Easy & Soft French Bread - Rise and Bake with Julie

Prep Time:20

Cook Time:25

Rise Time:1 30

Total Time:2 15

Servings: slices

Author: Julie Gavin

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Ingredients

1 ½ c. (355 g) water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
1 tbsp. (12 g) sugar
2 ¼ tsp. active dry yeast or instant yeast
4 c. (480 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ½ tsp. salt
1 tbsp. (14 g) olive oil or melted butter

For Egg Wash:

1 large egg
1 tbsp. water or milk

Instructions

In a small bowl, combine warm water (see temperature for type of yeast), sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
To a large bowl, add flour, salt, and olive oil (or butter). Pour in the yeast mixture. Stir until combined.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Or use a stand mixer to knead dough for 3-4 minutes
Shape dough into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
Punch down dough. Choose your loaf size:
For one large loaf: Roll dough into a 16x10-inch rectangle. Roll tightly from the long side, pinch the seam, and tuck ends under.
For two smaller loaves: Divide dough into two equal portions. Roll each into a 10x8-inch rectangle. Roll tightly from the long side, pinch the seam, and tuck ends under.
Place loaf (or loaves) on a parchment-lined baking sheet or silicone baking mat, bake on two pans if making two loaves. Cover loosely and let rise for 30 minutes. Preheat oven to 400°F (200°C).
In a small bowl, whisk 1 large egg with 1 tbsp. water (or milk) until smooth. Gently brush the egg wash over the risen loaf (or loaves). Using a sharp knife or lame, make diagonal slashes about ½ cm deep.
Bake on the middle rack:
One loaf: 20-25 minutes, until golden and hollow-sounding when tapped.
Two loaves: 18-20 minutes, until golden and hollow-sounding when tapped.
Cool on a wire rack for 10 minutes before slicing into ~18 slices (one loaf) or ~9 slices per loaf (two loaves).

Video

Notes

Egg wash after the second rise creates a smooth, glossy crust. Use milk for a richer color.
Slashing just before baking ensures even expansion and preserves loaf shape.
Check smaller loaves at 18 minutes to avoid overbaking and keep the crust soft.
Water for dough should be 90-110°F to activate dry active yeast or 110-130°F for instant yeast.
Store in a plastic bag to maintain softness for 1-2 days or freeze loaf for up to a month.