French Bread

Sometimes, it is always good to visit the classic recipes.  French bread is one of my favorites. Plus this recipe is low in fat! :)  This is a family recipe that comes from my grandma’s cookbook and is one my whole family enjoys! It makes a great side dish all toasted up or, my personal favorite, a dip bread for a balsamic vinegar/olive oil/Parmesan cheese mixture.  Really you can’t go wrong with a classic recipe!  I hope you enjoy my family’s recipe as much as we do!

This French Bread is SUPER easy and delicious! AND its low-fat! My family loves this recipe!

4.6 from 5 reviews
French Bread
 
Recipe type: Bread
Serves: 2 Loaves
Ingredients
  • 7 cups flour, divided
  • 3 cups warm water
  • ⅓ cup sugar
  • 2 tsp. salt
  • 1½ packages yeast
Instructions
  1. Mix 3 and ½ cups flour with all ingredients. Let sit one hour.
  2. Add remaining 3 and ½ cups flour (one at a time) and knead till dough forms a ball (dough sticky).
  3. Cover with a damp cloth for 30 minutes.
  4. Divide and shape into 2-3 oblong loaves (long and narrow). Place on greased cookie sheet. Slit top with scissors ½ down diagonally.
  5. Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
  6. Bake at 375 degrees F for about 30 minutes.

Enjoy!

 


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Comments

    • Chef in Training

      It was supposed to post but the wordpress recipe plugin has been giving me issues. Sorry about that. It should be up now :)

  1. Hey Nikki– I feel like I’m missing something. This is the second recipe you’ve posted that I can’t find the actual recipe for– which tells me it’s ME and not you. Where’s the recipe? I’m not seeing it…

    • Chef in Training

      No, its me. It was supposed to post but the wordpress recipe plugin has been giving me issues. Sorry about that. It should be up now :)

    • Chef in Training

      yes sorry. It was supposed to post but the wordpress recipe plugin has been giving me issues. Sorry about that. It should be up now :)

  2. Katie

    I just made this bread with your recipe.. This is the best recipe I’ve made so far! It tastes SO AMAZING! Thank you for sharing!!!

  3. Lisa

    Made this today. Super easy! Smelled amazing baking! Tasted even more amazing!! Really could divide into more than two loaves. Thanks for sharing, Nikki!!

  4. Cindy A

    Hi Nikki
    Thanks for posting this. Are you using all purpose flour or bread flour and what kind of yeast – quick or regular thanks so much

    • Chef in Training

      I use all purpose flour and dry active yeast. Let me know if you have any more questions. I’m happy to help in any way I can :)

  5. french bread is so good! i am not great at making breads, especially like my mom was. she always had fresh bread coming out of the oven. we would slather it with butter and have at it! thanks for the recipe. i would love to try my hand at making it again. pray for me! :)

  6. I have to tell you..I’ve tried lots of bread recipes and this is by FAR the best one I’ve ever tried. The recipe is simple and quick to make..yet came out so airy, fluffy and soft. I will always make this whenever I can, my family gobbled it up! What a great family recipe..thanks for sharing!

  7. Joelene

    Nikki, I love your blog (my mum sent me to it, since I’m a fairly new stay at home mum too). :)
    Just wondering – when you say a “package of yeast” how much are you referring to? I buy my yeast in a jar. Can’t wait to try this recipe!
    Thanks!

  8. Heather R.

    I made this today and it was delicious!! So easy to make, too. The only issue I had is I’d like the loaf to be narrower and a little taller. Mine ended up about 2″ tall and 8″ wide and 14″ or so long. Maybe I’m wishing for something that this dough can’t do, but I’d welcome any suggestions.

    • Deb

      Heather, are you proofing your yeast beforehand? Proofing makes a big difference…when I make this recipe, I let the warm water sit with the sugar/yeast/salt mixture for around 15 minutes, until it gets really foamy and high in the bowl.

      Another thing I might suggest is using a bit more yeast and extending your rising time. Although if you roll it out really long, it won’t be as high. I did the braid the picture and it came out around 12″ long, 4 or 5″ high and around 6″ high. Let it rise a good hour and half, in a slightly warm oven. All my best of luck!

  9. Jen

    Made this bread today for my kids at youth group and they DEVOURED it! Sadly, my husband and I only had a tiny taste – we’re both gluten intolerant (eggs too, so glad they’re not in there!). Do you have any reason to know whether this recipe would work with an all purpose gf flour?

  10. Michelle Spencer

    Nikki,

    I’ve tried several recipes, but none have been given the thumbs up by my very picky mother, until this one.

    The dough was so sticky that I thought I had done something wrong. The finished loaves, however, were a beautiful and very delicious surprise.

    Thank you for sharing this. I’m making another batch right now.

  11. walter zijl

    What is one and half package weihg..yeast…i made bread with to much…pls in Thailand is nothing really…have my oven love to try again.

  12. Brooke

    Bread flour or all purpose flour, preheated oven y/n? (I’m assuming all purpose, since you don’t specify otherwise and don’t add any other ingredients, and yes preheated oven, but just want to make sure.)

  13. rjo

    The French have an actual law, with specific ingredients for bread. No oils, no sugar are allowed in their bread. For the bread to develop proper air pockets and hearty crust, the rise times require nearly all day to make bread.