Fluffy French Bread (Print Version)
# Ingredients:
→ Dry Mix
01 -
1 tablespoon sugar (and 1 teaspoon saved separately for yeast)
02 -
1 teaspoon salt, pink or regular
03 -
2.5 to 3 cups of regular flour
→ Wet Mix
04 -
1 egg, beaten for topping before baking
05 -
2 teaspoons of yeast, active dry
06 -
1 cup water, warm (37-43°C or 100-110°F)
07 -
1 tablespoon of your choice: olive or vegetable oil
# Instructions:
01 -
In a small dish, add 1 teaspoon of sugar to your warm water. Gently sprinkle the yeast over it, then leave it for roughly 10 minutes until it gets bubbly.
02 -
Combine the salt, leftover sugar, and 2.5 cups of flour in a large bowl. Stir everything together so it's evenly mixed.
03 -
Pour the prepared yeast mixture and oil into a well made in the middle of the dry mix. Stir it slowly until a dough is formed.
04 -
Knead on a floured counter for 8-10 minutes. Add more flour if needed. Keep going until it’s soft and stretchy.
05 -
Pop the dough into a greased bowl. Cover it with a moist cloth and leave it in a cozy spot for 60 minutes or so until it grows twice as big.
06 -
Punch the dough gently to let air out. Form it into a loaf, place it on a parchment-lined tray, cover again, and let it puff up for 30 minutes.
07 -
Turn your oven on to 375°F (190°C). Beat the egg and brush a thin coat over your dough for a glossy finish.
08 -
Bake in the pre-heated oven for 25-30 minutes. The bread should look golden and sound hollow when tapped underneath.
09 -
Take the bread out and let it cool completely on a wire rack before slicing. The waiting will be tough, but it’s worth it!
# Notes:
01 -
Warm water (100-110°F or 37-43°C) helps your yeast work smoothly.
02 -
Kneading builds gluten, which makes bread strong and soft.
03 -
Patience pays off—rising the dough twice makes for fluffier bread.
04 -
Covering the bowl tightly keeps the dough moist as it rises.
05 -
Freeze leftover bread slices if you won’t eat them quickly!