7 Minutes to World's Best French Bread

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JoshLovesIt.com shares Best French Bread recipe in the world! This nontraditional soft french bread recipe came from Josh's mom, Renee. In a brief 7 minutes, you can learn how to make the world's best soft French bread!

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[mcuaron]

So I made this today and my husband, father & mother in-law all said it was good :) I love the flavor. I've never made French bread before & mine came out a lil chewy ...is that normal? The plastic it was covered with the 2nd rising stuck to the top of the loaf & when I took it off the loaf deflated a lil so might that have changed the texture? ...well thank u for this recipe I will definitely make it again. :)

[JoshLovesItReviews]

@mcuaron I'm glad you made this bread! I'm not sure what chewy would be, but next time try sprinkling a little flour on top of the dough, and use a towel over the top for rising. I think plastic may cause some issues. I would be so grateful if you could please head over to my website, and leave a comment there!

[ABQSentinel]

1/2 a cup is a lot of sugar for regular french bread (this would be more like for a dinner roll). I'd got 1 to 2 tablespoons at most. Also, mix salt into the flour. Pouring salt directly onto the yeast will kill any yeast in the area until the salt becomes diluted in the water.

[JoshLovesItReviews]

@ABQSentinel I've had scores of people tell me that this is the best bread they've ever tried, so I'm sure the sugar and salt have been added in a reasonable quantity and in appropriate timing.

[Joy82011]

Hi Josh, need some advice. Just made this french bread recipe and after doing all the steps it came out doughy. Would the butter on top and the coconut oil on the cookie sheet cause it to come out doughy after baking it?? This is my 1st attemp at making french bread. Why did it come out doughy feeling??

[JoshLovesItReviews]

@Joy82011 Hi there, the problem isn't the butter or oil (I use cooking spray on the pan), but the bread is just under-baked. Every oven is different, so you may need to bake it a little longer I do. Here's a simple tip: I always check my bread with a knife to make sure it's not doughy in the center. If it is, I throw it back in for 2 more minutes, and then check it again. Hope this helps! Will you please go to my blog and leave a comment telling me how it worked out?

[mcuaron]

Ok so this morning I made myself a sandwhich with the bread and it's not "chewy" anymore lol I guess it was because it cooled down idk lol but it was delicious! & I just left u a comment on ur site :) thx sooo much for sharing this recipe. :))

[sks6689]

Josh ,thanks for the 7 min wonder bread.

[ABQSentinel]

@JoshLovesItReviews: I've no doubt it's a fantastic bread. All I was saying is that in a traditional french bread, you wouldn't use that much sugar if any at all. I use a larger quantity of sugar when I'm making dinner rolls. Also, I didn't say anything about the quantity of salt. I merely suggested it be added to the dry flour and not poured directly on the yeast because it will kill a lot of them. That's not my opinion, that's simple biology.

[investo100]

Good video and recipe. I do not understand the dislikes.

[ABQSentinel]

@123Chidex: The temp should be 100 - 105 degrees Fahrenheit. A simple test is to put your finger into the water. It should feel comfortably warm, but not hot.