Prep 2 hrs
Cook 30 mins
I orginally got this from Taste of Home and changed a couple of things to suit our tastes. I have been using this recipe for many years now. We make this bread anytime we have spaghetti or other pasta dish or soups. I use my bosch mixer for all my bread making - but will post directions for those making this by hand. This bread also makes excellent buns for sandwiches. They freeze well and it's just the right size for lunch boxes!
- 14.79 ml yeast
- 354.88 ml warm water, divided
- 14.79 ml sugar
- 9.85 ml salt
- 14.79 ml vegetable oil
- 946.36 ml flour
- In a mixing bowl, dissolve yeast in 1/2 cup water.
- Add sugar, salt, oil and remaining water; stir until dissolved.
- Add flour and stir until smooth. You may need a little extra flour to make a soft but non-sticky dough. Place in a greased bowl.
- Cover and let rise in a warm place for 1 hour or until doubled. Turn to lightly floured surface.
- Divide dough in half. Let rest for 10 minutes.
- Roll each half into a 15 inch chain. (like you would roll playdough for making a snake.).
- Place both rolls on one greased cookie sheet.
- Cover and let rise until doubled, about 45 minutes - 1 hour.
- With very sharp knife, make 3 diagonal cuts across the top of each loaf.
- Bake at 400 degrees for 30 minutes. Cool on wire racks.
This is a super easy no fail recipe for French Bread. I've been using it for years, and it really produces simple yet delicious loaves. This is my favorite French Bread recipe.
This bread was delicious! I used 3 cups bread flour and 1 cup whole wheat flour to add a little more nutrition to it. My family gobbled it up quickly. I also liked how the directions were easier to follow compared to other bread recipes I've made. Thanks for this recipe. I'm sure we'll make it again sometime. Made this for the Aussie/Kiwi Recipe Swap #18.