Joanna Gaines French Bread Recipe

This rustic French Bread is a bakery classic as well as being surprisingly fast to make! Rolling the dough into a tight cylinder creates a structured loaf, which along with the hot oven bake adds a golden, crispy crust to this bread that is so satisfying when torn warm from the oven.

Joanna Gaines French Bread Recipe Ingredients

• 2 cups warm water (about 105°F)
• 1 Tablespoon active dry yeast
• 2 1/2 teaspoons granulated sugar
• 5 cups (650g) all-purpose flour (or bread flour), plus extra for kneading
• 2 1/2 teaspoons table salt (or fine sea salt)
• 1 teaspoon olive oil (for the bowl)
• Melted salted butter (optional, for brushing)

How To Make Joanna Gaines French Bread Recipe

1. Bloom the yeast: In a small bowl or liquid measuring cup, combine the warm water, active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for 5 minutes until it becomes foamy and bubbly.
2. Start the dough: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), stir together 2 cups of the flour and the salt. Pour in the foamy yeast mixture and mix on medium-low speed (or by hand) until combined into a loose batter.
3. Knead and add flour: Switch to the dough hook if using a mixer. Gradually add the remaining flour, 1/2 cup at a time, kneading constantly. Continue adding flour just until the dough is smooth, elastic, and pulls away from the sides of the bowl but is not stiff. It should be tacky but not stick to your fingers. (You may need slightly more or less than 5 cups depending on humidity).
4. First rest: Grease the mixing bowl with the olive oil and roll the dough ball in it to coat. Cover the bowl with a clean kitchen towel. Let it rest in a warm place for 15 to 30 minutes (or up to 1 hour if you have time) until puffy.
5. Shape the loaves: Turn the dough onto a floured surface and divide it into two equal halves. Take one half and roll it into a rectangle (approx. 9×15 inches). Starting from the long edge, roll the dough up tightly into a cylinder like a jelly roll. Pinch the seams and ends tightly to seal. Round off the edges. Repeat with the second dough ball.
6. Second rise: Place the loaves seam-side down on a baking sheet lined with parchment paper or a silicone mat. Using a sharp knife or lame, make three diagonal slashes across the top of each loaf. Cover lightly with the towel and let rise for 30 to 60 minutes until doubled in size.
7. Bake: Preheat your oven to 400°F (200°C). Bake the loaves for 17 to 23 minutes. They are done when the tops are deep golden brown and the loaf sounds hollow when you knock on the bottom.
8. Finish: Remove from the oven. For a soft, salty finish, brush the hot loaves immediately with melted salted butter. Slice and serve warm.

Recipe Tips!

• The Sound of Success: How do you know bread is done without slicing it? Pick it up (carefully!) and tap the bottom with your knuckles. If it sounds hollow, like a drum, it’s baked through. If it sounds like a dull thud, it needs 5 more minutes.
• Steam for Crunch: If you prefer a shatteringly crisp baguette-style crust instead of a soft one, skip the butter brush. Instead, throw 3-4 ice cubes onto the bottom of your oven right when you put the bread in. The burst of steam creates a glossy, crackly crust!
• Don’t Over-Flour: The most common mistake is adding too much flour. The dough should be soft and slightly tacky. If you add flour until it’s dry and stiff, your bread will be heavy and dense like a brick.
• The Slash: Cutting the top of the bread isn’t just for looks! It gives the bread room to expand in the oven (“oven spring”). Without those cuts, the loaf will blow out the sides or bottom messily.

What To Serve With Joanna Gaines French Bread Recipe?

This Joanna Gaines French Bread Recipe is the ultimate vehicle for comfort food! A thick slice is mandatory for dipping into a bowl of Beef Stew or the Potato Soup we talked about earlier. It makes incredible Garlic Bread when sliced, buttered, and toasted. For a simple appetizer, serve warm slices with a dish of olive oil, balsamic vinegar, and cracked pepper for dipping!

How To Store Joanna Gaines French Bread Recipe

• Room Temp: Store the bread in a paper bag on the counter for up to 2 days. Plastic bags will soften the crust and make it chewy, while paper keeps it breathing.
• Revive: If the bread goes slightly stale, run the whole loaf quickly under tap water (yes, really!) and bake it at 350°F for 5-7 minutes. It will come out tasting freshly baked!
• Freeze: This bread freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw on the counter overnight.

Joanna Gaines French Bread Recipe Nutrition Facts

• Calories: 190 kcal
• Fat: 2g
• Carbohydrates: 38g
• Protein: 6g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Joanna Gaines Cornbread Recipe
• oanna Gaines Banana Bread (9×13 Sheet Style) Recipe
• Joanna Gaines Zucchini Bread Recipe