This easy Homemade French bread is the perfect thing to make when I’m in that mood. Plus, there is just something satisfying about making things from dough, don’t you think?
I’ve eaten lots of French bread. But the first time I had this particular recipe was when my husband’s cousin served it at a dinner she hosted a couple of years ago. Everyone that was there that evening couldn’t get enough of it!
The thought of making my own French bread always seemed daunting to me, but this bread baking cousin insisted that it was really very easy. So, I bravely asked her for the recipe and determined to make it myself. And of course she was right, it really was surprisingly simple to make!
Try it yourself- you’ll love how easy it is to feel like Martha Stewart! 🙂
(I did want to note that your crust will be much prettier than what mine is in the picture. I was busy taking care of my two little ones while I made this and as a result, forgot all about the egg white wash. The bread was still good but it was missing that beautifully delicious, shiny crust that makes it extra amazing. So definitely learn from me and make sure you don’t forget to do that!)
Easy Homemade French Bread Recipe
Easy Homemade French Bread
- 1/2 cup lukewarm water
- 2 Tbsp. yeast
- 1 Tbsp. sugar
- 2 cups hot water
- 1 Tbsp. shortening
- 1 Tbsp. salt
- 7 to 7 1/4 cups bread flour
- 1 egg white, lightly beaten and mixed with 1 tbsp. water
- Mix ½ c. water, yeast and sugar. Set aside.
- Add shortening and salt to 2 c. hot water; cool until lukewarm. Add yeast mixture then gradually add flour until soft dough.
- Knead until smooth, about 10 to 12 minutes. (I use my Bosch mixer to do this.)
- Place in greased bowl, cover with damp cloth, let rise until doubled.
- Divide in half. Grease a baking sheet and sprinkle with cornmeal.
- Shape loaves into narrow rolls, the length of the sheet. Slash top several times with sharp knife. (I do this about 4 different spots across the loaf.)
- Brush with egg white/water mixture.
- Let rise until double.
- Bake at 375° for 30 minutes or until lightly browned, brushing with egg white/water mixture after 15 minutes of baking.