This Rustic Homemade French Bread can be made and enjoyed anytime you like with just a few simple pantry ingredients and not a lot of work. There is a bit of patience required for waiting for this yummy bread to rise, but I promise you that it’s worth the wait! You’ll enjoy every piece with it’s savory herb butter crust.
Rustic Homemade French Bread
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 cup very warm water
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 packet of yeast or 1 1/2 teaspoons
- 1 tablespoon butter
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon garlic salt
Directions:
1. Place warm water in a large bowl and sprinkle yeast over the top. Let sit for 5 minutes.
2. Stir in flour, sugar, and salt and combine well.
3. Cover and allow to rest for 15 minutes.
4. Turn dough out onto floured surface and knead for 5 minutes.
5. Return to bowl, cover, and let rise for one hour.
6. Preheat oven to 400°.
7. Form dough into a loaf pan or baking sheet lined with parchment or a Silpat mat.
8. Allow dough to rise another hour.
9. Cut 3 diagonal slits in top of the dough.
10. Melt butter and stir in garlic salt, rosemary, and basil.
11. Brush over entire top of bread.
12. Bake for 30 minutes, until the crust is golden brown.
13. Allow to rest and cool for 10 minutes before slicing.
- 2¾ cups all-purpose flour
- 1 cup very warm water
- 2 tsp. salt
- 1 packet of yeast or 1½ tsp.
- 1 T. Butter
- ½ tsp. rosemary
- ½ tsp. basil
- ½ tsp. garlic salt
- Place warm water in a large bowl, sprinkle yeast over the top. Let sit for 5 minutes.
- Stir in flour and salt to combine well.
- Cover and allow to rest for 15 minutes.
- Turn dough out onto floured surface and knead for 5 minutes.
- Return to bowl, cover and let rise for one hour.
- Preheat oven to 400°.
- Form dough into a loaf on baking sheet lined with parchment or a Silpat mat.
- Allow dough to rise another hour.
- Cut 3 diagonal slits in top of dough.
- Melt butter- stir in garlic salt, rosemary and basil.
- Brush over entire top of bread.
- Bake for 30 minutes, until crust is golden brown.
- Allow to rest and cool for 10 minutes before slicing.
Patricia Zabala says
Could you double it? Just not not yeast?