French Bread with Dipping Oil

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Here’s an easy recipe for homemade French Bread with Dipping Oil. It’s delicious alone or if you’re going for a more elegant dining experience, try making the dipping oil.

Our family loves this bread and dipping it in spiced oils. Buttery tender bread with a golden crust. And it makes two loaves, so there is plenty for everyone or to take to a potluck dinner.

Ingredients Needed for French Bread with Dipping Oil

• all-purpose flour
• sugar
• instant yeast
• salt
• whole milk
• water
• butter

For the Dipping Spice and Oil

• dried minced onion
• rosemary
• oregano
• parsley
• basil
• red pepper flakes
• kosher salt
• freshly ground black pepper
• extra virgin olive oil
• Balsamic Vinegar

Making the French Bread

In a large mixing bowl, stir together 3 cups of all-purpose flour, sugar, instant yeast, and salt.

In a small saucepan or microwavable bowl, combine milk, water, and butter. Heat until butter starts to melt (between 110-115 degrees).

Add liquids to the flour mixture. With a kneading hook, beat until smooth. Stir in enough remaining flour to form a firm dough.

Hand Kneading will Make a More Tender Dough

Knead on a floured surface until smooth and elastic, about 4-6 minutes. Or if you’d prefer, continue kneading with a mixer and kneading hook. For this bread, I prefer hand kneading, as it seems to make a more tender dough. But it’s your choice.

Place the dough in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.

At the end of the rising period, gently punch down dough. Turn onto a lightly floured surface. Divide dough in half.

With a rolling pin, shape each into a 10 x 12″ rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, placing sealed edges down.

Using a sharp knife or bread lame, score each loaf with 3-4 diagonal cuts in each. Allow to rise for 20-30 minutes. Bake in a preheated 400 degree oven for 20 minutes, or until crust is golden brown.

Serve warm. This recipe will make two loaves. You may freeze the extra loaf if desired, by wrapping the cooled loaf in plastic wrap and then storing it in a 2 gallon freezer bag.

To Make the Dipping Spices and Oil:

In a small bowl, combine dried minced onion, crushed rosemary, oregano, parsley, basil, red pepper flakes, kosher salt, and freshly ground black pepper. Store in airtight container to use as needed. This will make more than 1/4 cup.

For dipping, combine a high quality Extra Virgin Olive Oil, 2 teaspoon dipping spice, and a good balsamic vinegar in a small serving dish. Sometimes I will also add 1 tablespoon of minced garlic to the oil.

Serve with warm French bread. Your family will love you and think that you’ve slaved all day in your kitchen!

See more Yeast Breads Here. See more French Recipes Here.

French Bread with Dipping Oil

Here's a delicious recipe for homemade French Bread to serve with any meal. Delicious with the dipping oil and perfect for your next French or Italian Dinner.

Print

Rate

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Serving Size 12

Cook ModePrevent your screen from going dark

1x2x3x

Equipment

Polish Pottery Bowl

Rolling Pin

Bread Lame

Baking Sheet

Ingredients

• 4-4 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 cup warm milk 110-115 degrees
• 3/4 cups warm water
• 1/3 cup butter

Dipping Oil:

• 1 tablespoon minced dried onion
• 1 tablespoon rosemary crushed
• 1 tablespoon oregano
• 1 teaspoon parsley
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Extra Virgin olive oil
• 2 teaspoons Balsamic Vinegar
• 1 tablespoon minced garlic Optional

Instructions

• In large mixing bowl, mix together 3 cups flour, sugar, instant yeast, and salt.
• In small saucepan or microwavable bowl, combine milk, water, and butter. Heat until butter starts to melt (between 110-115 degrees).
• Add liquids to the flour mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Knead on floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.
• At the end of the rising time, gently punch down dough. Turn onto lightly floured surface. Divide dough in half. With a rolling pin, shape each into a 10 x 12" rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, placing sealed edges down. With a sharp knife or bread lame, score each loaf with 3-4 diagonal cuts. Allow to rise for 20-30 minutes.
• Bake in a preheated 400 degree oven for 20 minutes, or until crust is golden brown. Serve warm. This recipe makes 2 large loaves.

To Make the Dipping Spice and Oil

• In a small bowl, combine dried onion, crushed rosemary, oregano, parsley, basil, red pepper flakes, salt, and black pepper. Store in airtight container to use as needed. This will make 1/4 cup of spice mix.
• For dipping, combine extra virgin olive oil, 2 teaspoons spice mix, and balsamic vinegar in a small serving dish. I will sometimes also add in minced garlic. Serve with warm French bread.

Notes

*You may freeze the extra loaf if desired by wrapping it tightly in plastic wrap, and then storing in a 2 gallon freezer bag.

**Unless otherwise indicated, all butter on this recipe site uses salted butter.

Calories: 330kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 348mg | Potassium: 102mg | Fiber: 2g | Sugar: 6g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

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