Soft French Bread Loaves
A big batch of soft french bread loaves made with bread flour, a little sugar and oil for a golden crust and tender crumb.
Equipment
- very large mixing bowl
- baking sheets or loaf pans
- Wire rack
- Clean kitchen towel
Ingredients
Main Ingredients
- 4 cup warm water about 110 degrees F
- 3 tbsp active dry yeast
- 1 ½ tbsp salt
- 6 tbsp sugar
- ¾ cup sunflower oil or olive oil
- 11 cup bread flour plus extra for kneading
Instructions
Cooking
- Bloom the yeast. Stir the warm water and yeast together and rest 5 minutes until foamy.
- Mix. Add the salt, sugar and oil, then stir in the flour gradually until a dough forms.
- Knead. Knead on a floured surface for 10 minutes until smooth and elastic.
- Rise. Cover in a greased bowl and let rise in a warm place 1 hour until doubled.
- Shape. Punch down, divide into 4 pieces and shape into loaves, then rise 30 minutes on greased pans.
- Bake. Bake at 375 degrees F for 25 to 30 minutes until golden and hollow sounding.
- Cool. Cool on a wire rack before slicing.
Notes
Substitutions: Use olive oil for sunflower oil, and swap in some whole wheat flour for a heartier loaf.
Tips: Add the last cup of flour slowly, and mist the loaves with water before baking for a crisper crust.
Storage: Keep wrapped at room temperature for a few days, or freeze sliced loaves.