This Homemade French Bread is SO delicious! Soft, fluffy and tender with a slightly crispy outer crust. It’s the perfect bread to accompany any meal. So simple to make and absolutely foolproof!
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 homemade french bread 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.
- 4 1/2 teaspoons instant yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 5 tablespoons vegetable oil
- 6 cups flour
- Butter for tops of rolls
- 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, one cup at a time. Mix well. The dough should pull away from the sides of the bowl, be just slightly tacky to the touch and soft.
- Leaving spoon or dough hook in dough, let dough rest for 10 minutes. After 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 one more time (for a total of 3 times of resting and stirring).
- Turn the dough onto a floured board and knead once or twice until lightly coated with floured.
- Divide dough into 18 to 20 equal pieces (about 2.5 to 2.6 ounces each) and form into round balls.
- Space the rolls about 1/2 to 1-inch apart in prepared pans. (I usually place 12 rolls into a greased 9×13 glass baking dish and the remaining rolls in an 8×8 greased baking dish).
- Cover lightly with a towel and let rise in a warm place until double in size (about 45 to 60 minutes)
- Bake at 400 degrees for 14 to 16 minutes until lightly browned on top.
- Remove from oven and brush with butter.
- Category: Breads