Easy Homemade French Bread
Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
This easy homemade French bread is so simple and perfect for a bread making beginner.
But as you can see from all the comments below, it’s just as valued by expert bread makers, too!
Making French Bread Dough
This straightforward bread dough can be made in a stand mixer or by hand.
- Warm water
- Yeast (instant or active dry yeast)
- Bit of sugar and oil
- Salt
- Flour (all-purpose or bread flour)
At the start, the dough will look shaggy and rough.
But as it kneads, it will become soft and smooth.
The most important part of this dough (and other yeast doughs) is to judge the amount of flour by the look and feel of the dough rather than the exact amount of flour called for in the recipe.
Factors such as humidity, elevation, room temperature, how we each measure flour, and more can affect the amount of flour added. So don’t stress about precise flour measurements and continuously feel the dough to achieve a soft dough that is slightly tacky but doesn’t leave a lot of residue on your fingers.
Too little flour and the dough will be a mess to handle. Additionally, the bread won’t hold its shape as it rises and bakes.
Too much flour and the dough won’t rise well and the bread will be tough and dense.
Two Methods for Dough Rising
In the recipe, there are two methods to letting the dough rise:
- Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.
- Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
I alternate between the two methods depending on my mood. The 10-minute increment rising method is unique to this original French bread recipe. The idea is that allowing the dough to rise this way produces a lighter crumb.
But the more traditional rising method also results in a delicious, fluffy loaf.
How to Shape French Bread Loaves
The question I get asked the most about this easy homemade French bread is how to shape the loaves.
The loaves can really be made any size or shape; I usually end up making 12-inch loaves, but if they end up being a bit thinner or chubbier, it’s no big deal!
Press each portion of dough into a flat rectangle and fold the bottom edge up and over the dough, pressing the seam flat with your hand.
Then, roll the dough up again to meet the top edge.
Fold the top edge over and press or pinch lightly.
Take the end of the bread dough and fold it up and over an inch or two to give an even thickness all the way down the loaf.
Pinch to seal the end. Repeat on the other end of the dough.
Then, deliberately and thoroughly pinch and seal the entire length of the loaf.
How to Score the French Bread Dough
Scoring the bread dough (in my house, also called: slashing or gashing) helps the dough rise better AND prevents it from cracking in unexpected places while baking.
Using a bread lame for this task is extremely helpful. A bread lame is a long stick or utensil with a razor blade on the end. The razor is used to make thin cuts in the dough.
If you don’t have a bread lame, using a clean, sharp razor blade or an extremely sharp kitchen knife can work. Be aware that if the knife isn’t sharp enough, it’ll likely deflate the dough.
The bread loaves can be scored before or after the final rise. I prefer to do the slashing and gashing before they rise as I’ve had one too many loaves of risen bread deflate at the first touch of the razor, and there is nothing so soul crushing as when that happens.
Let the bread loaves rise until noticeably puffy before baking.
Easy Hack for Crusty French Bread
For a delicious golden crust, immediately before putting the bread in the oven, toss 3-4 ice cubes onto the bottom of the oven. Add the bread and quickly (but gently!) close the oven door.
The steam as the ice cubes hit the toasty bottom of the oven will lightly crisp up the outer crust as the bread bakes.
Important Note! Please consult your oven’s manual for details or caution on putting ice/water on the bottom of the oven floor – I’ve never had a problem, but everyone should do their own research and use their own best judgment (also take care not to toss the ice cubes on the glass oven door as it could crack).
If you are struggling to get a deeper golden crust on the French bread, try:
- Increasing the oven temperature by 25 degrees and/or
- Moving the oven rack up one position (I find my bread browns the best in the middle or upper middle area of my oven)
Whole Wheat French Bread
As noted in the recipe, French bread works quite well using whole wheat flour. I’ve found the best results are when using white whole wheat flour (red whole wheat flour makes a denser, heavier loaf).
I recommend subbing in half whole wheat flour to start and then adding more whole wheat flour as you continue to make subsequent batches of bread.
If using whole wheat flour, add a 2-3 minutes to the kneading time to help develop the gluten (also, adding a couple tablespoons of vital wheat gluten/gluten flour can also help the whole wheat bread bake up light and fluffy).
Helpful Tip: If you’ve struggled with your bread flattening out while baking instead of holding the perfect shape, you might try these French bread pans {aff. link}. I have them and LOVE them. I don’t use them every time I make this bread, but I do pull them out quite often (I also use them for this rosemary bread).
Perfect Homemade French Bread
With over 2,500 5-star reviews, this homemade French bread has become a favorite for so many of you.
Hundreds of you have let me know that you have been intimidated by homemade bread until you found this recipe! It is easy, foolproof, and will make you feel like a bread making rock star.
Helena says: Finally, after 5 failed bread attempts using other places recipes, this is THE recipe to use! Happy dance! Thank you for sharing this awesome recipe! Delicious bread!
Valerie writes: Such a fantastic, easy recipe. The “hands on” time is minimal and it comes out perfect every time. Thanks for sharing a recipe that’s become my “to do” dinner bread!
Nichole says: Followed instructions exactly! First time making any sort of bread ever. The bread turned out perfect!!!!
Pia commented: Hands down my go-to bread recipe. Today’s edition is 1/3 dark rye flour, with Italian herbs and caraway seeds mixed in and sprinkled with everything bagel topping. Yum! Best bread recipe ever, and so easily customizable!
FAQs for Homemade French Bread
Yes! Halve all the ingredients straight across – just keep an eye on the amount of flour and judge the final amount by the look and feel of the dough.
Yes, it freezes great (after baking and cooling).
Moving an oven rack up or down can help. In my oven, the bread browns best in the upper half of the oven. Also, you can try increasing the oven temp by 25 degrees.
Absolutely! You can mix the ingredients in a bowl with a spatula or spoon and knead by hand.
I always use the same amount interchangeably. Recently, I’ve heard that active dry yeast doesn’t need to be proofed in liquid first, but I always still do when using active dry yeast (no need to proof with instant yeast).
Yes, just keep an eye on baking time – smaller loaves may need less baking time.
One Year Ago: Harvest Pasta Sauce {Trader Joe’s Copycat}
Two Years Ago: Peanut Butter Cup Cheesecake with Chocolate Cookie Crust
Three Years Ago: Easy Homemade Egg Noodles {Step-by-Step Pictures Include Food Processor Method or By Hand}
Four Years Ago: Black Bean and Butternut Enchilada Skillet
Five Years Ago: Chocolate Chip Peanut Butter and Oatmeal Cookies
Easy Homemade French Bread
Ingredients
- 2 ¼ cups warm water, 110-115 degrees F
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 2 ¼ teaspoons salt (see note)
- 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
- 5 ½ – 6 cups (781 – 852 g) all-purpose flour or bread flour (see note)
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.
- Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
- With a bread lame, razor blade or VERY sharp knife, cut several gashes at an angle on the top each loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
- Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you find your bread isn't browning as much as you like, preheat the oven to 400 or 425 degrees and/or move the oven rack up one position (watch carefully so the bread, especially the bottom, doesn't burn).
- Optional: for an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door quickly but gently. (See note below!)
- Bake the loaves for 25-30 minutes until golden and baked through.
- If desired, brush melted butter over the hot loaves (this softens the crust a bit, so if you want a crispier crust, don't butter the top).
Notes
Recipe Source: adapted slightly from The Sister’s Cafe
Very good, very easy. Thank you for sharing this recipe. <3
This bread was so good my family asks for this all the time. I will try and add sesame seeds the next time it sounds good.
If you add sesame seeds you can try brushing the top with some. water to. help them stick better! (In my experience they just fall off of you don’t)
This is the best and easiest French bread recipe yet. We live at 9,000 ft elevation and it comes out perfect every single time!! It’s my go-to recipe for quick bread and I freeze one loaf after it’s made. Lovely.
I wanted to make a good French Dip sandwich. I love them. Since I had the time I made your French Bread Recipe. WOW. The sandwiches turned out so so good. We had them for dinner, and then my family wanted them again for the next nights dinner. Since then we have them at least 1 time a week. Thank you for this delicious recipe. It is so good. Make extra bread for snacking. My family can eat bread like this all day long, with nothing else but maybe a little butter.
So I’m assuming then that you formed the dough into rolls? How many did you get? I’d love to make those!
This is one of my favourite recipes. I’ve made it dozens of times as the long loaf you show.
Could I also half the recipe to shape and bake it in a pullman loaf tin (9x9x4 inches)?
I haven’t tried that, but it stands a pretty good chance of working!
This is one of my favourite recipes. I’ve made it dozens of times as the long loaf you show.
Could I also half the recipe to shape and bake it in a pullman loaf tin (9x9x4 inches)?
Delicious and easy recipe! Used it for my garlic toast- which turned out so well!
look at that crumb. So fine like a milk bread. The worst part is that it’s intended to be a rustic bread but it failed rustic bread university. It aspired to be a rustic loaf, but it can’t. The folds are replaced by a knockoff version of stirring the dough down every 10 minutes. And “pressing out any air bubbles”??? Do you not know the definition of French bread? You can’t even see the ears produced by the lame. Look at all that yeast, 1 tablespoon of it. There’s no preferment either. The sugar and other ingredients degrade the bread’s title of being French and lead it to the sweet bread path. No cold retard, either. There’s probably very little lactic acids in that dough that you can’t even taste it. The baking sheet isn’t preheated, and the oven is at such a low temperature. The hydration of that dough is so low, only ~50%. This is more of a bagel than a French bread. Higher hydration doughs ferment faster and also become more crusty.
The baking hack can be improved by using boiling water since it steams faster idk. Also why not put the water in a tray like a normal person?
Is it really necessary to seek out a bread recipe and leave your nasty comments? If you’re such an expert on bread, why are you even looking up recipes from bloggers? Any true expert would educate, not belittle.
I might not be an expert on true “French bread” but I am an expert on being kind. You are just mean. If this is how you find a way feel good about yourself, I truly feel sorry for you.
Sara Sarah Higgins- Get a life! If you don’t like the recipe, don’t follow it. You can buy loaf of French bread instead.
In the words of Taylor Swift, why you gotta be so mean???
“Say it in the street, that’s a knock-out
But you say it in a Tweet, that’s a cop-out
And I’m just like, “Hey, are you okay?”
And I ain’t tryna mess with your self-expression
But I’ve learned a lesson that stressin’ and obsessin’ ’bout somebody else is no fun
And snakes and stones never broke my bones.”..TSwift.
Learn it. It’s good advice.
Also, BEST BREAD RECIPE online!!! Thanks Mel!
Get a life…Someone takes what was probably several hours of their time to share this recipe and you spend your time criticizing how bad it looks from the pictures and their instructions? Just move on to another recipe? How about you work on your writing skills with your spare time. “look at that crumb. So fine like a milk bread.” Couldn’t even capitalize the first letter of your paragraph and smartphones and tablets do that for us these days…Not to mention the broken english that doesn’t even form correct sentences.
Sara..so sorry you are such an unhappy person. Maybe you should not be baking but seeking help to find a positive life approach. I wish you well.
This recipie inspired my love of bread making. IT is so versatile, makes amazing garlic knots, and delicious, flavorful, bread. I love this recipie so much, I really can’t overstate the quality of the bread it makes. Even when I overprove it or forget about it, it still makes a decent loaf. Highly reccomend!
Made Bread at home for the first time .
Landed up with 2 amazing loaves of French bread
Fantastic recipe!
Thank you
I’ve made this twice. It has a good flavor but the cooked bread has a wetter texture than I expected. I was thinking of the fresh loaves you get at the bakery all light a fluffy inside and mine was much more dense and moist – not as springy. The outside crust was beautiful crunchy and browned perfectly at 22 minutes of bake time. Any suggestions for what I might have done wrong? Or do I have flawed expectations?
I don’t think this homemade bread recipe will produce the same super light and fluffy, almost “cloud-like” texture of the bread I can find at my supermarket. It’s going to be soft and chewy but a little more dense than that bread that just squishes together. 🙂
The taste of this bread is very good. I will have to order one of those pans, so the bread does not flatten. The bread was still good even though it flattened.
Delicious! I’m a bread snob, but NOT a cook and I totally pulled this off. My husband and kids were crazy impressed and all loved it!
Quick question though. I’ve made this twice. Both times, using the ice cube technique, my bread came out nice and crispy on the outside. But, after a few minutes, the outside went soft again. What am I doing wrong?
I just tried and face the same issue. The bread become soft after it cool down.
Te bread tasted great but once I cut the bread on the top it deflated and it was close to a flat bread
I have to say this is the best French bread I have ever made
I’m in Idaho have a gas oven and it was absolutely perfect
Hello, I’m going to make this without the stand mixer and I’ve been Googling – “how to knead dough without stand mixer.” Do you have any tips for this and can I follow the recipe as is if kneading manually?
I never use a stand mixer. I prefer hand kneading. Just follow the recipe exactly but once you cant mix with a utensil anymore, flour your hands and dig in. Once the dough is ball like, I fold in half, turn fold again, kinda just working it around. I find it easier to tell if more or less flour is needed when doing it with my hands. Once all the flour is worked in, lightly flour your working surface, turn the dough onto the counter and knead until it is smooth and soft.
Hello Mel and all bread-making people out there,
This is my second review of this recipe and yet again, it is amazing! Today I decided to prepare only half of the recipe for one loaf and it’s still a winner! 🙂 Do NOT skip the brushed butter!
Steam Side Note: If you’re worried about the ice cubes on the oven floor, throwing them in a small pan does the trick too – a couple sprays of water on your loaf while it’s getting cozy in the oven makes a world of difference too! Happy baking and stay safe!
I made your recipe several times by now. I like it. However, the baking time is too long. My oven is not overheating. I noticed that when I bake only 20 minutes, the bread is perfect. When I baked 30 min. for the first time the bread was too dry. Even 25 minutes is too long (at least for me). Thank you for this simple, yet delicious recipe.
Hi! I have an electric oven and I want to achieve the beautiful brown effect after baking.
1). Do I place the bread in the middle rack during the entire baking time?
2). Do I need to egg wash the dough before baking or slathering with butter right after out from oven will help?
Thank you! ^^
I would suggest using the middle rack or placing it a little higher in the oven (for better browning on top of the bread). I don’t egg wash the bread before baking but you can. (I do spread melted butter over the top of the baked bread after baking – that doesn’t help with browning but gives it a nice shine)
Is it okay to cut this recipe in half for just one loaf?
Yes, it can definitely be halved.
Thank you so much for this recipe! I make bread regularly but it’s nice to have a french bread that can be quickly and easily made for dinner. I have made this twice now and have had excellent results both times. It truly has the denseness and texture of a french bread. The tip about the ice cubes is wonderful.
This recipe is amazing! I made great bread in just a few hours! My family loves it and I’ve played around with making smaller individual loaves for things like subs/sandwiches. So so good. So easy!
I’d like to make sandwich rolls with this recipe to use for Italian sausage sandwiches. How many can I make, how big do I roll them out and how long do I bake them? TIA
Hi Brooke – it really depends on how big or small the sandwiches will be. You can shape them the same way, just in smaller pieces and the baking time will probably be around 15-16 minutes.
If I use bread flour, is the amount the same as all purpose flour or will it change the consistency of the bread?
You can use the same amount of bread flour and it should be fine.
Turned out perfect, great tip with the ice!
Thank you for a new FAVE!!!
Super yummy and easy! I used3/4 tsp of salt- and I recommend using the whole teaspoon next time! But still delicious
it says to use 3/4 tablespoon which is just shy of three teaspoons 🙂 It turned out perfect using the amount in the recipe, I hope that is helpful!
Hi Mel! I have made this too many times to count now! I have a question though, would it be fine to make this dough ahead and bake the next day? This is a quick recipe but sometimes I need that extra time to cook another recipe! Thanks again, you have been a life saver!
Hi Lizbeth! You can definitely try that! Usually yeast doughs do quite well in the refrigerator overnight. If so, I wouldn’t let it go through the first rise (in the 10-minute spurts OR in one big mass) and instead after the dough has mixed fully, I’d transfer it to a container and pop in the fridge and let it slow rise overnight.
Can dough be put in the fridge for use the next day?
Thanks
Yes, that should work just fine.
Wow, this was so easy and delicious! Thank you for sharing it. It was my first time baking bread and it turned out with a crispy crust and chewy center. I was intrigued with two parts of your process:
1- I went with the first method of rising, I’ve never seen that method before (rise for 10 minutes, knead for 10 seconds, repeat five times). I was curious if it would really work, it does!
2- Oil the board, then flatten the dough. Usually it’s flour and then flatten. I tried the oil method and it didn’t work for me. I decided to flour the board and then flatten. That worked. Quick question, what did I do wrong? How do you stretch dough to a 9×13 rectangle on a slick surface of oil?
I accidentally over proofed the formed breads during their second rise (eLearning got in the way). They were still tall, but also wide.
Your recipe is so foolproof that the breads were still delicious! Thank you again for sharing. We will definitely be making this again.
Hi Theresa, when I use cooking spray for the counter, I only use a very light misting of oil. Too much oil and it will be difficult to shape.
Today I made French bread for the first time. I used this recipe because it said easy. It was very easy to make and delicious too! Will definitely make again.
I really enjoyed making this bread and my family wants me to make this often! The second time I made it, I made two pizzas!
Thank you for this recipe!
Thank you for a great recipe. I have made the French bread as stated and also pinwheels. It’s a huge hit in our family
I tried this recipe during the quarantine for the first time and it turned out really good. The only thing that I would like to comment is that the parchment paper stuck to the bottom of the bread. Brushed olive oil at the bottom of the bread to scrape all the paper off with a knife. This was upsetting because I had to break the nice crunchy crust of the bread.
This was absolutely delicious and SO manageable for a first-time bread maker. I did it a second time with whole wheat flour- so good.
This is the best bread ever! I use 7 grain WW flour turns out great every time! So easy thank you !as always Louise
Mel, everything turned out great with this recipe… except how it looks!! Can you give some more guidance on how to form the loaf? A video would be great! I did what you said in the recipe notes but mine are so crooked and wonky. Only my first time making it, but I want to improve. Help!
I’ll try to get some how-to pictures or a video up as soon as I can.
Made this bread so many times during quarantine and now I’ll never be able to get out of making fresh bread cause the husband keeps asking for more! Thanks for the delicious easy recipe!
Fabulous! Makes a good bakery quality loaf. It freezes very well. I only wanted one loaf so I froze half the dough. Once out of the freezer, it took ages to rise, like 2 and a half hours. Just thought I’d share since people have asked if you can freeze the dough. You can, but tbis bread freezes so well, next time I’m just going to bake both loaves and freeze one. Thanks for the recipe ❤
Good bread easy and fast
I coated one of the loaf before And just after baking with a mix of olive oil and herbs (dried basil, parsley, oregano , and garlic) and salt… and it came out delicious .
Better than Wegmans Tuscan garlic bread according to my family comments .
I gave it only 4 stars as It is not a French bread as already mentioned in some comments.
Mel, can you please say a little more about making french bread if you don’t have a stand mixer with a dough hook? Like, how long to mix by hand, what to expect, how to keep it from getting too sticky, all that. Thank you! I want to try to make this delicious treat but I don’t have a stand mixer.
Hi Helen, the best way to mix is to combine all the ingredients (minus a cup of the flour) in a bowl and then turn out onto a lightly floured counter and start to fold it over and over until it isn’t so sticky, adding more flour as needed. Then once it’s manageable, knead it by hand for 10 minutes or so.
Does the rest and stir cycle end on the rest or the stir?? Thanks!
It will rest for a total of six times.
Either way, this recipe turned out AMAZING highly recommend, like everyone else!
Happy Mothers day Mel! Making this with my two daughters today ( and they didn’teven fight over whose turn it was to dump ingrediants into the mixer!) was a gift to us! Just want you to know that your recipes have totally changed dinner time at our house! Thank you again and again for sharing these!
Thank you so much, Natasha!
What would be some suggestions if I wanted to cook both loaves at the same time? Use a bigger baking sheet and rotate during cooking? Does it matter if loaves are horizontal or vertical when cooking two? Also does this freeze well after baking & what’s the best way to reheat ? Thank you so much!
First time bread maker here and this recipe turned out perfect!! My family of 5 devoured one whole loaf in an evening (oops!). Huge hit!
During this pandemic you have been a life saver! We make 2 of these batches of French bread a week! It’s so easy and tasty! Thank you!❤
Hey Mel,
Can I make this recipe with fresh or cake yeast? If so, what changes need to be made. This will be my first attempt at making fresh bread.
Hi Sue, your best bet would be to google a substitution for instant yeast using fresh or cake yeast as I don’t have much experience with that type of yeast.
Lovely flavour, but defnitely not the crumb of a French loaf. Having lived in France and Belgium, all types of French bread, baguettes, are well known.
So, have you altered this recipe or found another you think is better Katherine?
Ok. I rarely cook very much and NEVER bake. And eventhough i did the ice cube thing, the crust wasn’t super crunchy, but otherwise my bread turned out PERFECT!!! Thank you so very much! Great recipe and very easy to follow and be successful — even for those who don’t cook nor bake much. 🙂
I never imagined I would be able to make such delicious French bread at home!!! Thank you for this easy and user friendly recipe!!! 🙂
Just one question, how to keep the bread fresh for the day after if we are not going to devour them in the same day? Thanks! 🙂
I always store the cooled bread in a bag (and close it/seal it well).
I’ve made this recipe a dozen times in the last couple of weeks and it’s always amazing. My husband loves it.
Though, I believe this technically isn’t French bread because it contains sugar and oil. But it’s still great.
You can also use this recipe for any white bread you want. I’ve made it in a sandwich loaf pan, without the steam, as well as bread bowls, etc…
Wonderful recipe, family approved. Makes you feel like a pro Baker! Thanks for the recipe which will be my go to for French Bread loaves.
Amazing recipe! From this dough I made 4 loaves to share with my family. It was my first time making actual bread and everybody loved it, including myself. Tasted so good and I am definitely going to be doing this again
Hi Mel any chance of putt8 g the measurements into grams and millilitre as we don’t use cups over here in wales and I tried to to translate using google but it went a bit awry. Many thanks
Hi Lisa!! I’m not Mel, but I grew up in England on RAF Alconbury and would trade my right arm to be stuck in Wales over being stuck in Rio Rancho, NM ANY DAY!! Conversions of US to UK measurement…
2.25 cups warm water = 0.5323235 liters OR 18.73517uk fl oz
2 Tablespoons sugar = 28.35g 25 grams
3/4 Tablespoon salt = 12.80 grams
2 Tablespoons oil= 0.03 L/30ml
5.5-6 cups flour = 688.35-750.93 g
1 Tbsp Instant yeast = 8.50-9.45g
Good luck!! Mine is proofing as I’m typing!!
I plugged the recipe ingredients into google and this is what I get (I haven’t measured this way myself so please understand this is just online info and not personal experience): 530 milliliters warm water, 28 grams sugar, 9 grams yeast, 15 grams salt, 30 milliliters oil, 780 to 850 grams flour (I don’t like giving a strict flour measurement because the exact flour amount will depend on a lot of factors like elevation, humidity, etc).
what does the bottom of the bread look like
Hi Mel! Making this for the first time and wondering if I can proof in my oven? The proof temp is 110°.
Thanks for your reply
Yes, that should work…I get a little nervous about ovens being too hot. You might set it to proof and then turn it off so it cools just a bit.