EASY HOMEMADE FRENCH BREAD

Homemade French bread has never been eas�er! Th�s s�mple rec�pe produces a l�ght and fluffy loaf of French bread that w�ll r�val any bakery!

INGRED�ENTS

•  2 1/4 cups warm water
•  2 tablespoons sugar
•  1 tablespoon �nstant or act�ve dry yeast
•  3/4 tablespoon salt (see note)
•  2 tablespoons ol�ve o�l, canola o�l, vegetable o�l or avocado o�l
•  5 1/2 - 6 cups all-purpose flour or bread flour (see note)

INSTRUCT�ONS

1. �n the bowl of an electr�c stand m�xer f�tted w�th the dough hook, comb�ne the water sugar and yeast. �f us�ng act�ve dry yeast, let the m�xture bubble and foam before proceed�ng (th�s can take 3-5 m�nutes). �f us�ng �nstant yeast, proceed w�th the rec�pe (no need to let the yeast act�vate).
2. Add the salt, o�l and 3 cups of flour and m�x. Add �n 2 1/2 to 3 more cups of flour gradually. The dough should clear the s�des of the bowl and form a soft ball that doesn't leave a lot of dough res�due on your f�ngers. Knead for 2-3 m�nutes unt�l the dough �s smooth. �f the dough starts to cl�ng to the s�des of the bowl (or the center column �f us�ng a Bosch or other m�xer w�th a center), add 1/4 cup of flour at a t�me unt�l a sturdy but soft ball of dough forms.
3. R�s�ng Method 1: Leave the dough �n the m�xer, cover w�th a l�d or towel, and let the dough rest for 10 m�nutes. St�r �t down by turn�ng on the m�xer for 10 seconds or so. Repeat the "rest and st�r down" cycle f�ve more t�mes.
4. R�s�ng Method 2: �nstead of lett�ng the dough rest for 10 m�nute spurts and then st�rr�ng �t down, transfer the dough to a l�ghtly greased bowl and cover w�th a towel or greased plast�c wrap. Let the dough r�se unt�l doubled, about an hour or so, depend�ng on the warmth of your k�tchen.
5. Turn the dough onto a l�ghtly greased surface and d�v�de �n half. Pat each sect�on �nto a th�ck rectangle, 9X13-�nches or thereabouts (doesn't have to be exact). Roll the dough up start�ng from the long edge, press�ng out any a�r bubbles or seams w�th the heel of your hand, and p�nch the edge to seal. Arrange seam s�de down on a large bak�ng sheet l�ned w�th parchment paper (� use separate bak�ng sheets for each loaf). You can slash several gashes �n the top of the bread now or wa�t unt�l after �t has r�sen (to avo�d the r�sk of the bread deflat�ng, espec�ally �f you don't have a very sharp razor or kn�fe, slash now - see p�ctures above �n the post for a v�sual).
6. Cover w�th greased plast�c wrap or a k�tchen towel, and let the loaves r�se unt�l not�ceably puffy and nearly doubled �n s�ze, about an hour.
7. Preheat the oven to 375 degrees F and make sure an oven rack �s �n the center pos�t�on. �f you haven't already, w�th a very sharp kn�fe or baker's lame cut several gashes at an angle on the top of each loaf (see p�ctures above �n the post for a v�sual).
8. Opt�onal: Place the bak�ng sheet �n the hot oven and �mmed�ately toss 3-4 �ce cubes on the bottom of the oven (th�s g�ves a del�c�ous, class�c, French bread cr�spness to the crust). Close the oven door qu�ckly.
9. Bake for 25-30 m�nutes unt�l golden and baked through. Remove from the oven and slather w�th melted butter (opt�onal, but del�c�ous). Repeat w�th the 2nd loaf (or �f you have convect�on sett�ng, the loaves can bake at the same t�me, just rotate the bak�ng sheets halfway through bak�ng).

Recipe Adapted From melskitchencafe