Name: Easy Homemade French Bread Recipe
Prep time: 20 min
Cook time: PT-489559H33M1S
Total time: 2 h 15 min
Cuisine: French
Ingredients: 2 1/4 cups warm water, 110-115 degrees F; 2 tablespoons olive oil (or canola, vegetable, or avocado oil); 2 tablespoons granulated sugar; 1 tablespoon instant or active dry yeast; 2 1/4 teaspoons salt; 5 1/2 – 6 cups all-purpose flour or bread flour

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Introduction

Making homemade French bread is simpler than you might think, and it delivers warm, crusty loaves perfect for sandwiches or dipping. This easy recipe uses basic ingredients and straightforward techniques, ideal for both beginners and seasoned bakers.

Two golden brown loaves of bread with a shiny crust rest side by side on a sheet of white parchment paper atop a metal baking tray. Each loaf has five evenly spaced diagonal cuts across the top, revealing the soft, lighter-colored bread beneath the crisp outer layer. The surface beneath the tray is a white marbled texture, adding a clean, simple background to the warm tones of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, canola oil, vegetable oil, or avocado oil
5 1/2 – 6 cups all-purpose flour or bread flour

Instructions

Step 1: 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, let the mixture bubble and foam for 3-5 minutes before proceeding. If using instant yeast, you can continue without waiting.
Step 2: Add the salt, oil, and 3 cups of flour to the mixture and mix. 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 on your fingers.
Step 3: Knead the dough using the mixer for 2-3 minutes until smooth. If the dough clings too much to the bowl, add flour 1/4 cup at a time until you get a sturdy but soft dough ball.
Step 4: For rising, choose one method:
- Method 1: Leave the dough in the mixer, cover with a lid or towel, and rest for 10 minutes. Stir down by mixing for about 10 seconds. Repeat this cycle five more times.
- Method 2: Transfer dough to a lightly greased bowl and cover. Let it rise until doubled in size, about an hour.
Step 5: Turn the dough onto a greased surface and divide it in half. Shape each half into a rough 9×13-inch rectangle. Roll each tightly from the long edge, pressing out air bubbles and pinching the edge to seal. Place seam side down on parchment-lined baking sheets.
Step 6: With a sharp knife or bread lame, make angled slashes across the top of each loaf. Cover with greased plastic wrap or a kitchen towel and let rise for about an hour until puffy and nearly doubled.
Step 7: Preheat your oven to 375°F with a rack in the center. For a browner crust, increase to 400-425°F and move the rack up, watching closely to avoid burning.
Step 8: (Optional) Place the loaves in the oven and immediately toss 3-4 ice cubes onto the oven floor, then quickly close the door to create steam for a crisp crust.
Step 9: Bake the loaves for 25-30 minutes until golden and cooked through.
Step 10: If you like, brush melted butter over the hot loaves to soften the crust slightly. Skip this step if you prefer a crispier crust.

Tips & Variations

Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.
If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
Adding steam to the oven helps develop a crisp, shiny crust—use a pan of hot water if you prefer a gentler method than ice cubes.
Try adding herbs like rosemary or thyme into the dough for a flavorful twist.

Storage

Store French bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or warm a whole loaf in the oven at 350°F for 5-10 minutes.

How to Serve

The image shows two slices of bread placed on a wooden cutting board. The bread has a light brown crust and a soft, airy white inside with small holes. To the left, part of the unsliced loaf is visible with a shiny, golden brown crust. On the right side of the board, there is a silver bread knife with a dark handle. In the background, a white tray with more bread is partly visible, along with a crumpled white cloth on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just dissolve the active dry yeast in warm water with sugar and wait 3-5 minutes until it foams before adding the other ingredients. This activates the yeast properly.

How do I know when the bread is fully baked?

The loaves should be golden brown with a firm crust. You can also tap the bottom of the bread—if it sounds hollow, it’s done baking.