Suzan'S French Bread
A crusty, homemade French bread with a tender interior, perfect for sandwiches or enjoying with butter. Simple ingredients and straightforward steps make it accessible for bakers of all levels.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Dissolve yeast in warm water and let sit for a few minutes until frothy.
- Add butter, salt, sugar, and flour to the yeast mixture.
- Mix until a dough forms, then let it set for 10 minutes.
- Roll out the dough into a rectangle on a floured surface.
- Roll the rectangle into a loaf shape.
- Spray a flat cookie sheet with Pam or non-stick spray.
- Place the loaf on the prepared pan and let rise for 1 1/2 hours.
- Bake in the preheated oven for about 30 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or herbs de Provence to the dough. If you don't have butter, olive oil is a great substitute. Make sure your water is warm, not hot, to ensure the yeast activates properly. If you like a crustier bread, you can place a pan of water in the oven while baking to create steam.
Serving Suggestions
This French bread is perfect served warm with a pat of butter or alongside soups and salads. It pairs beautifully with Mommy'S Kugel for a delightful meal. For a fun twist, slice it and use it for bruschetta topped with fresh tomatoes and basil or make a delicious sandwich with your favorite fillings.
Storage & Reheating
Store leftover bread in a paper bag at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, remove from the freezer and let it thaw at room temperature, then warm it in a preheated oven at 350°F for about 10 minutes to restore its crustiness.
Nutrition & Diet Analysis (per serving)
Each serving of Suzan'S French Bread contains roughly 48 calories, with 1g protein, 7g carbohydrates, and 2g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 886mg per serving (39% 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 all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just be aware that the bread may have a denser texture.
What can I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Ensure your yeast is fresh and that the water temperature is warm but not hot. If you suspect the yeast is old, try proofing it first by mixing it with warm water and sugar before adding it to the other ingredients.
How can I tell when the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a digital thermometer; the internal temperature should reach around 190°F to ensure it's fully baked.
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).