The Perfect Loaf: Grandma's Foolproof French Bread

Ah, there's nothing quite like the smell of freshly baked French bread wafting through the kitchen. It's a timeless classic, perfect for dipping in olive oil, building a hearty sandwich, or simply enjoying on its own. This recipe, passed down from my grandma, is a foolproof way to achieve that perfect crusty exterior and fluffy interior.

Here's what you'll need:

For the Bread:

• 4 cups all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (105°F to 115°F)
• 1 tablespoon olive oil

Here's How to Make it:

1. In a large bowl, whisk together 3 cups of flour, the yeast, and salt.
2. In a separate bowl, combine the warm water and olive oil.
3. Slowly add the wet ingredients to the dry ingredients, mixing well until a shaggy dough forms.
4. Turn the blend out onto a delicately floured surface. Knead for 10 minutes, adding more flour a tablespoon at a time if the dough is too sticky.
5. Form the dough into a smooth ball. Place it in a greased bowl, seam side down. Cover the bowl with plastic wrap and let the batter rise in a warm put for 1-2 hours, or until multiplied in estimate.
6. Punch down the dough and form it into a long loaf shape. Put the lounge crease side down on a heating sheet lined with material paper. Cover it loosely with plastic wrap and let it rise for another 30 minutes.
7. Preheat your oven to 425°F (220°C).
8. Using a sharp knife, make diagonal slashes on the top of the loaf (about 1/4 inch deep). This helps the bread steam and rise properly.
9. Heat for 25-30 minutes, or until brilliant brown and dried up.
10. Let the bread cool on a wire rack some time recently cutting.

Grandma's Guarantee:

This recipe will have you feeling like a master baker! The reward of enjoying a warm, homemade loaf of French bread is truly unmatched. So grab your flour, fire up the oven, and get ready to experience the magic of fresh bread!

Tips from Grandma:

• Flour Power: The quality of your flour plays a big role. Use a bread flour if you have it, as it has a higher protein content that leads to a better rise and chewier texture.
• Warm Water Matters: The water temperature is crucial for activating the yeast. Aim for lukewarm, not scalding hot – you don't want to kill the yeast!
• Knead Like a Pro: Kneading develops the gluten in the dough, which gives the bread its structure. Don't be afraid to get your hands dirty and knead for a good 10 minutes until the dough is smooth and elastic.
• Patience is a Virtue: Let the dough rise! This allows the yeast to do its magic and make the bread light and airy. Don't rush the process – good things come to those who wait (and bake!).