French for Italian!

French Bread Loaf Raw


I’d like to know at least ONE person that doesn’t enjoy freshly baked warm bread with a crust that has an nice crunch, but still ever so pillow-y soft inside… Anyone?!  I challenge you to find me this person, because I don’t think he/she exists!  If you are reading my posts in order, you will notice that the last two posts prior to this one has a theme.  Well, I have to admit.. it was from the same dinner!  And this one isn’t any different!  I made this lovely french loaf to compliment my rustic Italian in-home dining experience.

The great thing is, although a bit of an arm workout (this is a pro, people! Not a con!)   there were minimal ingredients, and it turned out beautifully!  Complete your Italian dinner by making some homemade French bread tonight!

Above is the before baking picture.  Below fresh out of the oven before cutting!

French Bread Loaf


French Bread


  • 3 1/2 cups Flour
  • 1 1/2 teaspoons Salt
  • 2 teaspoons Dry yeast
  •  1 1/2 cups Water, warm


  • Combine all ingredients until well mixed.  I used a KitchenAid mixer.
  • Once all combined, if too dry, add a bit of water so it can form a cohesive ball of dough.
  • Take out the dough and roll on floured-surface, ensuring the dough will not stick
  • Kneed, roll and form the dough of ball until it is no longer sticky, but instead has a smooth texture
  • Place in a large bowl that is lightly oiled, and loosely cover with a kitchen towel on top of the bowl
  • Place bowl of dough somewhere warm to rest for 1 hour
  • After the dough as rested, the dough should have doubled in size.
  • Roll out dough into a long log shape, and pinch the ends of the log folding under for rounded ends
  • Cut angled slits on the top of the log and place on a nonstick cookie sheet
  • Insert cookie sheet into the oven at 450 degrees
  • Prior to closing the oven door, pour 1/2 cup of water directly on the oven floor, creating steam. Shut the oven door!
  • Bake at 25 minutes