Real French Bread
Enjoy the crisp, crusty texture of authentic French bread with a tender interior, perfect for sandwiches or as a simple accompaniment to any meal. Suitable for bakers of all levels.
Ingredients
Instructions
- Dissolve yeast in 1 cup warm water and let sit until softened.
- While yeast softens, sift flour, sugar, and salt into a large bowl.
- Stir in the dissolved yeast. Add enough of the second cup of water to hold the dough together.
- Mix well until you have a sticky dough.
- Let the dough rise until it doubles in bulk.
- Punch down the dough and knead thoroughly.
- Give the dough a good beating to develop gluten.
- Divide the dough into equal parts.
- Place in a greased baking dish or loaf pan.
- Cover and let rise again until doubled in size.
- Bake at 400°F (200°C). For a harder crust, brush the top with egg whites before baking.
Tips & Substitutions
For best results, use bread flour instead of all-purpose flour to achieve a chewier texture. If you don’t have dry yeast, you can substitute with active dry yeast; just proof it in warm water first. To enhance flavor, try adding a tablespoon of olive oil or herbs like rosemary to the dough. Pay attention to the dough’s texture; it should be sticky but manageable.
Serving Suggestions
This Real French Bread is perfect for serving with a variety of dishes like soups or stews, such as Hawaiian Style Stew. Slice it for sandwiches or serve it warm with butter and jam for breakfast. It pairs beautifully with dips or spreads, making it a great choice for a cheese platter or a side with Fruit Fizz Punch for a refreshing drink.
Storage & Reheating
To store leftover French bread, wrap it tightly in plastic wrap or aluminum foil and place it in a cool, dry place. For longer storage, freeze the bread in an airtight container for up to three months. To reheat, wrap it in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Real French Bread contains roughly 488 calories, with 14g protein, 104g carbohydrates, and 1g fat. It is an excellent source of iron (33% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 1836mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for half of the white flour for a healthier option. Keep in mind that it may result in a denser loaf, so you might need to add a little extra water to achieve the right dough consistency.
How do I know when my dough has risen enough?
The dough is ready when it has doubled in size and feels airy to the touch. You can gently press your finger into the dough; if the indentation remains, it’s a good sign that it’s risen sufficiently before you punch it down.
What can I do if my bread doesn't rise?
If your bread doesn't rise, it may be due to inactive yeast or incorrect water temperature. Make sure the water is warm but not hot (around 110°F or 43°C). If the yeast was old, it might not activate properly. Try proofing the yeast again before mixing it into the dough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).