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4.65 stars (2809 ratings)Nov 2, 20171,671
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 byturning 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.
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
Can I halve this recipe?
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.
Does this bread freeze well?
Yes, it freezes great (after baking and cooling).
How can I get the crust of my bread more golden brown?
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.
Can this bread recipe be made by hand without a mixer?
Absolutely! You can mix the ingredients in a bowl with a spatula or spoon and knead by hand.
Do I need to measure differently if I’m using instant/dry active yeast?
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).
Can I divide the dough to make smaller loaves?
Yes, just keep an eye on baking time – smaller loaves may need less baking time.
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Easy Homemade French Bread
Yield: 24 slices (2 loaves)
Prep Time: 3 hours hrs 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 3 hours hrs 40 minutes mins
4.65 stars (2809 ratings)
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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 byturning 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
Ice: 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).
Flour: because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than the exact amount of flour called for in the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. The goal should be a soft, supple dough that is slightly tacky to the touch but doesn’t leave a lot of residue on your fingers.
Whole Wheat Flour: this recipe works well using whole wheat flour (best results are with white whole wheat flour – I recommend subbing in half whole wheat flour to start and then adding more as you continue to make the bread and judge the results with whole wheat flour). If using whole wheat flour, add a 2-3 minutes to the kneading time to help develop the gluten (adding a couple tablespoons of gluten flour can also help the whole wheat bread bake up light and fluffy).
The Original Recipe: called for 1 tablespoon salt; over the years I’ve decreased that amount just slightly but you can use the full amount. If you don’t have an electric mixer, this dough can be made by hand using a large bowl and a wooden spoon or spatula and mixing/kneading by hand.
Author: Mel
Course: Bread
Serving: 1 Slice, Calories: 233kcal, Carbohydrates: 47g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Sodium: 220mg, Fiber: 2g, Sugar: 1g
Recipe Source: adapted slightly from The Sister’s Cafe
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posted on November 2, 2017 (last updated August 31, 2023)
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1,671 comments on “Easy Homemade French Bread”
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Melissa — Reply
Fantastic recipe. I used the full tablespoon of salt, and added vital wheat gluten to my all purpose flour. I followed the recipe to a t, other than halving the yeast (personal preference) and it turned out amazing. Beautiful chewy crust and fluffy centre. I froze the second loaf after shaping to bake another day. I will recommend this recipe and definitely make it again.
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Megan — Reply
Super easy to make and so delicious! Thank you so much!
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Jan Groen — Reply
Easy to follow instructions, delicious
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Tim Huebner — Reply
I have followed this recipe exactly numerous times and it ALWAYS works
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Sabrina — Reply
Unfortunately, my dough was flat and mushy and I could never get it to form at all. I even added a little bit more flour and it was literally like dealing with oatmeal. I’m not sure what I did wrong.
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Sabrina — Reply
Also, did not rise in the oven and my yeast was good cause I just used it for something else
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Maria — Reply
Great recipe. I made this bread twice and on my third time today. It comes out so good. I am not a bread person either but this is the best. Thank you for sharing. My family loves it
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Brian Demuysere — Reply
Good directions came out perfect thanks. Used a proof box at 95 degrees. For those fighting with the cold I made them 12″ for hogies and it the recipe made 4 about 3 inches wide .it tasted assum. I’d leave a pic but I guess I can’t thanks again
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Cindy Steel — Reply
I’ve made this twice now and every time we have all been amazed at how light and delicious it is. It’s perfection. Thank you so much for this recipe and your tutorials. You’re the best!
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Nick — Reply
French bread doesn’t have fat in it. With the added olive oil it is more like an Italian loaf.
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Stacy Herrick — Reply
So easy to follow with delicious end product. Thank you!
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Tdub — Reply
Very delicius bread. It is 10000% better than that store bought chunk of cooked dough.
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Ann — Reply
This is a super easy recipe – just follow the steps. I did rising method one and halved the sugar. Comes out perfect every time. I really appreciate the tutorials you provide as well. Very helpful to be able to watch all the steps. Thanks!
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Ashlynn Elkins — Reply
This bread tastes amazing! Mine did come out a little on the doughier side. How would I get it to be more fluffy?!
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Mel — Reply
Try letting it rise a bit longer in loaf form and increase baking time by a few minutes.
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Kadi — Reply
Hey Mel. I love this recipe and the dough comes out amazing and the bread tastes amazing. Do you think I could make a normal bread loaf with this dough recipe?
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Mel — Reply
Like, in a loaf pan? Yes, it works great baked that way, too.
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Maurie A White — Reply
I love the recipe, however I hate your ads that block the content in the recipe. I try to click off the ad and it takes me right out of your recipes. This has happened a couple times today. Enough is enough
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Mel — Reply
Hi Maurie, that is definitely annoying and shouldn’t be happening! I’ll do some digging to see why ads are covering the content. Thanks for letting me know.
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Carrie — Reply
Best bread ever! I’d never made bread before and this came out perfect. The recipe was super easy to follow. I make it weekly now because it’s so delicious and easy to make.
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Chris Akin — Reply
I love this recipe and so does the rest of my roost. I bake at least 2 loaves a week amd can’t get enough. Makes really good French toast if you cut it thick. Like 2 inches
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Jess — Reply
Mel, I’ve made this recipe several times and it’s always a hit. Thank you! I’ve started growing a sourdough starter and I’m wondering if you have any thoughts on how to incorporate into this recipe?
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Mel — Reply
Hi Jess, I think to start, you could try decreasing the yeast by half and for every 1 cup of sourdough you add, decrease the liquid by 1/2 cup and flour by 1/2 cup.
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Julene — Reply
Easy and delicious . Thanks
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Marie — Reply
Will using a tablespoon of salt instead of one and a half teaspoons inhibit the yeast?
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Mel — Reply
It shouldn’t – you can add it after the yeast to help.
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Karen Klarer — Reply
I want to serve this at a dinner party freshly baked but have limited time the day of so can I make this through the 5 10 min rise steps and then refrigerate and take out of the fridge the day of and let rise and shape and rise again?
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Mel — Reply
Yes, the dough does quite well refrigerated.
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Deborah J Dietz — Reply
This bread seems a little too dense for French bread
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Emily Pantoja — Reply
Mel this is amazing! It was my first time making bread. I had never tried any recipe before and my kid and husband and family all loved this. Super easy to make super tasty it was so yummy!
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AA — Reply
Made this today! Followed the recipe exactly… used the 1st rising method. Scored it with a sharp serrated knife. Baked it for 20 mins (my oven is a tad fast).
Made garlic bread with it and we had it with soup. It was SO INCREDIBLY EASY AND DELICIOUS! Wow!
Thank you so much for yet another reliable, delicious recipe <3 -
Carl Stephenson — Reply
I love this recipe. The one modification is that I use sifted 10X confectioners sugar instead of granulated sugar. This makes smaller particles for the yeast and results in an airier lighter dough. When it bakes it’s less dense.
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Daniel Wahlgren — Reply
Great recipe! I do have a question though (sorry I tried reading through the existing comments but there are SO many!)
With the two different rising methods, what benefit do you see from the 10 minute rest, then stir repeated 5x etc?
Better texture? Is the result really different from the single rest then shape then bake?
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Mel — Reply
It really just boils down to personal preference – the differences are probably not noticeable!
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Cj Sclafini — Reply
My oven has a steam bake setting, can I use that instead of the ice cubes? And if so do I use it for the complete bake?
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Mel — Reply
That’s a great question – I don’t have a steam function setting on my oven so I can’t speak to how it will work but it’s worth experimenting and trying it out!
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Natalie — Reply
Absolutely delicious, super easy recipe–minimal hands-on time. Bread is the perfect consistency. We ate it with pesto. 10/10.
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Laura Angle — Reply
Made this exactly as directed. Baked at 400 because I wanted golden top. Perfect. Only trouble I had was the slashes. I had an exacto knife but it still wasn’t enough to do all slashes. Got one or two in each loaf.I wish I could leave a photo!
Thank you for posting! -
Denise — Reply
Your step by step instructions and pics are so wonderful! I can’t wait to make this.
Could I make this in the bread machine using the “dough” option and then shaping and letting it rise the second time? Has anyone tried it that way? I might try making half the recipe and see….-
Mel — Reply
I don’t have a bread machine, but I think it should work just fine as long as the quantity of dough fits your particular bread machine.
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Sam Keller — Reply
Can we use wheat flour with this recipe?
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Mel — Reply
This bread works great with whole wheat flour, ideally a white wheat variety (hard red wheat can produce a really dark, dense bread). I’d recommend using 50% whole wheat flour to start and move up from there. Increase the kneading time by several minutes.
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Cyndi — Reply
I made this with the bowl rise recipe and the less salt as recommended. It came out perfect and delicious. I’m wondering if I could make rolls out of this dough and add cheese or other ingredients before the second rise? This bread would be amazing with added yummy ingredients.
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Mel — Reply
Yes, this dough converts very well to rolls and add-ins!
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xyg — Reply
Very happy with how this turned out. It’s perfect for garlic bread!
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Nicole Shugars — Reply
This is a GREAT recipe! It turned out perfect and delicious. The suggestions to knead while in the bowl is genius and worked like a charm. Also, took Mel’s suggestion to score BEFORE the form loaves rose and they stayed beautifully puffy this way. Thanks for the advice, Mel!
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Felix Segundo — Reply
Love your recipe
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Keri — Reply
Loved it!
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Menachem Erez — Reply
I just baked this beautiful bread. Came out from the oven nice and the crust was nicely brown and crunchy. Put the loaves on the cooling rack. when I came back 2 hours later the crust was very soft. did I do something wrong?
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Mel — Reply
That is normal. If you want the bread to stay crustier, you’d need to experiment placing a pan of boiling water in the bottom of the oven while the bread bakes (or researching other ways to make crusty bread).
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Jeanne C. — Reply
Have made this twice, first time a boule and a traditional french bread loaf, today 2 French bread loaves. EASY to follow instructions, thank you Mel!, I’m proud to say both times my efforts were rewarded with loaves that look like yours and taste wonderful. I did use a roasting pan and steam for the first 15 min. then removed for a little crunch, when done I rubbed a little butter on crust for flavor. Both beautiful and delicious–it doesn’t get better or simpler.
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Juanita A — Reply
This is my go to French bread recipe and I make it about 3 times a month. Possibly more in the winter to have with hot chocolate. The two loafs do not last more than a couple days.
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katherine gillen — Reply
As everyone states, great recipe!
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Diane Milker — Reply
I love the texture and taste but sometimes it comes out flatter than I would like. Can you make this in a conventional loaf pan?
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Mel — Reply
Yes, you absolutely can!
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Ron Reeser — Reply
I have been making this recipe for about a year now – its super easy and excellent in presentation and taste. And I have shared this recipe with many and taken to A LOT of gatherings. I have halved it, and played with the percentage of whole wheat (I like 2 cups whole wheat, the remaining white). I prefer shifting the flower to not – I have patted out the dough and used a roller. Also, I no longer buy store mass-produced bread!
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