French Bread (Easy)


While visiting my nephews this summer, it same up that they had never made bread, and therefore had not seen how the yeast will rise the bread as it grows.  So we spent one morning, before we went blueberry picking, making 2 loaves of French bread, one for each boy. (note: This recipe makes two shorter loaves, so it was perfect.)  We enjoyed it as a snack, then served it two more times: with meatballs (or eggplant meatballs) for dinner, as well as the next day with French toast.

This may be time consuming as you have two 20 minute rest periods, but it’s pretty simple and kid friendly to help along the way. 



  • ¼ cup warm water (105-115 degrees)
  • 1 package dry active yeast
  • 1 tsp sugar
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 cup plus 2 Tbsp. warm water
  • 3½ – 4 C all purpose flour
  • 1 egg white and 1 Tbsp water.



Directions: Combine ¼ cup warm water, yeast and 1 tsp sugar into a bowl. Allow to stand for 5 minutes until yeast is bubbly.


On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired.)


Add in 1 Tbsp sugar, salt and water. Mix well. Add flour.
Mix well and knead for 5 minutes or until dough is smooth.
Allow to rise until double (about 15-20 minutes)

Preheat oven to 300 degrees & boil a pan of water. (this is to help the bread rise in a minute.)

Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about ¼ inch deep)

(I did not have egg in the house since we ate them for breakfast, but usually you should:) Mix together egg white and 1 Tbsp water and gently brush on loaves.

Turn oven OFF. Place pan of water on lower rack and then bread on shelf above pan of water. Allow to rise until double (about 20 minutes) Remove pan of water.

Leave bread in the oven and turn oven to 425 degrees and bake bread for 10 minutes.
Reduce oven to 375 and continue to bake for 6-8 minutes longer or until bread is golden brown.

Original Recipe:

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