Easy French Bread

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Who doesn’t love the smell of freshly baked bread? I love baking bread—it’s simple, but a process that takes time, so I don’t do it very often. But if I ever want to make anyone’s day, I’ll get the yeast out and bake some fresh bread. There’s just something about that aroma that gets anyone excited.

I use this recipe for many things—bread, rolls, buns, even stuff it with pepperoni and cheese for some pepperoni bread.

In a mixing bowl, add yeast, sugar, oil and water. Let the mixture sit for several minutes until it is foamy.

Add half of the flour and begin mixing with a dough hook at a slow speed. Add the salt and continue to add flour until the dough begins to pull away from the bowl and is not too sticky. (Sometimes I like to knead in the flour at the end by hand until it’s soft and not sticky.)

Spray the bowl and place the dough back in, spraying the top of the dough.

Let the dough raise for 45 minutes-1 hour, or until it has doubled in size.

Divide the dough into two and form into loaves (or rolls, buns, whatever you want). If making loaves, roll the dough into a 9×13 rectangle. Tightly roll the dough starting with the longer side, tucking in the shorter ends as you roll. Place the loaves on pans lined with parchment paper and sprinkled with cornmeal.

Spray the loaves with cooking spray again and let raise a second time for another 45 minutes-1 hour.

Heat the oven to 400°. Bake loaves until they are golden brown on top about 20 minutes.

When the bread has finished baking, remove from the oven. Brush the tops with melted butter.

Whether you are dipping this bread in soup, or using it for a sandwich, you won’t be disappointed!

French Bread Recipe (makes 2 loaves)

1 1/2 Tablespoons yeast
1 Tablespoon + 1/2 teaspoon sugar
2 cups warm water
1/2 cup vegetable oil
3 teaspoons salt
4-6 cups all-purpose flour (possibly more)

Add yeast and sugar into a mixing bowl. Pour in warm water (not too hot as that will kill your yeast) and oil. Let mixture ferment for 10 minutes.

Add 1/2 the flour and mix with a dough hook. Mix in salt. Continue to add flour until the dough begins to pull away from the bowl and is not sticky.

Spray bowl and top of the dough with cooking spray. Let raise for 45 minutes-1 hour.

After the dough has doubled in size, form into two loaves by rolling out the dough into rectangles. Tightly roll the flattened dough beginning on the longer end and tucking the sides as you go.

Place the dough onto pans lined with parchment paper and sprinkled with cornmeal. Spray the tops of the loaves again and let raise for another 45 minutes-1 hour.

Bake at 400° for 20 minutes or until the loaves are golden brown. Brush with melted butter after removing the loaves from the oven.