Easy Homemade French Bread Recipe

There’s nothing quite like the smell of homemade French bread wafting from the oven. This simple recipe makes loaves with a crisp, golden crust and a soft, chewy inside. It’s perfect for pairing with soups, stews, or simply slathering with butter. You don’t need fancy equipment to make it, just a few pantry staples and some hands-on time.

Easy Homemade French Bread Recipe

This recipe comes together with everyday ingredients and simple steps. Here’s what you’ll need to get started.

Ingredients

Dough:

• 1 1/4 cup warm water
• 1 tablespoon sugar
• 1 tablespoon bread machine yeast (instant yeast)
• 1 teaspoon salt
• 3 1/2 cups of flour (bread flour preferred)

Glaze:

• 2 tablespoon water
• 1/2 teaspoon salt

Instructions

Mix the dough: Dissolve sugar, yeast and salt in warm water in a large bowl or mixer of choice. Add flour cup by cup, mixing after each addition. As you get near 3 cups, add the flour a little at a time, to make a soft dough that pulls away from the sides of the bowl.

Knead: Turn the dough onto a floured surface. Knead by hand for 8–10 minutes until smooth and elastic (or 8 minutes with a stand mixer and dough hook).

First rise: Place the dough in a greased bowl, turning once to coat. Cover with a clean towel and let rise about 15 minutes, punch down. Cover and let rise until doubled in size, about 1 hour.

Shape the loaves: Punch down the dough and roll each into a rectangle, then shape into long loaves (baguette-style) or round loaves. Place on a greased baking sheet or parchment-lined pan.

Second rise: Cover loosely and let rise until nearly doubled, 30–40 minutes. Preheat oven to 400°F (204°C).

Brush with glaze and bake bread: Slash each loaf diagonally with a sharp knife or razor blade. For crusty French bread, brush with saltwater glaze. Bake for 20-25 minutes, until golden brown and hollow-sounding when tapped on the bottom.

Cool and enjoy: Transfer to a wire rack to cool slightly before slicing. Serve warm or allow to cool to room temperature. The bread is at its best when it’s fresh.

A single batch makes one large loaf of bread. We often make a double batch to eat one loaf fresh and use the second loaf the next day for French toast.

Variations

• French Baguette Style: Shape dough into long, thin loaves (12–14 inches). Use a baguette pan for support if you have one.
• Round Boule: Shape into rustic round loaves for a country-style French bread.
• Overnight Rise: For deeper flavor, refrigerate the shaped loaves overnight before baking.

French Bread Dough Pizza Crust: One evening, I was planning on making French bread, and turning it into French bread pizza. Instead, to save time, I rolled out the dough into a rectangle to fill the baking sheet.

I let it rise, brushed with the salt glaze, and par-baked it for 10 minutes. Then we added toppings and baked for around 12 minutes more (until the cheese was nicely browned). This is now our favorite pizza crust recipe.

Tools

For grinding your own fresh flour, I recommend the Nutrimill Classic Grain Mill. It’s reasonably compact, easy to use, and doesn’t heat up the flour like some other mills. 

To knead the dough, mix in a heavy stand mixer with dough hook or Bosch Universal Mixer, or mix by hand. I use my Bosch mixer, which can handle up to a triple batch.

I use a stainless steel chopper/scraper for cutting and shaping dough. This bread is typically baked on a half sheet pan, which you either grease or line with parchment paper.

A large grid cooling rack is good for bread and for keeping smaller items like cookies from falling through the rack.

Ingredient Tips

My preferred French bread ingredients:

• SAF-INSTANT yeast
• Frontier Celtic sea salt
• King Arthur bread flour or other organic bread flour such as Heartland Mills
• Organic cane sugar
• Non-chlorinated water

This recipe works well with SAF-INSTANT yeast, a reliable instant yeast favored by many home bakers. Since it’s instant, you can mix it right into the flour without proofing first, though you may still proof if you like to check freshness.

Remember – keep opened yeast in an airtight container in the refrigerator or freezer to extend its shelf life. Stored this way, SAF-INSTANT and other dry yeasts can stay active for months beyond the “best by” date. It’s best to let frozen yeast warm to room temperature before using – but I usually don’t worry about it.

Salt does more than add flavor—it also strengthens gluten and helps control yeast activity. Skipping or reducing salt can make bread rise too quickly and taste flat.

Both all-purpose flour and bread flour work in this recipe. Bread flour has more protein, which develops stronger gluten for a chewier texture and higher rise. All-purpose flour makes a slightly softer loaf. Use what you have on hand—both will turn out delicious French bread.

This recipe uses a small amount of sugar to help feed the yeast and balance flavor. I opt for organic cane sugar to eliminate risk of glyphosate contamination.

Water Quality Tip: If possible, use non-chlorinated water when making bread. Chlorine in tap water can weaken or kill the yeast, leading to poor rising and dense loaves. Filtered, spring, or well water will give you the best results.

Yeast Substitution Tip

You can use instant yeast and active dry yeast interchangeably in this recipe. If using instant yeast, add it directly to the dry ingredients. If using active dry yeast, dissolve it in the warm water first, along with the sugar. Let sit 5–10 minutes, until the mixture becomes foamy.

For best results, substitute 1 ¼ Tablespoons active dry yeast for 1 Tablespoon instant yeast to match rising power.

Tips for the Best Homemade French Bread

• For extra crunch: Bake on a preheated baking stone or steel.
• For shine: Brush loaves with a beaten egg white before baking.
• Flavor twists: Sprinkle sesame or poppy seeds on top; add garlic butter glaze after baking; or mix in fresh herbs.
• Storage: Wrap cooled bread in foil or store in a paper bag at room temperature for up to 2 days. Freeze tightly wrapped loaves for up to 3 months. Reheat at 350°F (175°C) for 10 minutes to refresh the crust.

French Bread FAQ

Serving Ideas for French Bread

Fresh French bread is versatile and pairs well with almost anything. Here are some favorite ways to enjoy it:

• With olive oil: Tear off warm pieces and dip into a shallow dish of extra virgin olive oil. Add a splash of balsamic vinegar or season with garlic, herbs, or Parmesan for more flavor.
• With soup or stew: The crisp crust and chewy crumb make French bread ideal for soaking up broths and sauces.
• As garlic bread: Slice, butter, and toast with garlic and herbs for a quick side dish.
• For sandwiches: Use for sub sandwiches, paninis, or open-faced melts.
• As crostini or bruschetta: Slice thin, toast lightly, and top with tomatoes, cheese, or spreads.
• For breakfast or dessert: Toast slices and spread with jam, honey, or Nutella, or use leftovers for French toast or bread pudding.

What to Do with Leftover French Bread

If your French bread goes a little stale, don’t toss it—there are plenty of delicious ways to give it new life:

• French toast: Stale bread soaks up custard beautifully without falling apart, making it perfect for this breakfast favorite.
• Croutons: Cube, season, and bake until crisp to top soups and salads.
• Garlic bread: Slice, butter, and broil with garlic and herbs for a quick side dish.
• Bread crumbs: Dry completely and pulse in a food processor for homemade bread crumbs.
• Bread pudding: Combine chunks of bread with eggs, milk, sugar, and spices for a comforting dessert.
• Stuffing: Cube and season for homemade stuffing to pair with poultry or roasted meats.

Print

Love Fresh Bread?

Bread baking doesn’t have to be complicated or intimidating. My sons started baking bread when they were just 10 years old—if they can do it, you can too!

In Never Buy Bread Again, you’ll find:

• Step-by-step recipes for loaves, rolls, and more.
• Troubleshooting guides for the most common bread-baking problems.
• Tips for high-altitude baking, freezing, and storing bread (including par-baked rolls).
• Creative ideas for using up leftover bread.
• Delicious extras, like flavored butters and spreads that pair perfectly with homemade bread.

Whether you’re brand new to baking or just want reliable recipes that work every time, this book will help you put fresh, homemade bread on the table.

Click here to get “Never Buy Bread Again” – available in spiral bound print and ebook formats.

Don’t forget to check out:

• Troubleshooting Tips to Help You Bake the Perfect Loaf of Bread
• Is Commercial Bread Making You Sick?
• Nutrimill Artiste Mixer Review

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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.

Originally posted in 2015, last updated in 2025.