Ingredients

• 6–6 1/2 cups all-purpose flour
• 5 tsp instant or active dry yeast
• 1/3 cup sugar
• 1/4 cup dry powdered milk
• 1 1/2 tsp salt
• 2 1/2 cups warm water (about 105–115°F / 40–46°C)
• 1/4 cup vegetable oil
• 1 egg white
• 1 Tbsp water (for egg wash)

Instructions

1. In a large mixing bowl, combine 2 cups of the flour with the yeast, sugar, powdered milk, and salt. Mix well so the dry ingredients are evenly distributed.
2. Add the warm water and vegetable oil. Beat or mix for 2 minutes until the mixture is smooth and combined.
3. Gradually add the remaining 4 cups of flour. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface and knead for about 6–8 minutes until it is smooth and elastic. You can also use a stand mixer with a dough hook.
4. Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 30 minutes, or until it has noticeably puffed.
5. Punch down the dough and divide it in half. Then divide each half into three equal portions so you have six pieces total.
6. Roll each portion into a long rope, aiming for even thickness. On a greased or parchment-lined baking sheet, arrange three ropes side by side and braid them together, pinching the ends to seal. Repeat with the remaining three ropes.
7. Cover the braided loaves with a towel and let them rise again for another 30 minutes, until slightly puffy.
8. Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg white with 1 tablespoon of water. Brush this light egg wash over each loaf to help achieve a shiny, golden crust.
9. Bake the loaves for 25–30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If the tops brown too quickly, tent them loosely with foil for the last 5–10 minutes.
10. Remove the bread from the oven and let it cool on a rack for at least 15 minutes before slicing. Freshly baked French bread is best enjoyed the same day, but it also freezes well for longer storage.

Tips, Variations, and Storage

Tips:
– For best results, measure flour by weight if possible. If using cups, spoon the flour into the cup and level it off to avoid packing too much flour.
– Water temperature matters: warm water helps activate yeast but should not be hot. Aim for a comfortably warm temperature.
– If your kitchen is cool, allow the dough to rise in an oven with just the light turned on or near a warm appliance. The dough does not need to double to move to the next step—just become noticeably puffed.

Variations:
– For an herbed loaf, fold in a tablespoon or two of dried herbs (such as rosemary or oregano) to the dough or sprinkle them on top before baking.
– For a crispier crust, place a shallow pan of hot water on the oven floor while baking to introduce steam during the first 10 minutes.

Storage:
– Keep fresh bread in a paper bag or wrapped in a clean kitchen towel at room temperature for 1–2 days to maintain crust texture. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat slices directly from frozen in a toaster or warm whole loaves in a 350°F (175°C) oven for 10–15 minutes.