. (You could form into another shape if you’d like, but you may have to adjust baking time.)
- Cover with towel and let rise for approximately 30 minutes.
- Bake at 350 degrees for 20 minutes.
And, you could be done here, or if you want a REAL treat, follow these steps for cheesy garlic pull-apart bread. I have no pictures of this, but it’s a-maz-ing! Really.
-1 baked loaf of easy french bread
-2 tbsp butter
-1 tsp garlic salt
-1/2 cup shredded colby jack cheese.
Take your loaf of bread and make slices about every inch or so, going 3/4 of the way down your bread (do not cut all the way through to the bottom). Melt butter and garlic salt together and brush it in every single crevice that you just cut in the loaf, getting between all the pieces and on top. Stuff the cheese down in between the pieces of bread…yum!
*Note: If you are new to yeast breads, be sure to check out my Beginner’s Guide for baking with yeast.