This Easy Homemade French Bread is soft on the inside, golden and crisp on the outside, and perfect for sandwiches, toast, or soaking up soups and sauces. It’s made with just a few basic ingredients and doesn’t require any fancy equipment, making it a great go-to recipe when I want fresh, warm bread straight from the oven.
Why You’ll Love This Recipe
I love how simple and budget-friendly this recipe is, using ingredients I usually already have in the pantry. The dough comes together easily and the rise time gives the bread its wonderful airy texture. Whether I’m baking it for a family dinner or just want something comforting, this French bread never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¼ teaspoons active dry yeast (1 packet)
2 ¼ cups warm water (about 110°F)
1 tablespoon granulated sugar
2 teaspoons salt
2 tablespoons vegetable oil
5 ½ to 6 cups all-purpose flour
directions
In a large mixing bowl, I combine warm water, yeast, and sugar. I let it sit for 5–10 minutes until the mixture becomes frothy.
I add the salt, oil, and about 3 cups of the flour, then mix until combined.
Gradually, I add the remaining flour, ½ cup at a time, until the dough is soft and slightly sticky but manageable.
I knead the dough on a floured surface for about 6–8 minutes until it’s smooth and elastic.
I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Once risen, I punch down the dough and divide it in half. I shape each half into a loaf and place them on a greased baking sheet or parchment-lined pan.
I make 3–4 diagonal slashes on top of each loaf with a sharp knife and let them rise again for 30 minutes.
I preheat the oven to 375°F (190°C). If I want a crisper crust, I place an oven-safe dish of water on the lower rack.
I bake the loaves for 25–30 minutes or until they’re golden brown and sound hollow when tapped.
I let the bread cool slightly before slicing and serving.
Servings and timing
This recipe makes 2 large loaves, with each loaf yielding about 12 slices. Prep time: 20 minutes Rise time: 90 minutes Bake time: 25–30 minutes Total time: about 2 hours 20 minutes
Variations
I sometimes sprinkle sesame seeds or poppy seeds on top before baking for extra texture.
For garlic bread, I brush the loaves with melted garlic butter after baking.
I like using half whole wheat flour for a heartier version.
I occasionally shape the dough into smaller rolls instead of large loaves for dinner buns.
storage/reheating
Once cooled, I store the bread in an airtight bag at room temperature for up to 3 days. For longer storage, I freeze the loaves (whole or sliced) for up to 2 months. To reheat, I warm slices in the oven at 350°F for 5–10 minutes, or toast them individually. If reheating a whole frozen loaf, I bake it directly from frozen at 325°F for about 15–20 minutes.
FAQs
How do I know if the yeast is active?
I check if the yeast mixture becomes foamy after sitting for 5–10 minutes. If it doesn’t, I know the yeast might be expired or the water was too hot or too cold.
Can I use instant yeast instead of active dry yeast?
Yes, I use the same amount of instant yeast and skip the proofing step, just mixing it directly with the dry ingredients.
How can I make the crust more crispy?
I place a pan of hot water in the oven while baking, which creates steam and gives the crust a nice crunch.
Can I make the dough ahead of time?
I make the dough and let it rise, then cover and refrigerate it overnight. I bring it back to room temperature before shaping and baking.
Why did my bread come out dense?
I’ve found this usually happens if I use too much flour or don’t knead the dough enough. I try to stick to the lower end of the flour range and knead well.
Conclusion
Making homemade French bread is easier than it seems, and the reward of a freshly baked loaf is always worth the time. I love that I can customize it to fit any meal or craving, and it fills the kitchen with the most comforting smell. This is a staple recipe I come back to again and again.
This Easy Homemade French Bread is soft on the inside, golden and crisp on the outside, and perfect for sandwiches, toast, or soaking up soups and sauces. It’s made with basic ingredients and doesn’t require fancy equipment.
Ingredients
2 ¼ teaspoons active dry yeast (1 packet)
2 ¼ cups warm water (about 110°F)
1 tablespoon granulated sugar
2 teaspoons salt
2 tablespoons vegetable oil
5 ½ to 6 cups all-purpose flour
Instructions
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until frothy.
Add salt, oil, and about 3 cups of the flour, then mix until combined.
Gradually add the remaining flour, ½ cup at a time, until the dough is soft and slightly sticky but manageable.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it in half. Shape each half into a loaf and place on a greased or parchment-lined baking sheet.
Make 3–4 diagonal slashes on top of each loaf with a sharp knife and let rise again for 30 minutes.
Preheat oven to 375°F (190°C). For a crisper crust, place an oven-safe dish of water on the lower rack.
Bake the loaves for 25–30 minutes or until golden brown and hollow-sounding when tapped.
Let the bread cool slightly before slicing and serving.
Notes
Use a lower amount of flour for lighter texture; too much can make bread dense.
Add seeds or garlic butter for extra flavor.
Dough can be refrigerated after first rise and baked the next day.
For rolls, divide dough into smaller portions before second rise.
