I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Prep Time: 5 minutes

Cook Time: 40 minutes

Rise Time: 2 hours

Total Time: 2 hours 45 minutes

Easy Homemade French Bread

Print

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°), 500ml (more if needed)
• 1 teaspoon sugar
• 2 tablespoons oil, for greasing if you're using reg. baking pan
• 3 teaspoons salt, approx. 15g
• 6 cups all-purpose flour + for dusting

Egg wash is optional

• 1 egg white
• 1 teaspoon cold water
• You may also dust it with extra flour

Instructions

1. Measure, then combine flour and salt. Stir.
2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Taylor Stainless Steel Analog Kitchen Scale, 11 Lb. Capacity
• 
  SAINT GERMAIN Premium Hand Crafted Bread Lame with 6 Blades Included - Best Dough Scoring Tool with Authentic Leather Protective Cover
• 
  Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 10 x 15 inches Fits Jelly Roll Pan
• 
  Rolling Pins for Baking Combo, Pastry Mat Kit With Chopper/Scraper and Basting Brush, Large 19x23 Inch Reusable Silicone Non-Slip Non-Stick Mat With Fondant/ Dough Measurements/Dough Roller Baking Set
• 
  Amagabeli Nonstick Perforated Baguette Pan 15" x 13" for French Bread Baking 4 Wave Loaves Loaf Bake Mold Toast Cooking Bakers Molding 4 Gutter Oven Toaster Pan Cloche Waves Silver Steel Tray Italian
• 
  KitchenAid 5 Qt. Artisan Series Stand Mixer Contential Silver RRK150CU (Renewed)

All Purpose Dough Recipe included with Spiral Twist Bread Rolls

I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls.

I find it relaxing when I am under stress. However, if I am happy, I would dance while kneading my dough with blasting music from my Bluetooth speaker.

It is most certainly win-win situation whether if you are happy or sad.

I do not know about you, but I actually love kneading the dough with my hands. I just love the feeling of kneading it and playing at the same time.

Well, I got to tell you, it can be quite soothing. Try it sometimes if you are up for a challenge.

Click Here for More Tasty Bread Recipes

Down in the recipe card, I included my go-to dough recipe. It is all-purpose, meaning you can make bread, rolls, cinnamon rolls as well as pizza with this dough.

It cannot be any more multi-purpose than that, right?! Also, sometimes I add milk and sometimes I do not. It just depends. I feel like the addition of milk and the egg gives extra richness to the dough.

My kids just loved making sandwiches with these beauties. That being said, I love spreading on a warm roll a bit of butter and jam. They are absolutely perfect to take to school or work.

I would definitely double the amount of the ingredients because they are really tasty. I would love to make it often but I do not. It is simply because I would eat them all. I really love freshly baked bread.

If you try this recipe or any other from Sandra’s Easy Cooking, please tag me on Instagram @sandraseascyooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Yield: 1 Pound Dough, makes 5 Rolls

Spiral Twist Bread Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

Spiral Twist Bread Rolls with all-purpose dough recipe.

Print

Ingredients

• 1/2 cup lukewarm Water
• 1 cup lukewarm Whole Milk
• 1 package Dry Yeast
• 1 teaspoon Sugar
• 1 large Egg, beaten, PLUS 1 egg for brushing
• 4 cups All-Purpose Flour, plus for dusting
• 3/4 tablespoon Salt

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, stir together the water, milk, sugar, and dry yeast. Let stand for approximately 10 minutes, or until the yeast starts to bubble. Add in the egg and stir to combine well.
2. Add in the salt and mix with the flour. Keep adding flour a bit at the time, still stirring until absorbed. Then, with the mixer on low speed, gradually add in the remaining flour until combined. Increase speed to medium and knead until the dough is smooth and elastic about 5 minutes.
3. Shape the dough into a ball and place inside a greased mixing bowl. Cover with plastic wrap and allow to rise until doubled in size, about one hour and a half to two hours. Keep it the warmer area such as microwave or turned off oven.
4. Punch the dough down. Now the dough is ready to be shaped and used as you wish. You can make bread, differently shaped rolls, pizza or dinner rolls with this all-purpose dough. This amount of dough makes 5 rolls at 90 grams each or 8 smaller ones at 56 grams, 1 pizza, 1 bread loaf. It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

Spiral Twist Bread Rolls

1. Measure the amount of dough then calculate how many you wish to make. I had 2 pounds of dough, which is double the amount of ingredients up there. I made 10 rolls for sandwiches.
2. Cut each roll into two equal parts, then roll both into the long ropes, about 8 inches long.
3. Connect the top and pinch, then twist and pinch the bottom of the twist. Now, make the spiral by twirling it from the right to the left and twirl inside. At the very end, pinch from the underneath to hide it. You are left with a beautiful looking twist roll. Looks almost like a flower.
4. Allow them to rise for at least 45 minutes. It would be best if you allow them to rise for 60 minutes just to almost double in size.
5. Mix one egg with a pinch of salt (salt will help egg wash to be less stringy when you applying). Brush on each roll egg wash.
6. Preheat oven to 400 degrees Fahrenheit (200C).
7. Bake the rolls for 30 to 35 minutes, depending on your oven, or until the rolls are golden brown and lighter when you pick them up.
8. Allow them to cool down for at least 15 minutes before eating. Make sure to cover them with the cotton towel to allow them to get soft and even tastier.

Notes

This amount of dough makes 5 rolls at 90 grams each, or 8 smaller ones at 56 grams. It makes 1 pizza or 1 bread loaf.

It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

You can do all the kneading with your hands just like I did. It takes a bit of arm and hand workout but it is doable. Knead for about 10 minutes until the dough is elastic and not as sticky.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wildone Baking Sheet with Silicone Mat Set, Set of 4 (2 Sheets + 2 Mats), Wildone Stainless Steel Cookie Sheet Baking Pan with Silicone Mat, Size 16 x 12 x 1 inch, Non Toxic & Heavy Duty & Easy Clean
• 
  KitchenAid KSM150PSLR Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Lavender Cream

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 198 g per servingTotal Fat: 4.53gTrans Fat: 0gCarbohydrates: 93.95gFiber: 3.5gSugar: 7.5gProtein: 14.8g

Nutrition information isn’t always accurate, however, we try our best.

This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.

It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.

Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.

I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one.

It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others.

Tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking. Thanks!

OLD POST:

The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!

Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do. 

Click Here for more tasty and Easy Baked Goodies

It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else. 

I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.

It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour.

The kitchen was a mess, full of dough balls like a fireball, pretty much everywhere…

Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong!

I was waiting for two freaking hours for nothing! Well… I gotta tell ya, I learned my lesson!!! And that was my first time “trying” to make a loaf of bread!

“Healthier” version of a recipe  No-knead whole wheat bread 

Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.

My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.

I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.

The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.

Yield: 1 LOAF

NO-KNEAD HOMEMADE BREAD

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 1 hour 10 minutes

Total Time: 1 hour 55 minutes

Super Easy and tasty no-knead bread recipe that you will love.

Print

Ingredients

• 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
• 2 teaspoons Table Salt
• 2 teaspoons baking powder optional
• 1 envelope Active Dry Yeast 7 grams
• 1/2 teaspoon Sugar
• 1 1/2 to 2 cups Lukewarm Water
• 2 tablespoons Oil + for greasing the pan

Instructions

1. Combine flour, salt, and baking powder. Mix!
2. Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
3. Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
4. Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
5. Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
6. Preheat oven to 400F (200C)
7. Grease your baking pan and put the dough in.
8. Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
9. Bake for 40 minutes, or until the crust turns golden brown.
10. Allow it to COOL DOWN at least for 40 minutes before slicing the bread.

Notes

You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.

I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.

Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.

IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.

I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Final Touch FTS5222 Measuring Cup and Scale
• 
  Bakeware Set -Premium Nonstick Baking Pans -Set of 5- Includes a Pie Pan, Square Cake Pan, Baking Pan, Bread Pan, Cup Cake Pan with Blue Silicone Hnadles By Intriom