{"id":30,"date":"2026-06-18T20:20:05","date_gmt":"2026-06-18T20:20:05","guid":{"rendered":"https:\/\/www.elifefoods.com\/?p=30"},"modified":"2026-07-02T19:34:17","modified_gmt":"2026-07-02T19:34:17","slug":"easy-homemade-french-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.elifefoods.com\/?p=30","title":{"rendered":"Classic Homemade Bread: The Honest, No-Shortcut Artisanal Loaf"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is real, honest bread \u2014 no shortcuts, no bread machine, just flour, water, yeast, and time doing most of the work<sup><\/sup>. It takes the better part of an afternoon, most of it hands-off, and the result is a crackling crust over a soft, elastic interior that&#8217;s genuinely hard to buy anywhere<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What You&#8217;ll Need<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1\/2 cup plus 2 cups<\/strong> warm water (about 100\u2013110\u00b0F)<\/li>\n\n\n\n<li><strong>Approximately 7 cups<\/strong> flour (bread flour is best, all-purpose works in a pinch)<\/li>\n\n\n\n<li><strong>1 tablespoon<\/strong> salt<\/li>\n\n\n\n<li><strong>2 packages<\/strong> active dry yeast<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Put It Together<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Wake up the yeast<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Empty the yeast into the 1\/2 cup of warm water and stir until it dissolves<sup><\/sup>. Get the temperature right here \u2014 warm enough to activate the yeast, but too hot and you&#8217;ll kill it outright<sup><\/sup>. Let it sit for a few minutes<sup><\/sup>. You&#8217;re looking for bubbles on the surface; that&#8217;s your sign the yeast is alive and working<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Build the base<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add the remaining 2 cups of water, the salt, and 2 cups of flour to the yeast mixture<sup><\/sup>. Stir until it comes together into a fairly smooth batter<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Mix in the remaining flour<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Add 4 more cups of flour and keep stirring until the dough gets too stiff to work with a spoon<sup><\/sup>. At that point, turn it out onto a clean, floured surface<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Knead it properly<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This takes a few minutes of real effort \u2014 you&#8217;re working toward a dough that&#8217;s smooth, elastic, and almost satiny to the touch, with no lumps left<sup><\/sup>. You&#8217;ll likely need to work in more flour as you go, somewhere around 1 to 1.5 cups, sometimes a bit more depending on how humid your flour already is<sup><\/sup>. You&#8217;ve added enough once the dough is just barely tacky, or not sticky at all<sup><\/sup>. Go too far with the flour and the loaf ends up dense and tough instead of light<sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shape the dough into a ball, set it in a clean, lightly oiled bowl, and turn it over once so it&#8217;s coated on all sides<sup><\/sup>. Cover with a damp towel<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. The rising process<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>First rise:<\/strong> Let it sit somewhere warm until it&#8217;s doubled in size \u2014 usually 1 hour 15 minutes to 1 hour 30 minutes. Once it&#8217;s there, punch it down, return it to the bowl, and cover it again.<\/li>\n\n\n\n<li><strong>Second rise:<\/strong> Let it double again, about an hour this time. Punch it down once more and divide it into two equal pieces.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. Shape the loaves<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Form each piece into a long, thin loaf<sup><\/sup>. This makes two fairly large loaves, though you can split the dough further for smaller baguette-style rolls if sandwiches are the goal<sup><\/sup>. The easiest technique is to hold a piece of dough in both hands and stretch it by pulling and slapping it against the work surface \u2014 the dough has real elasticity at this point, so don&#8217;t be too gentle with it<sup><\/sup>. Place the shaped loaves upside down on a baking sheet or stone<sup><\/sup>.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Baker&#8217;s Note:<\/strong> Greasing the sheet or using cornmeal is common advice, but in practice neither is necessary, and cornmeal tends to just burn<sup><\/sup>.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">7. Final rise and bake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cover the loaves with a damp towel and let them rise for about 20 minutes, until they&#8217;re nearly doubled again<sup><\/sup>. While that&#8217;s happening, preheat the oven to 375\u00b0F<sup><\/sup>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slide the loaves into the oven and bake for about 40 minutes<sup><\/sup>. For the first 20 minutes, misting the loaves with water every few minutes (a plant mister works fine) noticeably improves the crust<sup><\/sup>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Check for doneness<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pull the loaves out, flip them over, and tap the bottoms gently<sup><\/sup>. A hollow sound means they&#8217;re done; if it sounds dense or dull, give them a few more minutes<sup><\/sup>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Serve and Store<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This bread is best eaten the same day \u2014 it goes stale faster than store-bought bread<sup><\/sup>. However, once it&#8217;s past its prime, it makes excellent garlic bread<sup><\/sup>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is real, honest bread \u2014 no shortcuts, no bread machine, just flour, water, yeast, and time doing most of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":31,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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