Fluffy French Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon pink salt
02 -
1 tablespoon white sugar (save 1 teaspoon for the yeast)
03 -
2.5-3 cups plain flour
→ Wet Ingredients
04 -
2 teaspoons active dry yeast
05 -
1 egg, beaten (for the crust wash)
06 -
1 cup warm water (between 100 and 110°F / 37-43°C)
07 -
1 tablespoon oil (can be olive or vegetable)
# Instructions:
01 -
Mix warm water and 1 teaspoon of sugar in a small dish. Add the yeast, then wait about 10 minutes until you see it foam up.
02 -
In a big bowl, stir the flour, salt, and leftover sugar together until it’s all evenly combined.
03 -
Make a hole in the center of your dry mix. Pour in the foamy yeast and oil, then stir everything together until it starts looking like dough.
04 -
Move the dough to a floured surface, and work it with your hands for 8 to 10 minutes. Add a little flour if it’s sticking too much. You’ll know it’s ready when it feels soft and stretchy.
05 -
Put the dough in a bowl that’s been lightly oiled, and cover it with a damp towel. Leave it somewhere warm until it doubles in size, about an hour.
06 -
Push the air out of the dough, shape it into a loaf, and set it on a parchment-lined baking sheet. Cover it again and let it rise for 30 minutes.
07 -
Turn on the oven to 375°F (190°C). Beat the egg and brush it over the top of the loaf to give it that golden brown shine.
08 -
Put the bread in your heated oven and bake for 25 to 30 minutes. You’ll know it’s done if it’s browned and sounds hollow when you tap it.
09 -
Set the baked loaf on a rack to cool completely before cutting it. It’s tough, but it’s worth it!
# Notes:
01 -
Warm water (100-110°F / 37-43°C) gives yeast the best kickstart.
02 -
Kneading helps gluten form, giving your bread that soft fluffiness.
03 -
Don’t rush the rising time—it makes the bread light and airy.
04 -
Seal the bowl tightly when leaving the dough to rest, so it doesn’t dry out.
05 -
Slice and freeze extra bread to keep it fresh past a couple of days.