There's nothing quite as comforting as the smell of homemade bread.
My husband and I both have to resist eating the entire loaf in one sitting, and that's definitely the case with this French bread. It's perfectly fluffy and soft on the inside, with a thin, crunchy outside.
Does it get any better than that?
I've made this French bread dozens of times, and with this recipe every batch is a success. It has incredibly simple ingredients, and is perfect dipped in herb-infused olive oil, paired with soup, or just eaten plain with some butter smeared on top.
Do you know what the secret to perfect French bread is? Putting an oven safe bowl of water in the oven underneath your bread. The water adds humidity to the oven, and gives you that fluffy inside with the crunchy outside.
You'll need to budget about 2 1/2 hours from start to finish. That includes preparation, rising time, and baking time. To start, gather these things:
6 cups flour
2 1/2 Tablespoon yeast
3 teaspoons salt
2 cups warm water
1 Tablespoon melted butter
1 Tablespoon cornmeal
Olive oil
Combine 2 cups of the flour, all of the yeast, and the 2 cups of warmed water. Make sure the water is just warm, and not hot. If the water is too hot, you'll kill the yeast and the dough won't rise. Slowly add more flour, the salt, and the melted butter. If the dough is too sticky, add more flour. I've never used less than the 6 cups, but it depends on the type of flour you use. Knead the dough on a floured surface for about 5 minutes, or until the dough is smooth and elastic. If it is sticking to the counters or your hands, then add a bit more flour.
The dough is ready when it looks like the above picture. Place it in a greased bowl, and let rise in a warm place until doubled, or about 45 minutes.
Punch the dough down, and divide it in two. Let them rest for 10 minutes.
After they've rested, roll them into rectangles about 10x14 inches each. Starting from the long side, roll the dough.
Once that's done, dip your fingers in water, taper the ends, and fold under the dough.
Grease a baking sheet, and sprinkle it with the cornmeal. Preheat the oven to 375 degrees, place both rolls on the sheet, brush with olive oil, and let rise under a warm damp cloth for 30 minutes. Once they have risen, make 4 diagonal cuts across the top (about 1/4 inch deep).
Place an oven-safe bowl with about 3-4 inches of water in it, and bake the bread for 20 minutes on the middle rack. After the 20 minutes, take the loaves out and brush with olive oil again. At this point they should look like this:
Bake for another 20 minutes, or until the top is golden brown.
Gah. I love this bread. Slice off a few pieces, and enjoy! We brought a loaf of this stuff to share with our co-teachers, and it was quickly devoured! Enjoy!
Gorgeous French Bread Recipe
6 cups flour
2 1/2 Tablespoon yeast
3 teaspoons salt
2 cups warm water
1 Tablespoon melted butter
1 Tablespoon cornmeal
Olive oil
Combine 2 cups of the flour, all of the yeast, and the 2 cups of warmed water. Make sure the water is just warm, and not hot. If the water is too hot, you'll kill the yeast and the dough won't rise. Slowly add more flour, the salt, and the melted butter. If the dough is too sticky, add more flour. I've never used less than the 6 cups, but it depends on the type of flour you use. Knead the dough on a floured surface for about 5 minutes, or until the dough is smooth and elastic. If it is sticking to the counters or your hands, then add a bit more flour. The dough is ready when it looks like the above picture. Place it in a greased bowl, and let rise in a warm place until doubled, or about 45 minutes. Punch the dough down, and divide it in two. Let them rest for 10 minutes. After they've rested, roll them into rectangles about 10x14 inches each. Starting from the long side, roll the dough.
Once that's done, dip your fingers in water, taper the ends, and fold under the dough. Grease a baking sheet, and sprinkle it with the cornmeal. Preheat the oven to 375 degrees, place both rolls on the sheet, brush with olive oil, and let rise under a warm damp cloth for 30 minutes. Once they have risen, make 4 diagonal cuts across the top (about 1/4 inch deep). Place an oven-safe bowl with about 3-4 inches of water in it, and bake the bread for 20 minutes on the middle rack. After the 20 minutes, take the loaves out and brush with olive oil again. Bake for another 20 minutes, or until the top is golden brown. Enjoy!