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Easy Homemade French Bread Recipe

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3.9 from 9 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Second Rising: Cover loaves with greased plastic wrap or kitchen towel and let rise until puffy and nearly doubled, about 1 hour.
  9. 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.
  10. 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.
  11. Bake: Bake for 25-30 minutes until loaves are golden brown and baked through.
  12. 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.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/easy-homemade-french-bread-recipe/