Description
A beginner-friendly, Dianes No Fail French Bread that yields two large loaves with a chewy texture and golden crust using simple pantry ingredients.
Ingredients
Scale
- 2 tablespoons dry yeast
- 1/2 cup warm water (for proofing yeast)
- 2 cups warm water
- 3 tablespoons sugar
- 1 tablespoon sea or Kosher salt
- 5 tablespoons olive oil (or canola/vegetable oil)
- 6 cups flour (4 cups bread flour + 1.5 to 2 cups all-purpose flour)
- 1 egg (optional, for egg wash)
Instructions
- Dissolve yeast in 1/2 cup warm water and let it sit until foamy.
- In a large mixing bowl, combine 2 cups warm water, sugar, salt, oil, and 3 cups of the flour. Mix until mostly smooth.
- Add the yeast mixture to the flour mixture. Gradually add the remaining flour, one cup at a time, mixing well.
- Let the dough rest for 10 minutes. Stir or punch down gently. Repeat this process five times every 10 minutes.
- Divide dough in half. Roll each half into a 9×12 rectangle, then roll tightly like a jelly roll.
- Place loaves seam-side down on a greased baking sheet. Score tops and brush with beaten egg if using.
- Let loaves rise in a warm area for 20–30 minutes until puffy.
- Bake at 375°F for 20–25 minutes (or 350–375°F convection for 18–20 minutes) until golden brown and hollow-sounding when tapped.
Notes
- Reduce water by 1/2 cup in humid environments to prevent sticky dough.
- Mixing down the dough every 10 minutes helps gluten develop but can be skipped.
- Olive oil gives the best flavor; substitute with canola or butter if preferred.
- Egg wash creates a shiny crust but is optional.
- Use a convection setting for more even and attractive browning.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of a loaf)
- Calories: 170
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg