Mar 22

Katie Kinser’s French Bread

in Bread

A few weeks ago my mom told me about some french bread she had tasted at a baby shower. She explained that her good friend Katie (mother of twins!) had made it for the shower and that I needed to try making it because it was so good. I recently got the recipe and made it yesterday for this week’s One Good Loaf.

My mom wasn’t lying—the bread was superb. The recipe makes 2 large loaves that turn a beautiful golden brown in the oven. The bread itself is soft, moist, and dense without being too heavy. I made the bread while Mr. Fuji was out getting the battery in my car replaced for me (such a sweet hubby), and when he came home it was in the oven and the house smelled incredible. This is a recipe I would make just for the smell alone. Wow. I really wish I could bottle that scent—Eau de Pain de Katie (“Katie’s Bread Perfume”). Though maybe that would be a bad idea because I’d probably get high off of sniffing it all the time and nothing would ever get done.
Even Squirrel, who prefers rice and noodles to bread, was asking, “Can I has a piece a bwead?” yesterday afternoon. Squirrel liked her piece plain.
Mr. Fuji liked his with a bit of butter on it. I ate mine with butter and schmear of peach preserves that I happened to have in the refrigerator from Miss Lolly.
There’s just something about good homemade bread that tastes like love, don’tchya think?

Katie Kinser’s French Bread
Makes 2 large loaves

1 1/2 tablespoons or 2 packets (1/4 oz./7 g each) dry active yeast
1/2 cup warm water
1/2 teaspoon granulated sugar
2 cups hot water
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup oil
5 — 6 cups all-purpose flour

1. Dissolve yeast, warm water, and 1/2 teaspoon granulated sugar in a small bowl.

2. In a large bowl or stand mixer, combine hot water, 3 tablespoons granulated sugar, salt, and oil. Add 3 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.

3. Add 2 — 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
4. Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
5. Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
6. Bake for 25 – 30 minutes.

{ 16 comments… read them below or add one }

Jenn March 22, 2009 at 10:54 am

Wow! Really simple recipe. I’ve always wanted to try making french bread. I’ll have to give this a go. Thanks!


Bob March 22, 2009 at 10:11 pm

I’ve been meaning to make french bread for some time now. If I manage to get a day off soon I will have to try this, it looks amazing. And yes, homemade bread is like love. :)


Dani March 23, 2009 at 11:56 am

this looks fantastic! i have never made my own bread, but i think i might have to give this one a shot :)


LollyChops March 23, 2009 at 1:59 pm

You tempt me with even more bread.. and my my.. those preserves look so good! hehehehe..

HUGS Fuji Family!


Junie Moon March 23, 2009 at 7:43 pm

I saw this on Tastespotting and wanted to pop over to see how you made this beautiful-looking bread. Thank you so much for sharing the recipe.


vincent March 24, 2009 at 12:02 pm


We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,



Amber March 24, 2009 at 1:37 pm

I’m making it right now!! It’s just finished it’s hour raise and I’m about to shape the loaves. I make whole wheat bread every week, but this is my first crack at french bread. Wish me luck!!


Fuji Mama March 24, 2009 at 1:46 pm

Yeah Amber! I hope it turns out for you! I can’t wait to hear how it turns out!


Amber March 24, 2009 at 7:30 pm

It turned out amazing!! I just posted about it on my blog. Thanks so much for the recipe!


Fuji Mama March 24, 2009 at 7:37 pm

Amber– I’m so glad! Thanks for letting me know!!


Tina April 2, 2009 at 10:36 am

Ooh, yum. I am making this bread this weekend! We are celebrating our anniversary this weekend and the hubby would be so excited if I made him bread. He’s usually the bread maker in the family.


LANA May 1, 2009 at 2:52 am

The bread looks awesome. And no kneading is needed, isn’t it? How long should I mix after step 3? Sorry for simple questions but I have just started bread baking for more than a month and have just a few successes. Hope that this will be my next one.


Becky Bakes July 31, 2009 at 10:13 am

I made this bread and it was delicious! Thanks for sharing it.
I blogged about it here


Erincc December 5, 2011 at 3:14 pm

THANK YOU for this recipe! I have tried so many different recipes and have been disappointed every time. Most of the time, the bread turns out too dense, too soft, or something else is wrong with it (maybe it’s just me, though ;D). BUT not this bread recipe!! This is an AWESOME recipe! Soft on the inside and crispy on the outside. It’s even a little sweet tasting, too! I have made it three times now, and it’s always come out great every time! I live in a high humidity area as well, so this is a BIG deal for me to have it turn out great. I’ve decided to bring in some loaves to my work. I definitely recommend it! Thanks!!! :D


Katsu August 21, 2012 at 12:32 pm

Hello. I realize this is an older post but could you use whole wheat flour instead?


fujigrandma December 1, 2012 at 6:08 pm

I wish I baked more , but at 86 I have slowed down. However, I love bread and this looks easy enough and quick enough that I might make the attempt.


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: