Our daughter Katie is quite a great cook, and her Foolproof French bread recipe is sure to become a favorite in your home! After baking, slather each slice with lots of Kerrygold Irish Butter for the best results!
Foolproof French Bread Ingredients:
- Active dry yeast
- Water
- Sugar
- Kosher salt
- Oil
- Flour
- Egg
How to Make French Bread
- Fill a measuring cup with warm water and add the dry yeast. Stir until incorporated.
- Prepare a large mixing bowl with a paddle attachment. Add 4 cups of bread flour, followed by the hot water, sugar, salt and oil.
- Add the yeast mixture to the bowl, and mix on slow until incorporated. Add the remaining 2 cups of all-purpose flour, one cup at a time, mixing well.
- Let the dough rest for about 10 minutes.
- Allow it to rise. Every 10 minutes, punch the down down. Repeat 4-5 more times.
- Dust a large work surface with flour. Place the dough on the floured surface, and cut the dough in half. Roll each ball into a rectangle about 9×12 inches.
- Roll each rectangle of dough lengthwise.
- Place both loaves on a greased pan, seam side down. Score each on top a few times with a sharp knife. Using a pastry brush, coat the tops of each loaf with the whisked egg.
- Bake at 375 for 20-25 minutes in lower half of oven, until golden brown.
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More Easy Bread Recipes
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- Moist Banana Bread
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Katie’s Foolproof French Bread
Recipe by Jason Hill – CookingSessions.comOur daughter Katie is quite a great cook, and her foolproof French bread recipe is sure to become a favorite in your home! After baking, slather each slice with lots of Kerrygold Irish Butter for the best results!
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon Kosher salt
- 5 tablespoons oil
- 4 cups bread flour
- 2 cups all-purpose flour
- 1 egg whisked
Instructions
- Fill a measuring cup with warm water and add the dry yeast. Stir until incorporated.
- Prepare a large mixing bowl with a paddle attachment. Add 4 cups of bread flour, followed by the hot water, sugar, salt and oil.
- Add the yeast mixture to the bowl, and mix on slow until incorporated. Add the remaining 2 cups of all-purpose flour, one cup at a time, mixing well.
- Let the dough rest for about 10 minutes.
- Allow it to rise. Every 10 minutes, punch the down down. Repeat 4-5 more times.
- Dust a large work surface with flour. Place the dough on the floured surface, and cut the dough in half. Roll each ball into a rectangle about 9×12 inches.
- Roll each rectangle of dough lengthwise.
- Place both loaves on a greased pan, seam side down. Score each on top a few times with a sharp knife. Using a pastry brush, coat the tops of each loaf with the whisked egg.
- Bake at 375 for 20-25 minutes in lower half of oven, until golden brown.
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Notes
Note: You can use 6 cups of all-purpose flour instead of the bread flour. You can also mix this by hand with a big wooden spoon if you don’t have a stand mixer.
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