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Almost Better Than French Bread

This French bread recipe is extremely easy and versatile! We use it to make large and small baguettes, Sandwich loaves, and hoagie rolls! It's quite honestly the best bread I've ever had!
Makes 3 medium sized baguettes or 2 Large Sandwich loaves (my bread pans are on the large size 10x5). If you have smaller bread pans split into 3.
Prep Time 5 minutes
Combined rise time 1 hour 20 minutes

Ingredients

  • 6 Tsp Dry yeast
  • ½ Cup Luke warm water (100 degrees F)
  • 2 Cups Hot Water
  • 3 Tbsp Sugar or honey
  • 3 Tsp Fine ground sea salt
  • 5 Tbsp Grape seed, Avocado, or Olive Oil
  • 4 Cups All Purpose Flour
  • 2 Cups Bread flour
  • 1 Egg reserved for egg wash

Instructions

  • Add yeast and luke warm water to a stand mixer with dough hook attachment and let sit till foamy (about 5 min)
  • In a separate bowl, combine hot water, sugar or honey, salt, oil, and half of the flour. Stir until combined.
  • Add flour mixture to the yeast mixture and mix on low until everything is incorporated.
  • Add remaining flour one cup at a time. Let dough hook mix for 4-5 min until dough is elastic.
  • Leave the dough in the mixer and set a timer for 10 min. Let rise for 10 min and then turn mixer back on for 5 seconds to deflate. Repeat this process 4 more times.
  • Remove dough from the mixer onto a lightly floured surface. Separate into whatever size portions you plan to use the dough in.
    For sandwich loaves, split it in half, and press each piece into a rectangle that is a little longer than your loaf pan. Start rolling the dough towards you like a cinnamon roll until you have a log. Place rolled dough into prepared bread pan, tucking the ends underneath as you place it in the pan.
    For medium sized baguettes, break into 3 parts. Create rectangles and roll as you would the sandwich bread, but then place on a parchment lined baking sheet instead of in a loaf pan.
    For mini baguettes or hoagies, cut dough into smaller pieces ( whatever size is suitable for your application.) Dough should triple in size during the next rise so keep that in mind.
  • Place loaves in a warm area to rise for 30 more minutes. Halfway through the rise, score the tops with a sharp knife. I usually make 3 cuts diagonally across the top.
  • Beat one egg and brush lightly onto loaves before you bake them.
  • Bake at 375 F
    Baking times are approximate and will vary by oven. You should watch your first batch closely to determine your best time.
    For Medium Baguettes bake for 20-25 min or until top is light brown.
    For Sandwich loaves bake for 30- 35 min or until top is golden. My bread pans are on the larger size so I go closer to the 35 min mark. If you have smaller bread pans and are making 3 loaves check at 25 min.
  • Remove from oven, let cool and enjoy!!