How to Make Bread
I cannot believe I just learned how to make bread. I made homemade french bread and it was amazing.
Today I am Sharing a Great French Bread Recipe. If you have been intimidated to make yeast bread, never fear. I have all of the tips for you here!
Before I tell you about this amazing french bread that I made, I need to tell you something. This was the first time I had ever made yeast bread.
That still seems a little bit crazy to me. Because I cook every day, I’m not sure why I had never made bread before. I am so happy I finally conquered this fear and I can’t wait to show you how to make bread.
Plus, I made it in our kitchen in our Waco Airbnb.
I make a ton of quick bread and muffins and I have shared my recipes for cranberry orange scones, banana muffins, pumpkin muffins, apple bread, and strawberry crumble muffins on my blog. I just never managed to “graduate” to yeast bread.
The Nuts and Bolts of How to Make Bread
I think I was a bit intimidated about working with yeast. And I now know that makes no sense. It’s so easy!
The ingredients to make french bread are items you are likely to have in your pantry. They are flour, sugar, salt, oil, and yeast. If you have yeast in your pantry, be sure to check the expiration date. Expired yeast usually leads to flat bread. Click here to learn how to know if your yeast is still good.
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available. But it can be confusing to know which one to use. The two yeasts can be used interchangeably, but active dry yeast needs to be dissolved in water before use. Instant yeast can be mixed right into the dough.
Let It Rise, Twice
The recipe for my french bread is below. Yeast bread is great to make if you are going to be home because you do need to let it rise for an hour … twice. Since I had a bunch of errands to run today, I just ran them when my bread was rising.
Kneading the bread was the part I was not looking forward to, but I kneaded all of my bread with my KitchenAid mixer and it was so easy! It is a little bit mesmerizing to watch my KitchenAid mix and knead and I love it. (If you don’t have a KitchenAid, click here to learn how to convert the recipe to hand kneading.)
Letting the yeast bread rise is a very simple process. I sprayed the bowl and one side of my plastic wrap with cooking spray and placed the dough in the bowl covered with the plastic wrap. Like clockwork, it had doubled in size in an hour.
Once the bread has risen, cut the dough in half and press it on a cooking surface into two 10″ x 14″ rectangles.
As you can see from the picture above, the rectangle does not need to be perfect.
Starting on the 14″ side, roll the dough like a jelly roll, being sure to press out any air bubbles. Cut diagonal slats on top and place each loaf, seam side down, on a separate cookie sheet. Cover and let rise an hour.
Once the loaves have doubled in size, move to the oven and bake for 25 minutes.
Look how gorgeous this loaf of french bread looks! I cannot believe I finally know how to make bread.
I had a slice of warm french bread as soon as it came out of the oven. It was heavenly!
It tastes even better than it looks. Here is the recipe.
The Best French Bread
This is the best tasting french bread ever!
Ingredients
- 2 1/4 cups warm water
- 2 tbl sugar
- 1 tbl instant or active dry yeast (one packet)
- 2 tsp kosher salt
- 2 tbl olive oil
- 6 cups bread flour
Instructions
Attach the dough hook to an electric stand mixer and add the warm water, sugar, and yeast. Let sit for three to five minutes.
Add the salt, oil and half (3 cups) of flour. Mix for one minute. Add the remaining three cups of flour, one-quarter cup at a time. You want the consistency of dough which isn't sticky to your fingers. If it is too wet, add a bit of flour until it won't stick to your fingers. Knead in the mixer for three to four minutes.
Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise for about an hour until doubled.
Remove the dough and place on a lightly greased surface (I used parchment paper with cooking spray). Pat each half portion into a thick rectangle, approximately 10X14-inches. Roll the dough in jelly-roll style, starting from the long edge. Press out any air bubbles. Place on a cookie sheet lined with parchment paper, seam side down.
Take a sharp knife and slice cuts diagonally about 2" apart. Cover with greased plastic wrap and let the loaves rise for about an hour until they are nearly double in size.
Preheat the oven to 375 degrees and bake on the center rack.
Bake for 20 - 25 minutes until golden brown and on top.
Serve warm with butter.
I love serving bread with just about any menu, but I especially love it with pasta and salads.
This looks AMAZING. And I am still not quite over my shock you haven’t made yeast bread before?! I would say your first go around turned out well, and now I am super hungry. Have a great day in Texas!
Hi, Leslie!
gongratulations with your baker’s skills.
I live in Belgium, one of the neighboring countries of France.
French bread we normally don’t eat with pasta. We use it with salad and certainly with cheese.
After dinner the French and a lot of Belgians take some cheese (camenbert, brie, gruyère, roquefort, comté, goat cheese, …) with a glas of wine and some bread. The French always have french bread, in different shapes and size.
Bon appétit!
Oh, gosh, now I’ve got to make some bread! Thanks for the inspiration!
Ok, I haven’t made yeast bread successfully either. I have to give this a try.
Just got a kitchen aide for Christmas and can’t wait to make French bread with it!!! Love your idea and your beautiful new air bnb . You always have such wonderful ideas
I haven’t made bread in years. I used to have a bread machine but gave it away. I’m definitely making your recipe!
On that looks so delicious! I keep threatening to get a KitchenAid and when I finally do, I’ll make some bread in it! In the meantime I do love kneading – it’s so relaxing! 🙂 There’s nothing like the smell of yeast rising – I’m so glad you can now experience it first hand! 💗 Happy Baking!
I made the recipe and it WONDERFUL
Thank you for your inspiration, Leslie!👏🏻
My husband is the bread maker in our family.; He also makes soft pretzels and brioche rolls – the entire house smells like heaven.
Of course I am on a no-bread diet so it is kinda killing me a little bit more than little. haha.
We buy local made Amish butter too so it is the cherry on top.
Always happy someone learns how to make it – there is no substitute when it is baking and bringing joy, Happy enjoying!!!!
I did it! So excited for my family to try. Also I passed on the recipe to my sweet daughter in law and her family they loved it Thank you for sharing.
I’ve made this recipe before and it was divine. Planning to do a fai today, but wondering if would still work well if halved? Or could you freeze the second loaf?? Thanks!!
Where did you find your bread boards & jars that hold brown sugar etc?
My daughter in love and I have made this over and over again. It is a family favorite. I am making it tonight while my husband smokes a brisket. We are serving grilled asparagus and grilled potatoes on the side… thank you for sharing
Wow! It’s beautiful! I might have to try this! Did you use a certain pan to bake it or utensil to slash it? Thanks!
Just a sheet pan works great, and any sharp utensil or knife will do!
I want to try this recipe, but I don’t have a KitchenAid so I will have to knead it. I will be a first time bread maker so not familiar with how long to knead the dough…your link to kneading did not work so any tips? Thanks so much for sharing this recipe…cannot wait to try it!!