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Easy French Bread Recipe

This homemade bread recipe produces a light and fluffy loaf with a little kick from my secret ingredient. This soft bread is perfect for a morning sandwich or French toast and simple to make for a beginner bread maker.
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Ingredients
  

  • 250 ml warm water
  • 7 g active dry yeast
  • 25 g sugar
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon (optional)
  • 30 ml vegetable oil
  • 450 g all-purpose flour
  • 1 egg + 1 tbsp milk (for the brush)

Instructions
 

  • In a stand mixer bowl combine the warm water, yeast and sugar. Give it a quick mix and set it in a warm place for 10-15 minutes. We need this step to make sure that the yeast is active.
  • When the yeast mixture slightly rises and you start to see bubbles, add the salt, cinnamon, if you wish, vegetable oil and flour.
  • Using a hook attachment, start kneading the dough on the lowest speed of your mixer for about 5-7 minutes. Transfer the dough onto your work surface and knead the dough by hand for 1 minute. The dough should be soft and not stick to your hands. Place the dough into a large bowl, greased with oil, then cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for 1 hour or until it doubles in size.
    * My favorite way to proof the dough is my oven with the light turned on.
  • When the dough doubles in size, we need to deflate it and expel the gases. Transfer the dough onto your work surface and roll it into a large rectangle. Then roll it into a log, starting from a short side.
  • Next, we need to roll it again into a rectangle. Fold the dough in half and keep rolling. Rolling the dough a second time is harder than the first time. To ease the process keep turning and rolling the dough. When you rolled it into a rectangle, roll it into a log starting from the long side and pinch along the seam and ends.
  • Place the roll of dough on a large baking sheet covered with parchment paper. Cover with plastic wrap or a kitchen towel and let it proof in a warm place for another 30-40 minutes. When the dough has doubled in size, remove the cover and brush it with a mixture of egg and milk. Brush it gently to not deflate the dough.
    Use a sharp knife to cut a few slightly diagonal slashes across the top of the dough. Then bake at 350 degrees Fahrenheit for 30-35 minutes. Allow to cool completely before slicing to avoid the bread turning gummy.

Notes

  • Don’t skip a step when proofing the yeast. If the yeast mixture doesn’t slightly rise and you don’t see bubbles, then discard it and use different yeast.
  • You can knead the dough using a stand mixer or you can knead the dough by hand. If kneading the dough by hand, increase the time to 10-15 minutes.
  • Proof the dough in a warm place. My favorite way to proof the dough is my oven with the light turned on.
  • Store your loaf in a bread bag or wrap it in plastic wrap for up to 3 days at room temperature.
  • You can freeze the bread for up to 2 months in a Ziploc bag. Thaw in the fridge overnight before use.