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
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.