Is French bread the same as a baguette?

Not exactly. A baguette is a specific type of French bread—long, thin, and baked to a crisp. This recipe can be shaped into baguettes or round loaves.

Why is my French bread dense?

Dense bread usually means not enough kneading (to develop gluten) or not enough rise time. Be patient and let the dough double before shaping and baking. Fresh milled flour will also give the bread a heavier texture.

Can I make French bread without a stand mixer?

Yes! This recipe works perfectly with hand-kneading. It just takes a little more elbow grease.

Can I start this bread the night before?

Yes. You can refrigerate the dough after the first rise and finish shaping and baking the next day. This slow fermentation adds more flavor.

Easy Homemade French Bread Recipe

Name: Easy Homemade French Bread
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 1/4 cup warm water; 1 tablespoon sugar; 1 tablespoon bread machine yeast; 1 teaspoon salt; 3 1/2 cups bread flour; 2 tablespoon water; 1/2 teaspoon salt

Easy Homemade French Bread

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Homemade crusty French bread recipe – This recipe is perfect for bread bowls, French bread pizza, garlic bread or accompanying soup or stew. Makes great French toast!

Author: Laurie Neverman
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: French

Ingredients

Units Scale

Dough:

1 1/4 cup warm water
1 tablespoon sugar
1 tablespoon bread machine yeast
1 teaspoon salt
3 1/2 cups bread flour

Glaze:

2 tablespoon water
1/2 teaspoon salt

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Instructions

Mix the dough: Dissolve sugar, yeast and salt in warm water in a large bowl or mixer of choice. Add flour cup by cup, mixing after each addition. As you get near 3 cups, add the flour a little at a time, to make a soft dough that pulls away from the sides of the bowl.
Knead: Turn the dough onto a floured surface. Knead by hand for 8–10 minutes until smooth and elastic (or 8 minutes with a stand mixer and dough hook).
First rise: Place the dough in a greased bowl, turning once to coat. Cover with a clean towel and let rise about 15 minutes, punch down. Cover and let rise until doubled in size, about 1 hour.
Shape the loaves: Punch down the dough and roll each into a rectangle, then shape into long loaves (baguette-style) or round loaves. Place on a greased baking sheet or parchment-lined pan.
Second rise: Cover loosely and let rise until nearly doubled, 30–40 minutes. Preheat oven to 400°F (204°C).
Brush with glaze and bake bread: Slash each loaf diagonally with a sharp knife or razor blade. For a crisp crust, brush with saltwater glaze. Bake for 20-25 minutes, until golden brown and hollow-sounding when tapped on the bottom.
Cool and enjoy: Transfer to a wire rack to cool slightly before slicing. Serve warm or allow to cool to room temperature. The bread is at its best the day it is baked.

Find it online: https://commonsensehome.com/french-bread-recipe/