Easy Homemade French Bread
Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
This easy homemade French bread is so simple and perfect for a bread making beginner.
But as you can see from all the comments below, it’s just as valued by expert bread makers, too!
Making French Bread Dough
This straightforward bread dough can be made in a stand mixer or by hand.
- Warm water
- Yeast (instant or active dry yeast)
- Bit of sugar and oil
- Salt
- Flour (all-purpose or bread flour)
At the start, the dough will look shaggy and rough.
But as it kneads, it will become soft and smooth.
The most important part of this dough (and other yeast doughs) is to judge the amount of flour by the look and feel of the dough rather than the exact amount of flour called for in the recipe.
Factors such as humidity, elevation, room temperature, how we each measure flour, and more can affect the amount of flour added. So don’t stress about precise flour measurements and continuously feel the dough to achieve a soft dough that is slightly tacky but doesn’t leave a lot of residue on your fingers.
Too little flour and the dough will be a mess to handle. Additionally, the bread won’t hold its shape as it rises and bakes.
Too much flour and the dough won’t rise well and the bread will be tough and dense.
Two Methods for Dough Rising
In the recipe, there are two methods to letting the dough rise:
- Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.
- Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
I alternate between the two methods depending on my mood. The 10-minute increment rising method is unique to this original French bread recipe. The idea is that allowing the dough to rise this way produces a lighter crumb.
But the more traditional rising method also results in a delicious, fluffy loaf.
How to Shape French Bread Loaves
The question I get asked the most about this easy homemade French bread is how to shape the loaves.
The loaves can really be made any size or shape; I usually end up making 12-inch loaves, but if they end up being a bit thinner or chubbier, it’s no big deal!
Press each portion of dough into a flat rectangle and fold the bottom edge up and over the dough, pressing the seam flat with your hand.
Then, roll the dough up again to meet the top edge.
Fold the top edge over and press or pinch lightly.
Take the end of the bread dough and fold it up and over an inch or two to give an even thickness all the way down the loaf.
Pinch to seal the end. Repeat on the other end of the dough.
Then, deliberately and thoroughly pinch and seal the entire length of the loaf.
How to Score the French Bread Dough
Scoring the bread dough (in my house, also called: slashing or gashing) helps the dough rise better AND prevents it from cracking in unexpected places while baking.
Using a bread lame for this task is extremely helpful. A bread lame is a long stick or utensil with a razor blade on the end. The razor is used to make thin cuts in the dough.
If you don’t have a bread lame, using a clean, sharp razor blade or an extremely sharp kitchen knife can work. Be aware that if the knife isn’t sharp enough, it’ll likely deflate the dough.
The bread loaves can be scored before or after the final rise. I prefer to do the slashing and gashing before they rise as I’ve had one too many loaves of risen bread deflate at the first touch of the razor, and there is nothing so soul crushing as when that happens.
Let the bread loaves rise until noticeably puffy before baking.
Easy Hack for Crusty French Bread
For a delicious golden crust, immediately before putting the bread in the oven, toss 3-4 ice cubes onto the bottom of the oven. Add the bread and quickly (but gently!) close the oven door.
The steam as the ice cubes hit the toasty bottom of the oven will lightly crisp up the outer crust as the bread bakes.
Important Note! Please consult your oven’s manual for details or caution on putting ice/water on the bottom of the oven floor – I’ve never had a problem, but everyone should do their own research and use their own best judgment (also take care not to toss the ice cubes on the glass oven door as it could crack).
If you are struggling to get a deeper golden crust on the French bread, try:
- Increasing the oven temperature by 25 degrees and/or
- Moving the oven rack up one position (I find my bread browns the best in the middle or upper middle area of my oven)
Whole Wheat French Bread
As noted in the recipe, French bread works quite well using whole wheat flour. I’ve found the best results are when using white whole wheat flour (red whole wheat flour makes a denser, heavier loaf).
I recommend subbing in half whole wheat flour to start and then adding more whole wheat flour as you continue to make subsequent batches of bread.
If using whole wheat flour, add a 2-3 minutes to the kneading time to help develop the gluten (also, adding a couple tablespoons of vital wheat gluten/gluten flour can also help the whole wheat bread bake up light and fluffy).
Helpful Tip: If you’ve struggled with your bread flattening out while baking instead of holding the perfect shape, you might try these French bread pans {aff. link}. I have them and LOVE them. I don’t use them every time I make this bread, but I do pull them out quite often (I also use them for this rosemary bread).
Perfect Homemade French Bread
With over 2,500 5-star reviews, this homemade French bread has become a favorite for so many of you.
Hundreds of you have let me know that you have been intimidated by homemade bread until you found this recipe! It is easy, foolproof, and will make you feel like a bread making rock star.
Helena says: Finally, after 5 failed bread attempts using other places recipes, this is THE recipe to use! Happy dance! Thank you for sharing this awesome recipe! Delicious bread!
Valerie writes: Such a fantastic, easy recipe. The “hands on” time is minimal and it comes out perfect every time. Thanks for sharing a recipe that’s become my “to do” dinner bread!
Nichole says: Followed instructions exactly! First time making any sort of bread ever. The bread turned out perfect!!!!
Pia commented: Hands down my go-to bread recipe. Today’s edition is 1/3 dark rye flour, with Italian herbs and caraway seeds mixed in and sprinkled with everything bagel topping. Yum! Best bread recipe ever, and so easily customizable!
FAQs for Homemade French Bread
Yes! Halve all the ingredients straight across – just keep an eye on the amount of flour and judge the final amount by the look and feel of the dough.
Yes, it freezes great (after baking and cooling).
Moving an oven rack up or down can help. In my oven, the bread browns best in the upper half of the oven. Also, you can try increasing the oven temp by 25 degrees.
Absolutely! You can mix the ingredients in a bowl with a spatula or spoon and knead by hand.
I always use the same amount interchangeably. Recently, I’ve heard that active dry yeast doesn’t need to be proofed in liquid first, but I always still do when using active dry yeast (no need to proof with instant yeast).
Yes, just keep an eye on baking time – smaller loaves may need less baking time.
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Easy Homemade French Bread
Ingredients
- 2 ¼ cups warm water, 110-115 degrees F
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast (see note)
- 2 ¼ teaspoons salt (see note)
- 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
- 5 ½ – 6 cups (781 – 852 g) all-purpose flour or bread flour (see note)
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.
- Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
- With a bread lame, razor blade or VERY sharp knife, cut several gashes at an angle on the top each loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
- Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you find your bread isn't browning as much as you like, preheat the oven to 400 or 425 degrees and/or move the oven rack up one position (watch carefully so the bread, especially the bottom, doesn't burn).
- Optional: for an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door quickly but gently. (See note below!)
- Bake the loaves for 25-30 minutes until golden and baked through.
- If desired, brush melted butter over the hot loaves (this softens the crust a bit, so if you want a crispier crust, don't butter the top).
Notes
Recipe Source: adapted slightly from The Sister’s Cafe
Delicious and easy…my two favorite elements in a recipe!
Mel- i love this recipe! Thank you SO MUCH for posting. its perfect exactly the type of crust/fluffy interior i prefer, i’ve made 4 loaves in the past week because i keep thinking up ways to use it! the first two loaves went to french bread pizzas, SO SO GOOD. i tried it fresh out of the oven ( cooled) with just butter- fantastic- and then made garlic bread- this morning i tried it for french toast. SERIOUSLY that turned out really the best i’ve ever made at home with bread from scratch. french bread for french toast. HMM. i feel sad i had years of mediocre french toast because i hadn’t found this recipe for the bread!
Hi Mel- i made this yesterday and OMG thank you SO much for posting it, this is my keeper for the best bread i ever made, the crust was crispy ( i have a pizza stone but baked these loaves on a baking sheet with a silicon mat) “soft” french bread interior which is just what i wanted, i just finished lunch and it was the best french bread pizza base ( hot chicken sausage and cheese) and garlic cheese bread. what a lovely recipe you have posted i’m so happy with my loaves and i am so glad i decided to make the two loaves, it was easy to make, i just kept mine in the stand mixer with dough hook, also i used instant yeast and bread flour, the result was a soft fluffy crumb and crispy crust. i WILL test it for french toast as recommended by the other reviews. for others wondering should i – YES! make this bread!
What is this egg wash people are talking about in their comments? Did I miss something? My bread did not look like the pic and was a bit dense. I’m new to bread making so any helpful hints would be appreciated! This is my first “Mel” recipe that didn’t turn out, and I’m sure it’s me, not the recipe. Your recipes are a staple in this household. Love your site!!
Hi Ami – the recipe when I first posted it years ago included an egg wash prior to baking but I haven’t used it in years and years so I took it out of the recipe, especially since it isn’t used on the bread in the pictures. I’m guessing if your bread was too dense, you might have overfloured a bit or needed a longer rising time. Good luck if you try it again!
I just made this today and it is delicious. Mine for some reason did not get as brown as the one in your picture but was definitely done and crunchy. Also, any idea why my bread “split” on the side? Thanks for yet another great recipe!
Danielle – sometimes bread will split like that if there are air bubbles within that side of the crust or if it was pressed too thin in that area while rolling it into a loaf. Hope that helps a bit! (Also, placing your oven rack in the top third of the oven can sometimes help the bread to brown better.)
hi mel…im going to have a late dinner today (8pm), and i would like to make
righ know the dough, and have ready just to bake at last minute…should i put the dough on the fridge,
Marina – yes, this dough can be refrigerated. Just let it come to room temp and let it rise the second time before baking.
hi mel 2 question.
1.- if I used olive oil, the flavor is diferente?
2.- I have UNBLEACHED flour, can i used?
Marina – yes, the flavor will be different with olive oil but you could experiment. And yes, unbleached flour will work just fine.
Do you put something on the top of the bread before baking?
Hi Jenny – previous versions of the recipe included an egg wash but now (for the last couple years of making it), I don’t put anything on it prior to baking.
Nevermind! I didn’t realize that they’re two pages of comments and you already answered my question. Excellent recipe!
Oh man, another winner!! Great recipe. I recently decided to try my hand with vital wheat gluten and I added 1 teaspoon to every 1 cup of flour I used. My loaves did not turn out as golden brown as yours. As it was baking for the 25 mins I was reading the comments and I see one mentioned an egg wash. I do not see that in your recipe. Do you use an egg wash to get it that brown? I tend to find anytime I have to “wash” a bread recipe before going in the oven it deflates. Any tips on avoiding that?
Hi, I hope this isn’t a silly question – what kind of oil do you use? I love your blog!! Thanks for all the work you do.
Hi Amber – I use vegetable or canola oil.
All of the reviews were right. This was the best bread that I,personally, have ever made. I will admit that I was skeptical; my bread machine is my best friend, but I wanted to give it the best possible chance and it was soooo worth it! I was going to halve the recipe since there are only three of us, but I am glad I didn’t. I made half into a loaf, and the other half into mini-loaves for French Dips and it got rave reviews all around 🙂 My only regret is that I didn’t find you earlier, Mel!
Mel,
All 4 loaves turned out awesome. I even sent one home with a friend who just couldn’t believe they were homemade! Thanks so much!
Mel! I love this bread! I make it with bread flour and it works awesome. I use this bread to make your freezer garlic bread (yum!). I tried to double the recipe today and realized I need a bigger kitchen aid. But I only had to use about 9 cups of flour, not 11 to 12 like the recipe states. I’m hoping it still comes out the way the normal recipe does. Ever doubled it? Thanks!
Hi Juli – I double this a lot and don’t think you should worry about the flour amount. Bread is so finicky…depending on the temperature of my house or the humidity or whatever, I have to add different amounts of flour to many bread recipes. Hope it worked out!
This bread is so delicious!! We make it often- it goes great with a lot of different dinners. 🙂
Nevermind, just saw the comment above mine!
Could you give me an estimate of how long it should take for the loaves to double in size?
About how long do you think it takes for the bread to “double in size”? I’m going to make this bread tonight (I’m so excited about all the great reviews) but I don’t want to mess it up! 🙂
Kalee – it really depends on the temperature of your kitchen but an estimate would be an hour to an hour and a half.
Mel…. am I going CRAZY?
I’m reading all these comments with people posting about “egg wash” and I’m scratching my head wondering how I missed it in your recipe…. yet I’ve read and re-read it and don’t see any mention of the egg wash!!!
That nice brown crust you have in the photo: is that with the use of egg wash or NOT? Thanks!!!!
Hi Jen – no you aren’t going crazy. This recipe has been slightly changed over the years and I’m sorry if it is confusing. Several years ago, I used to use the egg wash but I haven’t done so in years and so the bread in the pictures is without the egg wash (which is why it isn’t in the ingredient list anymore). Nothing else has substantially changed in the recipe except for me providing a bit more detail to the instructions.
Question- when I sliced the loaves after letting them rise, they kind of deflated. Not a lot, just got a little wrinkly on top. 🙁 Are you supposed to cut prior to letting them rise?
Hi Lacee – if you slice the loaves prior to rising, the gashes kind of fill in and don’t hold their shape. Using a really, really sharp knife or actual bread lame (used for slicing loaves) makes a huge difference. I’ve used a knife I thought was sharp enough before and it did the same thing – but when I use a really sharp razor blade, it helps. Also, make sure your bread dough is adequately floured. And underfloured dough will be more likely to collapse a bit.
Made this today to go with my most favorite recipe ever, your creamy chicken wild rice soup. The bread turned out great! I subbed 1 cup of flour for white wheat and the texture is perfect! Thanks Mel!
I love this recipe! I make it all the time, whenever I forget that I want bread for dinner and don’t have time to wait for two rises. This comes out perfectly each time! Thanks so much
I absolutely love this recipe and so did my family! Definitely a keeper!
Used the second loaf for French toast the next day, good stuff 🙂
This bread is amazing. My husband actually said “I didn’t even know it was possible to make such delicious bread at home. I thought you could only buy it.” Ummm, thanks honey?
Thanks for sharing so many great recipes, love your site!
-J
I’ve made this several times, and it’s always delicious! I’ve even changed it up some, using honey or whole wheat flour. So good! Your recipes are always spot on!
This bread came out really salty. Everyone said it tasted like a pretzel. I was disappointed. It was really crusty and dark on the outside but gummy on the inside.
I had never made bread before and some ladies in my baby group said this bread was “it.” I have to agree. It turned out great, to my surprise. So addictive. The whole family loved it and munched on it till all was gone. Makes you want to stop buying bread and just make it. Trying the rolls tonight and the perfect chocolate chip cookie. Loved the Chocolate chip Peanut butter Oatmeal cookies too. Anywho…lovin’ your site and trying one recipe to the next.
Darn good recipe! My non-bread lover had two pieces with garlic butter on it! All the other bread lovers in the family finished off 1 loaf in one sitting along with our spaghetti. Thank you, definitely a keeper!
thank you so much for your help. winter colds have hit all 3 kids and the hubby, homemade chicken noodle soup and french bread are being requested. thank you again for your help and wonderful site!!!
Hi Staci – yep, you can use the same amount (officially, I think you are supposed to use something like 75% less instant yeast but I always just use the amount in the recipe).
Thank you! that is what i have also. Would it be the same amount?
so sorry but i think i missed the type of yeast used…?
Hi Staci – the recipe is tailored for active dry yeast (because it proofs in water) but you can also use instant yeast. That’s what I always use and I just skip the proofing step and throw everything in together to mix and knead.
Hi Mel!
Found your website yesterday on my lifelong search for the “perfect french bread” recipe! Everyone’s comments convinced me to try your so I did. I made it in the afternoon and let it come to room temp this morning. Was a little hopeful that it would turn out to be “the” recipe! Well I must say it really did rise! My mother said refrigerator dough never does but being stubborn I have to try things myself! It really is the BEST french bread I’ve ever made! I have 2 questions though, 1) when I took it out of the fridge this morning & turned it out onto my doughboard it was real “rubbery & dense” feeling! Is that normal? 2) It tastes great but it is extremely chewy. Is that normal? Did I do something wrong? Or is that how it’s supposed to be? I love your website and all your adorable children! Cherish this time of your life because believe it or not it goes quickly! Thanks for all you do!
Hi Eve – bread dough can definitely take on a bit of a different texture right out of the refrigerator if it has been chilled so I think what you felt was normal. Also, flavor and texture change/develop when yeast doughs are refrigerated overnight (or longer). In many cases, this is desirable and is how many artisan-style loaves are made. My guess is that the ultra chewy texture came from letting it rest in the refrigerator overnight. Did you use bread flour? That can also give it a chewy texture. When I make this bread (same day with no refrigeration) it isn’t chewy really, more soft and bready.
THANK YOU 🙂
Amber – yes, it is 2 tablespoons sugar.
I made this bread last night…. it was a HUGE hit with the fiance!!!! One question, how much sugar am I supposed to use? 2Tbs or 2Tsp? I got confused becuase it says 2T but everything else asys #Tbs… Thank you for sharing this WONDERFUL recipe!
Let me just tell you, this is seriously the BEST and most FANTASTIC French bread that I have ever tasted. I made this for a sandwich bread to bring to a baby shower and let me just tell you, it didn’t even need the chicken salad on it! It was SO GOOD and took my sandwiches to a whole other level. Make this bread! You will NOT be disappointed!
Don’t tell my mother…but I pulled up your recipe online before pulling her’s out of my recipe box when I wanted to make french bread today. (It’s been 4-5 years.) Then, come to find out, they are pretty much the exact same. It was amazing! Thanks!
P.S. I made an offhand comment the other day, I believe in reference to your corn bread, and it was something like “She usually puts her’s in a 8×8, but I wanted more top layer, so I put it in a 9×13.” And my husband, without even asking who I was talking about, or stopping to clarify, just continued the conversation….knowing that when I say “she” and a sentence dealing with cooking, it’s you! =) I thought it was funny! Thanks so much for ALL of the amazing recipes!!
I love that this bread comes together so quickly… 2 hours?! My husband won’t let me buy store bought bread anymore. Thanks alot Mel! 😉
I made this bread tonight for the first time. I used my bread maker to mix, knead and rise the dough. It made it so easy! It turned out perfect, just like your picture. The egg wash makes a huge difference. My husband cannot believe all your recipes. After he had a piece of the bread, he asked “is this from that website?” Ha! He said “that website is the best”. I agree 🙂
Kathleen – you don’t use a loaf pan for this bread. It is free-formed and baked on a large baking sheet. Hope that helps!
What size loaf pan are we baking this bread in? I want to try it.
Jen – I’ve never made this with bread flour but I don’t think it would hurt the outcome. Maybe try it with half bread flour the first time just to see. Good luck!
There seems to be tons of really great reviews on this bread! I plan to make it ‘garlic bread’ style tomorrow with my mom’s secret salmon soup (yum!), but I am really interested to know if making this with bread flour would make it any different (or better) then just using all-purpose?? Or maybe half-and-half (half AP and half BF). Can’t wait! (I’ve tried a french bread recipe before and didn’t have such luck, but I’m really counting on this one, your recipes seem to always turn out!)
Made this tonight, and I agree with the poster who said I CAN’T BELIEVE SOMETHING SO GOOD CAME OUT OF MY OVEN! We used it for Taco Loaf tonight, and we’re going to make fish sandwiches with the second loaf tomorrow night. SO YUM! Thanks so much for sharing. : )
Just sliced into this bread…never thought such good bread would ever come out of myown oven! It is amazing!!
Shannon – yes, you could definitely modify forming these loaves into 4 thinner baguettes. Hope you liked the end result!
I would think you could form this into 4 skinnier loaves for more of a baguette style bread?
I’m going to try this later on….I’ll let you know how it turns out 🙂
M-
I’ve been baking French baguettes for about 4 months now. Though my latest ones turned out great, they’ve always been a bit too crunchy for me. Your recipe looks like it may do the trick. I just popped the loaf in the oven. I’ll get back to you with a “tasty” review.
Thanks!