Enjoy a cozy dinner at home this April, even in chilly Minnesota! With Joanna Gaines’ delicious recipes on Magnolia.com, you can whip up a comforting bowl of soup with homemade French Bread in no time. Joanna’s recipes always turn out just right, so you know your dinner will be delicious!
Joanna Gaines’ French bread recipe is sure to be a hit with any crowd. You’ll be delighted with the crunchy crust and soft interior, thanks to her unique combination of ingredients and techniques. Whether you’re an experienced baker or a novice, this is a great recipe to try.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard. No matter how you choose to enjoy it, Joanna Gaines’ French bread is a great addition to your culinary repertoire. So don’t wait any longer – try the recipe today and enjoy the fruits of your labor. Bon Appetit!
What is French Bread?
French bread, also known as baguette, is a variety of bread originating from France. It is distinguished by its long, thin shape and crispy crust. Made with simple, quality ingredients like wheat flour, water, yeast, and salt, it is baked in a unique way that gives it a distinctive taste and texture. The inside is usually soft and airy while the outside is typically hard and golden.
Ingredients
- Active dry yeast
- Sugar
- Water
- All-purpose flour
- Salt
- Cooking spray
- Melted butter
How to make Joanna Gaines’ French Bread
In a small bowl, combine the yeast, sugar, and warm water. Let the mixture sit until foamy, about 5 minutes. (If the yeast mixture is not foaming, your water was too hot/cold or the yeast expired.)
Meanwhile, in your stand mixer bowl, stir together 3 cups of the flour and the salt, then pour in the yeast mixture. Fit the mixer with the dough hook attachment and mix on medium speed, slowly adding the remaining 2 cups flour. Once the dough starts to form, continue mixing until the dough is slightly tacky but will pull away from the sides of the bowl, about 5 minutes.
On a lightly floured surface, gently knead the dough into a ball. Spray a large bowl with cooking spray and add the dough. Cover the bowl with a towel and set in a dim/warm location for 30 minutes to allow the dough to rest.
Preheat the oven to 375°F and place a small, rimmed empty baking sheet on the bottom rack of the oven. Line a large, rimmed baking sheet with parchment paper.
Punch down the dough. On a lightly floured surface, split the dough into two equal balls.
Press each ball into a rectangle about 1 inch thick.
Roll each rectangle, beginning with one long end, into a 12-inch-long log, pressing out the air bubbles as you roll. Pinch the seams together to seal and place the logs, seam-side down, on the lined baking sheet.
Using a sharp razor blade, score the top of the dough with shallow angled lines about 2 inches apart from each other, all the way down each loaf. Cover the loaves with a towel and let rest at room temperature for 25 minutes.
Bake the loaves on a rack above the empty baking sheet. Place 3 ice cubes in the empty baking sheet and shut the oven door. (This creates steam in the oven, which will help harden the crust of the French bread). Bake until golden brown, 25 to 30 minutes. Brush with melted butter and sprinkle with salt.
Remove from the oven and allow the bread to cool for at least 15 minutes before slicing.
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
- KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
- Wilton Baking Sheets – These pans are designed to distribute heat evenly and deliver perfect results every time, plus they’re healthy non-stick.
More Delicious Recipes to Try
Joanna Gaines’ French Bread
Ingredients
- 1 tablespoon plus 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 cups warm water 110°F
- 5 cups all-purpose flour divided plus more for dusting
- 2 teaspoons kosher salt plus more for sprinkling
- Cooking spray
- Melted unsalted butter for brushing the loaves
Instructions
- In a small bowl, combine the yeast, sugar, and warm water. Let the mixture sit until foamy, about 5 minutes. (If the yeast mixture is not foaming, your water was too hot/cold or the yeast expired.)
- Meanwhile, in your stand mixer bowl, stir together 3 cups of the flour and the salt, then pour in the yeast mixture. Fit the mixer with the dough hook attachment and mix on medium speed, slowly adding the remaining 2 cups flour. Once the dough starts to form, continue mixing until the dough is slightly tacky but will pull away from the sides of the bowl, about 5 minutes.
- On a lightly floured surface, gently knead the dough into a ball. Spray a large bowl with cooking spray and add the dough. Cover the bowl with a towel and set in a dim/warm location for 30 minutes to allow the dough to rest.
- Preheat the oven to 375°F and place a small, rimmed empty baking sheet on the bottom rack of the oven. Line a large, rimmed baking sheet with parchment paper.
- Punch down the dough. On a lightly floured surface, split the dough into two equal balls.
- Press each ball into a rectangle about 1 inch thick.
- Roll each rectangle, beginning with one long end, into a 12-inch-long log, pressing out the air bubbles as you roll. Pinch the seams together to seal and place the logs, seam-side down, on the lined baking sheet.
- Using a sharp razor blade, score the top of the dough with shallow angled lines about 2 inches apart from each other, all the way down each loaf. Cover the loaves with a towel and let rest at room temperature for 25 minutes.
- Bake the loaves on a rack above the empty baking sheet. Place 3 ice cubes in the empty baking sheet and shut the oven door. (This creates steam in the oven, which will help harden the crust of the French bread). Bake until golden brown, 25 to 30 minutes. Brush with melted butter and sprinkle with salt.
- Remove from the oven and allow the bread to cool for at least 15 minutes before slicing.
