Because I seem to have been making a lot of soup around here lately, I’ve needed bread to go along with that soup. This Homemade French Bread is the perfect bread to have with soup. We love it! Parker could eat an entire loaf if I let him. Let’s be honest, I probably could too. My mom has been making this for years, it’s a family favorite.
Homemade, warm bread right from the oven will brighten any dreary, cold, wintery, day if you ask me.
I’ve made this bread twice this week, that’s how much we love it. If there is ever any left after dinner, we toast it for breakfast the next day or I’ll make french toast with it. It makes some killer french toast.
This bread is soft and tender so if you’re wanting a crusty loaf of french bread, then this bread is not for you. But if I was you, I would totally give it a try, I think you just might be hooked.
Have a great weekend.
- 2 pkgs. dry yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 Tbsp. sugar
- 1 Tbsp. salt
- 5 Tbsp. vegetable oil
- 6 cups flour
- 1 egg white
- Sesame seeds (optional)
Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes.
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the 2 cups hot water, sugar, salt, oil and half of the flour; beat well.
Stir in the dissolved yeast and the remaining flour. Mix well. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft.
Leaving spoon or dough hook in dough, let dough rest for 10 minutes, stir (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough). Allow the dough to rest another 10 minutes., then stir again. Repeat 3 more times
Turn the dough onto a floured board and knead once or twice until lightly coated with floured. Divide dough in half. Roll each part into a 9 x12-inch rectangle. Starting at the long edge, roll the dough up loosely and pinch the seam to seal.
Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Gash each loaf diagonally 3 times with a sharp knife. Cover and let rise 30 minutes. Just before baking, brush each loaf with beated egg white.
Bake at 400 degrees for 30 minutes until golden brown and baked through.
Recipe Source: My family cookbook