Easy French Bread (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1⅓ cup (315g) Water (temperature per yeast type)

02 - 1 packet (¼ oz or 2¼ tsp) Quick Rise Instant Yeast or Active Dry Yeast

03 - 1½ teaspoon Sea Salt

04 - 3½ cups (480g) Unbleached All Purpose Flour

# Instructions:

01 - Heat water to correct temperature (110°F for active dry yeast, 130°F for instant yeast). Mix with yeast and let rest 5 minutes until foamy (skip resting for instant yeast).

02 - Add flour and salt to yeast mixture. Stir until a shaggy dough forms, then knead by hand or mixer for 5 minutes until smooth and stretchy.

03 - Shape dough into round, place in oiled bowl, cover and let rise in warm spot for 45 minutes until doubled.

04 - Punch down dough, divide into 2 portions, shape into desired forms. Place on parchment-lined baking sheet.

05 - Cover shaped loaves and let rest 30 minutes while preheating oven to 450°F.

06 - Score tops with ¼-inch slits, bake 20-25 minutes until golden brown and internal temperature reaches 190-200°F.

# Notes:

01 - Use non-iodized salt as iodized salt can affect yeast and flavor

02 - Optional second 45-minute proof for better texture

03 - Can be proofed in Instant Pot using yogurt setting

Back