Name: Julia Child French Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 ¼ cups warm water; 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 all-purpose flour or bread flour

This delicious Julia Child French Bread is a simple, classic recipe that gives you a crisp, golden crust and a soft, airy inside. Perfect for sandwiches, soups, or enjoying with butter, this easy bread uses pantry staples like flour, yeast, and water. With just a few steps, you can make fresh, homemade bread that tastes bakery-quality!

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Ingredients Needed

2 ¼ cups warm water
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 all-purpose flour or bread flour

How To Make French Bread

Prepare the Yeast Mixture: In the bowl of a stand mixer fitted with a dough hook, mix warm water, sugar, and yeast. If using active dry yeast, let it sit for 3-5 minutes until foamy. If using instant yeast, proceed immediately.
Mix the Dough: Add salt, oil, and 3 cups of flour. Mix well, then gradually add 2 ½ to 3 more cups of flour until a soft dough forms. It should pull away from the sides of the bowl without sticking too much to your fingers.
Knead the Dough: Knead for 2-3 minutes until smooth. If the dough is too sticky, add ¼ cup flour at a time until it forms a soft, pliable ball.
First Rise (Option 1 – Quick Method): Leave the dough in the mixer, cover with a towel, and let it rest for 10 minutes. Stir it down briefly. Repeat this “rest and stir” cycle five more times.
First Rise (Option 2 – Traditional Method): Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm spot until doubled, about 1 hour.
Shape the Loaves: Turn the dough onto a greased surface and divide it in half. Flatten each piece into a rectangle (about 9×13 inches), then roll tightly from the long side, pressing out air bubbles. Pinch the seam to seal.
Second Rise: Place loaves seam-side down on a parchment-lined baking sheet. Lightly cover with greased plastic wrap or a towel and let them rise until puffy and nearly doubled, about 1 hour.
Score the Bread: Use a sharp knife, razor blade, or bread lame to make diagonal slashes on top of each loaf.
Preheat the Oven: Set the oven to 375°F. For better browning, you can increase it to 400-425°F if needed.
Bake the Bread: Place loaves in the oven. For a crisp crust, toss 3-4 ice cubes onto the oven floor and quickly close the door. Bake for 25-30 minutes until golden brown.
Optional – Brush with Butter: For a softer crust, brush melted butter over the hot loaves. Skip this step for a crispier crust.

Recipe Tips

Use Warm Water for the Yeast: The water should be between 110-115°F. If it’s too hot, it will kill the yeast; if too cold, the bread won’t rise properly.
Knead Until Smooth: The dough should be soft but not sticky. If it sticks to your hands, add a little more flour, but don’t overdo it or the bread will be too dense.
Let It Rise Properly: Be patient and let the dough double in size. A warm kitchen helps, but don’t rush this step or the bread may turn out heavy.
Score the Loaves Before Baking: Use a sharp knife or bread lame to make slashes on top. This allows steam to escape and gives the bread its classic look.
Create Steam for a Crispy Crust: Toss ice cubes into the oven when baking. This helps form a golden, crispy crust like bakery-style French bread.

How To Store & Reheat Leftovers

Refrigerate: Wrap leftover french bread in plastic wrap or a bread bag and keep it in the fridge for up to 3 days. This helps prevent it from drying out too quickly.
Freeze: Wrap the cooled leftover french bread in plastic wrap and then in aluminum foil or a freezer bag. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.
Reheating: Wrap leftover french bread in foil and warm it in a 350°F oven for 5 minutes to restore its crisp crust and soft inside. For a quick option, slice and toast it in a pan or toaster.

Nutrition Fact

Serving Size: 1 regular slice (64g)

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

More Julia Child Recipes:

Julia Child French Bread

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Julia Child Recipe Keys: J Julia Child French Bread

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesServings:12 servingsCalories:174 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 ¼ cups warm water
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 all-purpose flour or bread flour

Instructions

Prepare the Yeast Mixture: In the bowl of a stand mixer fitted with a dough hook, mix warm water, sugar, and yeast. If using active dry yeast, let it sit for 3-5 minutes until foamy. If using instant yeast, proceed immediately.
Mix the Dough: Add salt, oil, and 3 cups of flour. Mix well, then gradually add 2 ½ to 3 more cups of flour until a soft dough forms. It should pull away from the sides of the bowl without sticking too much to your fingers.
Knead the Dough: Knead for 2-3 minutes until smooth. If the dough is too sticky, add ¼ cup flour at a time until it forms a soft, pliable ball.
First Rise (Option 1 – Quick Method): Leave the dough in the mixer, cover with a towel, and let it rest for 10 minutes. Stir it down briefly. Repeat this “rest and stir” cycle five more times.
First Rise (Option 2 – Traditional Method): Transfer the dough to a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm spot until doubled, about 1 hour.
Shape the Loaves: Turn the dough onto a greased surface and divide it in half. Flatten each piece into a rectangle (about 9×13 inches), then roll tightly from the long side, pressing out air bubbles. Pinch the seam to seal.
Second Rise: Place loaves seam-side down on a parchment-lined baking sheet. Lightly cover with greased plastic wrap or a towel and let them rise until puffy and nearly doubled, about 1 hour.
Score the Bread: Use a sharp knife, razor blade, or bread lame to make diagonal slashes on top of each loaf.
Preheat the Oven: Set the oven to 375°F. For better browning, you can increase it to 400-425°F if needed.
Bake the Bread: Place loaves in the oven. For a crisp crust, toss 3-4 ice cubes onto the oven floor and quickly close the door. Bake for 25-30 minutes until golden brown.
Optional – Brush with Butter: For a softer crust, brush melted butter over the hot loaves. Skip this step for a crispier crust.

Notes

Use Warm Water for the Yeast: The water should be between 110-115°F. If it’s too hot, it will kill the yeast; if too cold, the bread won’t rise properly.
Knead Until Smooth: The dough should be soft but not sticky. If it sticks to your hands, add a little more flour, but don’t overdo it or the bread will be too dense.
Let It Rise Properly: Be patient and let the dough double in size. A warm kitchen helps, but don’t rush this step or the bread may turn out heavy.
Score the Loaves Before Baking: Use a sharp knife or bread lame to make slashes on top. This allows steam to escape and gives the bread its classic look.
Create Steam for a Crispy Crust: Toss ice cubes into the oven when baking. This helps form a golden, crispy crust like bakery-style French bread.

Keywords:Julia Child French Bread