Quick French Bread Recipe {Easy, Homemade &Crusty}
Quick French Bread Recipe: This homemade French bread with instant yeast bakes golden and chewy in under an hour.
Servings: 8
Calories: 193kcal
Ingredients
- 1 cup warm water
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon butter
- 3 cups all-purpose flour
- 1 egg white for egg wash
Instructions
- Mix the Dough: Mix all the ingredients in a bowl. You want to start with 1 cup of flour and then gradually mix in the additional flour (the remaining 2 cups).
- Knead the dough for 5–7 minutes on a floured surface until smooth.
- Immediately shape into a French loaf and proof on a cookie sheet in the oven at proof setting.
- Note: Be sure to start shaping the bread dough before the first rise.
- Proofing: Let the dough rise for 20 minutes in the oven on a proof setting, or 30–40 minutes on the counter.
- Remove the proofed bread from the oven.
- Preheat the oven to 425°F.
- While its preheating, score the top of the loaf with a sharp knife and then brush with egg wash.
- Put it in the hot oven. My bread bakes for 18 minutes at 425°F, until the top is golden brown.
- Cool for at least 10 minutes before slicing.
- Time to serve!
- For something simple, slice it up and serve it warm with a little butter. If you're in the mood for something extra, turn it into garlic cheese bread by spreading on some garlic butter, topping it with cheese, and baking it until it's golden and bubbly. It’s a great side for pasta, soups, or salads.
- You can also use it for sandwiches, whether you’re going classic with turkey and cheese or getting a little creative. Another easy idea is to serve it with olive oil and balsamic vinegar for dipping. Or, if you’ve got a bowl of soup or stew, this bread is perfect for soaking up all that goodness. The chewy inside and crispy crust make it a great addition to pretty much any meal.
Video
Notes
Tips
- If your oven doesn’t have a proof setting, no worries. Just let the dough rise in a warm spot on your kitchen counter. It might take a little longer, but it’ll still rise just fine.
- Using a sharp knife or a bread lame will help you get cleaner, more defined scores across the top of the loaf. This not only looks great but also helps control how the bread expands in the oven.
- Be sure to let the fresh bread cool for at least 10 minutes before slicing into it. That short wait gives the inside time to finish cooking and set up, so you don’t end up with a gummy center.
- Don’t skip the egg wash! Brushing it on before baking gives the loaf that gorgeous golden color and bakery-style crust that makes it look (and taste) extra special.
Storage
- This bread is best the day you bake it. If you have leftovers, wrap it in a clean kitchen towel or use a paper bag to help keep the crust from going soft. You can leave it on the counter for a day or two.
- If you want to keep it longer, slice it and freeze it in a freezer bag. Reheat in the oven or toaster when you're ready to eat. Avoid plastic wrap or airtight containers at room temp since they make the crust chewy.
Nutrition
Serving: 1slice | Calories: 193kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 311mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 0.001mg | Calcium: 9mg | Iron: 2mg
