PREP TIME: 1 HR | COOK TIME: 20 MINS | RISE TIME: 30 MINS | TOTAL TIME: 1 HR 50 MINS
I am obsessed with making homemade loaves! I used to drive to my favourite pastry shop to buy them, but because of this easy recipe, I decided to just make themself. It’s so easy to whip up using only simple ingredients. You can make it either in a stand mixer or using your hands.
Ingredients
5 tbsp vegetable, canola oil, or olive oil
1/2 c. warm water
3 tbsp sugar
2 c. warm water
1 tbsp sea or Kosher salt
2 tbsp dry yeast I prefer SAF brand
1 egg, optional beaten (for glazing bread)
6 c. flour (I use 2 c. bread flour and 4 All Purpose)
HOW TO MAKE DIANE’S NO-FAIL FRENCH BREAD
Step 1: In half cup warm water, dissolve the yeast.
Step 2: Combine the warm water with sugar, salt, oil, and 3 cups of flour in another large bowl.
Step 3: To the hot water-flour mixture, add the yeast mixture and stir using a large spoon or paddle attachment.
Step 4: Now, add the rest of the flour about a cup at a time, mixing well every after each addition. Allow the dough to sit in the bowl after mixing all the flour for about 10 minutes.
Step 5: Stir the dough down using a large spoon after it has risen. You can also use a stand mixer. Set it to low and stir the dough for a couple of seconds until it deflated, pushing the dough to the bottom part of the bowl using a spatula.
Step 6: Do this 5 times, every 10 minutes for 60 minutes in total before punching or pushing the dough down.
Step 7: In half, divide the dough, then on a floured surface, roll each piece in a 9 x 12-inch rectangle. Now, roll the dough like a jelly roll and put it on a greased baking (jelly roll) pan, seam-side down.
Step 8: Score the bread 3 to 4 times across the top, then brush with beaten egg if preferred. Allow the dough to rise in a warm place for about 20 to 30 minutes.
Step 9: Place the dough in 375 degrees preheated oven and position it in the low half to bake for about 20 to 25 minutes or until golden brown. If using convection, bake the bread for about 18 to 20 minutes at 350 to 375 degrees until golden.
Notes:
If making this in a humid environment, either add extra flour or reduce the liquid by a half cup. You can use 4 cups of bread flour, around 2 cups all-purpose flour mixed with about 1 1/2 cups water (2 cups of water used to prove the yeast is not yet included).
I substitute all-purpose flour with 2 cups of bread flour. When I do this, I use 2 cups of bread flour and 3 1/2 -4 cups of All-Purpose flour. Remember not to add too much flour to prevent the dough from being too stiff.
If making this using a stand mixer, use the paddle attachment to mix the first 3 cups of flour, then switch to the dough hook for the last 3 cups of flour.
Do not skip the rising of flour step in the bowl until almost double in size. This takes about 45 minutes. Then, roll the dough.
If using a convection oven, set it to 350-375 degrees and bake the loaves of bread for about 15 to 20 minutes.
The egg wash or glaze is optional. If you want a shiny finish instead of matte, you can proceed with the egg wash
Ingredients
- 5 tbsp vegetable, canola oil, or olive oil
- 1/2 c. warm water
- 3 tbsp sugar
- 2 c. warm water
- 1 tbsp sea or Kosher salt
- 2 tbsp dry yeast I prefer SAF brand
- 1 egg, optional beaten (for glazing bread)
- 6 c. flour (I use 2 c. bread flour and 4 All Purpose)
Instructions
Step 1: In half cup warm water, dissolve the yeast.
Step 2: Combine the warm water with sugar, salt, oil, and 3 cups of flour in another large bowl.
Step 3: To the hot water-flour mixture, add the yeast mixture and stir using a large spoon or paddle attachment.
Step 4: Now, add the rest of the flour about a cup at a time, mixing well every after each addition. Allow the dough to sit in the bowl after mixing all the flour for about 10 minutes.
Step 5: Stir the dough down using a large spoon after it has risen. You can also use a stand mixer. Set it to low and stir the dough for a couple of seconds until it deflated, pushing the dough to the bottom part of the bowl using a spatula.
Step 6: Do this 5 times, every 10 minutes for 60 minutes in total before punching or pushing the dough down.
Step 7: In half, divide the dough, then on a floured surface, roll each piece in a 9 x 12-inch rectangle. Now, roll the dough like a jelly roll and put it on a greased baking (jelly roll) pan, seam-side down.
Step 8: Score the bread 3 to 4 times across the top, then brush with beaten egg if preferred. Allow the dough to rise in a warm place for about 20 to 30 minutes.
Step 9: Place the dough in 375 degrees preheated oven and position it in the low half to bake for about 20 to 25 minutes or until golden brown. If using convection, bake the bread for about 18 to 20 minutes at 350 to 375 degrees until golden.
Notes
If making this in a humid environment, either add extra flour or reduce the liquid by a half cup. You can use 4 cups of bread flour, around 2 cups all-purpose flour mixed with about 1 1/2 cups water (2 cups of water used to prove the yeast is not yet included). I substitute all-purpose flour with 2 cups of bread flour. When I do this, I use 2 cups of bread flour and 3 1/2 -4 cups of All-Purpose flour. Remember not to add too much flour to prevent the dough from being too stiff. If making this using a stand mixer, use the paddle attachment to mix the first 3 cups of flour, then switch to the dough hook for the last 3 cups of flour. Do not skip the rising of flour step in the bowl until almost double in size. This takes about 45 minutes. Then, roll the dough. If using a convection oven, set it to 350-375 degrees and bake the loaves of bread for about 15 to 20 minutes. The egg wash or glaze is optional. If you want a shiny finish instead of matte, you can proceed with the egg wash
