In this post you’ll learn about one of my absolute favorite recipes that will have your family cheering and begging for one more bite! This amazing homemade French bread can be whipped up in just a few simple steps, and can be incorporated into so many different meals.
I have tried MANY different bread recipes in my life and I have to say that this recipe for my favorite French bread remains at the very top of my list. It is so versatile and I love using it for so many different dinner ideas (and French toast for breakfast, too!)
Is there anything better in the whole world than pulling a warm, perfectly browned loaf of bread out of the oven? I think not! My kids always run to the table when the smell this bread baking. It is SO soft inside, and stays soft even after storing.
I am ecstatic to share his recipe with you, especially because ANYONE can make it! I’ve had SO many new bread makers have send me messages of success with this recipe. There are just a few steps to follow, and the result will be a chewy, perfectly textured bite of homemade bread; guaranteed to satisfy!
Ways I use my favorite French bread:
- Meatball sub sandwiches
- French toast
- Side to soup
- Garlic bread
- French dip sandwiches
- Philly cheese steak sandwiches
- Chicken salad sandwiches
- Ham and cheddar melts
Want to learn more about bread baking? CLICK HERE!
If you make this recipe I would LOVE to see it! Please tag me @handmade.farmhouse on INSTAGRAM so I can see it and share!
CAN I TURN THIS RECIPE INTO HOAGIE LOAVES OR HAMBURGER BUNS?
Absolutely! For hoagie loaves, CLICK THIS POST!
For hamburger buns, cut dough into 16 equal pieces. Form dough into small rounds by tucking edges under and allowing to rise. Brush with egg wash and sprinkle with sesame seeds.
Bake 375 degrees F for 20-25 minutes until golden.
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My Favorite French Bread
Equipment
- Kitchen Aid mixer
Ingredients
- 2 Tablespoons dry yeast I always use SAF-instant
- 1/2 cup warm water Make sure it's not too hot or it will kill your yeast
- 2 cups Hot water
- 3 Tablespoon sugar
- 1 Tablespoon kosher salt
- 5 Tablespoons vegetable or canola oil
- 6 cups all purpose flour You may substitute 2 cups bread flour for a chewier texture! I like this
- 1 egg beaten (for glazing pre-baked bread)
Instructions
- Dissolve yeast and 1/2 cup of warm water.2. In a separate large bowl, mix 2 cups hot water, sugar, oil, salt and 3 cups of flour.3. Check to make sure your yeast has become frothy/foamy and activated. If so, add hot-water flour mixture. Mix for 2 minutes to incorporate everything well.4. Switch to dough hook attachment and add the remaining 3 cups of flour, one at a time so the dough can absorb all the flour. Let the dough hook mix for 5 minutes until flour is incorporated and dough is smooth and elastic.5. Turn off the mixer and allow the dough to sit for 10 minutes (just leave the dough hook attached and cover the mixer with a tea towel).6. After 10 minutes the dough will look puffy. Stir dough down with a wooden spoon or simply turn on your mixer to low and allow the dough hook to deflate the dough (10 seconds or less). 7. Repeat this step 5 times more so the dough has a total of 60 minutes to rise (and be deflated every 10 minutes). This will allow the gluten to develop and create a wonderful, soft chewy texture.8. Dump dough onto a floured counter top. Cut in half and roll each piece into a roughly 9×12 rectangle. Roll up lengthwise like cinnamon rolls and tuck the ends under. 9. Place loaves onto a baking sheet lined with parchment paper or sprayed with non-stick spray. You can also bake the loaves separately if you want! 10. Allow your loaves to rise again for 20-30 minutes. About 10 minutes into this rise I like to "score" my loaves (use a bread lame or serrated knife). Brush a thin layer of egg wash on the rolls to glaze for a shiny baked finish. This really makes them beautiful!11. Bake loaves at 375° for 20-25 minutes or until golden brown.
Notes
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