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
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!