Description
A simple yet delightful French bread with a crackly crust and soft crumb, perfect for any meal.
Ingredients
- 3 cups all-purpose flour (about 360–390 g)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 105–115°F / 40–46°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Pour the warm water into a small bowl. Stir in the sugar, sprinkle the yeast over the surface, and let sit for 5–10 minutes until frothy and bubbly.
- In a large mixing bowl, whisk together the flour and salt.
- Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead about 10 minutes until smooth and elastic.
- Lightly oil a clean bowl. Place the dough inside, turn once to coat, cover with a cloth, and let it rise for about 30 minutes, until roughly doubled.
- Preheat your oven to 375°F (190°C) and position a rack in the middle.
- Punch down the dough gently, shape it into a single loaf or baguette-like shape, and place it on a lightly greased baking sheet.
- Use a sharp knife to cut 3–4 slashes on top. Cover and let rise for 20 minutes.
- Bake for 25–30 minutes until deep golden brown and the loaf sounds hollow when tapped.
- Cool the bread on a rack for at least 20 minutes before slicing.
Notes
If using instant yeast, mix directly with flour and reduce proofing time slightly. Water temperature is crucial; too hot will kill the yeast and too cool won’t activate it.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French