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French bread doesn’t have to be difficult - Grandma’s Easy French Bread Recipe is soft and delicious and you’ll never want to buy it from the grocery store again!

Grandma’s Easy French Bread Recipe


  • Author: Deborah
  • Prep Time: 105 minutes
  • Cook Time: 30 minutes
  • Total Time: 135 minutes
  • Yield: 2 loaves 1x
  • Category: Side Dish

Description

French bread doesn’t have to be difficult – Grandma’s Easy French Bread Recipe is soft and delicious and you’ll never want to buy it from the grocery store again!


Scale

Ingredients

  • 2 1/4 cups warm water
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 5 1/26 cups flour*
  • cornmeal
  • 1 egg

Instructions

  1. Pour the water in the bowl of a stand mixer. Add the sugar and yeast, and it sit for a few minutes until it is bubbling.
  2. Add the oil and the salt and 3 cups of the flour. Beat well. Change to the dough hook and continue to add flour, 1/2 cup at a time, until the dough comes together and is not too sticky. Knead for a few minutes.
  3. Leave the dough in the mixer to rest for 10 minutes. Turn your mixer on for 10 seconds, then allow it to sit for another 10 minutes. Repeat this cycle for a total of 5 times.
  4. Turn the dough out onto a lightly floured surface. Divide the dough into 2 equal parts. Roll each piece into a 9×13-inch rectangle. Roll the dough up, starting from the long end, then pinching the edges to seal. Sprinkle a large baking sheet with cornmeal. Arrange the loaves, seem side down, on the baking sheet. With a sharp knife, cut 3 slashes at an angle on top of each loaf. Cover lightly with a clean kitchen towel. Allow the dough to rise for 30 minutes.
  5. Preheat the oven to 375ºF.
  6. Lightly beat the egg with 1 tablespoon of water. Brush the surface of both loaves with the egg wash. Bake in the preheated oven until golden brown and cooked through, about 30 minutes.

Recipe Notes:

*You can use half all-purpose flour and half whole wheat flour successfully with this bread.

recipe source: the Sister’s Cafe