Homemade French Bread Recipe

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If there’s one thing I absolutely love making at home, it’s this Homemade French Bread Recipe that fills the kitchen with the most irresistible aroma. With its perfect crusty exterior and soft, airy crumb inside, this bread is a classic that feels both comforting and a little fancy at the same time. Whether you’re a novice baker or just craving that fresh-baked loaf to enjoy with butter or your favorite meal, this recipe is straightforward, reliable, and so incredibly rewarding.

Ingredients You’ll Need

The magic behind this Homemade French Bread Recipe lies in its humble yet essential ingredients. Each one plays a pivotal role—from the yeast creating those beautiful air pockets to the salt balancing the flavors perfectly. Here’s everything laid out for you:

• 2 ¼ cups warm water (110-115°F): This activates the yeast and helps create the gluten structure.
• 2 tablespoons granulated sugar: A little sweetness to feed the yeast and enhance browning.
• 1 tablespoon instant or active dry yeast: The key to that fluffy rise and airy texture.
• 2 ¼ teaspoons salt: Adds depth and keeps the yeast in check for perfect flavor development.
• 2 tablespoons olive, canola, vegetable, or avocado oil: Brings tenderness and helps with the bread’s golden crust.
• 5 ½ to 6 cups all-purpose or bread flour: The backbone of the loaf that gives structure and chew.

How to Make Homemade French Bread Recipe

Step 1: Activate the Yeast

Start by combining warm water, sugar, and yeast in the bowl of your stand mixer fitted with the dough hook. If you’re working with active dry yeast, be patient and watch for it to foam and bubble—it’s a reassuring sign that the yeast is alive and kicking. With instant yeast, you can skip the waiting and go straight to mixing.

Step 2: Mix Dough Ingredients

Now add the salt, oil, and 3 cups of flour to the yeast mixture and start blending gently. Gradually add 2 ½ to 3 more cups of flour until the dough pulls away from the sides and forms a soft, elastic ball. Remember, it should be soft yet sturdy, not sticky and not dry.

Step 3: Knead the Dough

Knead the dough in your mixer for about 2 to 3 minutes until it feels smooth and bounces back softly when poked. If it clings too much, sprinkle in small amounts of flour until it reaches that perfect soft texture that’s easy to work with.

Step 4: Let the Dough Rise

Choose one of two rising methods: You can let the dough rest repeatedly in the mixer, stirring every 10 minutes for about an hour to build up strength and texture, or transfer it to a greased bowl, cover, and let it double in size naturally in a warm spot—this usually takes about an hour and results in beautiful flavor development.

Step 5: Shape the Loaves

Turn your dough onto a lightly greased surface and divide it in half. Pat each half into a rectangle, roughly 9 by 13 inches, then roll tightly from one long side to the other, sealing the edge. Place the seam side down on parchment-lined baking sheets—this sets you up for those beautiful oven spring and crust that French bread is famous for.

Step 6: Score and Final Rise

Using a bread lame or a very sharp knife, make several angled slashes across the top of each loaf. This step is not only decorative but it allows the bread to expand properly in the oven. Cover the loaves loosely and let them rise again until they puff up and nearly double in size.

Step 7: Bake to Golden Perfection

Preheat your oven to 375°F, with the rack in the center. For an extra-special crust, toss a few ice cubes into the oven’s bottom just as you slide the bread in—this creates steam that crisps up the crust beautifully. Bake your loaves for 25-30 minutes until they glow golden and sound hollow when tapped underneath.

How to Serve Homemade French Bread Recipe

Garnishes

A simple brush of melted butter right out of the oven adds a luscious softness and rich flavor to your crust—perfect if you prefer a tender bite rather than a crusty crunch. Fresh herbs like rosemary or thyme can also be sprinkled on top before baking for a lovely aromatic touch.

Side Dishes

Homemade French bread pairs wonderfully with almost anything! Think classic butternut squash soup, creamy cheese dips, or a vibrant ratatouille. It’s also a no-fail companion to hearty stews and fresh salads, soaking up every last flavorful drop from your plate.

Creative Ways to Present

To make your bread the centerpiece of any gathering, slice it thickly for rustic bruschetta topped with tomatoes and basil, or cut into thin strips for dipping in olive oil and balsamic vinegar. Serving it warm from the oven wrapped in a cozy kitchen towel instantly adds that homemade charm everyone loves.

Make Ahead and Storage

Storing Leftovers

Wrap your Homemade French Bread Recipe tightly in plastic wrap or place it in an airtight container once completely cooled. This will keep it fresh for a day or two without drying out, so you can enjoy that homemade goodness well beyond bake day.

Freezing

If you’d like to save your loaves for later, freeze wrapped bread in heavy-duty freezer bags. Slice before freezing for quick grabs later, or freeze whole to thaw gently at room temperature—perfect for planning ahead without sacrificing fresh flavor.

Reheating

To bring your bread back to life, wrap it in aluminum foil and warm in a 350°F oven for 10-15 minutes. This method revives the crust and crumb beautifully. Alternatively, you can slice and toast pieces directly for a quick snack with that unmistakable homemade touch.

FAQs

Can I make this Homemade French Bread Recipe without a stand mixer?

Absolutely! While a stand mixer speeds up the kneading process, you can mix and knead this dough by hand. It just requires a bit more elbow grease but gives you a wonderful tactile connection to the dough’s transformation.

What’s the difference between instant and active dry yeast in this recipe?

Active dry yeast needs to be dissolved in warm water and allowed to foam before using, while instant yeast can be mixed directly with the flour. Both work well here, though instant yeast saves you a little time.

Can I substitute whole wheat flour in this recipe?

You can swap up to half of the all-purpose flour for whole wheat, but since whole wheat absorbs more water, you might need to adjust the water slightly. The bread will be heartier and denser but delicious in its own right!

Why is scoring the bread important?

Scoring lets the loaf expand during baking without tearing unpredictably. It also creates that iconic French bread look and helps with even cooking.

How do I get a crispier crust?

For a truly crispy crust, avoid brushing melted butter on top after baking and try raising your oven temperature to 400°F or even 425°F, keeping a close watch to prevent burning. Using the ice cube steam trick also helps develop that enviable crust.

Final Thoughts

There’s something truly special about pulling a loaf of warm, homemade bread from the oven, especially one as timeless and wonderful as this Homemade French Bread Recipe. It’s simple enough to fit into your day with a bit of patience but gives you incredible results that taste like a gift to yourself. Give it a try—you’ll be surprised how this classic bread becomes one of your favorite kitchen projects and a staple on your table!

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Homemade French Bread Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

• Author: Molly
• Total Time: 3 hours 40 minutes
• Yield: 24 slices (2 loaves)

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Description

This homemade French bread recipe yields two crusty, golden loaves with a soft, airy interior. Using simple pantry ingredients and a comforting kneading and rising process, you can create authentic, bakery-style French bread at home. The method involves mixing, kneading, multiple rising techniques, and baking to achieve that perfect texture and flavor.

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Ingredients

Liquid & Yeast Mixture

• 2 ¼ cups warm water, 110-115°F
• 2 tablespoons granulated sugar
• 1 tablespoon instant or active dry yeast

Dry Ingredients

• 2 ¼ teaspoons salt
• 5 ½ – 6 cups (781 – 852 g) all-purpose or bread flour

Fats & Oils

• 2 tablespoons olive oil, canola oil, vegetable oil, or avocado oil

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Instructions

1. Activate Yeast: In the bowl of an electric stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast. If using active dry yeast, allow the mixture to bubble and foam for 3-5 minutes to activate the yeast. If using instant yeast, you may proceed immediately without waiting.
2. Mix Dough: Add salt, oil, and 3 cups of flour to the yeast mixture and mix together. Gradually add an additional 2 ½ to 3 cups of flour while mixing. The dough should begin to clear the sides of the bowl and form a soft ball that does not leave much residue on your fingers.
3. Knead Dough: Knead the dough using the mixer for 2-3 minutes until smooth. If the dough clings to the sides of the bowl or mixer components, add flour ¼ cup at a time until a sturdy but soft ball forms.
4. First Rise (Option 1 – Intermittent Rest and Stir): Leave the dough in the mixer bowl covered with a lid or towel and rest for 10 minutes. Then briefly stir by turning on the mixer for about 10 seconds. Repeat this cycle five more times to develop the dough texture.
5. First Rise (Option 2 – Bulk Rise): Alternatively, transfer the dough to a lightly greased bowl, cover with a towel or greased plastic wrap, and let rise until doubled, approximately 1 hour depending on room temperature.
6. Shape Loaves: Turn the risen dough onto a lightly greased surface and divide it in half. Pat each half into a thick rectangle approximately 9 by 13 inches. Roll each piece from the long edge, pressing out air bubbles and seams. Pinch edges to seal and place each loaf seam side down on parchment-lined baking sheets.
7. Score Loaves: Using a bread lame, razor blade, or a very sharp knife, make several angled gashes on the top of each loaf to allow expansion during baking. Scoring can be done either before or after the second rise, but be careful to use a sharp blade to avoid deflating the dough.
8. Second Rise: Cover the shaped loaves loosely with greased plastic wrap or a clean kitchen towel and let them rise until noticeably puffy and nearly doubled, about 1 hour.
9. Prepare for Baking: Preheat your oven to 375°F with the rack positioned in the center. For more browning, temperatures can be adjusted to 400°F or 425°F and the rack moved up one level. Monitor carefully to prevent burning.
10. Create Steam (Optional): For an extra crispy crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes onto the bottom of the oven. Close the door quickly to trap steam.
11. Bake Loaves: Bake the bread for 25-30 minutes until golden brown and cooked through. You can check doneness by tapping the bottom of the loaf; it should sound hollow.
12. Finish and Serve: Optionally, brush the hot loaves with melted butter to soften the crust if desired. For a crispier crust, skip the butter. Let the loaves cool before slicing into 24 slices total from 2 loaves.

Notes

• The salt quantity can be adjusted slightly based on preference but 2 ¼ teaspoons offers a balanced flavor.
• You can use all-purpose or bread flour; bread flour may yield a chewier texture due to higher protein content.
• Using a sharp blade for scoring is critical to maintain the dough’s structure.
• The rising times depend on your kitchen’s warmth; colder environments will slow the rise.
• Adding steam with ice cubes at the beginning of baking helps create an authentic crispy crust.
• Brushing with melted butter after baking softens the crust but reduces crispiness if you prefer it crunchy.

• Prep Time: 3 hours 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: French