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.

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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.

Baking Pan: Stainless Steel French Baguette Bread Pan, Non-Toxic Perforated Loaf Pans for Baking 15″x10″

Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

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Easy Homemade French Bread

Prep Time 5 minutes

Cook Time 40 minutes

Rise Time 2 hours

Total Time 2 hours 45 minutes

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

Did you make this recipe?

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This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.

My family sincerely loved this caramelized onion tart with delicious creme fraiche.

As one would expect, we made many delicious and easy dishes using Minerva Dairy Butter;

Such as silky, soft and creamy scrambled eggs, sauteed Lyonnaise Potatoes, which I will share a recipe soon with you all, rich and lush spinach, and so forth.

However, so far this tart has been such a genuine masterpiece. I absolutely love serving it with lemon chicken or my famous pork schnitzels.

Therefore, I would not only recommend this butter for sauteing but for baking and just spreading on your morning toast as well. This butter is a real jam. Lusciously delicious! Best butter that you will ever put in your mouth.

Minerva Dairy, America’s oldest family-owned creamery, just re-vamped their brand and packaging this year in honor of their 125th anniversary. I partnered with them to celebrate this special anniversary.

125th Birthday? Wow! Can you even imagine? Alright folks, let’s churn this thing up.

I brainstormed quite a few recipes using this amazing butter as they sent me three kinds; unsalted, sea salt and with garlic and herbs.

CLICK HERE FOR SIMILAR RECIPES

Don’t you just love butter with 85% butterfat and high-quality? You cannot possibly ask for more.

Also, its made by 6 generations of Butter Makers and made from pasture-raised cow milk. Again, yes, indeed they are America’s oldest family-owned creamery. That is why this butter is creamy heaven.

It also reminds me of my childhood, and I will tell you a tiny fact about me. One of my absolute favorite treats growing up was butter and a drizzle of pure homemade honey from my neighbors.

I would enjoy this every single day either after school or on weekends when I played all day outside. Till this day, not even one decadent dessert would replace a freshly baked bread with butter and a drizzle of honey.

Those memories I treasure and cherish and on occasion celebrate by eating my favorite treats.

Yield: Serves 6

Caramelized Onion Tart

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If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart recipe. It’s easy, tasty and a perfect appetizer for entertaining.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 Sheets Puff Pastry
• 2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
• 3 tablespoons Minerva Dairy Unsalted Butter
• 1 tablespoon Olive Oil
• 1/4-1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 2 Springs of Fresh Thyme, plus for garnish
• 4 tablespoons Creme Fraiche

Instructions

Caramelized Onions:

1. Melt the butter, then add oil in a large skillet. Add thick onion slices and turn the heat to medium. stir to coat for a bit and do not touch it until you see the onion changing color from the bottom. You can check by flipping one or two after 5 to 7 minutes.
   
2. This is the beginning of caramelization. I do not add sugar, but I use sweet yellow onions which will give you an excellent caramelization of onions.
   
3. Now, add the thyme, salt, and ground black pepper to the skillet and stir. Turn the heat to medium-low heat until the onions are completely translucent and caramelized. It will take around 30 to 40 minutes depending on your stove, skillet, etc. Remove from heat and allow to cool slightly.

Assembly:

1. Preheat oven to 400 degrees Fahrenheit (190C)
   
2. Thaw your frozen puff pastry, preferably in the fridge, overnight.
   
3. Unfold your pastry only when fully thawed.
   
4. Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll. Use a fork and make small punching holes all around the bottom of the puff pastry.
   
5. Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
   
6. As you see on step by step instructions make sure the pastry has four edges in order to hold the onions. You may make it as traditionally rectangular or bake in the circular baking tart pan.
   
7. Bake between 15 and 17 minutes, depending on your oven. The pastry needs to be golden.
   
8. Take it out and allow it to cool down for a minute or two before slicing.
   

Notes

Easy Creme Fraiche Substitute:

• Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
  
• I like mixing it n the jar or a container with a fitted lid, but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
  
• Then stir and refrigerate for 24 hours before serving.
  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 247Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 313mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 4g

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There is undoubtedly nothing better than dunking a crispy chocolate chip cookies in a warm cup of frothy milk. Mhmm! My kids absolutely love that.

I mean, aren’t all the kids the same? To be honest, I fondly remember when I was just a kid. I would crumble many homemade cookies and eat it like a bowl or a mug of cereal. Not necessarily healthy, but I loved it.

Every so often I make these a bit thicker, but most of the time my family loves their cookies thin and crispy.

My lovely daughter, Anna, loves microwaving it for 10 seconds and instantly making them softer, which is not bad at all. It actually tastes like freshly baked cookies.

I love cookies!!! The only cookies that I am not a huge fan of would probably be Oreos, but if I don’t have any I would most definitely inhale a couple of Oreos as well.

I know everyone in this food blogging world is posting Xmas cookies, but I feel like these cookies are timeless and seasonless. Any day of the year is a good day to make homemade cookies.

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I hope you guys try our crispy chocolate chip cookies and enjoy them as much as we did.

If you make my yummy Crispy Chocolate Chip Cookies, please tag me on Instagram. @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.

Sandra’s Easy Cooking is affiliated with Amazon. I love amazon so to have my favorite products on it is awesome.

I started to add items to my Amazon store of things that I have used in the past. It is a slow process, but it is fun and interesting. CLICK HERE TO CHECK IT OUT

Thank you guys for all your support!

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Yield: Makes about 36 cookies

Crispy Chocolate Chip Cookies

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Makes Approximately 3 dozen (36 cookies) It depends how large or small you make them. 

Prep Time 10 minutes

Cook Time 15 minutes

Refrigerate for at least 30 minutes

Total Time 55 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 sticks unsalted butter room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup water
• 1 teaspoon table salt
• 2 teaspoons pure vanilla extract
• 1 large organic egg
• 1 cup semisweet or milk chocolate chips
• 1/2 cup dark chocolate, roughly chopped into chunks optional (65%-85% dark)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a small bowl, whisk together the all-purpose flour, salt, and baking soda; set aside. In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add 1/4 cup water, vanilla, and one egg. Beat until well incorporated, around 1 minute.
3. Add flour mixture; mix until just combined. Stir in the chocolate chips and chocolate chunks. (now would be a good time to add crushed or chopped nuts)
4. Once incorporated, cover a bowl and refrigerate the dough for about 30 minutes before baking. It bakes wonderfully when it’s a bit colder, and the dough is easier to work with. 
5. Drop heaping tablespoon-size balls of dough about 3 inches apart on baking sheets lined with parchment paper because the cookies will spread. You may use ice cream scoop to keep the size of the cookies the same. AirBake Natural Aluminum 2 Pack Insulated Cookie Sheet, no burn design, 14 x 12in & 16 x 14in on Amazon
6. Bake until cookies is golden brown 12 to 15 minutes in the preheated oven. 
7. Remove from oven, and let cool on baking sheet 1 to 2 minutes, then transfer to a wire rack, and let cool completely.
8. Store cookies in an airtight container at room temperature for up to one week.

Notes

• You may freeze cookie dough. You can make dough balls with your ice cream scoop and place in the freezer-safe airtight container. It can be frozen for up to 3 months. You can also make 6-12 dough balls per freezer bag and put in the ziplock bags.
• Dark chocolate brings a different level of tasty in chocolate chip cookies when mixed, of course, with chocolate chips. You may use any chocolate that you prefer. I love chocolate, but I don’t want chocolate chips to overwhelm the cookie, so this amount we personally prefer. You may add less or more. 
• Also, you may add 1/2 to 1 cup of nuts, like walnuts or pecans. In my opinion, nuts are making these cookies even better. 
• Baking time is per batch. If you have 3 trays/baking pans to bake and one oven, well it will take for each baking pan to bake 12-15 minutes. 
• Tip:
• Brush your baking pan with a bit of butter or oil and line a parchment paper on top. It is so much easier to keep the parchment paper glued on, otherwise, it just rolls and moves.

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