Easy Homemade French Bread Recipes

Steps:

• Dissolve yeast, warm water, and sugar in a small bowl.
• In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
• Add 1 - 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
• Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
• Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
• Bake for 25 - 30 minutes.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Steps:

• Add flour to a large bowl, then make a hole in the centre.
• To the hole, add the water, olive oil, yeast and salt. Mix starting to bring in the flour into the hole using a wooden spoon. Mix until a dough is starting to form, then knead it manually in the bowl for several minutes until it forms a medium soft dough. Oil the bowl then place the dough in it. Cover with a tea towel and let rise. After an hour, gently deflate the dough then knead it on the counter for a minute.
• Divide into 3 equal pieces. Roll each piece into a ball, then spread to the size of a serving plate. Roll it up then pinch the seams. Repeat with the other two pieces,.
• Line a large baking pan with parchment paper then place the three loaves. Create dividers between the loaves using the parchment paper. Slightly press the loaves flat, then cover with a tea towel and let them rise for a 1/2 hour.
• Slash the loaves diagonally, then sprinkle or spray with water then sifted flour.
• Preheat oven to 375F, then bake for 25-30 minutes, or until golden brown and baked through.
• Cool on a wire rack.