I’ve perfected this copycat recipe that recreates Safeway’s beloved French bread right in your home kitchen! 🥖 With its perfectly crispy crust and tender, airy interior, you’ll master the technique for making bakery-quality baguettes that rival your favorite grocery store’s fresh-baked version.
Ingredients for safeway french bread
Gather these simple ingredients to create authentic French bread with that signature Safeway-style crispy crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 4 cup | High protein content preferred |
| Active Dry Yeast 🦠 | 2 ¼ tsp | Room temperature |
| Warm Water 💧 | 1 ½ cup | 110-115°F temperature |
| Granulated Sugar 🧂 | 1 tsp | To feed yeast |
| Salt 🧂 | 2 tsp | Fine sea salt preferred |
| Olive Oil 🫒 | 2 tbsp | For brushing dough |
| Cornmeal 🌽 | 2 tbsp | For dusting baking sheet |
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King Arthur bread flour is recommended for its consistent protein content and superior results. Find active dry yeast in the baking aisle of any major grocery store, with Red Star being a reliable brand choice.
All-purpose flour can substitute for bread flour, though the texture may be slightly less chewy. Test yeast freshness by proofing in warm water – it should foam within 10 minutes.
Store unused flour in an airtight container in a cool, dry place. Yeast should be kept refrigerated after opening for maximum shelf life.
Step-by-Step Instructions for Safeway French Bread
Let me walk you through creating this classic French bread that rivals your favorite Safeway bakery loaves.
🔥 Step 1: Mix and Knead the Dough
I start by combining 2¼ teaspoons active dry yeast with 1 cup warm water (110-115°F) and a pinch of sugar in a large bowl. After letting it bloom for 5-7 minutes until foamy, I mix in the remaining water and salt.
Next, I gradually stir in 3½ cups bread flour, mixing until a shaggy dough forms. I turn this onto a floured surface and knead for 8-10 minutes until smooth and elastic. You’ll know it’s ready when the dough springs back when lightly pressed.
👨🍳 Step 2: First Rise and Shaping
I place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size. This slow rise develops that classic French bread flavor we’re looking for.
After the first rise, I punch down the dough and divide it into two equal portions. I shape each portion into a 14-inch baguette by rolling and tapering the ends. Then I place them on a baking sheet lined with parchment paper.
⏰ Step 3: Final Rise and Baking
I cover the shaped loaves loosely with a clean kitchen towel and let them rise again for 30-45 minutes. Meanwhile, I position a rack in the middle of the oven and preheat to 425°F. I also place a shallow pan of water on the bottom rack for steam.
Using a sharp knife, I make 3-4 diagonal slashes across each loaf. I bake them for 20-25 minutes until golden brown, rotating the pan halfway through. The bread is done when it sounds hollow when tapped on the bottom. I let the loaves cool for at least 15 minutes before slicing.
Essential Equipment for This Dish
For making authentic Safeway-style French bread at home, a stand mixer with a dough hook is absolutely essential. I recommend the KitchenAid Professional 600 series, which handles large batches of dough effortlessly. You’ll also need basic measuring tools including a digital kitchen scale (I love my OXO Good Grips scale) for precise flour measurements and a set of measuring cups and spoons. 🧮
A good quality baking stone or steel baking sheet is crucial for achieving that signature crispy crust. I use the Emile Henry baking stone, but the Nordic Ware aluminum sheet pan is an excellent budget-friendly alternative. You’ll also need a spray bottle filled with clean water to create steam during baking, which helps develop that characteristic crusty exterior. 🥖
For shaping and proofing, invest in a French bread pan or baguette pan with perforated holes – I recommend the Chicago Metallic commercial version. A bread lame or very sharp knife is essential for scoring the dough, while a proofing basket (banneton) helps achieve proper shape during rising. Don’t forget kitchen towels or baker’s couche for covering the dough. ⏲️
If you’re on a budget, you can skip the specialty items and still make great French bread. Use a regular baking sheet lined with parchment paper instead of a baking stone. Roll kitchen towels into logs to create guides for proofing your baguettes, and use a sharp serrated knife instead of a bread lame. The most important tools are accurate measurements and your hands! 💰
Nutrition Facts
280kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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