Home RecipesBread Fabulous French Bread (Renewed)

Fabulous French Bread (Renewed)

by Jamie

The recipe I have to share with you today, is one of my favorite recipes of all time. In fact if I had to pick a tippy top favorite, this one just might be it. I usually make this bread several times a month, I love it so much. I have shared it here, back in the early days of my blog. While doing a bit of house/blog keeping the other day, I came across the old, original Fabulous French Bread post and boy howdy. The step by step photos looked like the dogs dinner, man. Terrible! Just ferocious. You know I couldn’t let my Favorite Recipe Of All Time hang around here looking like the dogs dinner, now could I. And so I am sharing it again with you today, polished up and hopefully a lot more appealing to look at. If you haven’t tried it yet, give it a go! Don’t be afraid of a little tiny thing like yeast. Good heavens, you could totally be rocking this bread. Here are some great reasons to make it.

The outside is crusty while the inside is soft and slightly chewy.

It freezes like a dream, I generally double or triple the recipe and freeze the leftover loaves for another meal.

It is cheap, cheap, cheap. I did the math once, and I think it came out to costing 15 cents per loaf.

It is a Soup Companion Extraordinaire, this bread makes any soup taste like a Soup Rock Star, seriously.

It also makes….

Fabulous Sandwiches, like this one here.
Wonderful French Toast
Killer French Bread Pizza
Easy Garlic Cheese Bread

Have I talked you in to making it yet? Boy, I sure hope so…let’s do it!

sliced loaf copyrighted

Let me show you how to make it happen!

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1. Preheat your oven to 170 degrees.
2. Fill a glass measuring cup with 1 cup of water. Pop it into the microwave and heat it for 3 minutes, or until the water is boiling.
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2. Pour 1/3 C of warm water into a glass measuring cup. Sprinkle 1 Tablespoon of yeast over the top of the warm water…

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grab yourself a fork and stir the yeast into the water. Keep working it in until it is completely dissolved.
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3. Into your stand mixer place 2 Tablespoons of sugar,
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1 Tablespoon of salt IMG_2847_edited-1

and 1 Tablespoon of shortening.
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Grab a fork and mash these ingredients together,
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like this. 🙂
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4. Pour the boiling water over the sugar/shortening mixture.
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Add 1 cup COLD water (cold water from the kitchen faucet will be fine) into the mixer.
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Grab the yeast/water mixture and pour that in as well.
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5. Add 2-3 cups of flour and turn on your mixer to slow speed. You want to be sure to use the dough hook attachment.
6. While the mixer is on, add the remaining flour, 1 cup at a time until the dough is firm enough to pull away from the sides of the mixing bowl.
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Like this.  Once you have enough flour turn the mixer to medium speed (high-speed if you are using a Bosch) and let the dough mix for 6-8 minutes.
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7. The dough should have a nice elasticity to it, and not be overly sticky. If you press your finger into the dough and it springs back you are good to go.
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Also, if a little bit of it stays on our finger when you test the dough, that’s just fine. If your dough is sticks like crazy to your finger, I would add a little more flour (about 1/4 cup) and let it mix for another minute.
8. Once the dough is mixed, let it rest in the bowl for 5 minutes.
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9. Spray a large cookie sheet with cooking spray and dump the dough out onto it.
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10. Take a sharp knife and spray it with cooking spray.
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Cut the dough into three equal parts. Then let it rest for another 5 minutes. Be patient. 🙂 If you don’t let it rest the dough will be hard to shape and manipulate, then you might do something fierce like pull all your hair out. We wouldn’t want that, now would we. Especially if you’ve got thin hair to begin with.  Wait the 5, won’t you?
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11. Take one section of dough and spread it out into a rectangle. No need to use a rolling pin, just press it out with your hands.
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12. Roll both of the long ends up and over one another.
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Then bring the sides up

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and turn your little loaf over, so the flat side is on top, and the seam side is on the bottom.

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Use your hands to tuck the seams under the loaf so you have a nice even side to your loaf, with the seams being hidden underneath.

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13. Cut three or four angled slits in each loaf, making sure not to cut through to the bottom of the loaf.
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14. Crack an egg into a small bowl or measuring cup
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and whisk it up with a fork. You want it to get nice and frothy.

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15. Spread the frothy egg out over the top of each loaf. Make sure to get some down inside the slits as well. This egg is going to make your loaves shine like the top of the Crysler Building. (Name that movie, anyone?)
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16. Pop your lovely loaves into the oven and let them rise for about 15 minutes,
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or until they are just about doubled in size.
17. Turn your oven up to 400 degrees (don’t take the loaves out of the oven while the temperature increases, just leave them be).
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18.  Allow the loaves to bake for 15-20 minutes (this time may vary depending on how fast your oven increases in temperature) or until the tops are golden and crisp.
19. Turn the oven down to 350 degrees and bake for an additional 10 minutes.
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20. Remove the loaves from the pan and allow them to cool a bit before you slice into them.

Place leftovers in a Freezer Safe Ziploc Bag and pop them into your freezer.

Enjoy!!!

Fabulous French Bread

Serves: 3 loaves
Nutrition facts: NA calories NA fat
Rating: 2.8/5
( 6 voted )

Ingredients

  • 1 C boiling water
  • 1/3 C warm water
  • 1 T yeast (I use active dry)
  • 2 T sugar
  • 1 T salt
  • 1 T shortening (I use butter flavored Crisco)
  • 1 C cold water
  • 5-6 cups flour (I use all-purpose flour)
  • 1 egg

Instructions

1. Preheat your oven to 170 degrees.
2. Fill a glass measuring cup with 1 cup of water. Pop it into the microwave and heat it for 3 minutes, or until the water is boiling.
3. Pour 1/3 C of warm water into a glass measuring cup. Sprinkle 1 Tablespoon of yeast over the top of the warm water grab yourself a fork and stir the yeast into the water. Keep working it in until it is completely dissolved.
4. Into your stand mixer place 2 Tablespoons of sugar, 1 Tablespoon of salt and 1 Tablespoon of shortening. Grab a fork and mash these ingredients together.
5. Pour the boiling water over the sugar/shortening mixture. Add 1 cup COLD water (cold water from the kitchen faucet will be fine) into the mixer. Grab the yeast/water mixture and pour that in as well.
6. Add 2-3 cups of flour and turn on your mixer to slow speed. You want to be sure to use the dough hook attachment.
7. While the mixer is on, add the remaining flour, 1 cup at a time until the dough is firm enough to pull away from the sides of the mixing bowl. Once you have enough flour turn the mixer to medium speed (high-speed if you are using a Bosch) and let the dough mix for 6-8 minutes.
8. The dough should have a nice elasticity to it, and not be overly sticky. If you press your finger into the dough and it springs back you are good to go. Also, if a little bit of it stays on our finger when you test the dough, that's just fine. If your dough is sticks like crazy to your finger, I would add a little more flour (about 1/4 cup) and let it mix for another minute.
9. Once the dough is mixed, let it rest in the bowl for 5 minutes.
10. Spray a large cookie sheet with cooking spray and dump the dough out onto it.
11. Take a sharp knife and spray it with cooking spray.
Cut the dough into three equal parts. Then let it rest for another 5 minutes. Be patient. 🙂 If you don't let it rest the dough will be hard to shape and manipulate, then you might do something fierce like pull all your hair out. We wouldn't want that, now would we. Especially if you've got thin hair to begin with.  Wait the 5, won't you?
12. Take one section of dough and spread it out into a rectangle. No need to use a rolling pin, just press it out with your hands.
13. Roll both of the long ends up and over one another. Then bring the sides up and turn your little loaf over, so the flat side is on top, and the seam side is on the bottom. Use your hands to tuck the seams under the loaf so you have a nice even side to your loaf, with the seams being hidden underneath.
14. Cut three or four angled slits in each loaf, making sure not to cut through to the bottom of the loaf.
15. Crack an egg into a small bowl or measuring cup and whisk it up with a fork. You want it to get nice and frothy.
16. Spread the frothy egg out over the top of each loaf. Make sure to get some down inside the slits as well. This egg is going to make your loaves shine like the top of the Crysler Building. (Name that movie, anyone?)
17. Pop your lovely loaves into the oven and let them rise for about 15 minutes, or until they are just about doubled in size.
18.  Turn your oven up to 400 degrees (don't take the loaves out of the oven while the temperature increases, just leave them be).
19.  Allow the loaves to bake for 15-20 minutes (this time may vary depending on how fast your oven increases in temperature) or until the tops are golden and crisp.
20. Turn the oven down to 350 degrees and bake for an additional 10 minutes.
21. Remove the loaves from the pan and allow them to cool a bit before you slice into them. Place leftovers in a Freezer Safe Ziploc Bag and pop them into your freezer.

Enjoy!!!


double loaf coprtighted

Leave a Comment

108 comments

French Bread Pans Target - test October 27, 2014 - 4:06 am

[…] Fabulous French Bread (Renewed) – Jamie Cooks It Up – I’ve been making this bread since you first posted it and I use it for EVERYTHING…sliced sandwich bread, hamburger buns, hotdog buns, individual …… […]

Reply
Vikki Rodriguez December 2, 2014 - 11:40 am

Just made this bread..it was so easy and delicious.
After it cooled down I cut a few slices and brushed them with olive oil and fresh pressed garlic and sprinkled a little cheese on top of them and put them back in the oven for five minutes. To die for!
Thanks so much for sharing this.
Vikki

Reply
Cheryl February 4, 2015 - 2:45 pm

Is there a way to print this recipe? I don’t see a print friendly button. Love this bread. Thanks!
Cheryl

Reply
Homemade French Bread - Snacking in Sneakers February 11, 2015 - 7:02 am

[…] used the french bread recipe over at Jamie Cooks It Up, making one small modification to use butter rather than shortening.  What was nice about this […]

Reply
Shelley Reeves February 17, 2015 - 10:49 am

After trying to make bread for years I have finally found a recipe I love! This is the best and easiest bread recipe ever. I love that I can make it after work and have hot bread for dinner, but that it stores so well too. I French toast with it this morning and it was the best French toast ever. Thank you for your wonderful recipes.

Reply
Linde February 17, 2015 - 11:19 am

I had a loaf of this bread in the freezer. I used it to make savory french toast for breakfast yesterday (salt & pepper, parmessan, dijon mustard). Scrambled egg on top then topped with Hollandaise. Delicious!!

Reply
Jacqui April 8, 2015 - 12:03 am

can you make it into buns as well
please

Reply
Darlene April 8, 2015 - 11:40 am

Loved this bread. I used margarine in place of shortening. I only made two long loaves. I mixed it up in my Bosch. Was fabulous with our Easter dinner.

Reply
Jamie April 9, 2015 - 9:46 am

Darlene,
Thanks for letting me know it turned out well! So happy to know it. 🙂
All the best,
~Jamie

Reply
Rita George July 31, 2019 - 9:46 pm

What a beautiful recipe to read see&follow

Reply
Lizzy Jones May 5, 2015 - 7:30 pm

Hi! I am absolutely LOVING this recipe, I’ve made it a few times trying to perfect it and the last 2 times turned out the best. The very last time I Split the dough into eight mini loaves and they were perfect as a Hoagie roll or sandwich roll. The thing I adjusted was the blooming of the yeast. I let it sit to bloom for up to 10 minutes so it’s nice and frothy. I found the bread lighter and less dense. This is my go to recipe for bread now!!

Reply
Jamie May 6, 2015 - 7:45 am

Lizzy,
So happy to hear it! Thanks for letting me know. 🙂
All the best,
~Jamie

Reply
Christine June 26, 2015 - 5:37 pm

I have been kitchen aid kneading this bread for 15 minutes and it still is not pulling away from the sides of the bowl. What did I do wrong?

Reply
Linde June 26, 2015 - 6:42 pm

Add a bit more flour, 1/4 cup at a time and mix a bit till it does.

Reply
Christine August 22, 2015 - 3:53 pm

On fast mixing the dough in the Kitchen Aid, # 4 or # 6 speed?

Reply
Christine November 10, 2015 - 11:41 am

Step 6, how long should that take?

Reply
Super Delicious French Bread - Amber Slocum November 12, 2015 - 11:59 am

[…] you are like me and sometimes really like a visual reference I highly suggest looking up the original recipe (I’ve attached it here). She has step by step photos, which frankly was really helpful for a […]

Reply
Chris January 16, 2016 - 3:39 pm

Looks good! I might try this since doesn’t have to sit on counter to rise.

Reply
60 Minute Sandwich Buns April 25, 2016 - 12:32 am

[…] Recipe Bucket list for a good long while now. I’ve tried many versions (including using my Fabulous French Bread Dough to make into buns…the dough was just too thick and heavy for a good sandwich roll, dang […]

Reply
April September 27, 2016 - 11:04 am

Can you use instant yeast instead of regular? I know the amount will be different, but it’s all I have at the moment. Can I and if so, how much would you recommend?

Reply
Jamie September 29, 2016 - 7:57 am

April,
Thanks for your question. You can certainly use Instant yeast for this recipe. You just need a little bit less than active dry yeast. Usually the comparison is 1 tsp instant yeast to 1 1/4 tsp active dry yeast. So, for this recipe you should use a bit less than 1 Tb. Hope this helps!
Best of luck to you,
~Jamie

Reply
Pepperoni and Cheese Pinwheels January 23, 2017 - 8:02 am

[…] take a look at that scrumptiousness! Wonderful homemade bread dough (I used my Fabulous French Bread recipe) is rolled with two kinds of cheese, pepperoni and a sprinkle of herbs. Warm from the oven […]

Reply
Vickie H. October 20, 2017 - 11:46 am

Good recipe. BTW: KitchenAid does not recommend using any speed above 2 for kneading bread dough….takes about 8-10 minutes…

Reply
Heidi October 29, 2017 - 6:17 pm

OK, so I tried this today, but my loaves never rose at all in the oven. What do you think was the problem? I know my yeast wasn’t bad because I have used it recently. Does it matter if the convection fan is on?

Reply
Nancy January 31, 2018 - 4:53 pm

I’ve never been able to get French bread to turn out… But this actually turned out great. Delicious! Thanks for the step by step info. This is a definite keeper

Reply
Jamie February 6, 2018 - 3:39 pm

Nancy,
So happy to hear it! thanks for letting me know!
Best,
~Jamie

Reply
12 Days of Christmas (gifts of the Savior) with Free Printable Cards and gift ideas December 5, 2018 - 2:15 pm

[…] ideas: This one is easy, right? Here are a few ideas. Fabulous French Bread, Cranberry Orange Bundt Cake, Chocolate Banana […]

Reply
Erin January 24, 2019 - 9:04 am

Bang on recipe! Made these 3 times before and going to make them again as we speak, can’t wait mmm

Reply
Trisch February 27, 2019 - 2:34 pm

Love the bread so easy to make and delicious! It did however break my kitchen-aid classic!!! I need to have words with them if the machine can’t even handle a bread recipe3

Reply
diedria Varner March 2, 2020 - 1:22 pm

It broke my classic as well now I have professional kitchenaid

Reply
carla March 11, 2019 - 12:12 am

Hi Jamie. What if I don’t have a mixer – can this be done by hand at all? Or not?

Thx

Reply
carly July 29, 2019 - 8:17 am

Im also wondering the same ^

Reply
Jennifer November 16, 2019 - 1:51 pm

Yes, I made it without a mixer. I used a bread mixing spoon and my own muscles. 🙂

Reply
Instant Pot Ham and Bean Soup April 23, 2019 - 12:30 am

[…] loves. We usually just serve it with simple saltine crackers, but it’s also wonderful with Fabulous French Bread…if bread making is your kind of thing. […]

Reply
Pat April 23, 2019 - 7:24 am

I’m going to try converting this to Gluten Free as my wife has Celiac disease and cannot eat any wheat. I will let you know how it turns out. If someone has already done this, please post the recipe. Thank you all

Reply
Super Delicious French Bread – Give Me A Simple Life March 12, 2020 - 1:01 pm

[…] you are like me and sometimes really like a visual reference I highly suggest looking up the original recipe (I’ve attached it here). She has step by step photos, which frankly was really helpful for a […]

Reply
Deborah October 11, 2021 - 6:12 pm

I don’t bake bread often, but it was fettuccine Alfredo night and I forgot bread from the store. I’m 30 miles from the closest stoere, so Pinterest it was for an easy recipe. Found your recipe, thank you for the easy steps w/pictures! It made second guessing minimal. The bread is also delicious, almost no mess to clean up, biggest thing was the mixer.

Reply
Fabulous French Bread (Renewed) – My Blog April 17, 2022 - 9:15 am

[…] Fabulous French Bread (Renewed) […]

Reply
Diane September 20, 2022 - 4:42 pm

Followed this to a T except hand mixed – had new yeast & new flour & they never rose & loaves were so dense & flat! Ugh not sure what happened!

Reply
Becky Ethington March 4, 2023 - 12:07 pm

Delicious bread! Great instructions! Thank you for sharing

Reply
Jamie April 4, 2023 - 10:40 am

Becky,
Thanks for your comment. So happy it worked out well for you.
~Jamie

Reply
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