Mohamed Shili This easy and delicious French bread recipe, inspired by Joanna Gaines, is perfect for any meal. With a soft, fluffy interior and a golden, crisp crust, it’s a versatile bake that pairs beautifully with soups, salads, or your favorite spreads. Made with simple, common ingredients, it’s a foolproof recipe for both beginners and seasoned bakers!
Recipe Ingredients:
- 2 ¼ cups warm water, 110-115 degrees F
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 2 ¼ teaspoons salt
- 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
- 5 ½ – 6 cups (781 – 852 g) all-purpose flour or bread flour
How To Make French Bread?
- Combine water, sugar, and yeast: In the bowl of an electric stand mixer fitted with the dough hook, mix the warm water, sugar, and yeast. If using active dry yeast, let it foam for 3-5 minutes before proceeding. Instant yeast can be used immediately.
- Add salt, oil, and initial flour: Add salt, oil, and 390 g (3 cups) of flour to the mixture. Mix until combined.
- Add remaining flour gradually: Add 390-460 g (2 ½–3 cups) of flour slowly until the dough forms a soft ball, clearing the sides of the bowl.
- Knead the dough: Knead for 2-3 minutes until the dough is smooth. Add more flour (15-30 g or ¼ cup at a time) if the dough sticks to the sides of the bowl.
- Choose a rising method: Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise until doubled (about 1 hour).
- 6. Shape the loaves: Turn the dough onto a lightly greased surface and divide it into two. Pat each piece into a 23×33 cm (9×13-inch) rectangle, then roll tightly from the long side, sealing seams. Place seam-side down on parchment-lined baking trays.
- Score the loaves: Using a sharp knife or bread lame, cut slashes at an angle across the top of each loaf.
- Final rise: Cover the loaves with greased plastic wrap or a towel. Let them rise until puffy and nearly doubled, about 1 hour.
- Preheat the oven: Preheat to 190°C (375°F). If needed, increase to 200-220°C (400-425°F) for better browning. Position the rack in the center of the oven.
- Bake the bread: Bake for 25-30 minutes until golden. For a crisper crust, toss 3-4 ice cubes into the bottom of the oven when placing the loaves inside.
- Optional butter finish: Brush the hot loaves with melted butter for a softer crust. Leave plain for a crunchier crust.
Recipe Tips:
- Use Warm Water for Perfect Yeast Activation: Make sure the water is between 110-115°F (43-46°C). Too hot will kill the yeast, and too cold won’t activate it properly.
- Add Flour Gradually: Start with the lower amount of flour and add more slowly. The dough should be soft and just slightly sticky but not wet.
- Shape Carefully: When rolling and shaping the dough, press out air bubbles gently to avoid gaps in your bread.
- Score with a Sharp Tool: Use a very sharp knife or bread lame to make clean cuts; dull blades can deflate the dough.
- Steam for a Crispy Crust: Toss a few ice cubes into the oven when baking to create steam, which gives the bread a professional, golden crust.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover French bread cool to room temperature. Wrap it tightly in plastic wrap or foil, or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Allow the French bread to cool completely. Wrap each loaf in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months.
- Reheat: Place a slice of bread on a microwave-safe plate, cover with a damp paper towel, and heat for 10-15 seconds.
Nutrition Facts
- Calories: 174
- Total Fat: 1.5g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 385mg
- Potassium: 75mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1.4g
- Sugars: 3g
- Protein: 6.9g
Check out More Recipes:
Joanna Gaines French Bread
Description
This easy and delicious French bread recipe, inspired by Joanna Gaines, is perfect for any meal. With a soft, fluffy interior and a golden, crisp crust, it’s a versatile bake that pairs beautifully with soups, salads, or your favorite spreads. Made with simple, common ingredients, it’s a foolproof recipe for both beginners and seasoned bakers!
Ingredients
Instructions
- Combine water, sugar, and yeast: In the bowl of an electric stand mixer fitted with the dough hook, mix the warm water, sugar, and yeast. If using active dry yeast, let it foam for 3-5 minutes before proceeding. Instant yeast can be used immediately.
- Add salt, oil, and initial flour: Add salt, oil, and 390 g (3 cups) of flour to the mixture. Mix until combined.
- Add remaining flour gradually: Add 390-460 g (2 ½–3 cups) of flour slowly until the dough forms a soft ball, clearing the sides of the bowl.
- Knead the dough: Knead for 2-3 minutes until the dough is smooth. Add more flour (15-30 g or ¼ cup at a time) if the dough sticks to the sides of the bowl.
- Choose a rising method: Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise until doubled (about 1 hour).
- 6. Shape the loaves: Turn the dough onto a lightly greased surface and divide it into two. Pat each piece into a 23×33 cm (9×13-inch) rectangle, then roll tightly from the long side, sealing seams. Place seam-side down on parchment-lined baking trays.
- Score the loaves: Using a sharp knife or bread lame, cut slashes at an angle across the top of each loaf.
- Final rise: Cover the loaves with greased plastic wrap or a towel. Let them rise until puffy and nearly doubled, about 1 hour.
- Preheat the oven: Preheat to 190°C (375°F). If needed, increase to 200-220°C (400-425°F) for better browning. Position the rack in the center of the oven.
- Bake the bread: Bake for 25-30 minutes until golden. For a crisper crust, toss 3-4 ice cubes into the bottom of the oven when placing the loaves inside.
- Optional butter finish: Brush the hot loaves with melted butter for a softer crust. Leave plain for a crunchier crust.
Notes
- Use Warm Water for Perfect Yeast Activation: Make sure the water is between 110-115°F (43-46°C). Too hot will kill the yeast, and too cold won’t activate it properly.
- Add Flour Gradually: Start with the lower amount of flour and add more slowly. The dough should be soft and just slightly sticky but not wet.
- Shape Carefully: When rolling and shaping the dough, press out air bubbles gently to avoid gaps in your bread.
- Score with a Sharp Tool: Use a very sharp knife or bread lame to make clean cuts; dull blades can deflate the dough.
- Steam for a Crispy Crust: Toss a few ice cubes into the oven when baking to create steam, which gives the bread a professional, golden crust.
Joanna Gaines French Bread
