Chewy French Bread with Golden Crust and Soft Interior
By Sophia Reed
Prep
30 min
Cook
25 min
Total
115 min
Servings
20
Level
Easy
Bake a full batch for soup nights and sandwiches, then freeze sliced portions for later. This five-ingredient Chewy French Bread is shaped into loaves, buns, or a round and bakes with a golden top, lightly browned bottom, and chewy texture.
Active dry yeast, sugar, warm water, kosher salt, and all-purpose flour make the dough. Water between 100 and 110 degrees F activates the yeast, while flour is added gradually rather than all at once. Start with about four cups, then add more only until the dough is slightly sticky but easy to handle. A stand mixer streamlines a larger batch, though the dough can also be mixed by hand.
The yeast mixture should look bubbly after its rest, and risen dough should nearly double in size before shaping. Finished bread has a nicely golden top with a slightly browned, crunchy bottom. The most common problem is water that is too hot or too cool for the yeast, followed by adding all the flour before judging the dough’s texture. Use a sharp knife or bread lame when scoring so the loaves do not deflate.
Cool the loaves on a rack before packing them away. Serve slices with soup, stew, or chowder, use them for sandwiches, or spread them with butter. The bread is best on its first day, keeps in airtight bags on the counter for two to three days, and can be frozen in freezer bags for up to three months.
Why you'll love this recipe
- Freezes well in bags for up to three months, so a full batch can supply sliced bread for future soup, stew, and chowder meals.
- Makes 20 slices from five basic ingredients, giving meal prep households enough bread for several sandwich lunches or side servings.
- Counter storage lasts two to three days in airtight bags, making it practical to bake ahead for a short run of meals.
- Shape the risen dough into large loaves, smaller loaves, buns, or a round, letting one batch suit different planned meals.
- Slices pair with soup, sandwiches, French toast, or butter, so frozen portions can be assigned to several uses before baking.
- A stand mixer handles the flour additions and dough mixing, while the finished loaves cool before they are bagged for later.
Ingredients
- •1 Tbsp active dry yeast (9 grams; Red Star used)
- •1 Tbsp white sugar (12 grams)
- •2 tsp kosher salt (12 grams, plus a sprinkle for topping)
- •2.5 cups warm water (about 590 grams; 100-110 degrees F)
- •6 cups all-purpose flour (6-6 1/2 cups (720-780 grams), or until right consistency)
- •canola or olive oil (for greasing the bowl and work surface)
- •baking spray (for bread pans or jelly roll pans)
- •1 large egg (optional, beaten with a splash of water for egg wash)
Instructions
- 1
Using a large standing mixer, combine the yeast, sugar, and warm water warmed to 100-110 degrees F. Stir a couple of times with a spatula and let sit about 15 minutes, until the mixture is bubbly.
- 2
Add the salt and about 4 cups of flour to the mixer. Run the mixer, scraping down the bowl occasionally, and gradually add more flour until the dough is slightly sticky but easy to handle.
- 3
Grease a large bowl with canola or olive oil. Remove the dough from the mixer, form it into a ball while punching it down until smooth, place it seam-side down in the bowl, cover with a clean dishtowel, and let rise in a warm place until approximately doubled in size.
- 4
Prepare bread pans or jelly roll pans with baking spray. Oil a pastry mat or large flat surface, then form dough sections into oblong loaves, smaller loaves, or buns; alternatively, bake a round of dough in a cast-iron skillet.
- 5
Cover the shaped dough with clean dish towels and let it rise again until almost doubled in size.
- 6
Use a sharp serrated knife or bread lame to cut diagonal slits in the tops. If using, beat the egg with a splash of water, brush a thin layer over the bread or rolls, and sprinkle with kosher salt.
- 7
Bake in a preheated 400 degree F oven for approximately 25 minutes, until the bottoms are slightly browned and the tops are golden brown. Remove the bread to a cooling rack.
FAQ
Nutrition (per serving)
Calories
116
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