Bread Recipes

Simple Homemade French Bread

Welcome to day 3 of vegan month of cheese. So what does french bread have to do with it? Well if you’re going to put all that effort into making cultured cheese, you’d better have some darn good bread to put it on. And this is darn good bread.

Simple, Everyday French Bread At Home

Printable recipe:


1 cup warm water
2 1/4 teaspoons traditional or instant yeast
1 teaspoon salt
2 1/2 cups all-purpose white flour (plus more for kneading)


Combine water with yeast and let bloom for 10 minutes.

Add a half cup of flour and salt to the yeast mixture and whisk together until smooth.

Add two more cups of flour and stir together until the dough comes together.

Using clean hands, knead the dough into a ball. You may do this right in the bowl or turn it out to a floured surface. It may be stiff; just work it until it’s a cohesive ball.

Place the dough into a clean bowl, cover and let rest for 15. This lets the gluten in the flour relax, making it easier to knead.

Turn the dough out on to a lightly floured surface and knead until smooth and elastic. Ideally you would knead this for 10 minutes.

Place the dough back in the bowl, cover and let rise for in a draft-free, warm location for one hour or until the dough has doubled in size. A good place for this is in the oven with just the oven light on.

Punch down the dough and knead again for a few minutes.

Place the dough back in the bowl to rise for a second time. Again, let it rise for one hour or until doubled in size in a warm location.

Remove the dough from the bowl, punch it down and divide the dough into equal pieces. You can make two large loaves or four smaller loaves.

Shape them into long loaf shapes and place them on a baking pan lined with parchment paper.

Cover the loaves with a damp, lint-free cloth and let rise for 45 minutes or until the loaves have doubled in size.

Place a metal baking pan on the bottom rack in your oven. DO NOT USE GLASS. Place the second rack in the middle of the oven.

Preheat the oven to 450 F (232 C).

Prepare a spray bottle with water and, separately, a cup of cool or room temperature water.

When the oven is hot, remove the cloth from the dough carefully. If the dough sticks to the cloth, drip some water on top of the cloth to help it release.

Make slashes on the top of the loaves, either a few diagonally across the loaves or one slash down the length.

When the oven is well-heated, place the loaves on the middle rack and quickly pour the cup of water in the baking pan below and close the oven door. Be careful as there will be steam.

Bake for 25 minutes or until the tops look golden.

Remove the loaves from the oven and cool them on a wire rack. The tops of the loaves should be golden brown and they should sound hollow when tapped on the bottom.

Wait at least a half hour before slicing.


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