Description

A classic French bread with a soft, airy interior and a tender crust. Ideal for sandwiches, toast, or enjoying on its own.

Ingredients

Units Scale

2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F/45°C)
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
4 cups all-purpose flour

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Instructions

Activate the Yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
Add Wet Ingredients: Stir in the vegetable oil into the yeast mixture.
Incorporate Dry Ingredients: Add salt and 2 cups of flour to the mixture. Stir until smooth. Gradually add the remaining 2 cups of flour, one cup at a time, mixing well after each addition until a soft dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 6-8 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 hour.
Shape the Loaves: Punch down the risen dough to release air. Divide it into two equal portions. Shape each portion into a loaf by rolling it out into a rectangle and then rolling it up tightly from one long edge to the other. Pinch the seams to seal.
Second Rise: Place the shaped loaves seam-side down on a greased baking sheet. Cover them with a damp cloth and let them rise again until doubled, about 30 minutes.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Using a sharp knife, make a few diagonal slashes on top of each loaf. Bake in the preheated oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Cool: Remove the loaves from the oven and let them cool on a wire rack before slicing.

Notes

Storage: Store cooled bread in a plastic bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Variations: For added flavor, consider brushing the loaves with melted butter right after baking. You can also sprinkle sesame or poppy seeds on top before baking for a decorative touch.
Tips: Ensure your water is at the correct temperature to activate the yeast properly. Too hot can kill the yeast; too cold can slow the activation process.