French Bread

Last Updated on August 2, 2019 by Annie

This homemade, dairy-free french bread makes two fresh, warm loaves. It goes great with many pasta dishes or with a simple bowl of olive oil, salt, and pepper. Once you make this bread, you won’t want to make any other.

Yeast bread intimidates me. My biggest fear, accidentally killing the yeast with water that is too hot. But yeast bread also brings me the most joy, seeing those little bubbles from the yeast eating the sugar and burping in content, watching the dough rise over time, the delicious smell wafting out of the oven, and let’s not forget the golden loaf you withdraw from your oven at the end of it all. Yes, it takes time to make, but oh the reward of fresh bread straight out of the oven is enough to keep me going back to whip up loaf after loaf. 

How I eat my French bread has changed dramatically over time. Growing up, my favorite way to eat French bread was slathered with butter and microwaved just a smidge to make a runny melty blob on top of the slice. In college, I graduated to those sinfully decadent, pre-made garlic and herb loaves at Kroger. After a trip to France, I experienced the pure joy of dunking the delicious, crusty bread into olive oil, salt, and pepper. Two weeks in Spain recently have me craving a crispy slice covered in a tomato and garlic mixture, kissed with a sprinkle of salt. No matter how I have topped the bread one thing has remained constant, French bread has been my bread of life. 

Why this French Bread is mmmazing

• Your home will be wrapped in the smell of bread.
• It can be served as a starter or stuffed with meats and made into a sub.
• You can wrap the loaf in plastic wrap and save it in the freezer until you are ready to devour it.
• The egg wash gives it a crispier finish.

Pro Tips for Making this French Bread

• Use this time to multi-task. Bread is rising, wash dishes, read a book, walk the dog, drink all the coffee (or wine).
• If you do not have a warm space for rising the dough, place it in the oven with the oven off.
• Make sure the water is no hotter than 110°F .
• If you do not see those yeast bubbles, your yeast may be expired and you will want to get a new yeast. It’s better to restart the process before you have invested hours in it and the dough doesn’t rise. 

Other Bread Recipes you might like to try:

• Cinnamon Swirl Banana Bread

Print

French Bread

A delicious dairy-free, yeast based, bread recipe. Makes two loaves and leaves your home smelling glorious.

Course Appetizer

Cuisine Bread, French

Keyword Bread, Dairy-Free

Prep Time 15 minutes

Cook Time 40 minutes

First Rise and Second Rise 1 hour 45 minutes

Total Time 2 hours 40 minutes

Servings 2 Loaves of Bread

Ingredients

• 2 c. Warm Water 100°-110° F
• 1 Tbsp. Yeast
• 1 Tbsp. Sugar
• 2 tsp. Salt
• 2 Tbsp. Olive Oil
• 6 c. Flour
• 1 Egg white
• 1 tsp. Water

Instructions

1. In the bowl of a standing mixer, combine yeast, sugar, and warm water. Let the mixture sit for 5 minutes and bubble.

2. Using the dough hook attachment, add the salt, oil, and 3 cups of flour to the yeast mixture. Churn on the lowest setting until the flour is mixed into the yeast, roughly 1-2 minutes.

3. Stop the mixer and add the next cup of flour. Start on the lowest setting for about 30 seconds and crank it up to the 2nd notch until all of the flour is incorporated. (roughly another 30 seconds.

4. Repeat step 3, 2 more times, until all 6 cups of flour have been added to the mixture. After incorporating the 6^th cup of flour, kneed the dough in the bowl for 3-5 minutes, until the dough is tacky to the touch. (When you touch it your fingers don't stick but the dough still has give to it.)

5. Move the dough into an oiled bowl and cover. Store in a warm place and allow the dough to double in size. (Roughly an hour depending on the day)

6. Punch the dough down and divide into two logs. Let rest for 10 minutes. While the dough is resting, mix thee egg white and teaspoon of water together in a small bowl.

7. After 10 minutes, shape the logs into two long loaves and place on a parchment covered baking sheet.

8. Brush the loaves with the egg wash and cover with a damp towel. Keep remaining egg wash to use during the bake time. Allow the loaves to rest 45 minutes, or until doubled in size. Preheat the oven to 375°F.

9. Score the tops of the loaves by slicing 4 diagonal cuts along the tops of the loaves. Bake in the oven for 20 minutes. After 20 minutes, remove and brush the loaves again with the egg wash. Bake for an additional 15-20 minutes. Remove from the oven and allow to cool before enjoying.