Fluffy French Bread (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2.5-3 cups all-purpose flour
02 - 1 teaspoon pink salt
03 - 1 tablespoon white granulated sugar (plus 1 teaspoon for yeast activation)

→ Wet Ingredients

04 - 1 cup warm water (100-110°F / 37-43°C)
05 - 1 tablespoon olive oil or vegetable oil
06 - 2 teaspoons active dry yeast
07 - 1 egg, beaten (for egg wash)

# Instructions:

01 - Start by activating your yeast. In a small bowl, mix 1 teaspoon of sugar with the warm water. Sprinkle the yeast on top and let it sit for about 10 minutes, until it's frothy.
02 - In a large mixing bowl, combine 2.5 cups of flour, the remaining sugar, and salt. Stir until well mixed.
03 - Make a well in the center of your dry mixture. Pour in the activated yeast mixture and the olive oil. Mix well until the dough starts to come together.
04 - Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour if necessary. The dough should be smooth and elastic.
05 - Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
06 - Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper, cover again, and let it rise for another 30 minutes.
07 - Preheat your oven to 375°F (190°C). Beat the egg and brush it over the top of your loaf for a beautiful golden crust.
08 - Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
09 - Allow the bread to cool on a wire rack before slicing. This is the hardest part – waiting!

# Notes:

01 - Use warm water between 100-110°F (37-43°C) for optimal yeast activation.
02 - Proper kneading helps develop gluten, which contributes to the bread's structure and fluffiness.
03 - Don't rush the rising process. Allowing the dough to rise twice ensures a lighter, airier bread.
04 - When you're done mixing, make sure the bowl is properly sealed to maintain moisture.
05 - If you don't consume the bread within a day or two, slice and freeze it for later use to maintain freshness.

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