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Homemade French Bread Recipe

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4 from 8 reviews

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

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.

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

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

Find it online: https://recipeglimpse.com/homemade-french-bread-recipe/