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Homemade French Bread Loaf

Niky @ The House on Silverado
An easy-to-make French loaf that is chewy on the inside and crusty on the outside.
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Course Bread
Servings 2 loaves


  • 2 cups warm water (110 degrees)
  • 1 tbsp active dry yeast
  • 2 ½ tsp sugar
  • 5-6 cups flour
  • 2 ½ tsp salt
  • 1 tsp olive oil


  • In bowl (of stand mixer if using), combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begun to foam.
  • Place 2 cups of flour into a large mixing bowl (or bowl of your stand mixer) with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer. Add remaining flour 1/2 cup full at a time until the dough is smooth but not sticky. Rub the olive oil around the dough ball and let rest for 15 minutes.
  • Turn the dough onto a floured surface and divide in half. Roll one half into a rectangle. Starting from the long side, roll the dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Let rise for 30-45 minutes.
  • Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown.
  • Tips: For a crispier/shinier crust on the french bread loaf, brush 1 egg white (whisked) with a teaspoon of water before baking.For a softer and more flavorful crust, brush homemade french bread with melted butter right when it comes out of the oven.
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