If you’re a bread enthusiast or just love baking from scratch, get ready to fall for Chewy French Bread. This homemade classic boasts an irresistibly crisp crust and a soft, chewy interior, making it a showstopper whether you’re sopping up soup, piling on sandwich fixings, or enjoying a thick slice with a pat of butter. With just a handful of pantry staples and a couple of simple steps, you’ll have a loaf (or two!) that turns even an ordinary meal into something special. There’s nothing quite like the smell of fresh Chewy French Bread wafting through your kitchen—trust me, this is a recipe you’ll return to again and again!
Ingredients You’ll Need
Baking Chewy French Bread is all about simplicity—every ingredient here matters and plays a unique role in creating that wonderful crust and chewy texture. From the yeast that lifts your loaves to the all-purpose flour that creates their signature crumb, this is classic bread at its best.
- Yeast: The magical ingredient that brings your bread to life, giving it rise and airy chew.
- White sugar: Feeds the yeast, ensuring your dough is active and bubbly right from the start.
- Kosher salt: Essential for flavor; don’t skimp! It not only seasons the bread but also strengthens the gluten structure.
- Warm water: Activates your yeast—make sure it’s just right (not too hot, not too cold) for best results.
- All-purpose flour: The backbone of your loaf, providing structure and that signature chewy bite; start with less and add as needed.
How to Make Chewy French Bread
Step 1: Activate the Yeast
Begin by combining yeast, sugar, and warm water in a large mixing bowl or stand mixer. Give everything a gentle stir, then let the mixture rest for about 15 minutes. What you’re waiting for is that telltale foam—proof your yeast is alive and ready to work its magic! This step sets the stage for your Chewy French Bread’s amazing lift and airiness.
Step 2: Add Flour and Mix Dough
Now it’s time to build the dough. Add kosher salt and about four cups of flour to your yeast mixture, mixing until incorporated. Gradually add more flour, about half a cup at a time, scraping down the bowl as needed, until the dough comes together. Aim for a slightly sticky but workable ball—this is key for creating that addictively chewy texture in your Chewy French Bread.
Step 3: Let the Dough Rise
Lightly oil a large bowl and transfer your dough ball, smoothing and tucking any seams underneath. Cover with a clean towel and find a cozy, warm spot for it to rise until doubled—usually about an hour, but don’t stress if it takes more or less time. It’s during this rise that your bread develops character and depth.
Step 4: Shape Your Loaves
Punch down the risen dough and transfer it to an oiled surface or pastry mat. Now’s your chance to get creative—shape it into classic long loaves, baguettes, smaller rolls, or even rounds for a rustic twist. Grease your pans well and arrange your shaped dough with room to expand, because Chewy French Bread loves to puff up in the oven.
Step 5: Second Rise
Cover your formed loaves with a towel and let them rise again until nearly doubled. This second rise is what ensures an extra light interior and a picture-perfect shape. Watching the dough swell is almost as satisfying as eating the final product!
Step 6: Score and Egg Wash
Time for the final flourishes: With a razor-sharp bread knife or lame, score diagonal lines across the tops for that iconic French bread look (and an even bake). Whisk an egg with a splash of water, then gently brush it over the tops for a rich, golden finish—and, if you like, sprinkle on a few flakes of kosher salt for crunch.
Step 7: Bake to Perfection
Slide your loaves into a preheated oven at 400°F for about 25 minutes. Watch as Chewy French Bread transforms—crusty on the outside, soft and chewy inside, and heady with the aroma of home-baked goodness. Cool on a rack before slicing—if you can wait that long!
How to Serve Chewy French Bread
Garnishes
Give your Chewy French Bread the finishing touch it deserves! Scatter a pinch of flaky sea salt right before baking or brush on melted garlic butter for a savory upgrade. Fresh herbs like rosemary, thyme, or chives (added after baking) lend a pop of color and a burst of flavor with every bite.
Side Dishes
This bread was made for dipping and dredging! Pair a warm, crusty slice with tomato basil soup or alongside a hearty stew. Turn it into the ultimate sandwich by layering it with roast beef and au jus, or keep it simple: just toast and smear with a thick slab of good butter.
Creative Ways to Present
Elevate Chewy French Bread by offering it as part of a bread basket for special gatherings. For parties, slice and turn it into crostini with your favorite toppings, or cube it as the base for a crowd-pleasing bread pudding. For a rustic touch at dinner, slice the loaf table-side right in front of your guests!
Make Ahead and Storage
Storing Leftovers
Chewy French Bread is best the day it’s made, but any leftovers will keep beautifully in an airtight bag on your kitchen counter for up to three days. This helps retain both the crust’s crunch and the crumb’s signature chewiness.
Freezing
Want to have fresh-baked bread at your fingertips? Let your Chewy French Bread cool completely, then wrap tightly in plastic and slip into freezer bags. It’ll stay fresh for up to three months with barely any loss of quality—ideal for busy weeks or spontaneous dinner plans!
Reheating
To enjoy that “just baked” flavor, simply thaw frozen bread, then warm in a 350°F oven for about 10 minutes. This revives the crust and fills your kitchen with irresistible bakery aromas all over again.
FAQs
What if I don’t have a stand mixer?
No worries at all—Chewy French Bread comes together easily by hand. Just use a big bowl and some elbow grease, kneading until your dough is smooth and cohesive.
How do I know I’ve added enough flour?
The trick is to stop adding flour once your dough is sticking just slightly to your fingers, but still easy to handle. If it’s very wet, dust in a little more at a time until you hit that perfect balance.
Can I use whole wheat flour instead?
You can swap some of the all-purpose flour for whole wheat; just know the bread will be a bit denser. Try starting with 1–2 cups of whole wheat and see how you like the texture before adjusting further.
What’s the best way to get a crisp crust?
Baking with a water-filled pan on the lower oven rack will steam your Chewy French Bread, helping that crust get extra crispy and golden. Just be careful placing and removing the water!
Why did my bread turn out flat?
Usually, either the yeast didn’t activate properly, or the dough was over-proofed. Make sure your yeast is bubbly after activating and try not to let the dough rise too much past double in size, especially on the second rise.
Final Thoughts
Homemade bread doesn’t get much better than Chewy French Bread. Every slice is a little celebration of good ingredients, a warm kitchen, and moments shared at your table. If you’ve never baked bread before, this recipe is your friendly invitation to start—give it a try, and soon you’ll have a new staple on your menu!
Print
Chewy French Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 20 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A chewy and versatile French bread recipe perfect for dipping in soup, making sandwiches, or enjoying with butter. This recipe is simple and yields delicious homemade bread.
Ingredients
Yeast Mixture:
- 1 Tablespoon yeast (9 grams) – I use Red Star
- 1 Tablespoon white sugar (12 grams)
- 2 1/2 cups warm water (about 590 grams) – not hot, not cold!
Dough:
- 2 teaspoons kosher salt (12 grams)
- 6 – 6½ cups all-purpose flour (720 – 780 grams) – or until right consistency
Instructions
- Activate the yeast: Combine yeast, sugar, and warm water in a mixer. Let sit until bubbly.
- Add flour: Mix salt, flour, and gradually add flour until dough consistency is reached.
- Let dough rise: Form dough into a ball, let rise until doubled.
- Form loaves: Shape dough, let rise again.
- Prepare for baking: Slash tops, egg wash, salt.
- Bake: Bake at 400°F for about 25 minutes.
Notes
- Measure by weight for best results.
- Best when fresh, store airtight for 2-3 days.
- Freeze for up to three months.
- Adjust ingredients for bread maker.
Nutrition
- Serving Size: 1 slice
- Calories: 116 kcal
- Sugar: 2g
- Sodium: 233mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
