Fabulous French Bread
Fabulous French Bread is a delicious homemade bread that is soft and fluffy on the inside with a golden crust on the outside. In just an hour and a half, you can have 3 fresh loaves of bread ready to be devoured!
To me, one of life’s greatest pleasures is being able to bake loaves of delicious bread from the comfort of your own home. There’s just something so incredible about the aroma of homemade bread wafting through your house, and it always reminds me of why I love baking.
This recipe requires under an hour of prep time and a 20 minute bake time. In just over an hour you can have 3 warm loaves of French bread freshly baked and cooling on your counter!
Once you try this Fabulous French bread recipe it’ll forever become your go-to. It is so easy to make and the only kneading required is what the mixer does for you.
You also don’t have to wait and let the dough rise for a long period of time. The only waiting necessary is two 5 minute rests after mixing the dough, then another 15 minutes once it’s placed into the oven. This bread seriously is the best, promise! 🙂
FREEZING FABULOUS FRENCH BREAD
This amazing bread freezes very well. Once the loaves have cooled down to room temperature, wrap them up in plastic wrap then place them into a ziplock freezer-safe bag. Store for up to 2 months in the freezer. When you’re ready to use them, set them out at room temperature until thawed.
STORING
If left out at room temperature, it can last up to 3 to 4 days. Just be sure to keep it covered in plastic wrap, or in a ziplock bag if you leave it out.
HOW TO SERVE FABULOUS FRENCH BREAD
Here are a few ways I like to enjoy this Fabulous French Bread:
- Butter: there’s nothing better than slathering on some creamy butter on your bread slices. You don’t just have to do plain butter though, cinnamon butter, garlic herb butter, strawberry butter, or apple butter would all be delicious options.
- Honey or Jam: this is perfect for when you’re craving something a little sweet. Drizzle on some honey or slather on some jam or jelly (any flavors will do) and you’ll be in heaven!
- As a side: a tasty side dish for any soups! A few delicious options would be chicken gnocchi soup, broccoli cheese soup, or creamy chicken noodle soup! Another classic option would be to serve with your spaghetti dinners!
- For a sandwich: this bread is amazing for sandwiches! You could try making it into a chicken Caesar sandwich, club sandwich, or even use it for your beef brisket sandwiches!
- For pizza: yes, that’s right! You can use it for some tasty French bread pizza! This taco French bread pizza is a family favorite!
HELPFUL TIPS
A few tips to help make your bread-making even easier!
- Make sure you don’t over knead your bread! How I have it in the recipe card is all the kneading you need, which is what the mixer does for you. Over kneading will result in tough and chewy bread.
- For an even crispier crust, place a pan of water into the oven with the bread when you bake it!
- For a softer crust, brush on some melted butter right when it comes out of the oven.
ALTERNATIVES
A couple different options:
- Yeast: you can use either instant or traditional yeast in this recipe, either one will work fine.
- Butter: if you don’t have shortening, you are more than welcome to use butter. It works just as well.
CAN YOU USE BREAD FLOUR?
I would recommend against it. Bread flour has too much protein meaning it will suck up all of the water and leave you with a dry bread that is pretty tough.
If you like this recipe you’re bound to love these similar ones:
- French Bread Rolls: soft and delicious rolls that are perfect for any occasion!
- Easy Artisan Bread: a must-make bread that is soft and delicious on the inside and golden and crusty on the outside!
- Stuffed French Bread: a cheesy and flavorful ground beef mixture stuffed between flaky and crispy French bread.
- Chicken Stuffed French Bread: a creamy shredded chicken mixture filled with ranch dressing, loads of cheese, and green onion placed in the middle of crispy French bread.
Fabulous French Bread
Ingredients
- 1 cup boiling water
- 1/3 cup warm water (105 degrees F.)
- 1 Tablespoon active dry yeast
- 2 Tablespoons granulated sugar
- 1 Tablespoon salt
- 1 Tablespoon vegetable shortening (I use butter-flavor Crisco)
- 1 cup cold water
- 6 cups all-purpose flour
- 1 large egg
Instructions
- Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
- In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
- Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water, then pour in the yeast/water mixture.
- Add 3 cups of flour into the mixer. Using the dough hook, turn mixer on low speed. With the mixer still on, gradually add the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and allow the dough to mix for 6 to 8 minutes. The dough should be nice and elastic. (Be careful not to over-flour. I used all 6 cups, but would not use any more than that.)
- Once the dough is mixed, allow it to rest in the bowl for 5 minutes.
- Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
- Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait.)
- To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
- Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
- Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
- Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 16 to 20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
- Remove the loaves from the baking sheet and allow them to cool a bit before slicing them. Enjoy!
Notes
Below are step-by-step pictures on how to shape the dough:
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This was quick and delicious! I love the trick with spraying the knife and then cutting the dough, super easy! Now I just need to work on my folding technique. Thanks again for the recipe!
Does this recipe use instant or traditional yeast?
You could use either! I have used both, in the many times I’ve made this bread. 🙂
Just made the bread! Fabulous!!!!
Yay, Maria! Glad you liked it 🙂
Just made the bread and very nice i like it. Thanks for the recipe…… 🙂
Thank you for sharing!!! I stink at bread making,lol!! But this recipe is fabulous!! I did it!!!
Can I use butter instead of Crisco?
Yes, you can use butter instead of the shortening 🙂
going to try making this bread tomorrow morning but was wondering if you need to put a pan of water in the oven along with the bread to make the crust crispy ??
You could definitely do that if you want a crispier crust!
I just made this. I used six cups of AA flour, but the dough was sticky and didn’t hold its shape after forming it. Next time I will add a little more flour if needed. I used butter so maybe that is why. Great taste and texture. I can’t wait to try it again!
Ha ha ha i couldn’t get the 6 in. Only used 5. It was too stiff for my mixer.
This was my first time making bread, and it turned out amazing!! And it was so easy! Thanks so much for being so detailed in your recipe, made it easy for a beginner like me
Can you use gluten free flour?
Wendy, I’ve never tried gluten free flour. Let me know if you try it with this recipe! 🙂
What is the cup of boiling water for? Am I missing something?
Loved this bread! Used butter instead of shortening, worked perfect. The bread was a huge hit with my friends and family. And I LOVE the short rise times compared to my usual French bread. This will now be my go-to French bread. Thanks!
Holly I want to just say thank you very much for sharing this recipe!!! My family loved it,plus it complemented my Red Beans and Rice so well. Fun to make as well. People who might read this need to know this is a fool proof recipe. Again thank you!!!!
Delicious! I just made this recipe and I am in love! It was easy to follow and tastes so good! I did make one change, I put flax seed in my last cup of flour (4 tablespoons), it gives a bit of a nutty flavor and makes it look a little more rustic. Thank you for sharing this recipe!
I just made this bread, (without a mixer). I hand kneaded the dough until it was elastic. It was a BIG hit with my kids… I ended up putting about 1tbsp of wheat gluten in the bread (for longevity). IT WAS GREAT! My kids ate it up.
I made this. It was WONDERFUL and wasn’t hard! Thank you so much for sharing this recipe.
Hello. I am intrigued to try this recipe and you have many great reviews. Kudos. Was curious if anyone had tried doing the dough in a bread machine. I have never had success with the pre-yeast in water recipes, but would like to see what I can do with what I do well with. Thanks for any suggestions.
Looks fab! Can’t wait to try them!
Great recipe…easy instructions…great pictures to show you how to fold….and most delicious bread…
I made this bread tonight for our dinner, and hubby and I were very, very happy with the results! I’ll definitely be making this bread again and again!!! Besides the great taste and texture, I am really loving the fact that I can have, not one, but THREE loaves of fresh bread all at the same time! A big plus for sure, especially when having a big family dinner get-together!!
Hi I made this today,wow it was the best.I do have a question can I use saf-instant yeast instead.
Yes Ingrid! That’s actually what I’ve been using. I love instant yeast!
Hi…soI was dying to make this but I don’t have a stand mixer..I used my food processor to mix and kneed it looked ok..butttt it didn’t really rise and stayed folded..any idea why? In the processor you can only mix for 1 min before the dough is a ball..maybe not long enough on the kneeding?
Have always been intimidated by yeast breads but this recipe is wonderfully easy. Directions and pictures really helped.
can you cut put the sugar?
I have made this twice and my family devoured it. My only problem is that it isn’t rising up but spreads out when cooking so I get a very wide loaf about an inch high. I thought maybe my yeast was old so I bought new–the second time it still went wide but made it about 2 inch high. I have measured the flour, set timer for rise times. Any other suggestions? I have used all 6 cups of flour but dough still seems sticky.. When I cut the lines in top it all just grows back together. Help!