French White Bread
Experience the timeless charm of homemade French White Bread with this easy, step-by-step recipe! This classic loaf features a golden, crisp crust and a soft, pillowy interior, perfect for everything from morning toast to gourmet sandwiches. Made with pantry staples like all-purpose flour, active dry yeast, and a touch of butter, this bread achieves its deliciously light texture through careful kneading and two rises. A burst of steam during baking ensures an irresistibly crusty finish, while the optional flour-dusted top adds rustic elegance. Ready in just over two hours, this versatile bread is a must for any home baker looking to master traditional techniques. Whether you're serving it fresh out of the oven or toasted the next day, this French White Bread will elevate any meal.
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Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams granulated sugar
- 10 grams salt
- 300 milliliters warm water (about 40°C or 105°F)
- 30 grams unsalted butter (softened)
Directions
Step 1
In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let the mixture stand for 5-10 minutes until it becomes frothy, which shows the yeast is active.
Step 2
In a large mixing bowl, combine the flour and salt. Mix well to distribute the salt evenly.
Step 3
Add the yeast mixture and softened butter to the bowl with the flour. Mix with a wooden spoon or your hands until the dough starts to come together.
Step 4
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Add a bit more flour during kneading if the dough is too sticky.
Step 5
Place the dough in a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Step 6
Punch down the risen dough to release the air and transfer it back to the floured surface. Shape the dough into a loaf or your desired shape.
Step 7
Place the shaped dough onto a baking sheet lined with parchment paper or into a greased loaf pan. Cover loosely with a damp towel and let it rise again for 30-40 minutes.
Step 8
While the dough is proofing for the second time, preheat your oven to 220°C (425°F). Place an empty baking tray at the bottom of the oven for creating steam later.
Step 9
Right before baking, make one or two shallow slashes on top of the dough with a sharp knife to allow it to expand evenly. Optionally, dust the top lightly with flour for a rustic look.
Step 10
Place the bread in the preheated oven. Pour a small cup of water into the empty baking tray at the bottom of the oven to create steam, which helps develop a crisp crust.
Step 11
Bake the bread for 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | 361.3 grams (361.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 275 |
| Total Fat 24.60g | 32% |
| Saturated Fat 15.40g | 77% |
| Cholesterol 66mg | 22% |
| Sodium 3942mg | 171% |
| Total Carbohydrate 12.70g | 5% |
| Dietary Fiber 1.40g | 5% |
| Total Sugars 10.00g | |
| Protein 3.00g | 6% |
| Vitamin D 15IU | 74% |
| Calcium 8mg | 1% |
| Iron 0mg | 2% |
| Potassium 147mg | 3% |
Source of Calories