French Bread Recipe
- Yield: 2 loaves 1x
- Category: Breads
- 1 1/4 cup warm water (80–90 degrees)
- 2 teaspoons sucanat (regular sugar will work too)
- 1 teaspoon sea salt
- 3 to 3 1/2 cups flour *see note below
- 1 1/2 teaspoons active dry yeast
- Place the yeast and sucanat in a large bowl and stir in the warm water until everything is dissolved. Add in the salt, then stir in as much flour as you can. You might not need the full amount, or you may need more– it just depends. You are looking to create a soft, pliable dough that isn’t too sticky.
- Knead on a lightly floured surface for 6 to 8 minutes, or until the dough is smooth and elastic.
- Place the dough back in the bowl and cover with a kitchen towel. Allow it to rise for about an hour, or until doubled in size.
- Plop the risen dough back out on your counter top and divide in half. Roll each half into a rectangular shape (it does NOT need to be perfect. Look to make the shape about 10″ by 8″. However– I will repeat– it does NOT need to be perfect.)
- Roll up the rectangle starting with a long side. Pinch the ends of the loaf to seal and shape in a “log.” If your seam doesn’t want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere. Otherwise, it’ll try to unroll during the baking process.
- Grease a pizza stone (where to buy) or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.
- Meanwhile, preheat the oven to 375 degrees, and prepare an egg wash by beating one egg with one tablespoon of water. (The egg wash is optional– however– it gives the loaves a lovely, shiny brown finish)
- Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.
- Bake for 20-25 minutes, or until golden brown. Allow to cool on wire racks before serving.
- Serve warm, with lots of butter.