French Bread
Prep time
Cook time
Total time
Serves: 4 loaves
  • 1½ tablespoons instant yeast (instant or rapid rise)
  • ½ cup water (120°-130°)
  • 1½ tablespoons sugar
  • 2 cups water
  • 1½ tablespoon oil
  • 2¼ teaspoons salt
  • 6 cups all-purpose flour
  • 1 egg white, beaten
  1. In a large bowl (I use the metal bowl of my mixer) add yeast, ½ cup of warm water, and sugar.
  2. Let this proof for 10 minutes. The yeast will bubble and begin working its magic.
  3. Add 2 cups of water, oil, salt and 3 cups of flour and mix until the flour is incorporated.
  4. Then add the other 3 cups of flour gradually.
  5. Knead the mixture for 5 minutes (by hand on in a mixer)
  6. Turn out dough on a floured surface.
  7. Knead every ten minutes two times for the next hour.
  8. Cut the dough into 4 pieces for smaller loaves or cut in half for larger loaves.
  9. Place dough onto a parchment-lined baking sheet.
  10. Brush with beaten egg white.
  11. Cut the loaves of bread diagonally 3 times on each loaf.
  12. Let the dough rise until it's doubled in size for about 30 minutes.
  13. Bake at 425° for 10 minutes, then bake at 375° for 20 minutes. (check loaves that are larger, you may need to add 5 minutes. You can often tell by the outside color or remove a loaf and slice it)
  14. Allow bread to cool for 5 minutes for best results for slicing (if you can wait that long)
Recipe by Created by Diane at