I cannot wait to share this Easy Homemade French Bread Recipe with you! Imagine warm, crusty loaves with a tender, airy crumb right from your own oven—no fancy equipment or mysterious ingredients required. This bread is simply magical, capturing the heart of classic French baking with straightforward steps and every day staple ingredients. Whether you’re a novice or a seasoned baker, this recipe will fill your kitchen with irresistible aroma and deliver loaves perfect for sandwiches, dipping, or simply enjoying with butter. Let’s dive into crafting your own bakery-worthy French bread that’s sure to become a beloved staple.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients come together to create this stunning loaf. Each one plays a vital role, from developing flavor to ensuring the perfect texture and golden crust.
- Warm water (2 1/4 cups, 110-115°F): Activates the yeast and hydrates the flour for a tender crumb.
- Granulated sugar (2 tablespoons): Feeds the yeast for a good rise and adds subtle sweetness.
- Instant or active dry yeast (1 tablespoon): The key to that perfect airy texture and volume.
- Salt (2 1/4 teaspoons): Balances flavor and strengthens the dough’s gluten.
- Olive oil, canola, vegetable, or avocado oil (2 tablespoons): Adds softness and moisture to the crumb.
- All-purpose or bread flour (5 1/2 to 6 cups): Provides structure and chewiness—the heart of the bread.
How to Make Easy Homemade French Bread Recipe
Step 1: Activate the Yeast
Start by combining warm water, sugar, and yeast in your stand mixer bowl. If you’re using active dry yeast, give it a few minutes to bubble up and get foamy—this is a sure sign that it’s alive and ready to work its magic. Instant yeast skips this wait, so you can move right on.
Step 2: Mix the Dough
Next, add salt, oil, and 3 cups of flour, then stir things together. Gradually add the remaining flour, watching for that perfect dough texture: soft but not sticky, forming a ball that’s easy to handle and doesn’t leave too much dough stuck to your fingers.
Step 3: Knead until Smooth
Knead the dough for a couple of minutes to develop the gluten, which gives the bread its wonderful chew. If the dough sticks too much, sprinkle in a little flour, but be careful not to add too much—softness is what we want here.
Step 4: Let the Dough Rise
Here you have two great options to get your dough beautifully puffy: either let it rest in the mixer, covered, stirring down every 10 minutes to build structure, or transfer it to a greased bowl and allow it to rise undisturbed until doubled in size, about an hour. Both methods work—choose what fits your rhythm.
Step 5: Shape Your Loaves
Turn your dough out onto a lightly greased surface and divide it in half. Shape each piece into a thick rectangle, roll it up tightly from the long edge, pressing out air bubbles, and seal the seam. Place them seam side down on parchment-lined baking sheets. This shaping step sets that classic French bread shape.
Step 6: Score and Proof
With a sharp blade or knife, make angled cuts on the tops of your loaves. This helps the bread “bloom” in the oven beautifully. Cover again and let the loaves puff up until nearly doubled—about another hour of anticipation!
Step 7: Bake to Golden Perfection
Preheat your oven to 375°F, placing the rack in the center. For an extra-crispy crust, toss a few ice cubes on the oven floor just as you slide the bread in—this creates steam which is the secret to that golden, crackly exterior. Bake for 25 to 30 minutes until the loaves turn a gorgeous golden brown and smell heavenly.
Step 8: Optional Butter Finish
Right out of the oven, brushing melted butter on the crust softens it for a lovely tender bite. Want that iconic crisp crust? Skip the butter and enjoy the pure crunchiness instead.
How to Serve Easy Homemade French Bread Recipe
Garnishes
While the bread itself is wonderful alone, a sprinkle of flaky sea salt or a light brushing of garlic butter can take it over the top. Fresh herbs like rosemary and thyme pair exquisitely when mixed into softened butter for spreading.
Side Dishes
This Easy Homemade French Bread Recipe pairs beautifully with so many dishes—think hearty stews, rich cheeses, or even a fresh salad. It’s perfect for soaking up soups or accompanying a simple charcuterie board for an effortless yet impressive meal.
Creative Ways to Present
Try slicing your loaf into thick wedges and toasting them for bruschetta topped with diced tomatoes and basil. Or hollow out a loaf and fill it with warm spinach and artichoke dip for a crowd-pleaser that doubles as charming decor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread wrapped tightly in plastic or stored in an airtight container at room temperature to maintain freshness for up to two days. Avoid refrigeration to prevent it from drying out.
Freezing
For longer storage, slice your bread and freeze it in a zip-top bag with parchment paper between slices. This way, you can toast individual pieces straight from the freezer whenever a craving hits.
Reheating
Reheat slices in a toaster or crisp up the whole loaf in a 350°F oven wrapped in foil for 10-15 minutes. For that crusty finish, unwrap for the last few minutes, and you’re back to fresh-baked deliciousness.
FAQs
Can I use whole wheat flour for this recipe?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser crumb. Just be aware the bread may rise a little less and have a heartier texture.
Do I have to use a stand mixer?
Not at all! While a stand mixer makes kneading easier, you can mix and knead by hand. Just plan for about 10 minutes of kneading to develop the gluten properly.
Why is scoring the bread important?
Scoring allows the bread to expand during baking in a controlled way and creates that classic bakery look with beautiful cracks on top. It also prevents random bursting.
Can I make smaller rolls instead of loaves?
Yes! Divide the dough into smaller pieces and shape into rounds for delightful individual rolls. Adjust baking time to 15-20 minutes depending on size.
Why does my bread sometimes turn out dense?
Dense bread usually means the dough didn’t rise enough or was over-floured. Be sure your yeast is active and allow plenty of rising time in a warm spot for the best light texture.
Final Thoughts
There’s something truly special about pulling fresh French bread from your own oven, and this Easy Homemade French Bread Recipe makes it wonderfully accessible. The blend of simple ingredients, straightforward steps, and beautiful results will leave you eager to bake again and again. Trust me, once you try this, you’ll never want store-bought bread again—your kitchen will smell like a charming French bakery, and your family and friends will thank you with every bite!
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Easy Homemade French Bread Recipe
This easy homemade French bread recipe yields classic, soft loaves with a crisp golden crust. Made with simple ingredients and minimal hands-on time, it’s perfect for beginners and bread lovers alike. The dough is mixed and kneaded using a stand mixer, allowed to rise twice for optimal texture, then baked to perfection, resulting in loaves ideal for sandwiches, toast, or accompanying any meal.
- Total Time: 3 hours 40 minutes
- Yield: 24 servings (2 large loaves)
Ingredients
For the Dough
- 2 1/4 cups warm water (110-115°F)
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast
- 2 1/4 teaspoons salt
- 2 tablespoons olive oil (or canola, vegetable, or avocado oil)
- 5 1/2 – 6 cups all-purpose flour or bread flour
Instructions
- Activate Yeast: In the bowl of an electric stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. If using active dry yeast, allow it to bubble and foam for 3-5 minutes; if using instant yeast, proceed without waiting.
- Mix Dough: Add salt, oil, and 3 cups of flour to the yeast mixture. Mix well, then gradually add 2 1/2 to 3 more cups of flour until the dough clears the sides of the bowl and forms a soft ball that leaves little residue.
- Knead Dough: Knead for 2-3 minutes until smooth. If dough clings to the bowl, add flour 1/4 cup at a time until a sturdy, soft ball forms.
- First Rising (Method 1): Leave dough in the mixer, cover with lid or towel, and rest for 10 minutes. Stir down by mixing for 10 seconds. Repeat this rest and stir cycle five more times.
- First Rising (Method 2): Alternatively, transfer dough to a lightly greased bowl, cover with towel or greased plastic wrap, and let rise until doubled, about 1 hour depending on room temperature.
- Shape Loaves: Turn dough onto a lightly greased surface and divide in half. Pat each into a 9×13-inch rectangle. Roll up tightly from the long edge, pressing out air bubbles, pinch edge to seal, and place seam side down on parchment-lined baking sheets.
- Score Loaves: Using a bread lame, razor blade, or very sharp knife, cut angled gashes on top of each loaf to allow expansion during baking.
- Second Rising: Cover loaves with greased plastic wrap or kitchen towel and let rise until puffy and nearly doubled, about 1 hour.
- Preheat Oven: Preheat oven to 375°F with rack in center position. For browner crust, increase temperature to 400-425°F and/or move rack up, watching carefully to avoid burning.
- Add Steam (Optional): Place loaves in oven and immediately toss 3-4 ice cubes on the bottom to create steam for a crisp crust. Close oven door quickly and gently.
- Bake: Bake for 25-30 minutes until loaves are golden brown and baked through.
- Optional Finish: Brush hot loaves with melted butter for a softer crust, or leave unbuttered for a crispier finish.
Notes
- Using instant yeast skips the activation step; active dry yeast requires proofing.
- Adding extra flour gradually helps achieve the right dough consistency; dough should be soft but manageable.
- Steam during baking enhances crust crispness but is optional.
- Brushing melted butter after baking softens the crust; omit if you prefer a crunchier exterior.
- Allowing the dough to rise twice improves texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
