How to Make 1 Loaf of French Bread
A single loaf french bread is one of the most versatile and easiest loaves to learn. If you are just setting out on a bread baking journey, give this fluffy interior/crispy exterior classic a try.
Key Tips for this Recipe:
How to make single loaf french bread–the photos
How to freeze the leftovers
You can freeze french bread with great success. Freeze the loaf whole or cut slices, reassemble them like a loaf and wrap well in plastic wrap and foil or put it into a container like this Lock&Lock . Take out a slice as you need it and leave the rest in the freezer.
A loaf can stay in the freezer for up to six weeks if it’s well wrapped.
Tips for keeping french bread fresh
- Bread hates the refrigerator. Prolong the life of your loaves by keeping bread at room temperature.
- Avoid cutting slices if you don’t need to. The more air that can reach the bread’s surfaces, the drier it will get.
- Allow your bread to cool completely before slicing. The texture of bread really sets during cooling and if you slice it and let the steam out then moisture escapes and the remaining bread dries out.
- Store your bread in an air tight container or wrap it well in plastic wrap. Homemade bread will stay fresh for about three days.
What to serve with french bread
The possibilities are almost endless. Of course we think of the Italian classics like spaghetti and meatballs or fetuccine alfredo. Slather your french bread slices in garlic butter and toast it up with a bit of cheese for the ultimate accompaniment.
How about a hot sandwich? It may not be classic here but try it on a melty Monte Cristo. Or dig in to a grilled cheese and side of tomato soup.
And of course dippin’ oil. This best bread dip recipe is a winner and works as an appetizer you’ll crave.
Ingredients
- 4 cups all purpose flour 1/4 cup set aside
- 2 1/4 teaspoons instant yeast 7 grams/ 1 packet ; active dry works, see Note 1
- 2 teaspoons salt
- 1 1/2 cups warm water
Instructions
- Add 3 ¾ cups flour, yeast and salt to stand mixer.
- Add the water and mix with the paddle attachment to combine. Switch to the dough hook and mix on medium 2 minutes. Let the dough rest 5 minutes in the bowl.
- Mix 3 more minutes on medium, then add the remaining ¼ cup flour. Turn out and knead until smooth and elastic–about 5 to 7 minutes. Use only a tablespoon or two of extra flour while kneading.
- Transfer to a greased bowl, turning to coat then cover and rise until doubled: 1 ½ hours or so.
- Preheat the oven to 450. Place an 8×8 pan of hot water on the bottom rack.
- Shape the dough into a 14-inch log. Rest the dough 30 minutes, then cut three or four diagonal slashes in the top and transfer quickly to the oven.
- Bake 20-25 minutes until lightly golden brown. Transfer to a wire rack to cool.
Great classic recipe!
My go-to recipe for one loaf of French bread. Love it! (Why is every other recipe for TWO loaves? I’ve never needed two.)
I’m glad you enjoy it Maggie!