Easy Homemade French Bread
Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
This easy homemade French bread is so simple and perfect for a bread making beginner.
But as you can see from all the comments below, it’s just as valued by expert bread makers, too!
Making French Bread Dough
This straightforward bread dough can be made in a stand mixer or by hand.
- Warm water
- Yeast (instant or active dry yeast)
- Bit of sugar and oil
- Salt
- Flour (all-purpose or bread flour)
At the start, the dough will look shaggy and rough.
But as it kneads, it will become soft and smooth.
The most important part of this dough (and other yeast doughs) is to judge the amount of flour by the look and feel of the dough rather than the exact amount of flour called for in the recipe.
Factors such as humidity, elevation, room temperature, how we each measure flour, and more can affect the amount of flour added. So don’t stress about precise flour measurements and continuously feel the dough to achieve a soft dough that is slightly tacky but doesn’t leave a lot of residue on your fingers.
Too little flour and the dough will be a mess to handle. Additionally, the bread won’t hold its shape as it rises and bakes.
Too much flour and the dough won’t rise well and the bread will be tough and dense.
Two Methods for Dough Rising
In the recipe, there are two methods to letting the dough rise:
- Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times.
- Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
I alternate between the two methods depending on my mood. The 10-minute increment rising method is unique to this original French bread recipe. The idea is that allowing the dough to rise this way produces a lighter crumb.
But the more traditional rising method also results in a delicious, fluffy loaf.
How to Shape French Bread Loaves
The question I get asked the most about this easy homemade French bread is how to shape the loaves.
The loaves can really be made any size or shape; I usually end up making 12-inch loaves, but if they end up being a bit thinner or chubbier, it’s no big deal!
Press each portion of dough into a flat rectangle and fold the bottom edge up and over the dough, pressing the seam flat with your hand.
Then, roll the dough up again to meet the top edge.
Fold the top edge over and press or pinch lightly.
Take the end of the bread dough and fold it up and over an inch or two to give an even thickness all the way down the loaf.
Pinch to seal the end. Repeat on the other end of the dough.
Then, deliberately and thoroughly pinch and seal the entire length of the loaf.
How to Score the French Bread Dough
Scoring the bread dough (in my house, also called: slashing or gashing) helps the dough rise better AND prevents it from cracking in unexpected places while baking.
Using a bread lame for this task is extremely helpful. A bread lame is a long stick or utensil with a razor blade on the end. The razor is used to make thin cuts in the dough.
If you don’t have a bread lame, using a clean, sharp razor blade or an extremely sharp kitchen knife can work. Be aware that if the knife isn’t sharp enough, it’ll likely deflate the dough.
The bread loaves can be scored before or after the final rise. I prefer to do the slashing and gashing before they rise as I’ve had one too many loaves of risen bread deflate at the first touch of the razor, and there is nothing so soul crushing as when that happens.
Let the bread loaves rise until noticeably puffy before baking.
Easy Hack for Crusty French Bread
For a delicious golden crust, immediately before putting the bread in the oven, toss 3-4 ice cubes onto the bottom of the oven. Add the bread and quickly (but gently!) close the oven door.
The steam as the ice cubes hit the toasty bottom of the oven will lightly crisp up the outer crust as the bread bakes.
Important Note! Please consult your oven’s manual for details or caution on putting ice/water on the bottom of the oven floor – I’ve never had a problem, but everyone should do their own research and use their own best judgment (also take care not to toss the ice cubes on the glass oven door as it could crack).
If you are struggling to get a deeper golden crust on the French bread, try:
- Increasing the oven temperature by 25 degrees and/or
- Moving the oven rack up one position (I find my bread browns the best in the middle or upper middle area of my oven)
Whole Wheat French Bread
As noted in the recipe, French bread works quite well using whole wheat flour. I’ve found the best results are when using white whole wheat flour (red whole wheat flour makes a denser, heavier loaf).
I recommend subbing in half whole wheat flour to start and then adding more whole wheat flour as you continue to make subsequent batches of bread.
If using whole wheat flour, add a 2-3 minutes to the kneading time to help develop the gluten (also, adding a couple tablespoons of vital wheat gluten/gluten flour can also help the whole wheat bread bake up light and fluffy).
Helpful Tip: If you’ve struggled with your bread flattening out while baking instead of holding the perfect shape, you might try these French bread pans {aff. link}. I have them and LOVE them. I don’t use them every time I make this bread, but I do pull them out quite often (I also use them for this rosemary bread).
Perfect Homemade French Bread
With over 2,500 5-star reviews, this homemade French bread has become a favorite for so many of you.
Hundreds of you have let me know that you have been intimidated by homemade bread until you found this recipe! It is easy, foolproof, and will make you feel like a bread making rock star.
Helena says: Finally, after 5 failed bread attempts using other places recipes, this is THE recipe to use! Happy dance! Thank you for sharing this awesome recipe! Delicious bread!
Valerie writes: Such a fantastic, easy recipe. The “hands on” time is minimal and it comes out perfect every time. Thanks for sharing a recipe that’s become my “to do” dinner bread!
Nichole says: Followed instructions exactly! First time making any sort of bread ever. The bread turned out perfect!!!!
Pia commented: Hands down my go-to bread recipe. Today’s edition is 1/3 dark rye flour, with Italian herbs and caraway seeds mixed in and sprinkled with everything bagel topping. Yum! Best bread recipe ever, and so easily customizable!
FAQs for Homemade French Bread
Yes! Halve all the ingredients straight across – just keep an eye on the amount of flour and judge the final amount by the look and feel of the dough.
Yes, it freezes great (after baking and cooling).
Moving an oven rack up or down can help. In my oven, the bread browns best in the upper half of the oven. Also, you can try increasing the oven temp by 25 degrees.
Absolutely! You can mix the ingredients in a bowl with a spatula or spoon and knead by hand.
I always use the same amount interchangeably. Recently, I’ve heard that active dry yeast doesn’t need to be proofed in liquid first, but I always still do when using active dry yeast (no need to proof with instant yeast).
Yes, just keep an eye on baking time – smaller loaves may need less baking time.
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Easy Homemade French Bread
Ingredients
- 2 ¼ cups warm water, 110-115 degrees F
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast (see note)
- 2 ¼ teaspoons salt (see note)
- 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
- 5 ½ – 6 cups (781 – 852 g) all-purpose flour or bread flour (see note)
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.
- Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
- With a bread lame, razor blade or VERY sharp knife, cut several gashes at an angle on the top each loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
- Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you find your bread isn't browning as much as you like, preheat the oven to 400 or 425 degrees and/or move the oven rack up one position (watch carefully so the bread, especially the bottom, doesn't burn).
- Optional: for an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door quickly but gently. (See note below!)
- Bake the loaves for 25-30 minutes until golden and baked through.
- If desired, brush melted butter over the hot loaves (this softens the crust a bit, so if you want a crispier crust, don't butter the top).
Notes
Recipe Source: adapted slightly from The Sister’s Cafe
Made this bread several times and we love it. It’s my go to French bread recipe. It also freezes very well. I cut it in sections and when in need, I take a chunk out. My question to you, would this recipe work well for a foccacia style bread? Thanks
That’s a great question, Paula – I don’t know as I haven’t tried it. Most classic focaccia bread dough is quite a bit wetter than this dough, so I don’t know if you’d get the same bubbly and airy crumb as a traditional focaccia. Worth a try, though!
Love it.
Always perfect no matter what shape I decide to make it in, or if it’s cooked in the oven or on the bbq. Fantastic recipe
So I bake bread almost every week. Some artisan and baguettes. This recipe just jumped to the top of my list. Did the every 10 minute stir in my kitchen aid. Bruschetta tomorrow! My wife decided this is our new bread! Great toasted. I have made lots of French bread recipes, and none have turned out like this.
Mell: I have been making bread with your receipe several years and something goes wrong for me. I let the dough rise and follow your instructions then after it rises I form into 2 loaves and et that rise, then wghen I bake the bread turns out like a flatbread, it ses it s volume. What am I doing wrong?
Shirley, I am making this for the first time today; I am baking both loaves on one baking sheet & I wanted to move one over a little bit; as soon as I pushed on it, half of the loaf almost instantly deflated. Are you moving it after it rises & before baking it? I’m not an advanced baker, but it was a thought…
Hi Shirley, try adding a bit more flour (maybe 1/2 cup) – that will help the loaf have more structure to rise up instead of flatten. Also, don’t let it over rise before going in the oven. And finally, ensure that it is rolled into a tight loaf before letting it rise.
So I bake bread almost every week. Some artisan and baguettes. This recipe just jumped to the top of my list. Did the every 10 minute stir in my kitchen aid. Bruschetta tomorrow! My wife decided this is our new bread! Great toasted. I have made lots of French bread recipes, and none have turned out like this.
I had the same problem. Looked just like it was supposed to until after the second rise and baking. Tastes good, but just flat.
I have made this recipe dozens of times now and it turns out perfect every single time. I don’t change a thing. So good, so easy.
This recipe is delicious; I baked the bread at 375, with the ice cubes, and on in the top 1/3 of the oven, and after 55 minutes it was still quite pale. I’ll try 425 next time. It still came out delicious. Just very soft!
Not a beginner but wanted to try the first rising method. Leave it in the mixer and then every 10 minutes give it a stir. I have to say the bread turned out beautifully. Fluffy and delicious. This is a great recipe!
This bread is so good! I did the rise in increments for the first time and it was great! This recipe was the first time I was able to achieve a chewy crust, and let me tell you, I am so happy.
This is my favorite French bread recipe. It’s super easy and taste delicious!
I’m sorry. I followed this recipe exactly. The I’m sorry. I follow this recipe exactly. The loafs turned out beautiful. They tasted awful…. Not just my opinion my son also thought they were terrible. Sorry to leave you such a bad review but I hate for people to do the work and not enjoy the outcome. I’m not new to bread making I’ve made many delicious loafs so it’s not beginners luck.
Love love love this recipe
I use it all the time….Thankyou
Would the recipie be messed up if I left the dough in the fridge overnight and baked it the next day?
Yes, you can do that!
Omg. I went with the second rise option because I had time but this was AMAZING. Hubby ate half the loaf before dinner. I’ll be freezing the second one but definitely keeping this in my arsenal. Thank you!!!
This was a really easy recipe
This is a fantastic recipe! I cant tell you how many loaves I have made. I was comparing loaf recipes with my MIL, and it returned out we both use this one!
I like to add Italian seasoning and garlic! Everybody loves it!
LIGHT, FLUFFY, & FLAVORFUL
This recipe Turned out so good!!!!
Just like her note says the original recipe called for 1 Tbsp of salt, I did just that…maybe a little more, somewhere between 1-2 Tbsp.
As for the sugar I doubled it (4 Tbsp instead of 2).
Followed the directions using method #2 with a towel for the rising and it turned out AMAZING.
This recipe makes so much bread, (2 huge loaves, 4 normal loves) Thank you so much. My family and I are excited for breakfast already.
I was short on time and only let the bread 2nd rise for as long as it took to heat my oven…it still turned out amazing! My family devoured this bread. I did 400° for 20 min with the ice cubes and brushed milk on the loaves before baking. This is my favorite bread recipe now, thank you!
Thank you for this recipe. It was well written and couldn’t be easier. This was my 5th recipe tried sence November. This one finally worked perfectly.
My family and i couldn’t be happier.
Mel! I have used your french bread recipe for years now. I have used this recipe for my pizza buns and cinnamon buns. Every time I make this for my family and friends, they cannot get enough! Thank you so much for this super easy super soft and tasty french bread, this will be a lifetime recipe <3
This is a great recipe! Thank you! I used bread flour, and made one French loaf, and the other a standard loaf in a loaf pan. They both were excellent! I’m going to share this recipe with a friend who said she “can never get bread to turn out.” I’m sure she will be successful with this recipe! If I could give it more stars, I would give it a 10!
Best results ever. Thank you for this recipe and great instructions. Huge loaves of fluffy French bread. So delicious.
This bread was delicious! It was very tender and moist, with a very soft texture. The instructions were easy to follow, and the bread cooperated perfectly. I did have a bit of trouble with the rolling step, but I still ended up with two delicious, beautiful loaves of bread. This recipe is definitely a keeper!
Perfect if you use bread flour.
My family and I love this bread recipe. I’ve ditched the sandwich bread recipe ive been using,and we use this bread for sandwiches too!
I made this for dinner last night and it came out Perfect! Soft in middle and a crust on top. I’m keeping this recipe thank I was happy my first time too!
French bread does not, and will never contain oil.
Wow. Life is too short to be so negative. As my parents would always say, “It isn’t wrong to have your own opinion, but it IS important HOW you say it.”
This recipe is fantastic. I often sub in bread flour and find the crumb texture to be slightly more “chewy” which is how I prefer it. Very simple and low work for a great result. Five stars!!!
I made this bread last night to take to a church supper to be served with my husband’s homemade French Onion Soup. This bread turned out so beautiful and is really good!
Thank you! I’m so bad at baking, my bread never really turns out edible. This French bread was delicious though a wee bit ugly. My kids and husband enjoyed fresh bread and butter with their French onion soup for supper.
Love this recipe would this be able to do in little loafs for beef dips
Awesome recipe! I think this one is the best loaf ive made yet.
This was my first time making French bread and it was so yumm!! I used a KitchenAid mixer with a dough hook (I do bake rolls a lot and the recipes are pretty similar). I increased the salt to 2.5 tsp, used a mild olive oil, used the #2 rising method, and used a wash on top of 1 egg and 1 tablespoon water whisked together and lightly brushed on top (my ice maker is broken). I used wax paper but it stuck to the bottom of the bread so I just cut off the crust. Not bad for my first try. I’ll make again with a few changes…I’ll use 3 tsps salt and omit wax paper. Wish I’d found this recipe years ago… thanks for sharing!!!
My family loved this bread! This is truly a great recipe.
I was apprehensive about making this as I am not very good in making bread. But this is so easy and turns out so well!! I am so proud of myself. Thank you so much for the recipe and such detailed instruction, I really appreciate it. This recipe is a keeper!!
Great bread recipe, was easy to make and came out great. It will be hard to ever buy supermarket bread again.
Came out like a bakers batch with perforated pans! Any suggestions for how long to bake three baguettes instead of two? Thank you for the recipe.
If the loaves are significantly smaller, I’d check after about 20-22 minutes.
Delicious
Mine ended up getting very wide but not tall and round- no idea what I did wrong 🙁
Hi Nicole, sounds like your dough needs a bit more flour in order to hold structure to rise up instead of out. Try adding another 1/4 cup flour to the dough (or more, if needed).
I’m making this for the second time!!
My grandson who NEVER tries new things has requested more of this delicious French bread ,he even had me pack it in his lunch!!
This is on a weekly rotation in our family meal plan and I enjoyed making it by hand . it turned out perfect!!
Very good easy recipe & delicious. I will be keeping this one! I don’t understand how anyone could give this recipe less than 5 stars, makes no sense.
I tried this the first time and it was so good I took a loaf to a dinner party with friends. Make it all the time now. Tried something new and brushed the top of one loaf with olive oil mixed with garlic and herbs. So good and my house smells delish. Thank you for a great recipe that even the newest bread maker can follow and succeed
My family loves when I make this! So tasty
I’m out of white sugar do you suppose I can make this with honey, powdered sugar or brown sugar instead?
Honey will work great!
I’ve made a lot of bread recipes over the years and have never found one as easy as this one with fantastic results. Thank you!
We love this recipe! I would give it a five star if it called for more salt, and Mel is fantastic in mentioning that she uses less. It seemed like the flavor was lacking for us with the smaller amount of salt probably from greedy taste buds, ha. I took your advice and added more and it changed the flavor completely. Thank you so much for sharing this recipe. It would be pretty neat if you could see how people (including my family) incorporate these into their family life and these meals become memories around our tables. Delicious!
Completely agree with the final comments about how recipes get incorporated into family life. This is one we go to regularly and really enjoy. Simple is great. Thanks!
Tasty bread, simple recipe. However it has more of that bready crumb texture if that makes sense. It has a chew to it but I was wishing for more of the airy pockets and pull away chew you get from a French bread. Regardless I do think it’s a good recipe and it yields a LOT. Making lasagna tonight to go with it!
This recipe never fails!! It’s perfect every single time I make it
This French bread is seriously SO tasty. The crust is crisp and chewy, and the inside is soft. This was my first time making French bread, and it turned out delicious. I will definitely be using this recipe again.
Delicious and easy to follow recipe. I made the loaves and now making hoagie loaves. Turning our great.
I made this recipe yesterday. It was easy and turned out good. It was a little heavier than I would have liked. Is it something I did or just the recipe?
It’s not going to turn out as airy as, say, the french bread at the grocery store in the foil packages (usually sold for $1 a loaf or something like that), but it should be nice and fluffy. Try letting it rise a bit longer and see if that helps.