Easy French Bread Recipe

Instructions

1. In a large bowl whisk together active dry yeast and warm water. Let stand for about a minute - it will look a little cloudy / foamy. In another large bowl, whisk together 4 cups of flour and 2 teaspoons salt. Add the flour mixture to the water and yeast, and stir everything together with a wooden spoon until a shaggy dough forms.
2. Use your hands to scrape the bits of dough off the spoon and begin to press the stray bits together. Then dump the dough out onto a lightly floured work surface and knead for 10 minutes. Add flour just a tiny bit at a time, as needed.
3. The kneaded dough will be smooth and will bounce back slightly when you press on it. ** I only typically have to add flour twice; this dough is soft and pliable, but shouldn't stick to your hands. Work the dough into a ball.
4. In a large clean bowl, add the tablespoon of olive oil. Place the ball of dough into the oiled bowl, and turn it so that all sides are coated. Cover the bowl loosely with plastic wrap and then cover with a clean towel. Let the dough rise for 2 hours.
5. Line a baking sheet with parchment paper. Punch the dough down in the center and then pull the sides in towards the middle. When you’ve pressed the air out of the risen dough, turn it out onto a cutting board, and use a sharp knife to cut it in half.
6. Lightly dust your work surface with flour, and roll each half into a log. Place the shaped dough onto the prepared baking sheet. Cover with a kitchen towel and let the dough rise for another 40 minutes.
7. While the dough is rising for the second time, preheat the oven to 400°F. Pour a cup of hot water into a shallow pan and place it on the bottom rack (you’ll be baking on the top) of the oven. This creates moisture in the oven.
8. After the second rise, use kitchen shears to score the loaves diagonally just before baking.
9. Bake for 20 minutes, until the bread starts to look a little golden brown, and then brush the loaves all over with the egg wash (see note). Bake for another 5-7 minutes, just until the egg wash is baked on, golden, and a bit shiny looking. Let the bread cool just a little before cutting.