Easy French bread recipe made with flour, water, yeast, and salt in a stand mixer or by hand. A soft, chewy inside and crispy crust make this the BEST bread recipe for sandwiches, toast, crostini, and croutons! This homemade bread for beginners can be proofed in the Instant Pot too!
This French bread recipe is quite simple and uses only four ingredients…flour, water, salt, and yeast. Learn how to master an easy bread recipe like this and the sky's the limit! The best part, if you screw it up, and you might at first, you'll likely still turn out a passable product!
That's why I'm super excited to share this modestly sized homemade bread recipe with you. It's a ridiculously low-cost recipe you can practice to your heart's content, then make bigger batches, and use it for everything!
Fun fact about TKG
Back in my college days, I was a bread baker in a natural foods grocery store. Someone who knew me well thought I would enjoy baking bread and offered me a job. Gosh, did she call that one right!! I got to be creative, develop technical baking skills, and dance the early mornings away in a commercial kitchen while turning out around 80 loaves of artisan bread every day...and I got paid for it! Clearly, a win-win!
How to make French bread in a stand mixer
Visit recipe card below 👇🏼 for printable amounts and instructions
- Combine yeast and (105°) water in a stand mixer bowl and allow yeast to bloom. When it floats to the surface (5 min), add flour and salt. NOTE: If using Instant Yeast, skip the yeast-blooming step and combine all four ingredients in the stand mixer bowl.
- Mix the ingredients using the dough hook on the lowest speed to initially pull the ingredients together. You want a cohesive ball to form that clings to the dough hook (and not cling to the bowl) while it kneads (3-5 minutes) creating a dough becomes elastic and smooth. You'll need to sprinkle flour in as needed to achieve this during the mixing process.
- Remove dough from the stand mixer and hand-knead for a few minutes to build elasticity, again, sprinkling flour as needed to not stick. Then, shape dough into a firm ball to prepare for proofing, tucking sides under and into a seam.
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How to make French bread without a stand mixer [hand-knead]
Visit recipe card below 👇🏼 for printable amounts and instructions
- Combine yeast and (100°-110°F) water in a 4-quart mixing bowl and allow yeast to bloom. When it floats to the surface (about 5 min), add flour and salt. NOTE: If using Instant Yeast, skip the yeast-blooming step and combine all four ingredients in the mixing bowl.
- Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough.
- Transfer the dough to a floured surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to prevent the dough sticking to the table or your hands during this process.
- Shape dough into a firm ball to prepare for proofing, tucking sides under and into a seam.
How to know if bread dough has been kneaded enough
When dough reaches a certain stage of gluten development, it will pass these tests:
- pull test - dough doesn't tear when you pinch and tug some away from the ball of dough. So, if you can 'stretch' the dough without it immediately tearing, it's a good indicator that it has been kneaded enough.
- windowpane test - dough doesn't tear when you stretch a small portion thinly enough to see light coming through.
- poke test - dough springs back when you make an indentation with your finger
Properly kneaded dough will have elasticity that stretches nicely and doesn't immediately tear. Think about how taffy (stretches) and cotton candy (tears and breaks) when you pinch some and pull it off.
Can you knead bread too much?
Yes, it is possible to over-knead dough and you don't want to do this. You'll know it's been kneaded too much when it becomes too stiff to comfortably knead and the dough's outer surface starts to tear (kind of like when you sit down in tight pants and they rip).
If this happens, cover the dough and let it rest for 5 or 10 minutes, then pick up where you left off...and go buy some new pants. 😂
More BREAD RECIPES from Kitchen Girl
How to proof dough without a dough proofer
- Place the ball of dough in a lightly oiled bowl, flip to coat, and rest it seam-side down.
- Cover bowl with a flour-coated towel or loose plastic wrap and allow it to rest at room temperature (about 75°) until it doubles in size.
- Once doubled, punch it down to deflate the air, reshape into a ball, and repeat steps 1 & 2.
How to proof dough in the Instant Pot
To proof French bread dough in an Instant Pot, you need a model with the yogurt setting, which holds the dough at about 100°F. This is the perfect environment to proof dough at a consistent temperature for proper gluten development. Here's how to do it:
- Lightly oil the stainless insert of the Instant Pot.
- Place dough inside, flip to coat the surface, then rest the dough seam side down.
- Cover the Instant Pot with any 9" glass lid or dinner plate, select “yogurt” setting, then toggle the "adjust" button to the "less" indicator light. Allow to double in size (30-60 min). The Instant Pot pressure cooker lid is not recommended because if the dough rises too much, it can stick to it.
- Punch down the dough and repeat the previous steps to proof a second time.
More INSTANT POT RECIPES from Kitchen Girl
Why bread sometimes fails
- Yeast has expired (this applies to yeast packet and fresh yeast.
- Active dry yeast was stored at room temperature (must be refrigerated).
- Water is too warm (over 110°F) and killed the yeast.
- Water wasn't warm enough (<100°F) and didn't activate the yeast.
- The mixed dough didn’t rise long enough.
- The proofing environment wasn't warm enough.
- The dough proofed too long and deflated.
How to shape dough for French bread
You can shape the dough however you like! After the second proofing, you'll simply punch down and deflate the dough to remove the air. Reshape the dough into a free-form loaf or baguette by rounding up and shaping the dough into form. Place it on an oiled or parchment-covered baking sheet or fit it into a loaf pan or baguette pan. You'll want to proof it one last time in the loaf form.
Why score bread dough before baking?
When bread bakes, the air inside needs to escape and will do so using the path of least resistance, which can cause the bread to split open in undesirable places. Scoring the bread gives you more control over where the air escapes (preferably the top), which helps maintain your intended appearance.
How to score bread dough
Once the dough is formed into a free-form or loaf, score the surface by making 1/8" deep slashes across the top using a bread lame or razor blade. You could use a sharp knife but this might give you less control over the depth and sharp detail of the design.
More BREAD RECIPES from Kitchen Girl
What temperature is bread when it's done?
This homemade French bread should arrive at 190-200° on an instant-read thermometer inserted in the center of the bread. Insert it through the bottom of the bread to avoid poking unnecessary holes in the top.
If you don't have a thermometer, a browned crust will be a pretty solid indicator. Also, it will make a "hollowed" sound near the surface when you tap the bread with your fingernails.
Pro-tip for crispy crust
This bread recipe uses a constant 450° temperature for baking, so you naturally get a nice crispy, browned crust straight out of the oven. If you want it even darker and crispier, at the end of the baking cycle, simply turn off the oven and allow the bread to sit in the oven undisturbed for 5 minutes. This allows the crust to brown further without the bread becoming overbaked. Then turn the loaf out onto a cooling rack.
FYI: storing the bread in a plastic bag will soften the crust by the next day. Storing it in a paper bag will keep it relatively crispy, but it won't keep the inside soft like it will if stored in a plastic bag.
Make homemade croutons or crostini
Turn French bread into homemade croutons or crostini toasts. They're so easy and you'll save money because these specialty products are expensive in the grocery store. Use crostini for dips, soup, or finger foods for parties. Sprinkle croutons on your favorite salads or soups, or use for holiday stuffing.
Tools needed to make homemade bread
Bare minimum bread tools
- mixing bowl (to mix bread dough by hand and/or proof dough)
- wooden spoon or any utensil or bare hands (to blend ingredients)
- baking sheet, loaf pan, or baguette pan (your choice)
- bread lame or razor blade (to score the dough)
- oven mitts (for safe handling of hot bread/bakeware)
Tools not required for homemade bread (but nice to have)
- instant-read thermometer (to test water for yeast activation)
- stand mixer (to mix bread dough)
- Instant Pot with any 9" glass lid (to proof bread dough)
- bowl scraper (helps remove dough from the bowl...like a spatula)
What to serve with French bread
- Lasagna Soup For Instant Pot Or Stove
- No-soak Black Eyed Peas Recipe For Instant Pot Or Stove
- Sweet Potato Chili With Black Beans And Quinoa
- Chickpea Kale Soup [Instant Pot Or Stove]
- Italian Sausage Soup With Orzo
- Instant Pot Vegan White Bean Kale Soup
- Easy Baked Chicken Leg Drumsticks
- Instant Pot Chicken Alfredo
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French Bread Recipe
Ingredients
Yields 1.25 lb loaf
- 1 cup Warm Water *see instructions for temperature
- 2 1/4 tsp Active Dry Yeast or 1 envelope Instant Yeast
- 3/4 tsp Sea Salt
- 2 2/3 cups Unbleached All Purpose Flour keep 1/3 cup separated for mixing
- Cooking Spray or Olive Oil
Recipe Instructions
- If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
Step 1: Combine WARM WATER and YEAST (Active Dry or Instant)
- ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
Step 2: Add ingredients
- Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
Step 3: Mix and Knead (Hand Knead or Stand Mixer)
- HAND KNEAD: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in the reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.
Proof the dough
- Once mixed, turn the dough onto a lightly floured surface. Knead it a few times to remove air bubbles. Shape into a ball, tucking the dough under itself to form a seam.
- PROOF DOUGH WITH INSTANT POT1st proof: Oil the stainless insert. Place dough inside, flip to coat it, and rest it seam side down. Cover pot with any glass lid or plate, select “yogurt” button and toggle the "adjust" button to the "less" setting. Don't worry about the number setting, just allow the dough to double in size (takes 30-60 min).2nd proof: Once dough size doubles, remove it, punch it down and pull in the sides to tighten it back up, oil the insert again, and repeat proofing process (about 30 min).PROOF DOUGH WITHOUT INSTANT POT1st proofing: Place dough in a large, oiled, mixing bowl, flip to coat it, and rest seam side down. Loosely cover with draped plastic wrap or a flour-coated towel. Allow to rise in a warm environment (minimum 75°F) until doubled (60-90 min).2nd proofing: Punch dough down to deflate the air. Form again into firm ball, return to oiled mixing bowl, cover, and rise another 30 minutes.
Shape dough into final form and final proofing
- Preheat oven to 450°.
- Shape the dough: Turn dough onto lightly floured surface. Tuck and shape dough into your preferred form, which will either be 1) a loaf pan or 2) free-form (round, loaf, or baguette).Note: The images in this recipe are a free-form loaf on a small baking sheet.
- Place formed dough into 1) coated loaf pan or 2) coated baking sheet (for free-form).
- Brush oil on the dough surface or spray mist some water and a light dusting of flour. (This is just a matter of preference for final presentation).
- Final proofing: Score the dough 1/8” deep with a razor blade; cover loaf with a piece of plastic, wax paper, or a flour coated towel. Allow to rise in a warm place until doubled (15-30 min).
Bake the French bread
- Bake at 450° for 25 minutes (for a loaf) or 20 minutes (for a baguette).The loaf or baguette will be browned on the surface and should have a hollow sound on the inside when tapped with your fingers.FOR A CRISPER CRUST: Turn the oven off and leave the bread in for 5 minutes (for a crispier surface), or remove bread immediately.
- Transfer bread onto a cooling rack. Allow to cool (as much as humanly possible) before slicing.
RECIPE NOTES
- Water temperature: should be 120° - 130°F for instant yeast.
- Rising time: Instant yeast dough will rise quicker than dough with active dry yeast. Pay attention to the rise, when it has doubled, it's ready to punch down.
- pull test - dough doesn't tear when you pinch and tug some away from the ball of dough. So, if you can 'stretch' the dough without it immediately tearing, it's a good indicator that it has been kneaded enough.
- windowpane test - dough doesn't tear when you stretch a small portion thinly enough to see light coming through.
- poke test - dough springs back when you make an indentation with your finger
- Yeast might be expired or, if fresh yeast, was not refrigerated.
- Water is too warm (over 105°F) for the (active dry) yeast and killed it.
- Water isn't warm enough to activate the yeast.
- Mixed dough didn’t rise long enough.
- Proofing environment wasn't warm enough.
- The dough proofed too long and deflated.
- Give dough the first rise, then punch down, shape into a tight ball.
- Place in oiled bowl loosely covered in fridge.
- On baking day, remove from fridge and let it come to room temp.
- Shape into desired form, place in oiled pan or baking sheet, and bake.
TOOLS NEEDED
- measuring spoons
- instant read thermometer (optional)
- 4 quart mixing bowl or 5 quart stand mixer
- stirring utensil
- Instant Pot (not required, but can be used to proof dough)
- baking sheet, loaf pan, or baguette pan
- clean kitchen towel or plastic (to cover loaves for final proof)
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Flour, water, yeast, and salt.
No. It simply needs to sit in warm water (about 105°) for about 5 minutes to activate.
This is a matter of preference and availability. You can achieve similar results with either method, but hand mixing can be more physically demanding.
If the dough ‘tears’ apart when you try to pull a piece of it off it with a few fingers, it needs more kneading.
It's over kneaded when it becomes too stiff to easily knead and/or the surface of the dough starts to tear.
Oil the stainless steel liner, set the dough inside and flip it around to coat, cover with a glass lid or plate, and set Instant Pot to the "yogurt" setting. Allow enough time for the dough to double in size (30-60min). Repeat this process for the 2nd proofing.
Put the dough in an oiled bowl, cover, and hold it at room temperature (about 75°) until it doubles in size.
Scoring the dough allows air to escape in a more predictable method during the baking process.
190°-200°F
When the bread finishes baking, leave it in the oven for 5 more minutes. This helps crisp the surface without overbaking the loaf.
I used this "new and improved" french bread recipe !! Good job Traci. My bread came out looking so GOOD, hard to wait for it to cool down though.
Awww thank you so much, Jennifer...glad you enjoyed it. I totally agree about the waiting to cool down lol. Thanks for taking the time to leave feedback 💚
This was really tasty, much better than my old recipe. I did have a problem with it being sticky and loose, even though I added more flour. It rose beautifully the first 2 times but on the 3rd rise in the pan it expanded rather than rise. I will be making it again, I put a note on my printed recipe to use less water, do you think that might help?
Hi Kathleen, yep...I recently tried to include metric conversion for this recipe and it threw off my numbers. I found the mistake and corrected it. Can you compare my current online version to your printed version? I think you'll find it easier to manage 🙂
What setting do you use if you don’t have yogurt button?
Hi Mary, people say they have used their sous vide function. I have not tested this bc I don't have that setting. This is the only method I've heard of that can work without overcooking the dough.
I love this recipe and have made it many many times and even gifted it to lots of people! Who doesn’t love a fresh loaf of bread being dropped off!! I’ve always added the salt but I noticed today the directions are missing that step. Or maybe I’m just blind lol. Anyways, thanks for a great recipe!!
Eek! Just fixed it! And you are spot on...the directions included salt before but I edited them a few days ago and it got lost in translation. Aye 🤦🏻♀️ Thank you SO much for pointing that out bc if you've ever not added salt to bread, you know it makes the worst bread pretty much evrrrr 😂
hello
can i half the recipe for a smaller dough? also is it possible to use whole wheat flour instead of white all purpose?
Hi Zaina, you can cut this recipe in half, no problem. If you use whole wheat flour, you are changing the entire gluten structure of this recipe, so you'll need to add some water to adjust. I wish I had my whole wheat flour bread recipe available…it's on the way soon 🙂
Hi! Just started bread making yesterday, so this is pretty new to me.
Made my first loaf yesterday and it didn’t turn out, totally my fault, forgot to add salt. It was also still doughy on the inside even though cooked for 25 mins.
Attempted to make recipe again today and the results were MUCH better! Definitely edible today lol. I split it into two smaller loaves, but the inside is still a little dense and wet. Is that how it’s suppose to be or am I doing something wrong?
Advice would be appreciated! Thanks!
Hi Kaitlyn, lol everyone must leave salt out of bread at least once...and after that it probably won't happen again 😂 As for the doughy center, tell me, are you allowing the bread to cool before slicing?
My first attempt at bread making and it resulted in an edible loaf. Hooray! The only problem I encountered is that my dough was very sticky. I measured very carefully and eventually added several tablespoons of flour. It still wasn't firm enough to stick to the dough hook. Other than misreading my measurements, any thoughts on what I did wrong?
Hi Georgiann, did you by chance use the metric measurements? I'm asking bc I had that same experience the other day using the metric conversion, so I removed that feature from the recipe card until I can get it fixed.
I make this recipe all the time. It turns out delicious every time. I like how you have the different ways to make it. Instructions are clear and easy to follow.
Awesome, Gigi! So glad you love it and are finding the recipe easy to follow, esp since yeasted breads can be tricky. Thanks for the feedback...much appreciated 💚
So good! And the house smells wonderful!
Yayyy! That is my one of the best parts of making French bread ... any bread 🙂 And the eating part 😂 Glad you're enjoying this one and thanks for the feedback 💚
I was looking for a go-to recipe for soft white bread... and this was absolutely what I was looking for! Next time I think I’ll try to do two smaller loaves so I can freeze one, since it’s just me and my husband, but absolutely fantastic. I went with hand kneading because I felt like it (so therapeutic!) and I didn’t measure how much extra flour I added... very much did it by eye, as I know things like the weather and humidity can always impact how much flour you’ll need for breads.
What method do you recommend for storing leftovers?
Awesome, Lyss! I'm so glad you found the perfect bread recipe for your needs. I tend to always hand knead this one too bc I love doing it :). As for storage, it should be fine for a day or two. After that, I would store the bread in a plastic bag in the fridge. Then you can slice as needed and very lightly toast it. Hope that helps. Thanks for the feedback!
I was surprised how easy this was. I messed up the shaping on part of it, but it was still great tasting for my first time.
Nice! So glad you found it easy 🙂 Hang in there with the shaping...it really takes practice. I have videos coming on that soon! 🙂 Thanks so much for the feedback!
Hi, can you tell me if doubling this recipe is OK? Would like to make 2 loaves. Thank you!
Hi Robert, you can absolutely double this recipe. If mixing by hand, no problem (just a little more labor). If using stand mixer, a Kitchen Aid model with 5 quart bowl will struggle, but it's possible. The Kitchen Aid model with 6 quart bowl will handle it more easily. Hope this helps! Let me know if you have more questions 🙂
Really easy and tastes great. Can you double the recipe?
Awesome! Glad you're enjoying it 🙂 Yes you can double the recipe. What mixer do you have?...or are you mixing by hand?
I can't quite believe it! I've just made this, sticking exactly to your recipe, using a mixer, and it's totally fantastic!!! The easiest dough to make ever. Quickly formed into a ball. Proofed perfectly and baked turned into a fantastic smelling and tasting French bread! And I live in France!!!! I reckon I'll be making this most days now!!! Can't thank you enough. Andy
Awesome, Andy! So glad to hear the process turned out a perfect loaf for you. Thanks for taking the time to leave a review! 🤩
Thanks my sweet friend!!
You're so welcome, my sweet friend! 💚
I had just dabbled into bread making about a month ago. Your french bread recipe is my favorite and I make it twice already! When you use the Instant Pot to proof dough, do you set is at yogurt normal or yogurt low? I seem to flip flop between those 2 settings. I proofed it on yogurt normal today and it was already doubled in 15 minutes. Put it on yogurt low the 2nd proof and it was doubled in less than 30.
Hi Elie, thanks for the review! I'm so glad to hear you are loving this French bread recipe 👏🏼👏🏼👏🏼 I use the normal yogurt setting, but I like the idea of using the low setting for timing purposes. I'll have to try that sometime 😁
This was so good! It was crispy on the outside but so nice and soft on the inside. Paired it with chicken broccoli and cheese soup! Thank you for this yummy recipe, definitely using it again!
Jordan, this makes my day! I'm so glad you enjoyed it...and got the same results I get every time...crispy and soft. Yay! We love it with soup too! I really appreciate your feedback. Thanks! 🙂
I felt so accomplished after mastering this bread, even my husband thought I had bought a small loaf from the store.
Awesommmme, Victoria! I created this recipe in the very strong hopes that this would happen 🙂 Thanks so much for letting me know
we have been baking a lot of bread recently, but i need to try this. It looks so light and fluffy.
Omgosh Dannii yes! It really IS so light and fluffy! 🙂
Already commented before, but I just had this French bread fresh out of the oven with your White Bean Kale Soup and had to come back and say WOW!! I'm super spoiled and want it like this always!
Yayyyyy! I'm soooooo glad you love both!! They are heavenly together 🙌🏼
I have baked pies, cakes, best ever muffins, sweet bread (banana/ginger my new favorite, pumpkin), biscuits, cornbread, but never any yeast breads. T0 day is my inaugural yeast baking day. Wish me luck!!!! Will post my results! I'm blessed to have eating your college day breads. My favorite treat to this day were the honey whole wheat chocolate puffs.
Awesome, Billy!! I wish I could be in your kitchen with you when you do it. Bread videos coming soon! And yes, will love to know how this goes for you today 🙂
Loved this recipe when I made it last week attempting again today. Last time it didn't rise much but I think I worked with it too much after second rise. Hoping for fluffier today. A few questions...
1) how much of the reserve flour do you usually use? My dough was very sticky I used it all.
2) How do you know when your kneading is complete and dough is ready to rise?
3) if you want a larger loaf can you do 1.5x or 2x this recipe?
Thanks for the simple yet delicious recipe!
Hi Kim! Here ya go...
1) The reserve flour amount needed will vary with the brand/type flour used and you really have to always go by feel; i.e., add more if it feels too "loose" when handling it. Undesired stickiness can also happen when there's not enough flour sprinkled on the surface as it's being worked, so stickiness doesn't always mean there's not enough flour in the dough itself.
2) The "pull" test will tell you when the kneading is complete...I wrote about this in the blogpost above the recipe so give that a glance.
3) You can absolutely scale this recipe to your heart's content. I kept it small b/c I know a lot of people are first-time bread bakers and I don't want them to feel like they're wasting resources if things go south LOL.
Also, if your dough isn't rising, consider that A) The yeast might be expired or compromised B) The dough didn't rise long enough C) The proofing environment was compromised D) The dough could be overproofed, as you mentioned
Hope this helps...let me know if you have any other questions 🙂
I'm thinking it's my yeast. I used the instant pot to proof and it never doubles in size. Maybe 20% growth. My yeast as bought from a bulk store. Only place I could find it so possibly comprised. Will try again if I can get better yeast (hard thing to get right now lol)
Yeah, if it's not rising in the Instant Pot on the yogurt setting; i.e., the 'perfect' environment, sounds like the yeast might be no bueno. Tell me, is it "activating" properly in warm water before you add the flour and mix? You def don't want to skip that step.
Awesome French Bread recipe and ready in just a few hours. Good thing b/c I can't stop eating it...I'm hooked! Way to go, KG!
Yussssss! I'm glad you love it...we're having identical feelings about this one 🙂 Thanks JB!
Made this bread today...dough was easy to work with and bread was delicious! My daughter spent December in Paris and she said the bread tasted just like the baguettes she had there. How’s that for a compliment! Only one issue...finding yeast in the store! LOL
Geri, this is quite the compliment to both of us as that is no small feat 👩🍳🥖❤️ Thank you for taking the time to let me know about this lovely experience. This truly makes my day!
Any ideas on making GF white bread?
Hi Edlyn, I have zero experience with gluten-free bread baking. My friend Jane from The Heritage Cook has a Gluten-Free Bread Cookbook you might like to check out.
Let me start by saying, this is the first edible yeast bread I’ve ever made! Lol my husband and I have a running joke that I’m just not a ‘bread person’. I can cook wonderfully, but if it involves bread, I fail miserably.
This turned out very crusty outside (which I love, but maybe I piled it too much) and the inside is soft and fluffy (big win for me!) but it didn’t rise much at all. Wondering what i did wrong there.
I’m determined to be a bread person! Thank you!
Angie...first edible homemade bread for you? That truly makes my dayyyyy! Yes, this recipe does make a crusty bread b/c of the high oven temperature and will naturally soften, especially if stored in a plastic bag.
Issues of not rising can be 1) expired yeast 2) not enough time rising before sending it to the oven 3) rising environment not warm enough. Are any of these possible for you? Let's figure it out so you can nail this forevahhhh 👩🍳😍
Trying this now, proofing in instant pot. Great instructions, first time bread maker and not at all intimidated. Hope it looks as great as yours!
Omgosh this make me SOOO happy! If you have questions, please let me know 🙂 You can pose a question here if you like or message me directly 🙂
Now that is a beautiful loaf of bread! I'm not much of a baker but with all the tips and information you provide, I feel like I'm really set for success! Excited to try this!
Awww, thank you, Carol ❤️ Now you got me all excited too! Stay tuned...I'll be adding more photos and video to this! I really want people to be successful with bread baking 😍