Simple French Bread

This recipe is so simple that my daughter can make it.  Now I will say that we use a bread machine to make it, but it is still simple enough.  The other great news is that you can use this same recipe to make a simple loaf of sandwich bread.  Plus, it requires very few ingredients.  Things you possibly already have in your pantry.

I have heard that recipes similar to this have been called Poor Man’s Bread.  This is due to the simple ingredients required to make the bread.  It only requires small amounts of water, salt, butter, flour, and yeast.

I can make two to three loaves of this within a day, if needed.  I usually aim for two because once the first loaf is finished, my family has already eaten it and needs the second one to last them for the rest of the week.  It is seriously that good.

To make the dough by hand:

Combine all ingredients into a shaggy ball in a large bowl. Turn the dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Knead for approximately 10 minutes. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.

To make the dough with a heavy-duty mixer:

Place all ingredients into the bowl in the same order. Turn the mixer to LOW.  Mix until all the ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating or kneading until the dough becomes smooth and elastic (about 5–10 minutes). Cover and allow to rise in a warm place. Deflate the dough gently and shape it as indicated in the recipe.

To make the dough in the bread machine:

This process is so much easier.  I love it because I can leave it to do the kneading while I go do anything else I need to do.  You simply select the dough cycle on your bread machine.  My cycle will knead the dough for 30 minutes and then let it rise for an hour.  After it finishes, I simply press out the bubbles and shape it into a ball.  It sits covered with a tea towel for 15 minutes.  After the time is up, I then shape the dough into either an oval (about 9×12) for the French loaf or into the shape of my bread pan.  I place the French loaf on the baking pan or the sandwich loaf into a bread pan.  I cover it with a tea towel and allow it to rise for another hour. 

Pay close attention to the bake time!

This recipe starts with your oven temperature at 425 degrees Fahrenheit.  After 20 minutes, you drop the temperature to 350 degrees Fahrenheit and allow it to finish baking for 5–10 more minutes, or until golden brown.

I love when I make this and the kids come running into the kitchen, telling me they smell bread.  They say it is the best smell ever.  And now that I make this, my family expects me to have it on hand when they want it.  I have even had to carry a loaf with me when we went out of town.  They do not like store-bought bread.  My daughter begs for me to make this instead. This is seriously the best sandwich bread ever.

I store it in a gallon zip-lock bag while not in use.  We just make sure to squeeze out all of the air prior to sealing.  It will last about a week this way.  But I will say again, it doesn’t always last that long.

This loaf can also be frozen.  Let the bread completely cool, wrap it securely in saran wrap, and then place it in a gallon zip-lock bag. You can also cut the bread after it has cooled and store it as slices in a freezer bag.  I have not tested how long it will last in the freezer.  I usually take it out within a week or two.

I will make this as a French Loaf for dinner on occasion.  It really is a quick fix if you start earlier in the day.  It is just like sandwich bread in the way you can store and freeze it.

I do score my French loaf to give it that little special touch.  Just do it right before you bake it in the oven after the second rise.

One last note:

If you are baking the sandwich loaf, I recommend using a metal bread pan.  The metal heats and cools quickly, and it bakes slower than a glass pan.  I personally have two metal bread pans, but my favorite is my cast iron bread pan.  It works so great on the crust.  You just have to be sure to remove the bread immediately from the pan once it has come out of the oven.

I hope you enjoy this recipe as much as my family and I do!  Leave a comment below if you try it.