Crusty French Bread: Simple, Easy to Follow Recipe

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Indulge in the authentic taste of France with our crusty French bread recipe. Freshly baked with a crispy crust and soft interior, our artisanal bread is perfect for dipping in soups, olive oil, or cheese. Learn how to make this classic bread at home and elevate your meals with a touch of French flair.

Great bread can improve almost any meal. This bread is crisp, crunchy crust and slightly chewy center. Drizzle with olive oil or butter and sprinkle with Parmesan cheese or paired with Minestrone Soup or Spinach Lasagna. Once you start making French loaves at home, you’ll wonder how you ever managed without them.

This Minestrone Soup with Kale pairs well with French Bread and is so delicious!

Crusty French Bread

Great bread can improve almost any meal. This bread is crisp, crunchy crust and a slightly chewy center. Drizzle with olive oil or butter and sprinkle with Parmesan cheese. Once you start making French loaves at home, you'll wonder how you managed without them.
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Course Bread
Cuisine French

Ingredients
  

  • 1 1/2 cups warm water
  • 1 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 4 1/2 cups bread flour
  • 2 teaspoons dry active yeast
  • 2 tablespoons olive oil

Instructions
 

  • Use an electric mixer fitted with the dough hook, and combine the water, salt, sugar, and yeast. Allow the mixture to foam before proceeding for about 5 minutes.
    Add the salt, oil, and ½ the flour and mix. Add additional flour gradually. The dough should not stick to the sides of the bowl and form a softball.  Knead for 3-4 minutes until the dough is smooth.
    Transfer the dough to a lightly greased bowl, cover it with a towel, and place it in a warm spot. Let the dough rise until doubled, about an hour, depending on the warmth of your kitchen.
    Turn the dough onto a lightly greased surface and divide it in half. Pat each section into a rectangle, 9X13 inches baking sheet.
    Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can make 2 large loaves or 4 small ones.  Cut several gashes at an angle on the top of each loaf with a very sharp knife or razor blade.
    Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
    Preheat the oven to 375 degrees F and make sure an oven rack is in the center position.
    Bake for 25-30 minutes until golden and baked through. Remove from the oven, drizzle with olive oil or melted butter, and sprinkle with parmesan cheese. (optional).