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A quick and easy French bread recipe that yields two bakery-style loaves with a crackly crust and soft, fluffy crumb in under two hours. Beginner-friendly and made with simple pantry staples.

Ingredients

Scale
  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil, plus extra for greasing

Instructions

  1. In a large bowl, stir the sugar into the warm water until dissolved. Sprinkle the yeast on top and let rest for 5 to 10 minutes until foamy and bubbly, indicating the yeast is activated.
  2. Add the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer until a rough, shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth, elastic, and slightly tacky. Add more flour if it sticks to your fingers.
  4. Grease a large bowl with olive oil, place the dough inside, turning to coat it. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 hour.
  5. Punch down the risen dough and divide into two equal portions.
  6. Shape each portion into a long, narrow loaf, slightly thicker than a baguette.
  7. Place the loaves on a parchment-lined baking sheet spaced apart. Cover loosely and let rest for 20 minutes for a second rise.
  8. Preheat oven to 425°F (220°C) and place a shallow pan on the bottom rack to hold water for steam.
  9. Make three diagonal slashes across the top of each loaf using a sharp knife or razor blade just before baking.
  10. Carefully pour 1 cup of hot water into the shallow pan on the bottom rack, quickly slide the baking sheet with the loaves into the oven, and close the door to trap steam.
  11. About 5 minutes after baking begins, carefully open the oven and spray the oven walls with water two or three times within the first 10 minutes to maintain steam.
  12. Bake 20 to 25 minutes, rotating halfway through, until the crust is golden brown and the loaf sounds hollow when tapped.
  13. Remove bread from oven and cool completely on a wire rack before slicing and serving.

Notes

For an even crunchier crust, spray the oven walls with water multiple times during the first 10 minutes of baking to maintain steam., If you don’t have a stand mixer, hand kneading for 7 to 10 minutes works fine., This recipe yields two loaves perfect for sandwiches or dipping into soup.

Nutrition

Find it online: https://cozyovenkitchen.com/amazing-90-minute-french-bread-secrets-revealed/