Easy Homemade French Bread
Homemade French bread has never been easier! This simple recipe produces a perfect loaf of French bread that will rival any bakery with a super easy tip for getting that crisp outer crust and soft, fluffy inside. Yum!
It’s no secret that I love bread.
My love for really good bread rivals my commitment to dark chocolate. And this easy homemade French bread is right up there with some of my favorite bread in the history of ever. It is SO simple. So, so simple and perfect for a beginning bread maker.
But it is also jaw droppingly delicious enough for you expert bread makers, too.
This French bread has easily fit into my Best Of bread category for years (many of you have made it and loved it, too!). And it’s high time it got a makeover and updated recipe post, if you ask me. Plus, I have some fun, new details to share about it!
Because I make this bread at least monthly (probably more than that, actually) and have done so for the last 9+ years, I’ve learned a couple things I’d like to share.
What is a baker’s lame
Investing (ha!) in a $15 or less baker’s lame (fancy name for bread slashing tool) has upped my bread making game. Especially with this homemade French bread. Before, I would choose the sharpest knife in my drawer (admittedly my knives aren’t always as sharp as they should be – oopsie).
And then I would hack at the bread to get artisan-looking slashes, instead deflating the whole life and ending up with flatbread. Sob.
About five years ago, I found a baker’s lame at a local kitchen store and eyed it warily, wondering if this unassuming, lightweight tool could help me. And it has, oh it has.
It’s basically a razor blade on a stick shaped in a slight curve to get those gashes and slashes just perfect. Bonus: I have this one from Amazon {aff. link} now and it’s less than 15 buckaroos.
I use it for my homemade bread bowls, soft pretzel rolls, rustic crusty bread, sweet molasses bread…and any other bread that needs a swift, but loving, gash.
If you have a super sharp razor blade or knife (needs to be extremely thin and sharp so it doesn’t deflate the bread), that should do the trick as well.
How to easily get crusty golden French bread
The other little variation I’ve added for this homemade French bread is a nifty bread baking hack that I’m pretty sure one of YOU suggested to me years ago in the comments. And it’s stuck with me – I do it all the time for almost any freeform bread I make now.
Right as you place the bread in the piping hot oven, toss 3-4 ice cubes onto the bottom of the oven and close that door as quickly as you can (but gently! don’t slam it and make the bread fall, for Pete’s sake). The instant steam as the ice cubes hit the fiery bottom of the oven will lightly crisp up the outer crust as the bread bakes.
Quick note: 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).
And don’t blame me if you shriek in absolute delight and scare the children when your bread comes out of that oven looking (and tasting!) like a legit loaf of bakery French bread.
Truly, this homemade French bread is the stuff dreams are made of.
I make it often to deliver to people that need a pick-me-up or just because I like them or if I’m also taking dinner to someone.
It makes an appearance when we have family fondue night or opt for French bread pizza.
And it is the bread recipe I turn to the most (along with these divine breadsticks) when I need (ok, let’s be serious, when I want) a no-fuss, easy bread to serve with dinner or just use for mood therapy.
Bread can do that you know.
And it makes the best French toast. Just sayin’.
P.S. 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).
I’ve noted this in the recipe below, but this homemade French bread is also a friend to whole wheat flour. I make this quite often with at least half whole wheat flour. And sometimes, I live on the edge and kick the white flour out completely, making it 100% whole wheat.
I’ve found that adding a couple tablespoons of vital wheat gluten, when going the 100% whole wheat route, helps fluff the bread up a bit and avoid the heavy denseness that can come from using whole wheat flour.
FYI: I always use white whole wheat (info on the different varieties of wheat can be found here).
Enough talking! If you haven’t made this homemade French bread, I hope you try it soon! Your life may or may not be changed for the better.
One Year Ago: Harvest Pasta Sauce {Trader Joe’s Copycat}
Two Years Ago: Peanut Butter Cup Cheesecake with Chocolate Cookie Crust
Three Years Ago: Easy Homemade Egg Noodles {Step-by-Step Pictures Include Food Processor Method or By Hand}
Four Years Ago: Black Bean and Butternut Enchilada Skillet
Five Years Ago: Chocolate Chip Peanut Butter and Oatmeal Cookies
Ice: 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). Flour: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. Whole Wheat Flour: also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten (adding a couple tablespoons of gluten flour can also help the whole wheat bread bake up light and fluffy). The Original Recipe: called for 1 tablespoon salt; over the years I've decreased that amount just slightly but you can use the full amount. If you don't have an electric mixer, this dough can be made by hand using a large bowl and a wooden spoon the good old-fashioned way! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Easy Homemade French Bread
Ingredients
Instructions
Notes
Recommended Products
Recipe originally published June 2008; updated with new pictures, recipe notes, commentary.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
I made this for the first time tonight. It was incredibly easy, very delicious and came out exactly like the picture. I followed the directions as written, but used a very sharp knife instead of a lame. My family devoured the first loaf and I’m saving the second one for tomorrow. I will definitely be making this again. Thank you Mel!
Followed the recipe exactly. Turned out great! So simple and delicious.
I’m making this bread et praying it turns out as my great grandson love garlic bread! I used rapid rise yeast as that was all I had!
I give this recipe 5 stars.
I’ve been feeding an active sourdough culture that’s been “alive” on my counter for almost 4 years. For those of us in that game we’re always looking for how we can incorporate the starter in recipes. Typically they include adding our starter to the base, then the recipes venture from there.
What I love about this recipe is that its quick and easy. Do I get the entire flavor profile by not adding some starter, or by not mixing then refrigerating for the cold ferment? Probably not. But my 8 year olds couldnt give a rip about your flavor profiles.
I made the whole recipe (2 batards). We kept one and gave one away. The neighbors ate the one we gave away in one sitting.
I make this bread often! When I first started making it I would make it once a week. It is a no fail french bread recipie. Only one I make now. It is SOooooo good! Thank you!
So I have made this twice. First effort was with the full ingredient list but the dough was just to big for my french bread pan. This time tried to make a 2/3rd recipe. Better fit on the pans but when I touch the raised loafs they seem to loose all their “air”. Did I do something wrong or is there a way to make the dough a little more “stiff”?
Love the taste regardless.
How would you make this bread using a bread maker even if only for the mixing?
For a stiffer dough, you can definitely add more flour! (But also try not to let the loaves over rise – they can also collapse if they’ve risen too long).
I read the comments and saw that I could cut this recipe in half so that’s what I did because there’s only two of us. This bread baked up beautifully and looked just like the picture. I thought it was on the sweet side but that’s because I never put sugar in my French bread. The bread is delicious! I will definitely use this recipe again and next time I’ll omit the sugar.
The yeast needs the sugar, it feeds it and makes it active. I’d be careful omitting completely.
Thank you for this easy and delicious recipe. I have made this at least 10 times and my 12 year old grand daughter has also made it- always perfect. Thank you
I made this as instructed and it tastes great, however, mine wasn’t shiny nor did it have a nice crunchy crust as it came out of the oven. It just looked very sad and matte. Crust was kind of soft when pulled out of the oven. Kept it for 30 mins, I did add the ice cubes.
If I halve all of the ingredients, will that be ok to yield one loaf? Thanks!
Yep!
Can you make this dough ahead?
How far ahead are you wanting to make it?
So I have made this recipe so many times – it is my go to. Never had a problem with it.
Last night I made it and I guess too little flour as during second rise it would not hold a shape.
Today I remade and used the 6 cups of flour. Dough rose beautifully during second rise – but sank when I sliced with a lame.
Any advice on what caused this so I can avoid in the future?
Thank you.
If it’s turned out a lot of times for you, it’s hard for me to know exactly since I’m not there in the kitchen with you. Was it humid and rainy the last few times it hasn’t worked out? Sometimes making bread on rainy/humid days can cause the bread to turn out differently.
Hi,
Thank you for replying. No it wasn’t really any different than normal. I tried again today and though they rose better they’re still spreading. My normal loaves look like your picture but the ones today look more like flattened American footballs. The crumb is normal and they taste great – just frustrating that my loaves which normally look amazing look very much homemade 🙁
Loved this recipie i’m 13 and it’s my first time making bread. It turned out amazing and my whole family was impressed! I added a tablespoon of salt due to the comments and will add less next time. I used the 10 min and mix method as well as the ice cube tip. I cooked the loaves on seperate pans with parchment paper for 30 min and they looked great as well.
i have made this recioe with great success several times. I have started making cinnamon swirl bread with one of the two loaves and we just love it. I roll it out to 18 x 8 inches, sprinkle a mix of brown sugar Truvia and cinnamon on it, add some chopped nuts and dried cranberries and roll it up. Bake it in a loaf pan right alongside the other regular loaf. ❤
After baking, how long should I wait before cutting in?
I like to let the loaf cool completely, otherwise the texture can be a little gummy if it’s warm (but that doesn’t stop us from digging in when it’s hot and fresh from the oven)
This recipe didn’t work for me at all. The formed dough spread like crazy when rising and was almost completely tasteless upon baking. Another commenter suggested using the full 1 tbsp of salt and I agree. I think I’ll be sticking with other recipes that have clearer instructions and use weight measurements.
I used the full tbsp of salt, kneaded it by hand, and added a little more flour as I kneaded it, it came out perfect. Also, i added ice on a tray at the bottom of my oven, and repeated this again halfway through the bake.
Timing is always an issue for me. My goal is to have a freshly baked, warm loaf for the dinner table. Is it possible to make the dough, rise, shape the loaves and let them rise — and then refrigerate them to (like Cryo-sleep) and bake them to come out just as dinner is ready?
You can definitely experiment with this timing – my recommendation would be to put the loaves in the refrigerator prior to letting them rise otherwise, depending on how long they are in the fridge, they might over rise.
Love this recipe. I have made it multiple times. The only problem is that there are only two of us . I don’t want to cut the recipe in half just in case it’s doesn’t come out correctly. What is the best storage method for the remaining bread? I live in a very humid climate.
Hi Barbara – this recipe actually works great cut in half. But if you still want to make the full amount you could freeze the other loaf (or store well-covered at room temp).
It fed my family of 8 quite easily, but I’ve also eaten both loaves on my own because it’s so tasty!
how many people does this serve ?
It fed my family of 8 quite easily, but I’ve also eaten both loaves on my own because it’s so tasty!
How would you make this recipe in a high altitude. Would you cut down the rise time?
You can try googling high altitude adjustments for baking bread…a lot depends on the exact elevation. I’ve heard cutting down the yeast a bit and increasing the flour amount can help, but I don’t live at high altitude so I can’t say for sure.
Ok, thank you!
Very good, very easy. Thank you for sharing this recipe. <3
This bread was so good my family asks for this all the time. I will try and add sesame seeds the next time it sounds good.
If you add sesame seeds you can try brushing the top with some. water to. help them stick better! (In my experience they just fall off of you don’t)
This is the best and easiest French bread recipe yet. We live at 9,000 ft elevation and it comes out perfect every single time!! It’s my go-to recipe for quick bread and I freeze one loaf after it’s made. Lovely.
I wanted to make a good French Dip sandwich. I love them. Since I had the time I made your French Bread Recipe. WOW. The sandwiches turned out so so good. We had them for dinner, and then my family wanted them again for the next nights dinner. Since then we have them at least 1 time a week. Thank you for this delicious recipe. It is so good. Make extra bread for snacking. My family can eat bread like this all day long, with nothing else but maybe a little butter.
So I’m assuming then that you formed the dough into rolls? How many did you get? I’d love to make those!
This is one of my favourite recipes. I’ve made it dozens of times as the long loaf you show.
Could I also half the recipe to shape and bake it in a pullman loaf tin (9x9x4 inches)?
I haven’t tried that, but it stands a pretty good chance of working!
This is one of my favourite recipes. I’ve made it dozens of times as the long loaf you show.
Could I also half the recipe to shape and bake it in a pullman loaf tin (9x9x4 inches)?
Delicious and easy recipe! Used it for my garlic toast- which turned out so well!
look at that crumb. So fine like a milk bread. The worst part is that it’s intended to be a rustic bread but it failed rustic bread university. It aspired to be a rustic loaf, but it can’t. The folds are replaced by a knockoff version of stirring the dough down every 10 minutes. And “pressing out any air bubbles”??? Do you not know the definition of French bread? You can’t even see the ears produced by the lame. Look at all that yeast, 1 tablespoon of it. There’s no preferment either. The sugar and other ingredients degrade the bread’s title of being French and lead it to the sweet bread path. No cold retard, either. There’s probably very little lactic acids in that dough that you can’t even taste it. The baking sheet isn’t preheated, and the oven is at such a low temperature. The hydration of that dough is so low, only ~50%. This is more of a bagel than a French bread. Higher hydration doughs ferment faster and also become more crusty.
The baking hack can be improved by using boiling water since it steams faster idk. Also why not put the water in a tray like a normal person?
Is it really necessary to seek out a bread recipe and leave your nasty comments? If you’re such an expert on bread, why are you even looking up recipes from bloggers? Any true expert would educate, not belittle.
I might not be an expert on true “French bread” but I am an expert on being kind. You are just mean. If this is how you find a way feel good about yourself, I truly feel sorry for you.
Sara Sarah Higgins- Get a life! If you don’t like the recipe, don’t follow it. You can buy loaf of French bread instead.
In the words of Taylor Swift, why you gotta be so mean???
“Say it in the street, that’s a knock-out
But you say it in a Tweet, that’s a cop-out
And I’m just like, “Hey, are you okay?”
And I ain’t tryna mess with your self-expression
But I’ve learned a lesson that stressin’ and obsessin’ ’bout somebody else is no fun
And snakes and stones never broke my bones.”..TSwift.
Learn it. It’s good advice.
Also, BEST BREAD RECIPE online!!! Thanks Mel!
Get a life…Someone takes what was probably several hours of their time to share this recipe and you spend your time criticizing how bad it looks from the pictures and their instructions? Just move on to another recipe? How about you work on your writing skills with your spare time. “look at that crumb. So fine like a milk bread.” Couldn’t even capitalize the first letter of your paragraph and smartphones and tablets do that for us these days…Not to mention the broken english that doesn’t even form correct sentences.
This recipie inspired my love of bread making. IT is so versatile, makes amazing garlic knots, and delicious, flavorful, bread. I love this recipie so much, I really can’t overstate the quality of the bread it makes. Even when I overprove it or forget about it, it still makes a decent loaf. Highly reccomend!
Made Bread at home for the first time .
Landed up with 2 amazing loaves of French bread
Fantastic recipe!
Thank you
I’ve made this twice. It has a good flavor but the cooked bread has a wetter texture than I expected. I was thinking of the fresh loaves you get at the bakery all light a fluffy inside and mine was much more dense and moist – not as springy. The outside crust was beautiful crunchy and browned perfectly at 22 minutes of bake time. Any suggestions for what I might have done wrong? Or do I have flawed expectations?
I don’t think this homemade bread recipe will produce the same super light and fluffy, almost “cloud-like” texture of the bread I can find at my supermarket. It’s going to be soft and chewy but a little more dense than that bread that just squishes together. 🙂
The taste of this bread is very good. I will have to order one of those pans, so the bread does not flatten. The bread was still good even though it flattened.
Delicious! I’m a bread snob, but NOT a cook and I totally pulled this off. My husband and kids were crazy impressed and all loved it!
Quick question though. I’ve made this twice. Both times, using the ice cube technique, my bread came out nice and crispy on the outside. But, after a few minutes, the outside went soft again. What am I doing wrong?
I just tried and face the same issue. The bread become soft after it cool down.
Te bread tasted great but once I cut the bread on the top it deflated and it was close to a flat bread
I have to say this is the best French bread I have ever made
I’m in Idaho have a gas oven and it was absolutely perfect
Hello, I’m going to make this without the stand mixer and I’ve been Googling – “how to knead dough without stand mixer.” Do you have any tips for this and can I follow the recipe as is if kneading manually?
Hello Mel and all bread-making people out there,
This is my second review of this recipe and yet again, it is amazing! Today I decided to prepare only half of the recipe for one loaf and it’s still a winner! 🙂 Do NOT skip the brushed butter!
Steam Side Note: If you’re worried about the ice cubes on the oven floor, throwing them in a small pan does the trick too – a couple sprays of water on your loaf while it’s getting cozy in the oven makes a world of difference too! Happy baking and stay safe!
I made your recipe several times by now. I like it. However, the baking time is too long. My oven is not overheating. I noticed that when I bake only 20 minutes, the bread is perfect. When I baked 30 min. for the first time the bread was too dry. Even 25 minutes is too long (at least for me). Thank you for this simple, yet delicious recipe.
Hi! I have an electric oven and I want to achieve the beautiful brown effect after baking.
1). Do I place the bread in the middle rack during the entire baking time?
2). Do I need to egg wash the dough before baking or slathering with butter right after out from oven will help?
Thank you! ^^
I would suggest using the middle rack or placing it a little higher in the oven (for better browning on top of the bread). I don’t egg wash the bread before baking but you can. (I do spread melted butter over the top of the baked bread after baking – that doesn’t help with browning but gives it a nice shine)
Is it okay to cut this recipe in half for just one loaf?
Yes, it can definitely be halved.
Thank you so much for this recipe! I make bread regularly but it’s nice to have a french bread that can be quickly and easily made for dinner. I have made this twice now and have had excellent results both times. It truly has the denseness and texture of a french bread. The tip about the ice cubes is wonderful.
This recipe is amazing! I made great bread in just a few hours! My family loves it and I’ve played around with making smaller individual loaves for things like subs/sandwiches. So so good. So easy!
I’d like to make sandwich rolls with this recipe to use for Italian sausage sandwiches. How many can I make, how big do I roll them out and how long do I bake them? TIA
Hi Brooke – it really depends on how big or small the sandwiches will be. You can shape them the same way, just in smaller pieces and the baking time will probably be around 15-16 minutes.
If I use bread flour, is the amount the same as all purpose flour or will it change the consistency of the bread?
You can use the same amount of bread flour and it should be fine.
Turned out perfect, great tip with the ice!
Thank you for a new FAVE!!!
Super yummy and easy! I used3/4 tsp of salt- and I recommend using the whole teaspoon next time! But still delicious
it says to use 3/4 tablespoon which is just shy of three teaspoons 🙂 It turned out perfect using the amount in the recipe, I hope that is helpful!
Hi Mel! I have made this too many times to count now! I have a question though, would it be fine to make this dough ahead and bake the next day? This is a quick recipe but sometimes I need that extra time to cook another recipe! Thanks again, you have been a life saver!
Hi Lizbeth! You can definitely try that! Usually yeast doughs do quite well in the refrigerator overnight. If so, I wouldn’t let it go through the first rise (in the 10-minute spurts OR in one big mass) and instead after the dough has mixed fully, I’d transfer it to a container and pop in the fridge and let it slow rise overnight.
Can dough be put in the fridge for use the next day?
Thanks
Yes, that should work just fine.
Wow, this was so easy and delicious! Thank you for sharing it. It was my first time baking bread and it turned out with a crispy crust and chewy center. I was intrigued with two parts of your process:
1- I went with the first method of rising, I’ve never seen that method before (rise for 10 minutes, knead for 10 seconds, repeat five times). I was curious if it would really work, it does!
2- Oil the board, then flatten the dough. Usually it’s flour and then flatten. I tried the oil method and it didn’t work for me. I decided to flour the board and then flatten. That worked. Quick question, what did I do wrong? How do you stretch dough to a 9×13 rectangle on a slick surface of oil?
I accidentally over proofed the formed breads during their second rise (eLearning got in the way). They were still tall, but also wide.
Your recipe is so foolproof that the breads were still delicious! Thank you again for sharing. We will definitely be making this again.
Hi Theresa, when I use cooking spray for the counter, I only use a very light misting of oil. Too much oil and it will be difficult to shape.
Today I made French bread for the first time. I used this recipe because it said easy. It was very easy to make and delicious too! Will definitely make again.
I really enjoyed making this bread and my family wants me to make this often! The second time I made it, I made two pizzas!
Thank you for this recipe!
Thank you for a great recipe. I have made the French bread as stated and also pinwheels. It’s a huge hit in our family
I tried this recipe during the quarantine for the first time and it turned out really good. The only thing that I would like to comment is that the parchment paper stuck to the bottom of the bread. Brushed olive oil at the bottom of the bread to scrape all the paper off with a knife. This was upsetting because I had to break the nice crunchy crust of the bread.
This was absolutely delicious and SO manageable for a first-time bread maker. I did it a second time with whole wheat flour- so good.
This is the best bread ever! I use 7 grain WW flour turns out great every time! So easy thank you !as always Louise
Mel, everything turned out great with this recipe… except how it looks!! Can you give some more guidance on how to form the loaf? A video would be great! I did what you said in the recipe notes but mine are so crooked and wonky. Only my first time making it, but I want to improve. Help!
I’ll try to get some how-to pictures or a video up as soon as I can.
Made this bread so many times during quarantine and now I’ll never be able to get out of making fresh bread cause the husband keeps asking for more! Thanks for the delicious easy recipe!
Fabulous! Makes a good bakery quality loaf. It freezes very well. I only wanted one loaf so I froze half the dough. Once out of the freezer, it took ages to rise, like 2 and a half hours. Just thought I’d share since people have asked if you can freeze the dough. You can, but tbis bread freezes so well, next time I’m just going to bake both loaves and freeze one. Thanks for the recipe ❤
Good bread easy and fast
I coated one of the loaf before And just after baking with a mix of olive oil and herbs (dried basil, parsley, oregano , and garlic) and salt… and it came out delicious .
Better than Wegmans Tuscan garlic bread according to my family comments .
I gave it only 4 stars as It is not a French bread as already mentioned in some comments.
Mel, can you please say a little more about making french bread if you don’t have a stand mixer with a dough hook? Like, how long to mix by hand, what to expect, how to keep it from getting too sticky, all that. Thank you! I want to try to make this delicious treat but I don’t have a stand mixer.
Hi Helen, the best way to mix is to combine all the ingredients (minus a cup of the flour) in a bowl and then turn out onto a lightly floured counter and start to fold it over and over until it isn’t so sticky, adding more flour as needed. Then once it’s manageable, knead it by hand for 10 minutes or so.
Does the rest and stir cycle end on the rest or the stir?? Thanks!
It will rest for a total of six times.
Either way, this recipe turned out AMAZING highly recommend, like everyone else!
Happy Mothers day Mel! Making this with my two daughters today ( and they didn’teven fight over whose turn it was to dump ingrediants into the mixer!) was a gift to us! Just want you to know that your recipes have totally changed dinner time at our house! Thank you again and again for sharing these!
Thank you so much, Natasha!
First time bread maker here and this recipe turned out perfect!! My family of 5 devoured one whole loaf in an evening (oops!). Huge hit!
During this pandemic you have been a life saver! We make 2 of these batches of French bread a week! It’s so easy and tasty! Thank you!❤
Hey Mel,
Can I make this recipe with fresh or cake yeast? If so, what changes need to be made. This will be my first attempt at making fresh bread.
Hi Sue, your best bet would be to google a substitution for instant yeast using fresh or cake yeast as I don’t have much experience with that type of yeast.
Lovely flavour, but defnitely not the crumb of a French loaf. Having lived in France and Belgium, all types of French bread, baguettes, are well known.
So, have you altered this recipe or found another you think is better Katherine?
Ok. I rarely cook very much and NEVER bake. And eventhough i did the ice cube thing, the crust wasn’t super crunchy, but otherwise my bread turned out PERFECT!!! Thank you so very much! Great recipe and very easy to follow and be successful — even for those who don’t cook nor bake much. 🙂
I never imagined I would be able to make such delicious French bread at home!!! Thank you for this easy and user friendly recipe!!! 🙂
Just one question, how to keep the bread fresh for the day after if we are not going to devour them in the same day? Thanks! 🙂
I always store the cooled bread in a bag (and close it/seal it well).
I’ve made this recipe a dozen times in the last couple of weeks and it’s always amazing. My husband loves it.
Though, I believe this technically isn’t French bread because it contains sugar and oil. But it’s still great.
You can also use this recipe for any white bread you want. I’ve made it in a sandwich loaf pan, without the steam, as well as bread bowls, etc…
Wonderful recipe, family approved. Makes you feel like a pro Baker! Thanks for the recipe which will be my go to for French Bread loaves.
Amazing recipe! From this dough I made 4 loaves to share with my family. It was my first time making actual bread and everybody loved it, including myself. Tasted so good and I am definitely going to be doing this again
Hi Mel any chance of putt8 g the measurements into grams and millilitre as we don’t use cups over here in wales and I tried to to translate using google but it went a bit awry. Many thanks
Hi Lisa!! I’m not Mel, but I grew up in England on RAF Alconbury and would trade my right arm to be stuck in Wales over being stuck in Rio Rancho, NM ANY DAY!! Conversions of US to UK measurement…
2.25 cups warm water = 0.5323235 liters OR 18.73517uk fl oz
2 Tablespoons sugar = 28.35g 25 grams
3/4 Tablespoon salt = 12.80 grams
2 Tablespoons oil= 0.03 L/30ml
5.5-6 cups flour = 688.35-750.93 g
1 Tbsp Instant yeast = 8.50-9.45g
Good luck!! Mine is proofing as I’m typing!!
I plugged the recipe ingredients into google and this is what I get (I haven’t measured this way myself so please understand this is just online info and not personal experience): 530 milliliters warm water, 28 grams sugar, 9 grams yeast, 15 grams salt, 30 milliliters oil, 780 to 850 grams flour (I don’t like giving a strict flour measurement because the exact flour amount will depend on a lot of factors like elevation, humidity, etc).
what does the bottom of the bread look like
Hi Mel! Making this for the first time and wondering if I can proof in my oven? The proof temp is 110°.
Thanks for your reply
Yes, that should work…I get a little nervous about ovens being too hot. You might set it to proof and then turn it off so it cools just a bit.
Hi there! If I were to convection bake this bread (still individually) about what temp or time should I do it at? New to bread baking and wanted to try one regular and one convection. Thanks! Super excited about this recipe!
I usually set my convection oven to 25 degrees lower than a recipe that uses a standard oven temperature.
Hi Mel, thanks for this recipe, which I truly would love to make. I’d like to know whether I could half this recipe and whether the resultant bread would be the same, please? Thanks Mel and much appreciated.
Yes, the recipe can definitely be halved! Turns out great.
We are new to making bread, but we tried this recipe and loved it so much we are on our third batch in three weeks! I want to add the following:
1) we used a package of active yeast, which is 2 1/4 teaspoon yeast, but it worked perfectly.
2) the second time we made it, we brushed it with an egg white wash and it browned and crisped a bit more.
THANK you for the wonderful easy recipe, my family never wants store bought French Bread again!
My bread is not golden brown and I did try the steam. What can I do to get the golden color?
Sometimes, moving the oven rack to a higher position makes all the difference.
I made this exactly as stated. I did not have an electric bowl mixer but went old school. It came out fantastic and my husband loved it. I will be making it again.
Thank you Mel for all these wonderful recipes with clear cut instructions! I just bought a kitchen aid mixer and cannot wait to use it. I was curious though for your bread recipes, have you ever tried baking the bread directly on a baking steel? And if so would the baking time/temperature be any different?
Thank you.
I haven’t – sorry I’m not more help!
Hi I’m attempting to make this recipe now but I only have one pack of instant yeast instead of a full tablespoon. Would it still rise?
One packet is 2 1/4 teaspoons so it should be ok.
Thank you my bread turned out perfectly!
My first attempt and it was amazing, didn’t go with the ice trick, but still was on point.
I’ve made this recipe twice already. It came out amazing both times! So easy to follow and delicious!
Love this recipe! It is foolproof and comes out great each time! Thank you for sharing
It was good! However, I used the amount of salt recommended in the recipe before I read that the recipe originally called for 1 tbsp of salt and this recipe cut pack a little. Personally, I think I’ll actually add more than 1 tbsp. I think it needed more salt and flavor.
It was good! However, I used the amount of salt recommended in the recipe after I read that the recipe originally called for 1 tbsp of salt and this recipe cut pack a little. Personally, I think I’ll actually add more than 1 tbsp. I think it needed more salt and flavor.
First time making French bread, used my kitchenaid mixer… really happy with this recipe. It was a little dense, just a touch… but great taste, crispy crust… and it made A LOT of bread.
Hey Mel! This is the 4th or 5th time I have made this recipe. I have gotten different rising results each tine. All have been fine but different. I always opted to let it rise in the bowl slightly greased and covered. Then I split the dough and made two different loaves. Should I split the dough first, roll it out then let it rise as a loaf? Have you ever tried that? Just curious about results.
The loaf should rise as well – so I think I’m confused about what you are asking. I’ve never skipped the first rise (where it rises as one big mass or rises for 10 minute increments in the mixer), so I don’t know how it would work to only let it rise once shaped into a loaf?
The amount of time it takes to rise in the proof stages depends on how warm the water was when you used it as well as how warm the room is while proofing. The warmer it is, the faster it will rise.
You should allow your dough to rise twice.
Hi there!
Looking forward to trying this recipe. Wondering if it can be baked in a cast-iron dutch oven as a boule instead of shaping into loaves. Any thoughts? Would I need to change the cooking times?
Thanks!
I haven’t tried it, but I think it’s definitely worth a try! If the cast iron pot is preheated in the oven, it’s hard to know what the exact baking time will be. I’m guessing it will be about the same.
The bread spread out like a pancake. Will not be making this recipe again. Very disappointing!
You must have done something incorrectly as this is a pretty flawless recipe as attested to by all of
The great reviews. Try again?
You probably need to bake it in a baguette pan or add a little more flour next time. It is really a good recipe if done correctly.
I agree with Cheryl. You must have missed a step. You should try again. It really is fantastic.
Your methods to measure the flour and water may be off a bit making the dough too wet.
You are supposed to add flour while mixing until a “sturdy but soft” ball of dough forms. That’s why is states 5 1/2 to 6 cups flour and not an exact amount.
Very simple recipe to memorize so I’ve made it my go to recipe when I want to wip up some great bread…… family and friends love it and so do I
Thanksff
Brad
I’m not all that experienced with making bread, and this recipe turned it perfect!! Thank you! And it was super fun to throw the ice cubes in the oven. 🙂
I have gluten and wheat allergy do you do any free from bread recipes?
Hi April, unfortunately, I don’t have many gluten-free yeast bread type recipes. I would suggest glutenfreeonashoestring.com – her recipes are wildly tested and she has a lot of bread recipes!
Delicious! Mine was huge so I didn’t want one to keep rising while the other baked. So I baked them together and they turned out just great! Did 30 minutes and that was right no; I do not have convection. I do have a extra large sheet pan than has no rims so they both fit on the pan and on the same shelf in the oven. Yum! And yes—EASY!
Turned out great and I even messed up on the amount of salt but it was still delishous.
Followed recipe exactly with all purpose flour. Worked perfectly!
This recipe is amazing!! I have now made this recipe a total of three times and it was my first yeast bread I’ve ever made and every time it turns out better than the last. My boyfriend goes crazy for this bread and always asks if I’m making more on the weekends. Also to note I made this “the old fashioned way” aka with a wooden spoon and still it turns out great.
It seems like I have to use a lot more flour than called for to get my dough to form a ball while in the mixer (more than s cup more than recipe calls for). And then it is still very sticky when I go to flatten and roll it. Could I be doing something wrong?
The exact amount of flour is dependent on a lot of variables (elevation, humidity, temperature in your kitchen, how we each measure ingredients, etc) so don’t stress if you have to add more flour. As long as the dough is soft and smooth without being overly stiff, it should be fine.
Can I split into 4 small loaves? Would you recommend any adjustment to the baking time?
Yes! I would bake for about 5-6 minutes less (and add more if you need it).
Mine was also still very, very sticky. I tried it out for the first time yesterday and I kept on putting more and more flour, hoping that it would get less sticky. Today, I tried it again and it was getting sticky again. Kept putting flour, then finally decided to take it out and knead it, adding more flour as I kneaded. Worked a lot better. Hoping the second time’s the charm.
Flawless recipe. My first attempt at making bread was a total success. Don’t get fancy with any deviations, just follow exactly…..and now I digress…..
I placed a ramekin on the floor of my oven when I started the preheating. That is where I threw my ice cubes when the loaf went in and it worked perfectly.
My loaf was a little on the fat side so I recommend going the full 30 minutes.
And don’t forget the melted butter once you pull it out of the oven. It is often the over looked finishing touch that attracts you to the best loaf in the bin at the store.
Just sensational and if you have a standing mixer….it does 90% of the work. You just need a few hours, just don’t be in a hurry.
Can’t wait to try your french bread & lots of other receipes! Thank you for sharing!
It seems like I have to use a lot more flour than called for to get my dough to form a ball while in the mixer (more than s cup more than recipe calls for). And then it is still very sticky when I go to flatten and roll it. Could I be doing something wrong?
Thanks for your advice earlier! Next question: Have you tried making smaller loaves from this same recipe? I am trying to make 3 loaves, but smaller sized, but I am not sure how long to bake them for. Thanks!
I have made this recipe multiple times and it is amazing – the last two times I split the dough into 4 loaves and baked for the same amount of time using the ice cube method in my oven set for convection baking. Absolutely delicious french bread.
Yes, you can make any size of loaf with this recipe. For smaller loaves, just watch the baking time – you can probably take 5 or so minutes off the baking time.
I’m making this as I write. Nothing better than homemade bread. 🙂 I’m curious, what does the 10 minute wait, mix and repeat 5x accomplish? I’ve never heard of this method. Thanks for posting the recipe!
It’s just an alternate form of rising – helps develop a fluffy, light texture in the bread!
I made this once and the flavor and crust turned out great! I felt like mine was a little dense. Not as many air bubbles. Did I knead it too long? Also, I don’t need 2 loads at one time. Am I able to make and freeze half? If so when do I freeze it? Before the 1st rest or before the 2nd rest? Thanks for this wonderful recipe!
Yes, you can freeze half (or make half the recipe at a time). I’ve never frozen the bread dough prebaked but I have frozen the baked loaves a lot, and they freeze great. I don’t think kneading too long would be an issue – could be the bread needs less flour OR more kneading time so it isn’t as dense (to develop the gluten).
This bread is fabulous! Easy to make and delicious. However, my bread isn’t looking as golden brown and pretty as yours. It is blonde–even using the ice cube trick– and a bit lumpy looking. Any suggestions?
Hi Meridith – sometimes moving an oven rack up or down in the oven is the trick to good browning. In my oven, it tends to be in the upper half of the oven that my bread browns the best.
I made this last night. It was my first time making bread at home. I didn’t slice it deep enough so it didn’t look as pretty as yours but it was still delicious. We had it warm with butter last night, then had French bread pizzas for lunch and now I have a French toast casserole in the fridge waiting to be popped on the oven in the morning. I call this a success! Thank you for the recipe!
I tried yesterday. It was the BEST plain bread recipe EVER! The one and only one successful one. Thank you so much. Just to share i only have 1 cup of bread flour and i topped up the rest with the normal plain flour. I was worried at first. I spent more time kneading the bread though. Pls share the recipe with your loved ones.
I made this bread for the first time and WOW!! My family loved it!! I used all purpose flour and 1 packet of active dry yeast. I also added the ice to the oven when baking and the crust was firm and the inside so soft. This will be my GoTo recipe for homemade bread. Thank you!!
So good and so easy for this beginner to try!!! Didn’t have a stand mixer so I kneaded it by hand, family was happy and so were my neighbors who got the extra loaf 😉
I unfortunately don’t have a stand up mixer, is there a way I can still make this bread?
Yes, you can mix the ingredients in a bowl with a spatula or spoon and knead by hand. Others have tried that if you read through the comments!
Ten stars! Best I’ve ever made and I’ve been looking for awhile! I used bread flour but added 1 tablespoon wheat gluten because I like it chewy! It was so easy. I’m giving my neighbor a loaf but will have to make more tomorrow because the two of us will finish it off. I’ve read that putting the dough in the fridge overnight makes bread taste better so I may experiment with that. Thank you!
Hi Mel! I’ve made your bread about five times now! I love it. During this horrible pandemic It’s been very therapeutic for me to make something so comforting and so delicious. I follow your recipe exactly… even down to the ice cubes in the bottom of the oven! Thank you for such a great recipe.
Recently found this recipe and have since made it several times. This became an immediate family favorite for grilled veggie sandwiches, French toast, pasta night, and so many other occasions. I have also found it to be the perfect bread for croutons and stuffing cubes, after it gets a little stale. As others have noted, it is technically an Italian bread, which is what I wanted!
So my dough looked really good. I shaped my loaves and put them in a warm place rise. I came back an hour later and they were wide and very flat. Did I over rise them? My dough wasnt sticky at all. I’d love to try this again and get it right, but I dont want to waste my precious yeast!
Hi Maralee, if that happens again, you can reshape the loaves and let them rise again and they should bake up just fine. Otherwise, next time, it sounds like even if your dough wasn’t sticky, it might need a bit more flour so the structure will help the dough rise up instead of out. Another thing to try to do is roll or shape a very tight loaf.
Hey Mel ! It’s my first time using yeast and i had a couple questions ! Is it one tablespoon for either instant / dry active yeast, are the measurements the same regardless of the yeast ? I read that the instant is more concentrated compared to the dry active.
Thank You ! Can’t wait to try this recipe.
I always use the same amount interchangeably, but I know some people use 1/4 less if using instant yeast vs active dry yeast.
Hi Mel,
Thanks for the recipe; tried bread baking my second time and it’d turned out perfectly! My first time with a different recipe was a disaster as I’d read the instructions wrong and had killed the yeast with too hot water. My family lived the bread and devoured it within minutes. One question I have is how to reduce the yeasty flavor from the bread? Any suggestions?
Thanks again for sharing this great recipe!
You can try reducing the yeast and see how it goes, but that may affect rise times and texture of the bread.
This is a fantastic recipe. I have made it with 100% wholewheat, and half wholewheat and AP flour, it just gets better with each try. I really want to try it with dark rye flour- would you have any advice on that?
I haven’t tried this bread with dark rye flour, so I’m sorry I’m not more help, Dee! My recommendation when using new, heartier flours in bread is to start with 50% white flour and 50% of the wheat (or rye flour) in this case.
Followed instructions to a “t”. Used half whole wheat flour and half bread flour. It’s ok. I’ve baked a ton of bread and this was “meh”…
I made these and it was really good! Except the log that was waiting while the first is baking list it’s size any thoughts?
Hi Nathan – if your kitchen is really warm and that second loaf has the potential to overrise, pop it in the refrigerator to hang out until it has its turn to bake.
This recipe always turns out perfectly.
This recipe is so good. Crust is crispy but not hard and inside is so soft and fluffy
Just used this recipe to make rolls for po’boys. Excellent.
I did not look up the bottom of the oven concerns and just used this cool mini loaf pan I bought many years ago an only used them one time. This was a perfect use for the ice, I assume any oven safe pan that fit would serve the purpose, but this worked perfectly. I also went with an individual loaf for the sandwich and I finally got to use my bread couche I have had in the cabinet for years. Definitely recommended.
I also do not have a stand mixer and feel I actually make better bread by hand, just keep them floured and cool.
Thank you for this great starter recipe.
Made this using the leave in the bowl method – which is so easy! And I used the ice cubes. Why have I never heard of these tricks before? Bread turned out lovely, the perfect thing for to smear a little rhubarb ginger jam on. Yum!
Hi, I’m super excited to try this. i’ve been working on bread making of late (like many others) and I have a question. I don’t see any kneading or mention of it. The 10 second spurts on the mixer is all that’s needed? with limited ingredients, I want to be sure I’m doing the correct method before diving in! Thanks!
In step #2 it says to knead the bread for 2-3 minutes. 🙂
I have never made French bread before-just always banana or zucchini or nut breads and I was very hesitant to make this but I followed the directions (and I do not have a stand alone mixer) and it was easy and AMAZING!!! I am so excited that I found your website and this amazing recipe. Thank you!!
2nd time making this recipe. Both times were great. I did by hand both times because I was to lazy to pull out the stand mixer. I think I may need more flour ( I used 5 1/2 cups but I notice when I’m rolling into the loaf shape, it’s a bit soft and therefore doesn’t roll up tightly which makes mine rise more wide. It was also Rai y and dreary out and I know moisturize can affect the baking process. Any tips?
If the bread is rising out instead of up, then yes, you probably need a bit more flour.
Never had made bread before but made these for the first time a couple of weeks ago and my family loved it! It was delicious.
However, I made it again last night and these ones came out even better!! This time I really took my time with adding flour. I think last time I added a little more than necessary.
Obsessed with this recipe! Crispy outside but beautiful soft pillowy inside!
Thanks for the recipe!!
Never had made bread before but made these for the first time a couple of weeks ago and my family loved it! It was delicious.
However, I made it again last night and these ones came out even better!! This time I really took my time with adding flour. I think last time I added a little more than necessary.
Obsessed with this recipe! Crispy outside but beautiful soft pillowy inside! Love it! Thanks for the recipe!!
Delicious, and so easy. I baked both loaves and froze one. Can’t wait to make French toast in the morning!
I’ve made this recipe about 4 times already and the bread disappears. Can you use loaf pans for this recipe or would it mess things up?
Yes, you can! The bottom of the bread is much softer, but a lot of people have done so with good results.
Hi. Delicious bread. But can more than our family of four needs at once. Can you tell me if it works ok to put leave the second loaf in the fridge and make it 12-18 hours later?
Usually bread dough like this does fine slow rising in the refrigerator like that.
Thank you!
And I just have to let you know…the next day bread was EVEN better.
Thank you Mel. This was my very first attempt at making bread. I woke up today, after practicing self quarantine for over a month now. I had a craving for fresh French Bread. I followed your recipe. The bread was / is FABULOUS!!! Thank you so much for sharing this incredible recipe. Because I had great success, this recipe is definitely fool proof!
Way to go, David!!
Can I make this without a mixer?
If I missed it in the post I sincerely apologise.
Yes! You can mix the ingredients together in a large bowl by hand (with a wooden spoon, etc). Just take care not to overflour the dough.
I made it with out a mixer. It turned great!
( It took about 30 minutes to need by hand)
Can the dough be made in a bread machine using this recipe? I twould save a lot of work.
Feel free to experiment! I don’t have a bread machine so I can’t give any expert advice.
The recipe (as stated) is ‘jaw droppingly delicious’. It was easy to use and worked like perfection. I used bread flour, so I used little over 6 cups of flour. The waterbath/ice crube trick really got this beautiful crust encasing the soft bread. Thank you so much.
I will definitely be making this again.
Made this , this morning because the dog got me up again.I digress turned out lovely but have made two , one by the kenwwod chef and the other in the panasonic bread maker so will compare when ready.
Thanks for a great recipe was easy.
I love this recipe … one of my loaves went flat as I was about to put it in the oven! I don’t know what happened but it happened fast, haha. I baked it anyway and it actually turned out just fine!
I made this bread out of boredom sitting at home – I did everything as the recipe said but it looks good though it became very hard- any idea why?
I may try again as it’s such an easy recipe.
Have you actually cut into it and tried it? I made it today and it looked and felt super hard and maybe overcooked, but when I cut into it it was super soft inside.
Hey mel!
This recipe is absolutely fantastic! Not only it is simple, its end result was better than any other bread I have made to date, and I make dough and bread every day at work.. I was blown away by how tender the insides were compared to the crispness of the crust, if you are struggling with that you probably need to cook longer. Thank you for this awesome recipe!
Hello! I’m pretty sure I didn’t make the dough the right consistency. I think it may be a bit too soft. It wasn’t sticking to the bowl anymore, but felt sticky when I transferred to a greased bowl. Anyways, I only want to cook one loaf. Can I freeze the other dough loaf? Or should I cook both? If I can freeze, what is best way to do that? Thank you!
I’ve only ever frozen the baked loaves, but you could try freezing the dough
This recipe is my go to for delicious French bread. If you want the bread to be lighter, you can knead it for an extra 5 minutes.
The critical part of this recipe is to make sure your yeast activates by producing foam. If you don’t have a thermometer to indicate water temperature, I highly recommend purchasing one.
Perfect. Seriously it came out perfect.
I’ve made this bread 4x within the last 3 weeks. My husband goes COMPLETELY crazy over it. It’s easy and delicious.
Since there are only 2 of us in the house, I chunk the bread up in 4’s, wrap it in wax paper then foil and pop in the freezer. When we’re ready to eat our portion, I pop in the micro for 30-45 seconds and it comes out tasting like you JUST baked it. Y’all. This is so good.
I am about to make this bread! If I am using active dry yeast do I also use 1 tablespoon or the whole package (I believe about 2 1/4 tablespoons)?
You should only use a tablespoon and not the whole package.
Yep!
My daughter (8) said it’s the best bread she’s ever had.
I have never had much success with bread but made this out of boredom while “Staying Home”. It was AMAZING! I was sure that I had some crazy beginners luck but I made it again. Also AMAZING! I used rapid rise yeast and poured a small amount of boiling water in a small oven proof bowl on a rack below the bread for the steam effect. If I can make this, anyone can make this. Winner!
So good! I was craving garlic bread, so I came here to find an easy French bread recipe. This was super easy to make and came out crispy on the outside and soft and fluffy on the inside (thanks to the ice cube trick!). I would have added more salt though (I used 3/4 Tbsp).
VERY GOOD STUCK TO THE RECIPE better than store made an much cheaper
This was my first attempt ever at making bread, and it couldn’t have been easier than with this recipe. I followed it to a T, with the only difference being I brushed it with an egg wash, and it turned out delicious. I threw in the ice and it did indeed make a crunchy, crumbly exterior. My neighbor loved it, and I think it will be a family staple.
After trying and failing with two other recipes I decided to try one more. This was fantastic!! I added the full six cups but had to add more and unfortunately I just eyed it and don’t have an accurate measurement. I am not well-versed in the skills of bread making and was nervous trying to determine when I had added enough flour. I let my kitchen aid do the bulk of the work but kneaded a few more times before placing it in the bowl for the first rise. My husband and daughter were very pleased! Thank you so much.
You know I don’t know that it’s necessarily French bread, mine kind of came out tasting like Olive Garden breadsticks but with crust, but I’m also not complaining…
Hi…can you use self rising flour instead of yeast? I am not a baker so hopefully this is not a stupid question. Lol
No, unfortunately this recipe needs the yeast for rising (not a stupid question, by the way!)
This was a huge hit in my home. Made this yesterday with my youngest (10) who is bored because of the stay home orders. The bread was delicious! We used the second loaf to make french bread pizzas today for lunch. I am adding this to my go to recipe collection.
Too salty! Do not add so much salt.
This bread recipe is amazing.
1. The second rise I topped with some roasted veggies.
2. Coated with an egg wash
3. Covered loosely with parchment paper to protect the veggies.
I could seriously eat the entire loaf! Wish I could post a picture.
This bread is more like Italian bread, not French. French bread does not have sugar nor oils in it. This bread was too sweet and flavorless for my liking.
Italian or french or IRISH IT TASTED GREAT
Isn’t that Italian bread? I thought French bread did not include sugar and oil.
How do you store French bread so it maintains its crust?
It will inevitably soften over time…I usually store in a bread bag so I don’t have a great way to store it to keep the outside crusty (without drying out the entire loaf).
Oh my heavenly French bread!!! Thank you Mel, I’m going to gain the Covid-19# with all of these delicious recipes!
Made this twice and love it! Shared with neighbors who are requesting it again! Going to make it again today but attempt to use small loaf pans to make it easier to share. Fingers crossed!
Made it today and it came out perfect on the first try. My oven took the full 30 minutes to get the nice golden finish. Thank you!!
Yes brenda 30 mins perfect
Made this today, and wow so perfect! One thing I did do, after removing the first loaf and putting the butter on, it got soft. So, I tossed it back in for 5 minutes. PERFECTION! Thank you!!! My son is doing online school bragging to his friends 🙂
This is a perfect recipe for french bread. It man two beautiful loads of bread, delicious!
Hmmmm. This recipe was just ok. I have made bread before so not my first time. I may have needed more flour because the dough seemed too soft. Bread came out more dense than I like. I didn’t get the browning I would like but I DID forget the ice. Also I like a yeastier flavor.
I made this once already and it turned out great. Can I divide the dough and bake in two regular loaf pans? I would Like to use for sandwiches.
I haven’t tried that but you could definitely experiment…
I made this today halfed it for one loaf only issue I had was it did flatten some. The second issue is not very browned after 34 minutes. Any ideas? Longer cook
Sometimes moving the oven rack up a level will help the bread brown better. If it’s flattening, it sounds like it may need a bit more flour to hold structure so it rises up instead of out.
We noticed as soon as we buttered the bread when it came out , it browned up! Made this earlier and omg. Tha is for this delicious recipe.
I have a hard time picturing step 5, not sure what to do here.
How can I help? You basically want to roll the dough up into a log or loaf shape, pressing the seam so it seals. Does that help?
Any advice for making the recipe into individual sized loaves? I’d like to use them for sandwiches next week. Would the cooking time change? Thanks in advance!
It should work really well! You could probably cut the baking time down by 5-6 minutes.
Thank you!!!!
A couple of questions: first, rather than risking your stove by tossing ice cubes in it, couldn’t you put an empty cake pan in the bottom of the oven and toss the ice cubes into that when you put the loaves in to bake? And second, with almost all ovens and microwaves having a proofing setting these days, could you use that setting instead of conventional rising based on time?
I don’t have a proofing setting on my oven or microwave so I’m not sure, but you could definitely try (sounds like it should work great!). I’ve heard of some people saying their heated glass baking pans cracked when they came into contact with something cold so I wouldn’t recommend that, but if the pan is metal, that should work.
I used my proofing setting on my oven. I still let it rise for about an hour for both rises. It turned out amazing but I was silly and let it cool on the pan instead of a rack so I lost the great crustiness of the outside. Definitely won’t make that mistake again!
I’m on social distancing in Canada here, and I decided to learn to bake. My baking skill is pretty much zero, I’ve made buns 3 x and bread once in the last few day and I just made this bread… it’s a keeper!! My family is beyond happy with it also! So thank you!!
Easy to follow and turned out great. Thanks for the recipe!
Hi Mel
I will try this French bread tomorrow can’t wait actually! question why do you say bake the loaves separately ? what do I risk if I bake them at the same time? And does the second loaf over rise while it sits waiting to be baked? can or should I put corn meal at bottom of pan?
thanks
I am unable to fit both loaves on one baking sheet so I bake them separately but if you can bake them at the same time, definitely do that!
I made this bread today and it came out great. I followed the recipe and times, especially for the rise. After the initial 3 cups of flour, I used another 2 1/2 to get it to the right consistency, and kneading it by hand a few times got it really smooth….that nice dough feel. I put the cuts in before the second rise. I’m not a frequent bread-baker and I found this recipe easy and produced delicious bread.
Just made this and it’s perfection!!! Thank you!
SPOILER ALERT: I never made French Bread Baguettes before today – the fluffy inside, crunchy outside, and beautiful golden brown loaves of joy in the grocery store always seemed like something I could never achieve. Mel, you are an absolute genius and thank you for sharing this incredible recipe with the world! I followed exactly as recommended, used bread flour, and a good ol’ fashioned glass bowl, wooden spoon, and my hands. Kudos to you for the the luscious smell of fresh bread still lingering here as I wonder where the first loaf has disappeared to! 6 stars if I could give it! 🙂
So easy to do with a stand mixer! I have made this recipe a couple o times in the last 2 weeks and it turns out perfectly every time! Thanks for an easy, tasty, and quick to pull together recipe!
Looks lovely. I would love to try it myself, I have a few questions if you may be kind enough to answer.
-I only want to bake one loaf, how should I go about dividing the ingredients then?
-Also since I don’t have a stand mixer- can I use a hand mixer with the kneading hook? Or would I get better results kneading by hand?
-Is it ok to use the ‘default’ baking tray that you get with the oven? It has taller edges than the one shown in your recipe.
-Is it crucial to slash the top of the bread or is it mostly for the appearance?
Thanks!
You can divide the ingredients exactly in half for one loaf. I would suggest kneading by hand. I’m not sure what default baking tray you are referring to – I’m sorry! The slashing on top helps the bread rise.
I made the bread taste great but did not slice the top and it’s not crispy the bottom is not the top I did pour melted butter on bread please advise
Thanks for sharing this. Posted a while ago, but it is still reaching people! In COVID-19 lockdown with the immediate family in Northern California. We just received active dry yeast and 24 lb bag of flour today. Will use your instructions to make some awesome fresh bread! (Baker’s lame has been ordered and should be here later this week.)
Thanks for well described steps. Stuck at home due to our state being on lockdown and I was actually able to make this. Also, fun to do with your kiddos so they can learn life skills while they’re at home.
This is excellent homemade bread, and easy to make. My only wish is that it had a crispier exterior, as it had softened as it cooled.
Made my first loaf. Thanks! A nice distraction during these times. Always good to break bread with family.
I’ve made this recipe before and loved it! I’d like to make it again, but the recipe yields 2 loaves and we won’t need that much bread all at the same time. Halving recipes like this one doesn’t always turn out right. Can I freeze either the dough or a finished baked loaf? Thanks!
The baked and cooled loaves freeze great!
Oh my Heavens. I made this this afternoon and it turned out DEVINE! My husband’s eyes just lit up at the first bite and that to me was worth all the effort. We are also socially isolating ourselves in the wake of this pandemic and due to the shortage of bread this recipe will be #1 in our home. Thank Mel.
the bread tastes great, but I couldn’t get the outside crusty even with your ice cube trick. any idea what I did wrong?
delicious with minimal Kneading compared to other breads. I made by hand with Red Star instant yeast and all purpose flour.
I made this recipe today because our stores are out of bread here and wanted some bread for the kids. Every thing was fine until the 2nd rise. I place it in a warm oven and it didn’t rise up but spread out and flattened. Not sure what I did wrong.
Hi Sarah, if it flattened, it sounds like you might need a bit more flour to help with structure.
Thanks. We are trying again today. This time I upped the flour so I’ll see how it goes!
I have been making breads for 40+ years. I absolutely recommend this recipe. Crust has the perfect crispness and the inside is soft and light. I placed a round cake pan with boiling water in the oven, rather than risk the ice cubes. I did not vary from the original ingredients. Slashed bread at the end of the rise. I brought two baguettes to a family BBQ a week ago and it was a hit with old and young alike. I can’t remember the last time I received so many compliments. I had no problem sending the small remainder home with my oldest granddaughter. This recipe is a winner in my opinion.
Hi Mel. I just made your French bread and I can’t wait to taste it! I was wondering what to do to keep it from spreading out so much on the sheet pan when baking. Did I need more flour? Thank you for answering!
Yes, it sounds like a bit more flour will help the structure of the dough so it rises up instead of out!
With 700+ comments, I knew I had to try. AMAZING! Thank you for making bread-making more manageable in my life. I love easy, yummy recipes like this. Will be making more loaves this week to leave on door steps for neighbors…I think we all need a little more bread at times like this.
Fantastic! This was my first effort with bread. I love French bread the best and this is wonderful. I will keep this and make it often definitely a 5/5. Thank you.
I can’t see anything in the notes about using bread flour…just AP and whole wheat flours. The grocery store sold me 50 lbs of bread flour, telling me it was AP flour. So now I need to use bread flour! Is there anything different about the recipe if I use bread flour? Thanks for your help and expertise!
Hey I’ve used bread flour and AP both came out great
Thanks, Alli!
Just used this recipe to make rolls for po’boys. Excellent.
I did not look up the bottom of the oven concerns and just used this cool mini loaf pan I bought many years ago an only used them one time. This was a perfect use for the ice, I assume any oven safe pan that fit would serve the purpose, but this worked perfectly. I also went with an individual loaf for the sandwich and I finally got to use my bread couche I have had in the cabinet for years. Definitely recommended.
Thank you for this great starter recipe.
Bread flour will work great – no need to change anything!
Hi Julie,
Bread flour will work perfectly! :]
hello Mel…thank you for sharing this …dying to try this this morning!
Do you have this recipe in grams?
This is a great recipe. My kids and I love this recipe.
This was fantastic. Much Appreciated! I was a little skeptical because with the handful of times I have made bread, it hasn’t been great.
This bread was so soft on the inside and crunchy on the outside. Made it exactly to specifications using the second rising method.
Thanks again! <3
Hello! I tried this recipe and everything was going very well until I baked them. Mine never got the golden crust that the pictures seem to have. I’m sure it’s something I did rather than the recipe, but I can’t figure out what. If anyone has any suggestions or ideas, I would appreciate it!
Hey, most likely you just didn’t let them bake long enough. Maybe your oven tends to run on the cold side or something. I personally don’t use hard and fast baking times, so I’ve found that when my bread is nearing the 25 minute mark I tap the bread with my nail, and if it’s slightly golden and sounds hollow when you tap the crust, it’s done. Ovens sometimes cook differently, so using your senses is a better bet than relying on the timer. Hope that helps.
I love it! Made today and turned out so scrumptious.
Lol just made toast with it and topped with PB and honey. This is so bad. But oh so good!
Anyone know how many calories in a slice??
I made this for the family yesterday. It was perfect and made the social distancing a little more bearable. Thanks Mel!
Hi! Could I braid this bread instead of turning into artisan style loaves?
Yes, I think so!
Did you try braiding it?
This bread is fantastic.Everyone could not get enough!my kids loved it!
Used second rise method. Loaves were beautiful. Thank you!
I’ve never tried to bake bread before today and thanks to your recipe it turned out perfectly! So delicious – thank you!!
We are very lucky to be on holiday but we’re missing our usual homemade bread! This recipe fit the bill and came together easily as you promised and turned out beautifully. I usually hate it when people comment on how they changed a recipe but I had to adapt a bit as I’m not at home. So I had to sub honey that was available for sweetener and I halved the ingredients and mixed it by hand ( no stand mixer here). Success! Real bread fresh from the oven! So easy you can do it anywhere!!!
Thank you so much for sharing the recipe. I’ll be using it again.
I forgot to add the salt- what can I do?
Yes I did and it was delicious but a little pale. The texture was great and the crust was crunchy
My French bread didn’t cone out too golden. The cane out good but not the top. Why is this.
I tried this recipe today.. used the full tablespoon of salt, and it was excellent. I e tried so many french bread recipes, and this one was by far the best. The kids were gobbling it up. Thanks for posting. Can’t wait to make some homemade garlic bread with pasta this week with it. Absolutely will be using your recipe again!
I have a Emile Henry 13 inch Bread Baker. Can I use this instead of the ice in the oven method?
I’m not familiar with that so I’m not entirely sure – sorry!
Quick note to yall making this, the author does its yeast wrong. When doing the yeast, your water should be pretty warm. The general guide is to ask yourself would you take a bath in that water? If yes, it’s perfect. Make sure to mix the yeast together properly and let sit for about 10 minutes not five.
Other than that, this is an incredible recipe. Great job.
How incredibly rude. The recipe clearly states warm water. She also goes over this process on her website through multiple tutorials and explains the water should be warm like you indicated. Five minutes of sitting is the standard recommended time, this is what King Arthur flour suggests as well…. if you want to let it sit for 10 go ahead but she’s not wrong just because you feel it should be longer. Also she says you could use instant yeast and then this wouldn’t matter at all…
So I am not a baker, but I’m trying. I absolutely love this recipe. I’ve made the normal, bread bowls, and jalepeno cheddar bread. I love it so much and so does my family. The only complaint is that it doesnt taste as good room temp. Thank you so much for this recipe!!!!
Bread HEAVEN!!!! I’ve been experimenting with making bread for the last month-after I was gifted a Kitchen Aid by my DO for Christmas.
I started with No-Knead, slow rising, Artisan doughs. They do get an amazing crust, but the inside was lacking that fluffy, French bread, texture. This has it!
The dough was a breeze to make in the Kitchen Aid, I mean so easy. I did knead with my dough hook for about 5 minutes on speed 2, and then a couple extra minutes on speed 4, it just didn’t have the smooth texture that properly kneaded dough has at the suggested 3 minutes of kneading.
The loaves rose for an hour—except for the second loaf that was cooked— and I put a pan of water on the bottom rack. You can tell they are done rising when you poke an indent with your finger, and it doesn’t fill in (bounce back).
At 15 minutes of baking I added more boiling water to the bottom pan, and they got a beautiful, golden crust.
The second loaf had more rise time, so it spread out more, and browned faster. I took them out at exactly 25 minutes, but 30 seems like it would keep a crispier crust, once they cooled the crust was soft.
Going in the recipe book! Can’t wait to try different sweet, and savory, additions to this dough. Thank you
This is definitely a keeper. Great recipe. Great results. Didn’t change a thing. Absolutely scrumptious. Thank you.
Whenever I bake bread I try and plus it into my Magnum opus so now I put 1/4 cup honey (you won’t taste it trust me) and 1/4 melted Kerrygold butter before the addition of flour, bread comes out amazing.
Hi! this bread is delicious – it’s my boyfriends new favourite bread that I make. I like to braid it with shredded cheese or cinnamon sugar! One question though – can I make the dough and put in the fridge and let it sit for a couple days? I want to eat it friday but won’t have time thursday or before dinner on Friday to make it fresh! Will the dough be okay in the fridge? 🙂
The longest I’ve refrigerated is 24 hours…not sure how it would fare longer than that but it’s worth a try.
I made this over the weekend and my husband said, “You are getting SO good at baking bread! This tastes professional!” I loved the compliment, and told him it was due to this recipe on your site. I used olive oil within the recipe, and did Rising Method #1 – which I had never heard of before! It was awesome! And I used the lame my mom got me for Christmas too, so life is definitely good. 🙂
I’m a professional chef ,and I would say that anyone should have a success with this recipe,so easy to make,it turned out perfectly for me
Bread turned out great! Now the real test is the taste. Easy recipe and rather quick using rapidrise yeast. Thanks!
Thanks for the recipe Mel! Hands down, the best loaf of bread ever! I halved the recipe and it was perfect!
I have just started to make homemade bread. This French Bread recipe is so simple and easy to follow. My results were nothing short of fabulous, great tasting bread. From now, it is the only one I will use for French Bread.Thank you so much Mel !
1000 % perfect
Thank you
Fantastic bread! I find it’s very soft and tastes amazing. Easy to make
This isn’t actually French bread, as they are strict about ingredients. This is more akin to Italian. Just being nerdy and letting you know!
French cooking typically has a lot of butter I thought. I tried this recipe 3 times and it tastes like it needs double the amount of salt requested. I also thought about adding another tbsp of sugar and using melted butter instead of oil. Other than that, I think it has a nice texture. But it doesnt have that really nice bread smell to it. I will have to make some changes and try it a fourth time
Would it work to add chocolate chips to this bread after its risen?
I haven’t tried that, so I’m not sure – but if I was using an add-in I would add it during the kneading process.
That is the best bread I’ve ever made! I opted for the 10 minute incremental rising. You, my friend, are a genius. ❤️
For some reason, I can’t get this recipe to cast to my Google home device. Would be great if I could see it there and save it to my cookbook.
Does it have to be in the rectangular shape? I am curious if this recipe will work in a round loaf shape or even cut into little rolls. Thanks for your insight.
Yes, you can definitely use different shapes.
Thank you so much for this recipe! I have made it about 5 times now. It it a huge hit! (And I am getting better and better at perfecting my technique). A family member that had some about 6 months ago requested that I make a loaf to bring to tonight’s dinner party. To me, that is the ultimate compliment. It is extra yummy with garlic, herbs, and cheese.
Thanks so much!!
What a wonderful recipe. Big hit in my home tonight.
How do you get your loaves so shiny? Mine were dull, which was fine, but yours look a lot nicer lol. Egg wash? You don’t mention it in the recipe.
Thanks!
I don’t use an egg wash – I just butter the tops when they come out of the oven.
This was so easy and turned out CRAZY SOFT!! It’s delicious and stays moist and soft for days. Make this recipe.
do you use bread or ap flour
You can use either in this recipe.
This recipe was super easy to prepare and the bread got rave reviews from my family. It held its shape nicely and was super delicious! I will keep this one for future Thanksgiving dinners for our family. Thanks for posting.
What if I dont own a dough hook and stand mixer? Can I make any bread or is that type of mixer a must?
You can make many yeast doughs with a bowl and wooden spoon/spatula.
The results were great, but I’m confused about how the total time can be listed as “2 hours 5 minutes” when there are two “about an hour” rises. Total time was more like three hours and it threw off the timing of Thanksgiving dinner. (Luckily, we’re all pretty laid back so not a huge deal.)
Thanks for sharing, we’ll definitely be making it again!
Thanks for the heads up on that, Erik – I’ll adjust the timing. I agree it is off and I’m not sure why. Thank you!
I want to make this bread because the comments have been very good
My question is that I don’t have a bread pan can I just put it on the baking sheet?
What do you mean when you say press the seam.?
If it is rolled in a cylinder where goes the seam come from.
Do I have to cover this bread when baking?
Thanks
Hi Feroza, if you look at the tutorial in the post you’ll see that I don’t use a bread pan either, I bake the bread freeform on the baking sheet so you should be good there. By “press the seam” it basically means pinch the seam together so it seals the bread (so it doesn’t unravel). I put the seam on the bottom. I don’t cover the bread when baking.
Hello,
When I make this recipe, it rises so much that it spills over the french bread pan which makes a weird shape. It also seems to “deflate” when it it is cooking so it really doesn’t have a pretty shape.
Thoughts?
Dana
Hi Dana – try letting it rise for less time. It sounds like if it’s deflating that it is rising too long before it goes in the oven.
Made this today and it came out perfectly! I’m impressed considering how little time it took. Crispy outside and soft and fluffy inside. Fantastic recipe! Thanks!
Came out perfect!! I put water in an oven proof crock while preheating oven. I do this for French macarons. Will be making this for Thanksgiving!
Can you freeze the bread?
Yes
Best French bread recipe, I made today.
I’ve been making bread for decades. I use to use a recipe off of an old bread machine. But I graduated to making breads the old fashion way, proofing, kneading & such. Then came the KitchenAid mixer #1 and a few years ago upgraded to the “professional “ model. Making bread is a breeze now. Unfortunately, I lost that recipe & have been looking for YEARS trying to duplicate it, always with disappointing result. Searching once again for French Bread recipes, I came across your recipe. I was intrigued by the 10 minute rest followed by a “stir” down in the same mixer bowl, you had me. Today….I made the most delicious loafs of French Bread I had EVER made. Large loaves with perfect, tender texture. And the ice cube trick- brilliant! I always threw water in my oven to achieve a crunchy crust. Everyone RAVED about the bread. Tomorrow morning- French toast from the leftover 1/2 loaf. Can’t wait to make those freezer burritos either
If you’re worried about tossing ice cubes into your oven, place an old small loaf or cake pan on the bottem rack while you’re preheating the oven and put the ice cubes in it. Works just as well. Thanks for the great recipe. Second loaf froze beautifully.
Do you still bake at 375° for same time if using convection oven?
If using convection, I’d suggest lowering the temperature by 25 degrees.
The loaves baked up beautifully but mine turned out rather salty! I would definitely make it again but with much less salt.
Mel,
I have used your recipe twice, and both times it came out fantastic! Thanks so much for sharing with us!
Great recipe!!! This was my first attempt at making homemade bread. It came out amazing! My sister was so surprised that it was homemade. Will definitely be making this again. Now I’m not afraid to start baking breads!!! Thanks!!!
Great recipe! I have never been able to successfully bake bread – even bread machines give me a problem. But this bread turned out GREAT! Following other reviews; I put a pan of hot water in the bottom of the oven. Increased salt to 1 TBS., used 29 oz. King Arthur flour (1 c bread, rest AP). Preheated convection oven to 425F but immediately dropped to 375F. Brushed with egg wash and sesame seeds first. Baked both together for 23 min. They looked very ugly going in, but came out beautiful, and tasted even better! I’ll probably add an extra 1/4 tsp salt next time. Thank you! The bread was fabulous! I’m trying to give this a 5/5 star rating, but the website only gives me a column of single stars with no meanings…
Delicious recipe, thanks. I am always wary of putting ice in a hot oven, so I have a small spray bottle for just this purpose. I spritz the loaves right before I close the oven door and it works wonderfully. My sourdough recipe calls for the same thing to get that beautiful crust. I turned this into an amazing cheesy garlic pull-apart bread, and took it to a staff party. The entire loaf was gone in 20 minutes! Thank you. I linked to this recipe on my blog as well.
Baking my third batch. First was great, second batch I over baked, my fault,but still good. My wife wants to give some bread to shut ins in our church. Follow recipes and you you doo well.
This recipe worked very well! I used the second rise method. I also used Demerara sugar to make the bread vegan. The colour of the finished loaf was a little pale but the taste was perfect! My mom’s French bread recipe says to put a shallow pan of water on the bottom rack so I did that. Maybe that is better than throwing ice cubes in the bottom of the oven. I have tried several different yeast bread and roll recipes in the past and this one is by far the best and easiest! Thank you!
I’ve been looking online about doubling bread recipes, some places suggest to double the yeast and some don’t. Would you suggest doubling it with this recipe?
Thanks
Yes, I would double the yeast if doubling this bread recipe.
can i half this recipe?
Yes
I just baked my first loaf of bread ever and think this would make a great second attempt. A question about the yeast though. I would be proofing Active dry yeast. Your instructions call for 1 tablespoon of instant or active yeast. Are you saying to use only 1 tablespoon of what is produced when proofing? Or just use 1 package and use all the mixture produced?
If using active dry yeast, use a tablespoon of the yeast and proof it in a bit of warm water and a pinch of sugar and then use the entire mixture in the recipe. Does that make sense?
Have you ever used French Wheat Flour?
I haven’t.
I followed the recipe exactly, but.. after I added up to an extra 2 cups of flour and the dough was still sticky, I wasnt comfortable compromising taste by adding even more flour so I left it be. It rose beautifully but was completely unable to be handled or shaped due to stickiness. I’ve made bread for years and never had this problem. Ideas of what could have gone wrong?
Probably needed more flour – always go by the texture and feel of the dough vs the exact flour measurements.
This was the easiest and tastiest bread. We make it at least once a week!
Can I use self rising flour to make this recipe
I haven’t tried that, Patricia, but I would recommend using all-purpose or bread flour.
What’s the shelf life once it’s baked. I baked two loads and one was gone before the other could cool. So great recipe. Thank you.
I’ve made this twice. The first time I think I overproofed it with Rise Option 1. It was super dense and never really rose.
I just made it for the 2nd time with the Rise Option 2 and it’s much better, but not perfect. I’m thinking I must be doing something wrong. It’s not as dense, but it’s also not golden brown like French bread usually is. It’s just white. Any suggestions??
Hi Ashley, try raising your oven rack a bit higher than middle position and/or increasing the oven temp by 25 degrees – that should help the browning!
Gorgeous loaves! Thank you Mel! Wish I could posts pic! It would’ve the main coarse if it was up to me!
I tried this recipe as soon as I found it. I liked the instructions… they were very specific which was helpful for this first time bread baker. I found it so nerve wracking figuring out if my bread was done. I fussed with it and I kind of broke it so it deflated a little. I was worried about ruining my oven so I put the ice in a preheated ceramic dish. Mistake! Should have known before I did it, but just in case others were thinking the same thing. I will experiment with different methods. I also read that you can use a spray bottle to create the same effect, but it was more involved. Be careful if using ice!!! My loaves came out tasting great! They got a little dense at the bottom, which I think means I over-proofed? But still tastes deelicious and such an easy recipe for a beginner!!!!
This bread is amazing!! So simple and the flavour is delicious! Thank you for sharing this recipe.
Quick question! If I don’t have a dough hook for my mixer (I think I lost it :(. . ) is there something else I can do?
You can try mixing by hand – many commenters have reported back it works great!
My new French bread recipe!! Wonderful. Tastes like it was made by a professional baker—-ME!
The taste was OK but the appearance not so much. The reason To wanted to write this comment though, is to let you know that your advice on throwing ice cubes in the hot oven should NOT be given so lightly. I assumed you knew it was OK to do so, so I did what you said. At some point while the bread was still in the oven, I heard a horrible noise and when I looked in the manual I found out that under NO circumstances was I supposed to put any liquid on the bottom of the oven that was cold, much more in the form of ice cubes which are even colder… So, please, caution your followers to read their manual before they follow your advice.
Sorry that happened, Mary. I’ve used the ice cube trick countless times in several different ovens over the years with no problem, so yes, I probably did assume too much and I apologize. I’ve added a note to the recipe and in the post to encourage others to check their manual before using the ice cubes.
First time i made this. Best french bread ive had. Ill make it often thank you
I have a recipe that is similar to yours that I have used for years and it has an egg in it. What does that do to the recipe? Also I bake mine at 450 for 30 min. I use your #1 method.
I’m not entirely sure – probably adjusts the texture of the crumb.
I’ve done something like this many times and it’s really awesome. I guess I always just used salt, flour and water and yeast and it came out great. This way looks great too. Idk which is “French”, don’t really care but I do like keeping it really simple and doing it by hand so I can remember it and make it anytime, anywhere. This way works great too, comes out like a nice Italian loaf. In my experience having ice cubes over just using a pan with some water in it is all the same, and a pan of water has less chance of falling down somewhere or just not being enough to hydrate the inside and crisp the outside every time. Ice cubes sounds risky to me. Someone new to it should try both and see how it goes for them in their oven. Thank you! Great tips here!
delicious, I used the 2nd rise method.
Perfect.
Mel you are my hero. I have tried making bread in the past and it never worked out. My Mom tried teaching me (about that much & a little of this). Because of you I can now make bread and I can’t thank you enough. The tutorials with pictures is all that and then some. I have been making the bread and buns now for about a month and they turn out perfect every time. My Mom actually tried your recipe on her own today and she said to tell you she loves the dough and she even learned something after years of making her own bread!
Thank you!!!!!!!!
That meant so much to me. Thank you, Jennifer!
This came out beautifully! Thank you so much for your words of advice!
We made this bread and added Rosemary it’s delicious!
Can we cut this recipe in half?
Nancy
Yes!
I used a electric knife to cut into bread before baking and it worked great.
The results were great, but I’m confused about how the total time can be listed as “2 hours 5 minutes” when there are two “about an hour” rises. Total time was more like three hours and it threw off the timing of Thanksgiving dinner. (Luckily, we’re all pretty laid back so not a huge deal.)
Thanks for sharing, we’ll definitely be making it again!
Wrong place, sorry.
I’ve made this numerous times, even in loaf pans for sandwich bread, it’s perfect every time. Ice cube method works wonderfully, rise time is spot on bread is fantastic. Thank you
Thanks for the recipe! It came out tasty and perfect! 🙂 Will be making this again soon.
Ah just got it, I’m an idiot will let you know how it turns out!
Carmen
I’m making this bread right now – very excited! The dough is resting for an hour now.. but I’m not sure what happens at step 5..
Should I be rolling the dough up (like snail shape?) seems unlikely.. Or should I roll up, then un-roll..? And I’m confused about the “seams” too.. apologies, it’s probably really obvious, I’m just not getting it ☺️
Help!
Carmen, London
Making this right now. I have made all kinds of bread in my lifetime but never French. It’s in the oven now and it smells delightful.
Easy to make. Took me a bit longer then directed to but easy once I got the feel of the dough.
Can’t wait to tastewith our spaghetti diner.
Paul C.
West Sacramento, Ca w
o
Perfect! I’ve made this recipe about five times and the loaves come out soft on the I side and crusty on the outside. And the bit of butter brushed on the outside makes the perfect loaf. Thank you so much for the recipe!
Actually i’ve been making this recipe for over 20 years. Got it off the king Arthur flor site. But i did everything by hand. Going to try the mixer version. This really is a great recipe. Comes out perfect everytime.
I love this recipe! I would like to make it for a friend who is vegan. I always do an egg wash and sprinkle with sesame seeds. Could I brush with olive oil instead of egg wash? Or would that make crust burn?
I’m not sure, sorry! You could just leave off the egg wash completely.
Fabulous French bread
Why do you slash the top? What happens if you don’t slash?
It gives it a nice look on top – and it also helps with the rising while baking but you don’t need to cut the top; it’ll bake just fine.
This may be a dumb questikn but if I have an electric oven can I still do the ice cube trick? So excited about this recipe!
Yes!
Be careful not to drop the ice on the oven door glass window! Mine cracked
i noticed you dont knead 8-10 minutes like most recipes call for is that ok.your breads look beautiful and cant wait to try thm
My Go To recipe. It’s my birthday and a loaf is in the oven right now! Happy Birthday to me .
This bread is awesome. I’ve never been able to make good bread and gave up for years. Imagine my delight when I tried this and the first time, it came out beautifully and is seriously good. I’ve since made it several more times with great results everytime. My husband is Italian and loves homemade bread. This recipe has made me a rockstar to him. Lol Thank you so much!
Can you make this bread without an electric or stand mixer? Mixed by hand?
Yep!
My family was elated when they came to the table. All of them ooooh and ahhhhd when they saw this sitting next to mama’s spaghetti. Thank you for sharing.
Hi! Hoping to make it this weekend but am confusing by the rolling part. Should I be rolling in like a burrito? But with every roll I smash it down so it doesn’t become layered like a croissant?
Yes, you just want to press the seams together so there aren’t gappy pockets as it bakes.
I just made two loa
I just made this, followed the instructions exactly and WOW! Fluffy and light. I have a gas oven and made each one seperately as instructed
Thank you finally have found the perfect recipe
Do you have a sister by the name of Erin
No I don’t…but I have a sister-in-law named Erin. 🙂
Is her husband a doctor? If so I am almost positive I know her.
Yep, might be the same person! 🙂
Any thoughts on adding sugar or honey, butter instead of oil, to add flavor. I haven’t made it yet, but in previous recipes I’ve found the oil to be a negative influence to the taste.
The amount of oil is low enough, it doesn’t add a strong flavor (assuming it is a neutral-flavored oil like canola or vegetable or grapeseed) but you could definitely try butter.
Excellent recipe for bread. Came our perfect. Hey Toni, If you do not have anything good to say then don’t say anything. French bread is not always made with just those ingredients. They are also made with sugar and oil these days. Obviously you have no clue about the culinary world at all so best to keep your uninformed comments to yourself until you actually know what your talking about.
Excellent recipe for bread. Came our perfect. Hey Toni, If you do not have anything good to say then don’t say anything. French bread is not always made with just those ingredients. They are also made with sugar and oil these days. Obviously you have no clue about the culinary world at all so best to keep your uninformed comments to yourself until you actually know what your talking about.
Hey Larry, If you do not have anything good to say then don’t say anything.
As a beginner baker, this is the easiest bread recipe I have ever tried! It came out perfect with no extra “tweaks”…..thank you so much! After trying this bread I never want to eat store bought again! Great recipe!
This certainly LOOKS somewhat like a loaf of French bread, and it sounds tasty, but it IS NOT French bread. French bread is made from flour, water, salt and yeast – and nothing else. The addition of sugar and oil/fat makes this, maybe, an Italian loaf of bread, but it’s not French — more like grocery store French bread. Good? – probably. French? – no.
Toni, if you already know the ingredients to real French bread why did you even bother coming to this site. Let someone who doesn’t mind trying something new try it first. Thanks
Ezekiel, loved this FRENCH bread! It’s my go to. After having lived in France for 3 years, I can say that French bakers have been known to add a touch of sugar (lets the yeast rise) and oil. Once in a while I will add coarse Kosher salt to the top after the egg wash. I don’t know what that would be called then, but… who really cares, it’s the right recipe.
Can you repost with weights please. Dough was very slack after adding extra flour. Taste was good. Appearance, not so much. Will try again.
I made this tonight and my family LOVED it! I made 4 small loaves rather than 2 bigger. Baked them all on the same pan, turned once in oven half way through. Absolutely perfect. I have put pans of water in my oven with my bread but never chucked ice cubes straight in the oven. Neat trick, worked like a charm. Crust was delightfully crunchy without being a danger to anyones teeth and it may be tbe chewyest bread i ever made. Petfect texture, wonderful flavor, awesome recipie. Thanks!!
Hi
Can i bake this in an electric oven?
I have an electric oven and it bakes just fine (if you mean toaster oven, I don’t think that would work, but I haven’t tried).
My first time making bread. The recipe produced the best bread. So long to store bought. Thank you for sharing your recipe. I now have the confidence to keep baking with yeast
This was the first time i’ve made French bread. Is the best bread recipe of any kind, in my opinion. I used the ice method and the bread was very crispy without the egg wash. Thank you for the tips. This will be my go to from now on.
When posting a baking recipe you should use weight measurements. It matters quite a bit.
Not every one has a kitchen scale. Before I got one I would get frustrated not being able to try a new recipe that called for weight measurements.
Great recipe! I made this recipe 2 days in a row. The flavour is great!
First time, I followed the recipe exactly (aside from putting on an egg white wash since I had one leftover from the pasta dough I had just made). It required just over 6 cups of flour to get the right dough consistency.
It browned beautifully and tasted great but I wanted a slightly crisper crust.
On my second attempt I used 1-1/2 cups whole wheat and almost 5 cups of white flour.. No egg white with this time, but instead of throwing in the ice cubes, I put a whole pan of boiling water on the rack beneath the bread. Without the egg white wash the bread did not brown as well, but this time the crust had that nice French bread texture.
Thank you so much for this very easy and tasty bread recipe!
Did you pre boil the water before adding it to the oven or did you just put a pan of water into the oven to boil alongside it
It came out ok. I felt like the flavor was lacking, though.
Made this on 3.02.19. Beautiful to look at but the inside was slightly doughy after baking it the full 30 minutes. I have a gas stove and oven so it could be that the temperature did not stay hot enough throughout the baking process . (?). It still tasted good though. I will try it again and bake it in my neighbors convection oven.
Is there a way to make this without a standmixer i dont own one.
Yes, I think you could make it by hand – just be careful not to overflour.
Can you use fresh yeast instead and get the same results? Thanks.
I’m not sure – I haven’t tried that and am not super familiar with working with fresh yeast. Sorry!
You would have to work out the amount but the bread would taste much better with fresh yeast.
It is against the law in France to use butter,oil or any fat in french bread.
But sugar is okay? 😀
Not in French bread. This is more of an Italian style.
Great recipe but my bread came out a bit dense, I’m guessing too much flour though I actually used less flour then the recipe called for and got a nice smooth dough with just a bit of tack. I didn’t get the oven spring, maybe from lack of humidity, I did the ice cube trick but I think it needs a pan of water in the oven (especially in lovely dry winters). I tasted it though and it’s got great flavour!
Best french bread recipe ever. Tastes even better than Panera!
AMAZING!
I literally make this bread recipe so frequently I have it memorized and I’ve added my own tweeks. I don’t know why it took me so long just to comment on here. I love this recipe and I now use the ice trick in many of my own recipes.
One question, when it comes to let the dough rise, can i leave it over night, at room temperature?
No, I think that would be too long and the dough would over rise and deflate (which can cause issues baking the next day as well as a very strong yeasty taste). However, you could put it in the refrigerator overnight and then take it out the next day to come to room temp and rise.
Made this bread multiple times always turns out great!! Just wondering if I can put pats of but in dough as I’m rolling into loaves
This bread tastes great! Mine kind of flattened out a bit and wasn’t golden at all. I kept wondering if I didn’t keep it in the oven long enough but when I cut it, the bread crusty on thw outside and was fluffy inside. Do you know what I did wrong? Also, should I have used an egg wash to get it golden? I would like to make this recipe again and work out the kinks due to my error.
Sometimes adjusting an oven rack to a higher position can help bread develop a nice golden color.
Thanks!
Mine came out the same. A little flat lol. There are pans you can get from Amazon for baking French Bread. The link is posted at the end of the blog post. I’m going to get one and try it again.
THANK YOU!! You broke my bread curse!! Lol I have NEVER had a homemade bread turn out right. Not from scratch, not from the box mixes, nada. It was always a dry, dense, disappointment. I could NOT be happier with this!! It came out so delicious, so soft. I did an egg wash before putting in the oven (and did the ice cube trick!) And it had the perfect golden & glossy sheen, with a nice crust…but so very soft inside. This will be my forever recipe, and one that I will recommend to all! Thank you!!
Made this tonight because I forgot to grab French bread at the store and oh my gosh!!!! I haven’t made much bread so I was nervous but it came out SO good! Ate a whole loaf tonight! But how do I store the other one?
Well covered in a bread bag or ziploc at room temp is your best bet (don’t refrigerate or it will dry out!).
I have frozen my loaf and it still tastes great a week later.
Often I have more than I can eat while fresh. I pre-slice it, wrap tightly, and freeze; then take it out as I need it.
Outstanding, first time I made French bread and was as good or better than bought from the store
So my husband and I made these breads last weekend, and though they came out tasting good, they were really dense. Now we love in Colorado so we are at almost 9,000 ft. So naturally we need to add a bit more flour to most recipes, but not much at all. So just wondering what made them so dense? Is it possible we overworked the dough? I let my husband form the breads, and he was having fun lol.
It could be a combination of over flouring or not enough kneading (to activate the gluten). I’d be surprised if it’s due to over working the dough – it could also be that the bread needed a longer rise.
I love this recipe and I’ve used it multiple times but I have one issue I was hoping to get some help with. I use the ice cube method and right when the bread comes out of the oven, it’s nice and crusty but just a few minutes after the crustiness goes away. Am I doing something wrong? Can I do something to keep the crispness?
You might try putting an oven-safe pan of boiling water in the bottom of the oven and see if that helps the crispiness.
Very easy and delish! I did not have any of the “extra” tools and it turned out great! I tried one loaf with the ice cube option and it was definitely crispier. I will make this again!
I made this recipe 3 times already,perfect every time.Thank you so much!!
Fabulous recipe! Turned out beautifully! This was my first try at French bread. I hand kneaded about 8 minutes, did the first rising in the fridge about 3 hours because I had to go out unexpectedly , then shaped and the 2nd rise took just over an hour. I brushed an egg wash on before baking and had to cover with foil after 20 minutes because they were already beautifully brown. I was a little nervous making the slashes so my loaves could’ve been prettier but the taste is out of this world! Reading all the comments answered my questions and helped give me confidence. Great advice (and video) on adding flour, Mel! PS I used a thermometer to test doneness and my oven must be a little slow because they took 35 minutes.
Hi Mel,
Have you tried making this in a bread cloche? Curious how it would come out.
Cheers,
Joe
I haven’t – sorry I can’t help!
Easy, delish, even for a bread noob like me.
I egg washed the top before baking. Beautiful loaves.
Very flavorful.
This was the first bread recipe I ever tried and now is my go-to! Delicious! Thanks!
I ended up with flat bread. My daughter says, “Oh, ficcoccia again!!!” I followed the directions EXACTLY, and once again am disappointed with the outcome. Flat, not crusty, and a complete disappointment. Couldn’t be more unhappy with this recipe.
Excuse my bluntness, Sandy, but I believe you failed (not the recipe.)
Kas, That’s terribly rude and unhelpful. You should be ashamed of yourself.
Sandra, there’s many reasons why this could be happening. The dough could be overworked or underworked, over proofed, too high liquid ratio, or more. Your best bet is to keep trying and adjust a little each time.
Anne, this is the fifth recipe I’ve tried for French bread; the method I’ve used is the one from the bread maker dough recipe. That one turns out fantastic!!! I really want to be able to make a great loaf from scratch myself.
I’m not “Sandy,” Ms. Inhelpfu.
Kas,
I’m Sandra, not “Sandy,” Ms. Unhelpful. Either suggest a remedy, or stop trolling people who are frustrated.
Sandra, my bread came out extremely flat the first time I made it, too. When I cut the slits in it before baking, the knife wasn’t sharp enough and the whole loaf deflated. How I got around this problem was by cutting the slits right after I rolled the dough into a loaf. Good luck!
Turns out great every time!
I use a sharp scissors for making slashes on to of bread; works great.
A quick question. I made this the other day and tried the method of rising in the bowl. I was late in mixing it once and wondered if that was why my dough was sticky. It was a nice soft loaf after I mixed in all 6 cups plus a tad more of flour. I think I will go back to the old stand by of letting rise for an hour untouched. I have baked bread since my 4-H days. Never French bread yeast breads.
Also wondered if you have ever cut it in half. There are only four of us and too much bread is not always a good thing.
Yes, you can definitely cut the recipe in half! As for the stickiness, I don’t notice a huge difference with either rising method (I usually add the same amount of flour) but I’m not totally sure. If the one-time rise works best for you, I’d say stick with it.
I’ve never made bread before, this was my first time and loved this recipe because it’s easy to follow. I ran out of flour after 4 cups and ended up using almond flour. It still worked and came out delicious! Thank you for this recipe 5 stars!
I live in Italy. About 1 hour from Venice. I find i have to adjust the flour amounts quite a bit here. How much glour would u recng at sealevel?
Honestly, I’m not sure, sorry! Maybe start adding gradually and then focus on the texture of the dough vs the exact flour amount – that should help the bread turn out!
This recipe is perfect! I read the tip while I waited for the first rise and realized I’ve been adding too much flour to my breads, but despite that this loaf still turned out pretty good. It was the lightest softest loaf of bread I’ve ever baked and as soon as I finish off the loaf I made last night I’m going to try it again and see if I can get it to stay taller instead of falling sort of flat.
Well, this was my first foray EVER into breadmaking. I wanted to try something new on my new standmixer that I just got for Christmas. I decided to try this recipe because it seemed simpler than some others I’ve seen. It was AMAZING! So fluffy, so crispy, so delicious. Thank you!!!
Came out great. I did sesame seeds topping. Also left my pizza stone in oven. Used a misting of water sprayed in oven and over loafs every 15 minutes. Plus used a threw away aluminum pan with water on bottom of oven I used a High Gluten Flour. Used for pizza dough. 00 Caputo. Loafs came out crispy crunchy Tasty. I also used bottles water in dough. Tap water has to much chemicals. This recipe is a keeper. I live in Oklahoma transplant from new york. The bread here is nothing like back home. Sure glad I Tryed your recipe. Know to run down to store to get some cold cuts. And make me a New York Style Hero or as you southerners call a hoagie or sub ps I’m a male. If I can bake this .So can you wish I could share a photo of bread
Just had to comment again. Made this recipe and got one large loaf and two baguettes. The large loaf was gone the same day. Froze the 2 baguettes. One was gone the next day, the other one was used for shrimp po boys today and it is now also gone. I need to get a way bigger mixer as this recipe is now a staple in our home. I will NEVER buy store French bread again, wife will not allow that after tasting this bread. Thanks again Mel.
I don’t have a mixer, how long would I knead for?
Probably 8-9 minutes by hand.
Wife said “da*# that’s good!”
Thanks, Mel.
Hey Mel, I’m planning my cooking timeline and want to get as much done ahead of time as I can. Do you think I can make the dough Monday night and do an overnight rise in the fridge ? Also, do you think I can par boil pasta shells, stuff them, top with the marinara Monday or will the texture be weird ?
Yes, I definitely think you can do an overnight rise in the fridge for the bread (I’d probably shape it into loaves if it were me before popping in the fridge). I don’t know about the pasta. I think that might work!
Hi what measurements of the cups ur using I mean if u can give in grams as measuring cups differ ,
Here we measure 1 cup as to 250 Grams . So just got confused.
Pls do reply want to try this tom.
You might need to use a conversion calculator (via google); I don’t measure my flour in grams. But it should be right around 25-30 ounces of flour total.
My bread came out hard as a rock. What did I do wrong?
Could be overfloured dough or not a sufficient rise – those are two culprits to dense bread.
Can I make it without the sugar?
Can definitely try. 🙂
Try using malted barley instead of sugar.
Hmmmm I baked brad maybe 4 time before I found you! And I can tell you even seem all the recepis I did was same ingridians but brad didn’t come out as good! But this one came out perfect to me and my husband approves it too well he is the only one who eats the brad lol I need to watch my figure hahaha life! Good luck guys hope u be happy with this brad as we are!❤️❤️❤️
The recipe came out delicious. The only thing is that it is not browned on the top as shown in the pictures, although it did Brown a bit. The smell of fresh-baked bread was just awesome. Now I can make smaller rolls for sandwiches.
Just a quick side note to help with Browning process brush egg wash onto the dough before placing in oven. I found out why it didn’t brown a whole lot. Other than that he recipe is wonderful.
I’ve been searching for the perfect French bread recipe, and I’m done looking. Follow this recipe to the tee and you won’t be disappointed!
This makes beautiful, soft, perfect bread. Way better than what you buy in the store. And you know exactly what’s in it! Very easy to make. Now everyone thinks I’m a baking genius and is requesting bread! Hmmm… maybe it’s too good.
Thank you for posting such a delicious recipe! We made the bread for extended family the other night, and now we have been asked to make more of it for Thanksgiving day. There will be 50 or more people at Thanksgiving dinner. Is it possible to make the dough or the bread in advance and freeze it? If not, how long does the bread last after it has been baked? We did not have any left over after we made it!
Ack! Please disregard my question. Just saw an identical post and your response below! Thanks again for the great recipe!
I made this for friends yesterday that came for dinner. This was delicious and so easy to make. I actually did option 2 and let it rise in an oiled bowl for about 3 hours because I started it too early!! On the 2nd rise I made the slits after placing the dough on my baking pan and then let those rise for another nearly 2 hrs. They baked up beautifully and a whole loaf was gone after dinner. Thanks for sharing this!
Wow! I can’t believe I made this. They were so pretty. LOL! I don’t like mine so crunchy on the outside, so I cover them with a towel for about 10 minutes when they come out of the oven. I wouldn’t change anything about this recipe. Delicious.
just took it out of the oven…omg it looks beautiful, smells even better
In the oven right now! I hope I got the rolled up part correct
I am a complete bread making newbie. I like to bake, but I usually stick to muffins and cookies. I’ve made this twice now and all I can say is VIVA LA FRANCE! This is beautiful bread. Merci!!!
Couldn’t wait! I had to eat the fisrt loaf hot while the second one is baking. It is the most delicious, fluffy and crusty bread I’ve ever made. I did all the mixing and kneading by hand. Thanks Mel.
Tried the egg white, good results
So this bread is very good, but I need help. I followed the recipe exactly, used rising method number 2, and all was well. I put the ice cubes on the bottom of the oven and shut the door quickly, but in 20 minutes my kitchen was filled with smoke and the bottoms were burned while the tops remained pale. They were barely done, but still edible and tasted nice minus the burnt bottoms and halfway crusty top.
Anyone know what I did wrong?
Where was the oven rack in your oven? Close to the middle or close to the bottom? You might try decreasing the oven temperature – sounds like your oven may cook on the hot side.
This is a great recipe. The bread turned out amazing! It was very easy to make using my mixer. I made the slits in the loaves before the final rise and that worked out perfectly. The bread was delicious!
I meant to give this 5 stars!!
Has anyone ever halved this recipe and made it in a Lekue breadmaker?
Oh man i am amazing.. Thank you for the recipe. I did a broccoli cheddar with chicken to go with it and rediscovered why i love myself 🙂 i used the half wheat/half white flour recommendation above and just poured some water in the bottom of the oven as i am out of ice for some ungodly reason.. I actually use that method for a good majority of my baking.. Baked goods like steam rooms vs dry saunas!
It’s in the oven now and I can’t wait!!!
Mel,
Great recipe! Daughter and I did pretzels last week and now French Bread. The bread turned out awesome by the way 🙂
Hi, I was wondering if you have tried this bread with gluten free flour? If so would it be a 1:1 swap?
I haven’t…it usually doesn’t work very well to sub in gluten-free flour for all-purpose flour in yeast bread recipes. You might have better luck finding a French bread recipe already developed to be gluten free.
I used this recipe as directed. It needs to have more salt in my opinion. I guess it’s okay if you are eating it with salted butter or another spread. I like my bread plain and I’ll have to add more salt next time to enjoy it that way. Other than that, it’s a good straight forward recipe. I’m using the bread I made tonight for garlic bread.
This recipe is so quick and easy! Our family loves it and I especially love that my kiddos can bake it up in their own!
Any videos available? I need a visual guide, lol.
This recipe is awesome. I combined the sugar, yeast and water then I placed the flour and salt in my bread machine. Once the yeast mixture was bubbly I added the oil and poured it into my bread machine on the dough cycle. I watched it for texture and added flour until the dough wasn’t too sticky. After the machine did the first rise I rolled it out into a rectangle and treated it like cinnamon rolls by spreading a light coat of butter, sprinkled grated cheddar, romano and parmesan cheese then I rolled it up and cut it into 12 rolls. (I think I could have even pulled of two trays of 12). I let it rise an hour, sprinkled the top with garlic powder, then baked it at 375 for 25 minutes. I did the ice cube trick too and the crust was nice. These were a huge hit and they remain moist the following day when completely cooled also. Thanks for the awesome recipe!
This bread deserves more than 5 stars!! Dont know what happened in my review. I clearly meant 5 stars!!!
I can fix that, Stacy – thanks!
Outstanding! Super easy instructions turns out perfectly every time. I gave up my old french bread that only made one loaf for this and wont go back! I have made using all purpose as well as bread flour. Both with excellnt results.. thankyou Mel!! I have a batch rising now !
This looks more like ciabatta than French bread (i.e. a baguette).
This is the easiest recipe and the bread is delicious. I typically use the recipe as written, but today I added a teaspoon of garlic powder and used 1 1/2 tsp of salt. The result was perfection. The hint of garlic is mmm mmm good. Thank you for sharing the recipe and helpful suggestions.
This was amazing. I did the method 1 rising and also used the ice idea for the bread. This is easily the best bread I have ever made. Thanks for sharing!
Mmm mmm! Wonderful flavor. I could eat the whole loaf!
Making it today will let you know
Best bread recipe ever! Before I put my lobes in the oven I brushed with an egg wash and sprinkled with sesame seeds. Delicious! Thank you for sharing a recipe I feel like I’ve been looking for my whole life.
My best bread making experience. Thankyou
I haven’t made homemade bread in a few years and wanted to attempt to make some again. it turned out wonderful and delicious, just can’t stop having a slice. I will make your recipe over and over. Thank you.
Can you use garlic powder on the initial mix?
Sure!
I only started making bread a few months ago so I’m still learning. Right now my ‘accomplishments’ are Basic White Bread and my own recipe of Jalapeno Cheesy Bread which keeps being baked at the request of several neighbors. Lol.
(For anyone who loves really spicy hot Jalapeno Cheesy Bread, try this:
I use a Basic 2 lb White Bread recipe. Then, after the first rising is done, I add 8 to 10 diced-up Jalapenos WITH seeds, 2 cups of my favorite shredded 3-cheese blend, 10 heaping tablespoons of grated Parmesan Cheese, and enough extra flour to decrease the dough wetness so it’s just slightly tacky but still soft. Then, after hand-kneading for about 15 minutes, this dough is placed into a greased 9 x 13-inch baking pan and allowed to rise for the 2nd time until almost doubled. After that, it is placed into a preheated 350 F oven for 30 minutes or until the baked bread sounds hollow when tapped on.)
I came across your Easy Homemade French Bread recipe yesterday morning…thought “Wow, something different AND easy enough to do!”…printed out the recipe…and then started making it.
Once the two loaves were rolled up and placed on non-stick foil, I used a sharp knife and gently ‘sawed’ 1-inch deep cuts into the loaves’ tops BEFORE allowing each dough to rise for the 2nd time. This way, I wouldn’t accidentally deflate the dough, and the cuts would fill in while still showing up as a decoration.
Since my oven seems to run a bit hot, I baked each loaf separately at 350 F for 30 minutes instead of at 375 F.
THE BREAD CAME OUT GREAT!!!
After removing each loaf from the oven, I rubbed half a stick of softened butter over the top so the crust would soften up a bit…then let the loaf cool for about 30 minutes…and then wrapped it up in non-stick aluminum foil.
One loaf was given to a friend to try and we kept the other loaf.
It’s soooooooo good!!! My hubby and I had it with some ready-made lasagna last night for supper, and we both had more warmed up bread for breakfast. Lol. It’s delicious!
I’m so glad you posted this recipe! This Easy Homemade French Bread will definitely be a staple in our home…and in others’ once our neighbors find out about it! 🙂
Can you freeze the dough and bake at a later time? I’m always wishing I had a good loaf of bread, but no time to make it.
I think it is best fresh and if I freeze bread, I prefer to freeze it after it’s been baked, but you could certainly experiment!
This is the recipe I’ve been searching for. I should have known you would have it!
Can you use the ice cube trick in a gas oven? They have those open slats on the bottom for the flame. Just wondering. Thanks
Hey Marie. I’m not sure about that? I will have Mel respond when she gets back from her vacation next week!
Sure put ice in a aluminum baking pan that’s how I do it
That’s a great question, Marie – I probably wouldn’t recommend it based on that.
I do it all the time! The slats are so far off to the side and the ice cube almost are immediately turned to steam. If your nervous about your particular oven, maybe try 1 or 2 cubes at 1st.
Put a baking pan on the very bottom shelf in the oven. Preheat the oven and the pan. Drop the ice onto the heated pan instead of the bottom of the oven and this should give you similar results.
You absolutely can! While you’re preheating your oven, set your bottom rack to the lowest setting in the oven, and put a 9×13 metal baking dish on that rack..when you’re ready to put your bread in, just throw those ice cubes in the baking dish and close that oven quickly( and carefully so as not to deflate that beautiful loaf!) and the steam will create that wonderful crunchy crust you’re looking for!
Love this recipe! Found it a couple of weeks ago when I wanted to give making homemade bread a try. It’s a no fail and turns out perfect every time. My question is if I want to make smaller loaves for sandwiches, what do I adjust the baking time to? Thanks!
It really depends on how small the loaves are, but I’d probably suggest checking on the bread 5 minutes earlier than the time stated in the recipe and add additional minutes if needed.
I made 1/2 of the recipe (you cut the dough in half) French Bread style and the other 1/2 I put in a loaf pan. Both turned out great. The loaf I plan on using it for sanwiches.
LOVE LOVE LOVE this bread! Super easy and super tasty!
Absolutely AMAZING!!! I just made this recipe today and the bread came out great and my whole family loved it. Thank u for the wonderful recipe!
Hi, I made this today.. all was well but the bread became flat and hard.. Y do u think this happened.. I really want a nice french bread. please help
Try adding a bit more flour and not letting the bread overrise.
I’ve made this French bread three times now.
It’s over the top good. I followed all the directions exactly, used bread flour (don’t know if that made any difference), got a lame to score the bread. I baked it in a jelly roll pan lined with parchment the first time and that made the dough spread out and it had a really brown bottom so I went one step further and bought the two loaf bread pan that’s linked in the recipe. That pan made all the difference. I got mine at Bed Bath and Beyond for $25.
This bread is better than any I’ve eaten in the best Italian restaurants.
Thank you for posting this recipe.
I’ll never buy French bread again!
I made this bread yesterday and it is so delicious! I used one loaf for garlic bread with dinner, and cut the second loaf for sandwiches this afternoon. I will definitely be making this again! Next time I’m going to make several much smaller loaves to use for sandwiches, instead of the 2 larger loaves. *Bonus: I didn’t have to make any high altitude adjustments!
I am going to use this to make my beerocks. My family loves mine. This will be cheaper than using canned dough, and I can use healthier flour
Recipe was so easy i mixed by hand and the bread came out perfect.
I made this french bread and it came out delicious, I’m very happy that I choosed this recipe, because it turned out so good and my husband loves it. The only change I will make next time is add a little more salt, that’s all that this recipe is lacking. Other than that it’s perfect!!!
I must be reading wrong or something but I scored the bread after the second rise with slits in the top and DISASTER. My whole beautiful load just deflated. They were so nice and round and perfect and then BOOM. I should’ve stopped but I continued I figured they would rise while baking…..NOPE. So next time I will scors BRFORE the second rise!
Mel, this French bread looks so good, thanks for the recipe and for the detailed instructions!
I didn’t know about the trick with the ice cubes but it sounds so practical, thanks, I’ll keep it mind!
Will try to follow this as I had tried & tried & had not been very successful. Hoping that this time it will be a success.
Love the bread!!!!!❤️ However, I’m still working on finding that golden brown color. I took my bread out and it was pale. But for some reason, brown or not, I’ve made this recipe once more…(hint: this bread is AMAZING). I love it! I will surely continue to try more of these website’s recipes! God bless you and your family! Blessings!
Has anyone ever halved the recipe and baked it in a Lekue?
I halved the recipe and it worked perfectly! I actually still made 2 small loaves from the recipe that was already halved and baked them on a pizza stone. My family loved it. Recipe is a keeper!!!
Thisnisy second time making this recipe and my family loved it thanks for the amazing tips, the ice thing really does work.
Oh my goodness!!! Best bread recipe ever! Even my husband thought it was shop bought…. won’t try any other recipe in future.
Do you know the changes you would make to use a sourdough starter with this recipe?
I don’t, sorry!
Looks delicious! Did you brush something on the loaf on the right to give it that gloss? Can’t wait to make it. Thanks!
Butter 🙂
Thanks so much this and all of your recipes! Just started a YSA mission for the LDS Church in Trondheim Norway and used this and the chocolate chip cookie bars in the past week. Everyone who tried one or the other or both LOVED them! I visit your site often!
Thanks, Lorrie!
This was easy and excellent. I mixed with a spoon. Anyone can do it!
Another tip; preheat the oven to 425 and lower it down to 375 when you place the bread in.
I did it … delicious
Great recipe! Easily one of my favorites for homemade bread 🙂 I made it for some guests and it was fantastic. Thank you!
I am thinking of trying to make homemade bread for the first time and decided on this recipe. I do not have an electric mixer but did read the note at the end stating I could just use a bowl and spoon if I didn’t have one. Any other tips you my have for this first timer?
It should work great making it by hand! You might find it’s easier to turn it out on the counter to knead/mix if the bowl feels too crowded.
Very Easy. I have made this many times, never posted a “Thank You”. I usually start mine omitting salt, and 3 to 3.25 cups of flour.
I stir it with a whisk. Let proof. First thing in am.
Sometimes I don’t get to it. Refrigerate. Go at it again the next day. Add remaining flour. Knead “in” bowl. It is every bit as good this way used as an overgrown sponge. Bigger air pockets, and chewier.
Bread made all in one bowl, minimal mess, and fuss. Great, always tasty…always a welcome gift. Funny….am I invited to dinner more often because I bear Loaves??? Maybe. Probably.! Decide for yourself:) It’s that good.
Thank you for sharing this recipe! It went well for a novice like me. I am wondering though why my bread did not look that brown like the ones in your pictures, which are also very shiny looking; is it because of the butter used at the end?! I wish mine will look like the ones on the website. They were delicious regardless, so thank you for sharing it!
You can also do an egg wash to get the shiny crust look 🙂
Easy and delicious. I make it a few times a week. We love bread!! ❤️
finally. After years of trying, I did it. This is a. Fabulous recipe and so darn easy. Thanks g or sharing-tried to load picture but couldn’t figure how
Well I died and went to heaven but they sent me back for bread! I made both your heavenly white bread and the scrumptious French bread. Excellent ! No problem making either and this is my third attempt at making any kind of bread . Was ready to give up until I found your site. Only one negative thing …. to my dismay my waist seems to have enlarged … but will keep making and eating it!! Thank you for the wonderful site and excellent recipes !
I’m gonna preface this by saying I’m a 46 year old man that has never made bread that didn’t come out of a can. I’m considering opening a poboy business and was looking for a bread recipe. I made this one today. as my first attempt. Needless to say, it wasn’t the prettiest loaf ever. It wasn’t even a loaf. More of a boulle really. But it was tasty! I don’t think this is the beginning of what I’m looking for, but it’s a keeper for bread around the house. Reminds me of the bread at Johnny Carino’s.
Hi, Mel! I make your french bread rolls all the time (both white and wheat) all the time in different sizes, but have only tried the loaves once. I have a very (!) sharp knife that I used to put in the slashes, but it instantly deflated. Is it absolutely necessary to put in the slashes? I do my mixing/1st rise of all your breads in my machine, then finish by hand. Thanks so much for all the time you’re put in to making us all into accomplished bread makers!
No, you can definitely leave the slashes out if it deflates!
I would recommend cutting gashes in the dough BEFORE the second rise (method 2). That way, you cut them and then allow them to sit a bit more to rise again. Perfect fix for me! 🙂
I generally don’t do comments, but I have to say I am totally overwhelmed at this recipe! I honestly do not think it could be screwed up, it’s just wonderful and so easy, and everybody LOVES it!!! (14 exclamation marks). I have made about 10 batches now, and somehow it just gets better. So far I’m happiest with 1 C bread flour and the rest AP. Since I’ve made it so many times I can now recognize when the dough ball is just right, wonderfulness. I did go to 1 tbs salt versus the 3/4 in the recipe, other than that I just follow it down the road. I use rising method 2 so I don’t hover over the bread. Seems to be about 65 minutes to perfect rise. And for those interested, since I’m so close to having it always great, I’ve started weighing the flour, 1 lb 14 oz seems to be right on or very close. I don’t have near the issue with flour all over everything this way, I can just toss in the 1 C bread flour and then add AP out of the bag until I hit the weight. As I learn, I may crank that up another oz, but I don’t know……
All I can say Mel is, BEST BREAD EVER!!! Thank you for taking the time to enlighten all us bread baker wannabees.
Thank you so much, Phil! And thanks for including all your expertise!
Don’t close the oven too quickly when tossing the ice in. One of my ice cubes didn’t quite make it into the oven and instead fell down in between the door and oven and cracked the glass on my oven door when I closed it. The bread is delicious though.
Oh my goodness, Kevin – yikes! Sorry to hear that; thanks for the warning.
Another commenter wrote that she did a “water wash” on her dough before placing it in the oven to replace the ice cubes. I tried it. Works the same way for me. (Sorry your oven door was damaged. 🙁 )
The loaves came out larger than I expected. They were amazing! And so soft! So many options now…. sandwiches, or with just butter, bread pudding, French toast, croutons or bread crumbs with smaller pieces. Not that there will be any leftovers, lol! I’m making this for Easter dinner
Delicious will be making this often!
I bought some french bread but when you take a piece of bread it’s like gum
I would love a video for this recipe. I make it all the time, but mine is not as pretty as yours! It is amazing bread and everyone loves it. If a someone is in needs of a casserole, this bread goes with it. All the church ladies ask for it for our bake sales. Thank you!!
I made this today and totally didn’t even notice bread flour vs all purpose. Guess what, still delicious!!!
Hi Baker Mel,
Second time making your bread. Today I want to add roasted garlic and put Italian seasoning on it/in it.Which is the best method? Also some Parmesan cheese on top?The first loaf came out great for my first use using a Kitchen Aid.
Hi Lynn, I’ve never tried that but it sounds delicious! I’d add the garlic and seasonings during the kneading process.
I have baked for over a decade (amateur) and have never encountered an easier, more reliable recipe for tasty bread. I did make one small change in that I replaced about 1/2 Cup of bread flour with whole wheat. I also frequently make it with All-Purpose flour instead of bread with little discernible difference. Thank you.
This bread is so good and easy to make. I can’t believe I only tried it for the first time today. I don’t think i’ll ever buy bread again! Really great recipe. Mel, do you brush butter on your bread once it comes out of the oven?
Sometimes I do, Christine – kind of depends on my mood. 🙂
This recipe is so easy and delicious. I made two batches of this and let them rise together then made several loaves to keep in the freezer. It is so easy to just pull one out every night (yes, every night) with dinner 🙂
I’m not really understanding step 5 can someone help please. Do you roll the dough with a rolling pin or with your hands and what edges need to pinched. Please help I’m trying to make it now and this is the only step that is killing me.
I just press it with my hands into a rough rectangle and then pinch the seam as it comes together (after rolling or pressing).
Hi Mel…thanks for the tips..I too am a bit confused…when making into a rectangle, what seam are you talking about?…I will use my hands to form it, but not sure about the seams…yes, I am an amateur!…lol!…thanks for any help elaborating!
When you roll it up there will be a seam where the rolled dough comes together. Just pinch it to seal so the loaf stays closed.
The BEST and easy too!
Made this today, was wonderful and crispy I wasn’t able to get it to the Golden brown as depicted in the picture but I did my best. As to the cutting razor tool I just took a blade from our bathroom that we never have used and weaved a paintbrush through it giving it that perfect curve did the job I just didn’t cut deep enough but it made the perfect slit and didn’t deflate the dough.
If I want to bake 1 loaf now and 1 later tonighy how would I store the risen uncooked loaf?
I would pop it in the refrigerator until time to bake.
Way way way too much water!? I had to add 8 cups of flour….
Are you sure you measured correctly I put in the amount called for and 5.5 cups bread flour and it came out perfectly
That is odd! I did it today and it worked out perfectly with the recommend amount of flour.
Today I tried your bread recipe and it was great. I tried many, many different recipes in the past and this one was by far the best.Easy to follow, Simply delicious.
I was really impressed with so many positive reviews- I almost wondered who you paid to get such rave reviews- then I tried this magical recipe and I am amazed! This is my first ever loaf of French bread and it will not be my last! Although I better find ways to share it all, because my waistline will suffer otherwise. I had NO problem sharing these first loaves – snatched up hot and fresh out of the oven by all! Thank you so much!
I absolutely love this recipe! I have made this 6-7 times now and it’s actually proofing as I type! Every time I make them they come out perfect! My fiance can’t get enough of it and I have to keep him out of the kitchen long enough to let them cool at least a little! Thinking about making up some garlic butter to spread on before baking the loaves today and pairing it with some amazing pot roast can’t be more excited for dinner tonight. Thank you so much for this recipe Mel!
Thank you! I made this last night. It was easy and delicious. I was searching for a recipe that did not require a days work and was very happy to have found this one!
could you put it in the fridge over night before the second rising??
Yes, I think so.
That is grate recipe, easy and perfect
Then why only 3 stars?
We love this recipe! Made it for the fourth time in a week! We like it part-wheat, all-wheat, all-white, any way is delicious! Have you ever frozen the loaves right after you shape them and then defrosted for the second rise to bake fresh?
I haven’t, but I bet it would work just fine!
I’ve been searching for a good recipe for French bread and finally found this one, at last! No voodoo, no need to purchase a special oven that squirts in steam at the exact correct moment, this one you can actually make. Absolutely great, 5 stars!!! I just made my 3rd batch yesterday, and another success, I’m munching on some now as I type this. Thanks so much for this recipe!!
Good afternoon! My husband works out of town long term (oil field) and stays in our 5th wheel camper .. It’s not quite like home but it is very nice. This last weekend I went to visit him and to surprise him, decided to bake some homemade bread. Your recipe turned out to make the best french bread I have ever made! The entire camper smelled of the wonderful aroma! I’m back home and making more today. Thank you for this simple recipe! It’s perfect!
I made it today! It turned out perfect like I knew what I was doing. I appreciate the detailed information!
What can we use if we don’t have an electric stand mixer and dough hook?
You can make this by hand (using a large bowl, wooden spoon, and eventually kneading with your hands).
My husband and I have only made homemade bread twice now, first Portuguese and now this French bread. We did the old fashion style. It turned out amazing! Best bread I’ve EVER had!
My 9 year old made it herself today. Delicious and easy. Great kitchen confidence builder!!!
Wow, Bryn! Tell her I am seriously impressed!
I’ve never baked bread (or anything) before and wanted to give it a shot. Came across this recipe and decided it would be my first attempt. Wow, could it really be as easy as described? Yes! Although I’m still learning how to make a “perfect” dough, I’ve practiced with this recipe three times now and each time produced a beautiful looking and delicious loaf of bread. It’s even inspired experimentation. The last time I baked this I added a half cup of crumbled parmesan cheese and a light sprinkle of oregano over the dough in its rectangular shape before rolling it up. Yummy! I’ll be baking this recipe and variations on it for years to come, thanks for sharing!
I made this bread last night to go along with lasagna. Oh my was this bread great! The recipe was simple and the bread turned out absolutely perfect. The only thing I did different from the recipe was sprinkle a little bit of sea salt over the melted butter on top of the bread after it finished baking. Texture and taste were perfect. This will be my new go-to French Bread recipe.
What is the temperature of the water?
Do you have a sour dough recipe?
I don’t, sorry!
About 110 degrees.
It turned out incredible!! Thanks for all the tips and the ice cube hack
It’s funny you posted this !!! I’m in the process of making French bread today !!!! I always make bread at least once a month ! I freeze it and use as I need to with my homemade spaghetti or anything else it goes with !!! It’s to bad I found my true calling late in life !!! I’ve always loved to cook and am finally working in the restaurant business !!!!
Just made this tonight, was a little worried when I sliced the top that my bread flattened a bit, but it cooked up beautifully, and the taste is heavenly. So easy to make. Will definitely make again!! Thank you for sharing the recipe and the play by play instructions!!
Excellent recipe
This recipe is fantastic! My boy friend and I ate half a loaf and didn’t even make it to dinner because we were full of bread, I’m okay with this. I did let my bread maker do all the dirty work. I put everything in at once and let it mix and rise there before I split the dough and let it rise a tad longer. It turned out gorgeous!
Just made it! Great recipe! We finished 1/2 a loaf at dinner. What is the best way to store this bread?
For a day or so, I keep it covered in a bread bag (tied closed). Any longer, and I freeze to keep it more fresh-tasting (when thawed).
Hello. What happens if the active dry yeast does not bubble?. How warm does the water needs to be?
About 110 degrees
Too late to help you but sometimes yeast needs a little “kick” to get going. I usually add a pinch of ginger (you won’t taste it in the bread but it really helps yeast to wake up).
Awesome recipe! East to make, and my family loved it!
I will definitely make it again!
My husband is usually the bread maker, I stick to banana bread, muffins, and scones. I decided I wanted to make an attempt at bread…I love french bread but never thought I could ever make it UNTIL I found this recipe! This is the easiest bread recipe I have ever tried (I have tried making other breads with little success). I’ve made this loaf several times now and each time it has turned out exactly like the picture and tastes even better!!! Thank you, thank you, to the creator of this recipe, my family and friends love it and it never lasts in our home very long!
Hi…dough is rising….so excited got a kitchenAid mixer and was dying to use bread hook…
Can you bake both loaves at same time on large cookie sheet? Or do you have to bake seperately?
Thanks for the recipe
All the best,
Jennifer
Yes, you can bake them together – they may end up flowing into each other as they bake, which is why I usually bake them separately.
Bummed. I made this and I purchased razor blades to make gashes. When I tried to hash them the dough just stuck
To the blade. One of my loaves totally deflated. . Should I just use it as a pizza dough now? It still has some puffiness but not enough.
Oh darn it! Yes, you can use the dough for pizza or even bake it flat (like a focaccia).
I would recommend cutting gashes in the dough BEFORE the second rise (method 2). That way, you cut them and then allow them to sit a bit more to rise again. Perfect fix for me! 🙂
First timer. I am just getting ready to place then on the greased countertop to separate. At what point would one add more flour. I have been reading the comments. Would I have to make it rise again (twice? Again) and do you bake one at a time? Do you ever use a baking stone? Or just cookie sheets and parchment paper. Convection or regular oven.
You would need to add more flour during the mixing process. I bake one on each baking sheet so they don’t spread and bake into each other. I don’t usually use a baking stone with this recipe but you could. I bake in a regular oven, but convection would be fine as well (just check a few minutes earlier than normal).
making this today. ready to go into the oven. super easy. I make pizza dough all the time, but this might now be my go=to recipe!!! let you know how it bakes!!!! hold on….so I baked it a bit longer than the 30 minutes. didn’t come out as dark as yours, but I will definitely make this again!!!!!
Spreading with butter after baking would soften the crust wouldn’t it? Mine is raising now….. I might try butter on one and not the other and see which result I like better…
Made this tonight along with a big pot of stew. It was absolutely perfect. Easy to make and the bread is outstanding. Saved the recipe.
I made this recipe and my loaves came out flat and looked like they’re not fully cooked. It’s also pretty cold today too. Is there something I can do to salvage this?
If they are already baked, I’m not sure there’s much you can do. Next time, though, try adding a bit more flour. This will help the loaves rise up instead of spreading.
I made some bread recently, I’m very new to bread baking and I messed up the first loaf, it had a giant air bubble and didnt cook right so i cut it up into small cubes and dehydrated the cubes with seasonings in the oven until they were crunchy like crutons and made it into stuffing. It wasn’t this recipe that didn’t turn out but hopefully this reply will help someone if their loaves don’t turn out. I’m making this bread recipe right now, it’s rising. Planning to make sandwiches with grilled chicken, sauteed onions and cheese.
This is the best bread ever! I was surprised at how easy it was to do the mix down every 10 minutes method when I was already in the kitchen. After making it once (for french toast) I promptly bought the french bread pans because I am determined to improve on my bread’s appearance! Next time I’m going to try to spritz the bread while baking and rub with butter when it comes out of the oven. Thanks, Mel!
Hi Mel! Thank you for your recipe. This was my first successful attempt (of many failures) of baking homemade bread! I did have one minor problem when proofing. When the dough was rising on the baking sheets, it spread outward too much, and didn’t maintain it’s height. Could it be that the dough was over-risen and didn’t have enough structure to support itself? Either way, I ended up with two flat yet still delicious loaves. Thank you!
Hey Rebecca – sounds like the dough needs a bit more flour. That will help it hold its shape while it rises!
This is the best bread recipe I’ve ever made. It tastes just like bread that I buy from the bakery. I will definitely keep using this recipe again and again.
I’m making this for bread pudding. Glad that it’s so easy.
I keep a spray bottle of water in my kitchen for baking crusty breads–when the oven is hot, just spray the inside and it makes it nice and steamy.
I made this bread today. I added fresh rosemary and the flavours were fabulous. The bread it light and airy. I used my kitchen aide to do all the work. Adding small amounts of flour at a time worked very well. The weather today was a real mixed bag… we had rain, snow and sunshine all within 7 hours…so adjusting the flour was a great suggestion. Thank you! Not only is the great very tasty, but the house smells amazing!
Mel,
This French bread is delicious, the entire family really enjoyed it.
I made this French bread a couple of days ago. Thank you for the recipe. I have a question about freezing the bread, and yes I’ve read through your comments and know you freeze after baking. My question is how do you freeze the loaf? Slice it or leave it whole, how do you wrap it, how long do you recommend freezing for ect. Also, can individual rolls be made with the dough?
Thank you for your time
Happy Baking!!
Hi Christi – I usually freeze unsliced (I find it dries out more if I slice it first). I put the cooled loaf in a bread bag, press out all the air I can and secure it with a tie. I usually try to use it within a month. I haven’t tried it, but I think this dough would work great for rolls.
I just love your blog. Your recipes seem to be so reliable and yummy. I’ve been making your French bread and just love it. I’ve made it 4 or 5 times, and the loaves have been delicious, but slightly different every time, mostly due to my experimenting. I’m using a proofing drawer and a convection oven. I use the “spurt method” of rising and it seems to make such a nice texture. My problem seems to be dealing with two loaves. I’ve tried putting both loaves on the same pan to rise and to cook. The loaves seem crowded and don’t cook uniformly. Today I tried putting each loaf on a separate pan. They both doubled in size. I removed the plastic from the first loaf, made the cuts, cooked it with the ices cubes and it was great. I left the second loaf in the proofer while the first cooked. When the first was done, I pulled the plastic off the second loaf and it collapsed. I’m guessing it rose too much. What do I do with the second loaf while the first one is cooking? Do the French baking pans help to keep the loaves from spreading or do I just not have enough flour? Thank you for your time!
Hey Lori – I know what you mean about baking two loaves one after another. If the 2nd deflated (but the first baked up great), I don’t think it is a flouring issue. I think it’s what you suggested – the 2nd loaf rose too much. If it were me, I’d put the 2nd loaf in the fridge while the first loaf bakes and then pull it out to finish rising while the 1st loaf is in the oven. OR, take it out of the proofing drawer earlier than the 1st loaf so it isn’t warming/proofing as long.
Wow, that was a quick reply. I am going to try it again today and leave the second loaf on the counter while the first one cooks. We’ll see. Either way, we’ll have lot’s of yummy bread to eat today! Thank you and have a wonderful day.
Amazing. So light and fluffy!!!
I also wanted t9 note that adding salt directly to the yeast mixture can deactivate the power of the yeast. I recommend adding some of the flour and then mixing in salt. Anybody else ran into this? This is what I learned in school.
I am really excited to try this and the bakers lame! I used to be a gluten Free cookbook author, writer, business owner, and I would baste my French bread with water before putting in the oven and that would do the same thing as the ice cubes. I have never done the ice cubes, but I am going to try it today. I went to cooking school, and we made all our breads by hand. I am fine with this method and actually love it, however, since I am not feeling good today and need to make bread, I was thrilled to see you could use your kitchenaid! Now I actually feel I can accomplish this. Which form of rising do you prefer? I am going to use a French loaf pan. I am assuming it uses same amount as half the dough on each side. Hopefully won’t overflow.
I really like both forms of rising. If I have time, I do the 10-minute increments.
OMG MY thighs are in trouble now! This is the EASIEST, french bread I’ve ever made, and I have tried more than a few. And it looked just like the recipe!! Delicious, soft..that crispy crust tip worked beautifully. This is going to 2 b my go to bread recipe for life!
I made this yesterday and I’m making it again today. Excellent recipe. I prefer my loaves to be on the skinny side so I’ll adjust today and make 4 loaves instead of two and see how it goes. Thanks!
Note: I used almost the full tablespoon of salt. Just a taste preference.
This was awesome! So easy and Everyone keeps begging me to make more
If wanting to freezer the bread should I before or after I bake it?
I always freeze after I bake and cool.
Hey Mel! I finally made this bread and it was a success!! Bread is one of the hardest things for me to get consistent results. Anyways. – I am a FACS teacher and would like to have my students make it. Do you have any suggestions how you would accomplish that in two class periods? Like a two day lab? Obvi I need to do a cool rise type of method but what do you think?
Hmmm, maybe refrigerating the dough and letting it come to room temp before they shape the loaves and let them rise (on the 2nd day)?
Easy and delish
Wow this actually tasted great! I didnt get quite the rise so ended up with a flatter focaccia shaped loaf but the taste was really lovely! Thumbs up for this recipe! Will try again but use a form to try and get better shape:)
Hi Gemma, I had a similar issue where I didn’t get a lot of rise after I shaped them into loaves…they sorta just spread outward. Maybe I let the dough rise too much during the first rise and therefor it lost its structure? I’ll modify that next time and see what my results are.
I love this recipe and make it all the time. I’m glad you put the 2nd options for rising…I used to forget to do all five risings so this is perfect for the lazy girl like me 😉 in your old recipe you used to use the French bread loaf pans. Do you not use them anymore? We bought the one you suggested and it’s totally changed my life! So I’m just curious why you don’t use it anymore? Thanks!!!
Yes! I definitely use those pans! I just forgot to mention it when I updated the recipe. I didn’t put them in the forefront of this recipe because they are more of a specialty item, but I agree, they are pretty life changing. I’ll update the recipe notes to mention it!
This recipe was is introduction to your website and it is a definite home run. My wife says i’m in trouble though as shes not going to eat store bought bread again. I can honestly say this is the best recipe i have tasted.
Thanks Mel
Thanks, Bill! Your wife is a pretty lucky gal to have such an awesome bread-making husband!
Hi did you make this bread with an egg wash or not? It looks kind of shiny on top so thought maybe you did but you don’t mention that you did..
Nope, no egg wash, but I do slather it with melted butter when it comes out of the oven.
Mel thanks for all your recipes!! I made this French bread and it is hands down THE best! My kids thought I bought it from the store. Have you ever used this French bread recipe for hoagie size rolls? I am wanting to make the cheesesteak sandwiches and was wondering about using this recipe for the rolls. Thanks.
Yes, it works great as smaller loaves or rolls!
Delicious as always. Fun to make!
This recipe turned out GREAT! Thanks for the ice cube tip on how to create a crusty exterior! I made this without a processor… hands worked just fine. I used method 2 for rising. Thanks for recipe!!
Just made this delicious bread! Your instructions are perfect for successful baking. Thank you so much
Easy to make and delicious!
After 29 years of marriage it is hard to surprise/impress my husband but thanks to your amazing French bread recipe I did!!! He said I don’t need to make any other kind of bread! Thanks for an easy, delicious recipe!
That’s high praise! Love it!
Thank you! Best bread I have ever made! Adjusted flour for humidity and baking time for high altitude. Hubs loves and this is my new ‘go to’! Added egg wash for shine ☺️
I made this for the first time last night, and was really impressed with how they turned out! I never bothered in the past to shape other loaves correctly, so thank you for your clear instructions. I think that helped my success. I immediately added a baker’s lame to my Christmas wishlist, too!
I’m glad the recipe worked out well for you, Tiff! Thanks for letting me know!
Oh man. I was concerned because I ran out of flour while making the recipe. I thought the loaves would be flat, but miraculously they puffed right up in the oven. Thank you for this recipe. I will be baking it again!
Yay!
My husband won’t let me buy store bought bread anymore. Thanks alot Mel!
I made this last night. Kids loved it and was super easy! Nice I could use it for a few dinners. Delicious warmed with some creamed Trader Joe’s honey. Thanks!
Thanks, Melanie! Hope the rolls work out for you!
Your French Bread is the first recipe I’ve tried from your site and I intend to make many more! It was very easy. I cook alot, and I’m considered a fabulous cook among my friends and family, but yeast breads have always intimidated me – no longer. I’m looking forward to trying the rolls this weekend.
Thanks, Melanie! Hope the rolls work out for you!
I made this on Sunday, and it turned out great—-my first success in baking bread! Tasted great too (I did add almost the full tablespoon of salt though). Thanks Mel, for making bread-making seem much less intimidating and something fun to try!
That makes me so happy, Christi!
Easy and delicious!
I am embarrassed to say I, too, have lost your Trader Joe list. I tried and tried to find it on your website, but to no avail. Could you please take pity on me and resend it?
Thank you, thank you, thank you.
Yes, I’ll resend!
Hi Mel! Love, love, love your site and recipes! Could you resend me your Trader’s Joe List too?
Just resent!
Thanks for saying you would resend the Trader Joe list. However, I did not receive it. Perhaps you needed my info, so am sending this and a big thank you!
I did resend when you first requested, but just to be safe, I just sent it again.
AMAZING and sooo easy to make! I think this will be my go to bread recipe!
I made this bread yesterday and it tastes great, but my loaves are really flat and wide. I’m wondering if I should have kneaded it longer. I’m not sure where I went wrong.
I don’t think it’s kneading – sounds more like a little extra flour will do the trick to help them hold their shape.
Me too!!!! Im so bummed. Tastes good, but not as pretty as I’d like.
Can anyone pass along Mel’s first list for Trader Joe’s favorites? I finally get to go today but can’t find the first list :(. (Got the second list.). Thanks!!
I just resent it to you (via email). Let me know if you don’t get it!
Wahoo! Got it! You are awesome! Thank you!
Hi Mel- You’re the best!
When you bake this in a convection oven do you lower the temperature 25 degrees?
No, I keep it the same – but that’s mostly because my oven seems to be on the cool side at that temperature. Each oven will be a bit different. If it’s looking overly browned, you could decrease the temperature halfway through
I made this bread today to eat with our dinner. It was great. My husband asked why I didn’t make this type of bread sooner. I would like to make just one loaf since there is just the 2 of us and we don’t need 2 loafs at once. I am freezing the 2nd loaf and sliced left overs from first loaf to make garlic bread next time we eat spaghetti. I may try to cut the recipe in half next time I make it and hope it will come out just as well. I followed Mel’s suggestion to go light on the flour – ended up using just under the 5 1/2 cups. Used one cup white whole wheat and 4 cups white all purpose.
Glad you liked it, Dianne! And you can definitely cut all the ingredients in half for one loaf.
I’ve made this, along with just about every other bread/roll recipe on your site with great results. I have always had a love for bread making but it wasn’t until I stumbled across your site about 5 years ago that I actually got to be any good at it. After purchasing many books over the years, it was the recipes on your site that finally made things click and I began to get great results. It was amazing! Now at any time you can find a stash of hamburger buns (made with your french bread rolls recipe), buttermilk rolls (those are the best I’ve ever made!) or pizza dough in our freezer. My whole family thanks you!
Thank you so much, Erin! That made my day!
Just made two loaves of French bread today with my kids. Super easy recipe and both loaves look great. We can hardly resist cutting into them right now but they’re still popping hot!
We lack the same self-control!
Just made two loaves of French bread today with my kids. Super easy recipe and both loaves look great. We can hardly resist cutting into them right now but they’re still popping hot!
Rating this bread on ease of making, have yet to taste it’s yummy goodness.
look at that color! Perfect bread! My grandmother used to bake a bread that we called French bread!
Do you think this would fair well in a bread machine on the dough cycle? Thanks, love your stuff!!!
I’ve never used a bread machine, but as long as the quantity of ingredients fits in there, I think it should work!
I made it in the bread machine and it was a hit with the whole family! Thanks!!
Do you have the weight measurements for the flour to share? And any other ingredients you may weigh?
I don’t include weight measures for the flour because the exact amount for yeast bread recipes will vary depending on elevation, humidity, etc. But for me where I live, I use about 27 1/2 to 30 ounces.
I’ve been making this lovely bread for a while now, and have always done rising method #1, as I believe that was the only method on your original post. Rising method #2 is less time consuming, in that you don’t have to go back every ten minutes to stir, but is there a benefit (that you know of) to doing one method over the other?
That’s a great question, Nancy, and I should have clarified in the post today. Thanks for asking. I prefer doing rising method #1…and maybe that’s because it’s how I learned to make this bread. I feel as though it gives a slightly fluffier texture to the bread. However, because I make this bread all the time, there have been many days when I need to make the dough and leave the house while it rises (and I don’t have time to watch the clock for 10-minute intervals). That’s where rising method #2 comes in. I’ve used it many times over the years, and the differences in texture/fluffiness are not significant enough to say method #1 is the only way to go. Make sense? Basically, if I’m home and available, I do rising method #1, if not, I plop the dough in a bowl and use method #2.
Thank you! It’s great to know there is another method that works almost as well 🙂 There have been times where I’ve wanted to make this but then realize I don’t have time to do the 10 minute intervals and end up either doing without the bread or just picking up a loaf at the store. Never again! I’ll stick to method #1 as much as possible and use method #2 in a pinch! Love this bread!
Thanks for clarifying!! I am a long time fan of this recipe and was wondering the same thing! I’m excited to try the ice cubes too!
This was so amazing!
Looks delicious! Just a comment on the slashing topic… I’ve been baking French bread for 20 years, and I’ve always cut my slashes on the top of the loaf as soon as I get it on the pan, before raising. No chance of deflation this way.
Thanks, Audrey! I’ve tried it that way before, too, but then my gashes and slashes tend to spread out and become wide ravines as the bread rises…know what I mean?
Actually making it now. How long would you say it should sit to double in size? I’m in OH. Today’s the first day of Summer and the AC. is on. The temp is 73 and I’ve blocked the vent in the itxhen so it’s not so freezing. Not sure if that’s something that helps lol. I only ask because I tried a bread recipe yesterday and it was as hard as a rock 🙁
With that temperature, I’d probably say about an hour, maybe an hour and a half.
Good recipe! I’ve been looking for a good, easy French bread recipe for a while and this is it! The only criticism I have is with the amount of salt. 1 Tbsp is too much imho. I made it a second time with 1tsp of salt and it was to die for! Thank you so much for all your effort you put into your blog!
Thanks for the feedback, Tim!
Hi! I love your site and recipes. I just made this bread is absolutely delicious but it didn’t brown very much. It is still quite light in color, any thoughts?
Sometimes it’s simply the placement of the oven rack. I’ve found with different ovens that my breads bake better in the top third – and my current oven, they brown better in the bottom third. Also, try turning the temperature up 25 degrees (it’s possible your oven bakes on the cool side).
Mel, we love French Bread anyway it is served! I do have a question. When purchasing bread I always look for Italian because we love the flavor of it even more!!! What is the difference – there definitely is one? I am wondering if you know what it is.
Hi Brenda, I don’t know what/if the difference is. I heard one time it’s basically the same, just packaged differently but honestly, I have no idea. Sorry I’m not more help!
Made this using garlic salt in place of the salt, and added a TBSP of Italitan Seasoning…OH MY GAWD! Hands down AWESOMESAUCE! And it’s just my first time making french bread at all!
What a fantastic idea! I’ve made this bread multiple times (it’s actually in the oven as I type this) but I love the idea of adding some seasoning.
I add the seasonings when I use this recipe for pizza crust.
Mel you saved the day! I needed a bread to go with dinner I was taking to a friend and although this recipe was new to me I knew I could trust you- the loaves were beautiful and tasted delicious!! Thank you for such delicious reliable recipes!!
Hi Mel – great website. Got back into bread making now that my kids are out of the house and my wife & I are empty nesters. I tried this recipe out and it worked perfectly (used 5/6 freshly milled wheat flour, 1/6 all purpose white). Went well with my wife’s homemade turkey soup for lunch :). Thanks for all the bread recipes here and I’m looking forward to trying more – especially the ciabatta!
How would you change this to make a traditional hard crust?
Hi Jim – impressed with your bread baking skills! Usually a hard crust can be had by adding a pan of boiling water to the bottom of the oven and/or spritzing the bread with water while baking. Good luck!
I just purchased the French bread pan you recommended on your kitchen gifts. I am a little confused after reading some of the reviews. Do I still make 2 loaves or 4. Help please :). Thanks so much!
Hi Rachel – are you wondering if this recipe makes two loaves or four? I split the dough into two parts, shape and bake two loaves (using a large baking sheet or a French bread pan like you just bought that bakes two loaves at a time). Does that make sense?
I’ve made this recipe several times, and every time I do the slits with a serrated bread knife (going quickly) the whole thing collapses. Its frustrating. Any thoughts???
It takes a really (like, super super) sharp knife or bread lame to get the cuts into the bread without it collapsing and often a really sharp razor works better than a serrated bread knife. You could leave out that step altogether (it makes the bread look prettier but doesn’t affect the taste).
I use a kitchen shears to make the slashes.
Can I freeze the dough? What would I change or would I thaw it out overnight? Would love to make a couple batches ahead of time to have on hand when we want a fresh loaf. Also there’s only 2 of us and I know this recipe makes 2 loaves. Thanks.
I usually freeze this after it’s been baked and cooled – I haven’t tried it with just the dough.
This was heavenly! The only problem is I didn’t want to stop eating it! Glad there were two loaves!
Do you think I could split the dough in half (or thirds) and make French baguettes? How would that alter the baking instructions? I made this recently and my family loved it! I got a baguette pan and want to try it out. Thanks for so many delicious recipes!
Sure! I have a similar type pan and it works great. I usually take a few minutes off the baking time since the pan I have is perforated and the bread bakes more quickly
Thanks Mel! I did it and it worked great. They were so delicious!
Love this recipe! It’s rising now and I’m making it into subs for your meatball sub recipe. As others have said, this also makes the BEST french toast ever, so I always make an extra loaf. I love to use vanilla sugar if I have it on hand too. I will say, I did have better luck when I kneaded this by hand. I tried the first time just using the bread attachment, but it didn’t rise as much. That being said, I love making bread and kneading is almost like therapy for me, so I felt a little sad taking that step out anyway! Have to take out tension somewhere!
this is such an awesome bread recipe. I’ve made it numerous times now and it always turns out great!
I make a few loaves of this bread at least every couple of weeks, and we devour it within about 48 hours. I usually mix it up with how much wheat flour I use, sometimes I make it into 4 baguettes instead of bigger loaves… but this week, I added about 3 tablespoons of wheat germ, and used about 3/4 spelt flour. With one of the loaves I also sprinkled some mixed seeds (sunflower, pumpkin, flax seeds, and some others) over the rolled out loaves, so they are all in the dough once it is rolled out, and then sprinkled some on top right before baking as well. Oh my gosh, so good! I ate three slices straight from the oven… I love this recipe because it is so versatile, so I feel safe experimenting and still knowing we’ll have great bread! Thanks Mel!
Can you remind me how to do the egg wash? I really like it but don’t remember. I also still do the cornmeal. It’s the best.
Just whisk together an egg with a tablespoon or two of water and brush that on top.