This is a basic recipe, my go-to recipe for French bread. I use this base recipe on a consistent basis as we bake 95% of the bread we eat at home. I wanted to share this recipe with anyone who needs an easy to follow recipe for homemade bread, which, there is nothing like it to be honest. Imagine always having freshly baked bread lingering in your home. Imagine being that family, or that person who always has fresh bread in their home to share with loved ones, or not. Regardless, I hope you enjoy this recipe for Straightforward Basic French Bread.
I love being that person now. My partner Ben, and our kids, and myself bake bread every week. It’s so much more satisfying and memorable, yet extremely inexpensive to offer fresh bread to each other, and the more you bake, it becomes insanely easy. I will always recommend people get more involved in the kitchen, and learn these amazing life skills that have been a part of human history for centuries.
You do not need any special equipment to bake your own bread, and honestly, it’s less cleanup to use your hands, and a bowl. If you hate doughy sticky hands, I recommend using a handful of salt, a touch of water and using it as a scrub on your bowls, hands etc. It works extremely well and picks up the dough and dissolves it. Save your scrubby sponges, fam!
It’s important to knead your dough, for at least 5 minutes. It should be smooth, elastic, but not so tight that it bounces back when you stretch it. You want the proteins to be nice and relaxed. Be intuitive when working with bread dough. It’s really relaxing and sometime I look forward to doing.
I personally do not bloom my yeast in this recipe, but you can if you feel the need to. I simply add all ingredients into a large bowl, and ensure that my water is warm. I hope you enjoy this recipe. It’s a fantastic introduction into bread making.
- 2 1/2 Cups All Purpose Flour
- 2 1/2 tsp Yeast
- 1 1/4 Cups Warm Water
- 1/2 tsp Sugar
- 1/4 tsp Sea Salt
- Add flour, yeast, sugar and salt into a large bowl.
- Gradually add warm water, while gently folding with a spatula.
- Once all ingredients are combined, stir a while until dough becomes elastic.
- Dust your work surface and dough ball, and begin to knead. Add a little flour if needed.
- Gently massage and roll your dough ball for 5-10 minutes, until dough is elastic, smooth and soft.
- Clean your bowl out with warm water and salt scrub, and grease with a tsp of oil.
- Place dough ball inside and let prove for 30 minutes, or until doubled in size.
- remove dough from bowl, and gently form into desired shapes. In this case, two medium sized round loaves.
- Place on a baking sheet and cover with a warm, damp tea towel, and let prove again until doubled in size.
- Gently dust dough balls with a little flour, and make slits on the top of bread for even baking.
- Bake at 180C or 350F for about 25 minutes.
- Bottom of loaf should sound hollow when you tap it.