Quick Homemade French Bread Recipes

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QUICK FRENCH BREAD



Quick French Bread image

This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!

Provided by Pawsfurthought

Categories     Breads

Time 1h35m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 6

2 1/2 cups warm water (about 90 degrees, like nice warm bath water)
2 tablespoons yeast (I used Red Star active dry yeast, the big block that lasts forever in the fridge or freezer)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons oil
5 1/2-6 cups flour (I just used plain APF)

Steps:

  • Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
  • Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
  • Stir in the salt, oil, and flour.
  • Put a bowl of water in the microwave and heat it for a couple of minutes.
  • Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
  • Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
  • Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
  • EAT!

Nutrition Facts : Calories 151.9, Fat 2.5, SaturatedFat 0.3, Sodium 118.5, Carbohydrate 28, Fiber 1.2, Sugar 1.4, Protein 4

FRENCH BREAD



French Bread image

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

CLASSIC AND CRUSTY FRENCH BREAD



Classic and Crusty French Bread image

Bake the perfect loaf of French bread with this traditional recipe. The signature crust is made by misting the loaf with water during baking.

Provided by Elizabeth Yetter

Categories     Side Dish     Appetizer     Dinner     Lunch     Bread

Time 2h35m

Number Of Ingredients 7

2 cups warm water (95 to 110 F)
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
2 teaspoons salt
5 1/2 cups bread flour (approximately)
Optional: 1 large egg white (lightly beaten)
Optional: sesame seeds (or poppy seeds)

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
  • Mix in the bread flour, a little at a time, until a soft dough is formed.
  • Turn the dough out onto a floured board and knead it for about 8 minutes.
  • Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
  • Punch down the dough .
  • Give the dough a quick 2-minute knead.
  • Divide the dough into 2 equal halves. Shape each half into a long loaf.
  • Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
  • Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
  • If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
  • Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
  • Remove the loaves from the baking sheet and let them cool on a rack.

Nutrition Facts : Calories 142 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 1 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g

REALLY EASY, REALLY GOOD FRENCH BREAD



Really Easy, Really Good French Bread image

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery!

Provided by stonecoldcrazy

Categories     Yeast Breads

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 8

1/4 ounce dry active yeast (1 packet)
1/4 cup warm water
1/4 teaspoon sugar
1 cup hot water
1 1/2 tablespoons granulated sugar
1/2 tablespoon salt
1/4 cup oil
2 1/2-3 cups all-purpose flour

Steps:

  • Dissolve yeast, warm water, and sugar in a small bowl.
  • In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
  • Add 1 - 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
  • Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
  • Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
  • Bake for 25 - 30 minutes.

Nutrition Facts : Calories 171.9, Fat 5.8, SaturatedFat 0.8, Sodium 350.7, Carbohydrate 26.1, Fiber 1, Sugar 2.1, Protein 3.5

CRUSTY FRENCH BREAD



Crusty French Bread image

I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon

Provided by Taste of Home

Time 50m

Yield 2 loaves (10 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 to 5 cups all-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

CRUSTY FRENCH LOAF



Crusty French Loaf image

A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 pieces).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 large egg white
1 teaspoon cold water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

FRENCH BREAD



French Bread image

Enjoy these warm loaves of traditional French bread, made at home by baking in oven.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h

Yield 32

Number Of Ingredients 5

1 1/2 cups all-purpose flour*
1 package regular active dry yeast (2 1/4 teaspoons)
1 cup very warm water (120° to 130°)
1 teaspoon salt
1 1/3 to 1 2/3 cups bread flour

Steps:

  • In large bowl, mix all-purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
  • Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.
  • Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)
  • Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.
  • Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475° F.
  • Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
  • Reduce oven temperature to 450° F. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 75 mg, Sugar 0 g, TransFat 0 g

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From redstaryeast.com


EASY FRENCH BREAD RECIPE | AUTHENTIC HOMEMADE FRENCH BREAD
2019-03-06 Roll the log on the counter to stretch your baguette to the proper length, keeping the thickness uniform across the loaf. Place dough into greased french bread pan, slit the top with a sharp knife and brush with an egg wash if desired. Allow to rise about 15-20 minutes. 8. Bake at 375 degrees for 20-25 minutes until golden brown.
From mykitchenescapades.com


FRENCH BREAD RECIPE - MAKE IT AT HOME! - TASTE AND TELL
2022-03-22 How to Make French Bread. 1: Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 15 minutes, until the yeast starts to foam. Stir in the salt. 2: Start adding the flour, 1 cup at a time, mixing well after each addition.
From tasteandtellblog.com


HOMEMADE FRENCH BREAD - TASTE OF THE FRONTIER
2019-05-20 Score the bread across the top 3 or 4 times. Combine egg with a splash of water in a small bowl & whisk well. Brush the tops of the loaves with the egg wash. Let dough rise uncovered for 30 minutes in a warm place. Bake on the …
From kleinworthco.com


PERFECT HOMEMADE FRENCH BREAD - THESTAYATHOMECHEF.COM
Roll each half into a large rectangle. Roll up tightly from the long end. Place onto a lightly greased baking sheet or into a french bread pan. Cover and let rise 30-45 minutes. Preheat oven to 375 degrees. Use a sharp knife to cut diagonal slashes on …
From thestayathomechef.com


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