I am no baker. I have been trying some new recipes but over the past few years I have ruined a lot of baking attempts, mostly bread items. This recipe has been fool proof and delivers every time. I will usually make a match on a Sunday and freeze some of them so we can quickly pull out a loaf for a warm loaf a few weeks later!
Take the first 4 ingredients and mix in a bowl.
I use Saf-Instant yeast and with that you don’t have to proof it but if you want to be sure the yeast is active, let it sit until bubbly, usually about 5-10 minutes.
Then add the remaining ingredients to the flour on the ingredient list. Add the flour a cup or 2 at a time. I like to use the better for bread flour but I have used all purposed, white wheat flour, etc. and they have all been great.
If you have a mixer that can handle dough, you can let it do all the work. After everything is mixed you will want to knead the dough for about 10 minutes.
I leave the dough in the same bowl I mixed it in, but if you prefer you can transfer it to a clean and oiled bowl to let rise.
Cover the bowl with plastic wrap and let the dough rise to the top and then punch it down. Repeat that at least once, but if you have time, twice is even better. It will take about 45 mins – 1 hour to rise each time.
This recipe will make 2 large loaves, 3 medium or 4 petite. Since it is just the two of us, we do the petite and have left overs of each loaf. Once the dough is done rising, cut the dough into equal parts for whatever size loaves you want.
Shape them into loaves and put on a greased cooking sheet. If you want to add cornmeal to the bottom of the loaves, sprinkle it onto the greased sheet. It is just personal preference that I don’t do this step. Slice the top of the loaves diagonally 3 – 6 times depending on the size of loaf.
Let rise again, about 45 minutes.
Like I said earlier, I will bake one loaf for us to eat that day and then freeze the rest. I have played around with freezing these before rising, fully cooked and then freezing and par baking and then freezing. The best method is par baking. This means baking it part of the way, freezing it and then baking it the rest of the way right before you want to eat it. From what I have read, that is how grocery stores usually do it with their “fresh” bread. Who knew?
When the loaves are done rising, preheat the oven to 375 degrees. Take a beaten egg and brush it on top of each loaf.
Cook for 20 minutes and then remove the loaves you wish to freeze and cook the remaining loaves for 10 more minutes.
Wrap the loaves in a freezer bag or a couple layers of alternating plastic wrap and tin foil.
When the additional 10 minutes are up, pull out that delicious loaf of bread.
Cut in and enjoy!
When you are ready to bake the frozen bread, just unwrap and then pop it into a 375 degree oven and bake for about 20 minutes and you will have hot, steamy, fresh bread! No thawing required. The frozen bread should last 2-3 months but we never make it that long. So nice to have after a long day without all of the time to let bread rise!
Hope you enjoy!
Ingredients
- 2 T Yeast
- 2 T Sugar
- 2 T White Vinegar
- 2 1/2 C. Warm Water (not too hot or it will kill the yeast)
- 1 T Salt
- 1/3 C. Canola Oil
- 7 C. Flour (about, dough should be soft but not sticky add more as needed)
- Just before baking
- 1 Egg, Beaten
- Cornmeal, if desired
Instructions
- Mix the yeast, sugar, white vinegar and warm water in a bowl. I use Saf-Instant yeast and with that you don't have to proof it but if you want to be sure the yeast is active, let it sit until bubbly, usually about 5-10 minutes.
- Add the remaining ingredients to the flour on the ingredient list. Add the flour a cup or 2 at a time. If you have a mixer that can handle dough, you can let it do all the work. After everything is mixed you will want to knead the dough for about 10 minutes.
- Cover the bowl with plastic wrap and let the dough rise to the top and then punch it down. Repeat that at least once, but if you have time, twice is even better. It will take about 45 mins - 1 hour to rise each time.
- This recipe will make 2 large loaves, 3 medium or 4 petite. Once the dough is done rising, cut the dough into equal parts for whatever size loaves you want.
- Shape them into loaves and put on a greased cooking sheet. If you want to add cornmeal to the bottom of the loaves, sprinkle it onto the greased sheet. Slice the top of the loaves diagonally 3 - 6 times depending on the size of loaf.
- Let rise again, about 45 minutes.
- When the loaves are done rising, preheat the oven to 375 degrees. Take a beaten egg and brush it on top of each loaf.
- Cook for 20 minutes and then remove the loaves you wish to freeze and cook the remaining loaves for 10 more minutes.
- Wrap the loaves in a freezer bag or a couple layers of alternating plastic wrap and tin foil.
- When the additional 10 minutes are up, pull out bread.
- When you are ready to bake the frozen bread, just unwrap and then pop it into a 375 degree oven and bake for about 20 minutes. No thawing required.

I found your blog when I searched “delicious french bread” and made some last night! It was perfect with rabbit stew and I froze half the loaves since it made so much 🙂 Thanks for such an easy recipe…I’ve botched my fair share of bread attempts!