Best Ever French Bread Recipes

CRUSTY FRENCH BAGUETTE RECIPE

Steps:

• Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
• Measure the bread flour into a large bowl and stir in the salt.
• Make a well in the center of the flour mixture, and stir in the dissolved yeast.
• Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
• Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
• Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
• Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
• Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
• Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
• Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
• Uncover the baguettes and transfer to lightly greased baking sheets.
• Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
• Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.

BEST EVER FRENCH BREAD

Steps:

• Dissolve the yeast in the water, add salt and sugar.
• Add flour until it forms a soft dough(not sticky!)
• Knead the dough for 6-8 minutes, until it's smooth and elastic. ( I use the dough hook on my kitchenaid mixer for about 4 minutes, then knead by hand for 4 minutes.)
• Spray a large bowl with cooking spray. Place dough inside, turning once to coat.
• Cover and let rise one hour, until doubled.
• Punch dough down, and cut in half.
• Form into 2 12'' loaves. (In the pics, I did one long loaf, and two small rounds)
• Cover with damp dishcloth. Let rise for 30 minutes in a warm place, I set mine on the stove on top of my pre-heating oven.
• Cut dough with diagonal marks, about 4 down the length of the loaf.
• Bake at 450 degrees F. for about 15 mins -- If you want really crusty loaves, I pour about 1/4 cup of water into the oven just before I close the door--my improvised steaming method :-).

BEST EVER FRENCH ONION SOUP

Steps:

• SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
• Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
• CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
• TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
• PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

EASY HOMEMADE FRENCH BREAD

Steps:

• In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
• Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
• Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
• Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
• Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).
• Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
• Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).
• Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
• Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

CRUSTY FRENCH LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

FRENCH BAGUETTE RECIPE

Steps:

• Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
• Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
• Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
• Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
• Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
• Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
• Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
• Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
• Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
• Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

HOMEMADE FRENCH BREAD RECIPE

Steps:

• In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
• In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
• Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
• Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
• Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
• Preheat the oven to 400°F. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
• Brush the top with melted butter, if desired. Slice and serve while warm.

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

CHEF RICK'S CLASSIC FRENCH BREAD

Steps:

• In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined.
• Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size.
• Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown.
• Enjoy!

BREAD MACHINE FRENCH BREAD - EASY BAGUETTE RECIPE

Steps:

• Unplug the bread machine & then remove bread pan.
• Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan back into the bread machine & then plug in the bread machine.
• Put your machine on the "Dough" setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
• Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread "rolls".
• Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).
• Place the shaped dough onto a nonstick baking sheet.
• Coat the dough with olive oil. Use a small pastry brush.
• Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
• Let the dough rise for 1 hour.
• During this "rising" time, preheat your oven to 450 degrees F.
• After the hour, remove the covering from the dough and "score" (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.
• Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.
• At the 8-10 minute mark, turn the baking sheet around in order to ensure an even "browning" of the bread. Wear oven mitts.
• Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.