This wonderful recipe for Grandma’s French Bread comes from my maternal Grandmother, Ruth Rice who was well known as an excellent cook and baker. This was the first recipe I shared back in 2008 when I started blogging (then called ‘The Sisters Cafe’). I thought it was time for the post to by updated with some new pictures!
I cherish my sweet Grandmas’s fabulous recipes and love to share them with my family and friends. One of the ways that she showed her love for her family was through making delicious food from scratch. It was truly a labor of love that we all appreciated. In fact years ago, in an effort to honor her, I created a cookbook (with the help of my Aunt Cindy and my Mom) so that all her recipes could easily be passed on to her large posterity and her legacy of good cooking can live on! Before she passed away last year, at the age of 98, she had 6 children, 24 grandchildren, 67 great grandchildren and 1 great great grandson (my cute grandson, Wesley)! I asked everyone in our family to tell me what was their favorite recipe that Grandma made. It was no surprise that one of the most popular answers was her bread and rolls! She was an excellent baker!
I had to agree, one of my favorite recipes is her French Bread. It is super easy to make, has a wonderfully crusty exterior and a perfectly moist and tender inside! Grandma’s original recipe made 4 loaves, so I cut it down for 2. She always made a lot, so she could freeze all the loaves for her large family dinners. Her bread and rolls really are the best and we all looked forward to them! If you want to double this recipe, it works GREAT and the loaves freeze well too! Below is the original picture I shared 15 years ago!
I use my kitchen aid mixer with this recipe if I am making a single batch, but when I need to increase the recipe , I use my Bosch mixer with its larger capacity. You do not need a mixer, you could make this bread recipe in a bowl with a heavy spoon. It is so easy, and so good!! It freezes well and makes GREAT paninis and french toast! The recipe makes 2 loaves.
I made my first video to show the process–hope that helps. Please email me or comment below if you have any further questions or need help with the recipe! I am happy to help.
More of Grandma’s recipes found here, but here a couple of my favorites:
Grandma’s Famous Blueberry Lemon Muffins
Grandma’s French Bread
Description
Step into the warm and inviting world of homemade bread with Grandma’s French Bread recipe. Easy to make and oh-so delicious!!
Ingredients
- 2 ¼ c. warm water
- 2 Tbsp sugar
- 2 Tbsp yeast
- 1 Tbsp salt
- 2 Tbsp oil (olive oil, canola oil, avocado oil or melted butter)
- 5 ½ –6 cups flour-stirred before measured
Instructions
- First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles.
- Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my stand mixer)
- Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes.
- Cover the bowl with a towel and leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes.
- Repeat for a total of 5 times.
- Then turn dough onto a baking mat or lightly floured surface. Divide into 2 equal parts.
- Roll each part into a 9×13 rectangle. Starting from long edge of loaf, roll dough into a long log and pinch to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves.
- Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each.
- Cover lightly; allow to rise 30-60 minutes, depending on the warmth of your kitchen. The dough should be double in size.
- Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds.
- Bake for 30 minutes at 375. Cool on racks
- NOTE: For a crustier loaf, a pie plate of water may be set on bottom of oven while bread is baking.
are you asking if you should use bread flour? You can! Grandma always used regular all purpose flour but bread flour has a higher percentage of protein and will create a more chewy product–so perfect for bread!!
Bread flower???
Loved the video! This bread is delicious and so, so easy to make! It’s a family favorite.
my first go at this, at 375 f looked as though it was burning, but although over dark colour
left it for the 30 mins, & it turned out great,, maybe it was the eggwash,
will certainly bake this again, loved the crustiness, and the flavour, thankyou,,, John
OMG! I have FINALLY found a GREAT recipe! Help me! I’ve already gone through half a loaf!
can you use bread flour or all purpose?
Hi Foster Clan,
Sorry to confuse you with the recipe. Yes it is 2 Tablespoons of sugar. I have fixed that in the recipe. Thanks for pointing that out!
I am a bit confused.. it says 2 T. sugar… then 1 Tbsp yeast. So does the T. also stand for tablespoon or is it actually a teaspoon??
DELICIOUS! This is a staple for my parents now! They make it alot! We were coming to visit them awhile back and my dad made it so it would be ready when we got there. 🙂
littleladychef.blogspot.com
This is fool-proof french bread. I know this because I am a fool when it comes to making bread, but I've made this several times, and it turns out every time. Thank you.
First off what a wonderful blog. This French bread will replace my current recipe. Made two beautiful loaves and did not use my mixer. I did end up using only 5 c. flour and stretch and fold method every 10 min. instead of the way posted. Had one loaf for dinner with Jambalaya. Flavor and texture was perfect. Thank you for sharing a great recipe. Will be a repeater in my kitchen.
I’ve been enjoying baking my own bread for a couple of weeks now. I would love to try this one. Just wondering, since I don’t have a standing mixer, and am going to manually do this, would the kneading times remain the same?
Hey! I just tried your recipe! Since we were going to eat it with soup, I didn’t do the egg wash. It was soooo good. Thanks!
The bread turned out great! Everyone was so impressed with me. Thanks for your help and posting the awesome recipe.
You are not dumb in the least!! Bread is confusing to make until you do it a few times–but yes you do roll it up starting at the long end. Then just tuck the ends under and pinch–Make sure to pinch all along to seal it and put the seal or pinched part down. And cut the gashes before you let it raise-it works better. I am going to change that in the recipe right now! Good luck–just call me if you have any more questions! Love you!
Mel I don’t know if you’ll check this cause it’s an older post but I’m making this for my fam on Sun and am confused how I roll it up. So you roll the dough in a flat 9X13 square and then just take the long side and roll it like would a cinnamon roll or something? Help, I’m so dumb!
Isn’t this a great recipe! You know Grandma Rice has made this bread for so many people, just taking them a treat. You girls have a great legacy of service. Both your Grandma Rice and her mother, your Great-grandma Ririe took food to people whenever there was the slightest reason to brighten a day. I have to say, this bread looks better than mine!
Love, MOM
Wow…your bread looks professional!! I have this recipe but mine doesn’t look half as good. I’ll have to try it again.