Crusty on the outside and soft on the inside, this Easy French Bread Recipe is easy to make and tastes amazing. It is our family’s favorite bread recipe.
The only downside to fresh, homemade bread is that it can take a bit of time. Proofing, rising, rolling, rising etc. Today’s recipe is a quick and easy one. It may not be quite as quick as the 30 Minute Roll recipe I have on my blog, but it is pretty close. And the results are two delicious loaves of French bread that arecrusty on the outside and soft on the inside.
The steam that is given off from the water helps the loaf get that nice crust that a good loaf of easy French bread needs.
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After forming the loaves, let them rise, covered on the baking sheet for 15-20 minutes. Preheat oven to 375 degrees F. Brush top of bread with egg wash or olive oil (you won’t get as golden a color with olive oil), sprinkle with coarse salt. Bake for 20-25 minutes or until golden brown.
It freezes great, just be sure to cool it completely and wrap up air tight. It will keep in the freezer for 1-2 months.
Rapid rise yeast will work fine. I use the same amount as I do of active dry yeast. Just add the rapid rise yeast directly in with the flour, no need to add it to the warm water first.
Classic Crusty French Baguettes
If you want to use whole wheat flour, I recommend using half whole wheat and half white flour. I always use a white whole wheat flour.
If you want to skip the pan full of water in the oven. Preheat your oven to a 375 degree F. oven. Allow the bread to rise for 15-20 minutes after forming into loaves. Then place in the oven and bake for 20-25 minutes or until golden brown and baked through.
Calories: 79 kcal (4%) Carbohydrates: 16 g (5%) Protein: 2 g (4%) Sodium: 100 mg (4%) Potassium: 24 mg (1%) Calcium: 3 mg Iron: 1 mg (6%)
Easy French Toast Recipe
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!This easy French bread recipe uses only 4 ingredients and makes the best homemade oven-baked loaf. Learn how to make bakery French bread that's crispy right out of the oven and becomes soft and chewy as it cools.
This homemade French bread is made with flour, water, yeast, and salt. It can be mixed either by hand or a stand mixer and shaped into your favorite form. Once baked, the crust is golden and crispy. As it cools, it becomes a super soft French loaf you can use for anything.
This soft French bread recipe can be easily kneaded with an electric mixer or by hand. In fact, I bounce between both mixing methods, depending on the batch size I want to make. So, I included instructions for both methods in the recipe below.
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I use my 5 quart Kitchen Aid stand mixer for this bread recipe, which yields about 2 pounds of dough. This size is perfect for my 5 quart mixer with the dough hook attachment because it mixes and kneads without any delay. I've noticed the mixer struggles with smaller batches because the attachment can't reach the ingredients to effectively gather and knead the dough.
To mix dough in a stand mixer: Secure the dough hook attachment. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough (about 3-5 minutes). Sprinkle reserved flour into the bowl as needed during the entire mixing process to prevent the dough sticking to the bowl sides. You may also need to stop the mixer and pull the dough back into cohesion with a spatula or your hands.
By the way, if you're shopping stand mixers, I create an article and YouTube video comparing two Kitchen Aid stand mixer models that has helped countless people decide which one to get.
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An electric mixer. In fact, I usually hand knead this French bread recipe when I make a half batch (1-pound dough yield) because my hands can incorporate and knead smaller batches more efficiently than the mixer.
To hand knead: Stir ingredients together (using a utensil or your hands) in a large mixing bowl until a shaggy dough forms. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (about 3-5 minutes). Sprinkle the reserved flour in small amounts as needed to prevent the dough sticking to the table or your hands during the entire process.
You can proof homemade French bread using different methods. Proofing dough in the Instant Pot is my favorite! It creates the ideal environment to proof at a constant temperature of 90 degrees Fahrenheit. It's so convenient because your dough doubles in size in only 45 minutes, even in a chilly or drafty environment.
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Shaping French bread is half the fun! You can shape a baguette, sandwich loaf, oval, or round. A baguette pan or loaf pan isn't required, but they help to maintain shape and height, which is great for bread beginners, especially if your dough texture is a bit loose.
Free-form French Baguettes or long loaves. These have so many uses. People love to use this style to serve with pulled pork. French bread also goes with any meat and cheese board.
Yes! Allow the loaf to cool completely and freeze in an airtight bag or freezer-safe container up to 30 days. Thaw in the refrigerator overnight or at room temperature for a few hours.
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There's nothing better than dinner served with fresh homemade French bread. Grab any one of these mouthwatering entrees made for Instant Pot or stove!
Instant yeast note: The packages are usually labeled as quick rise, rapid rise, and fast rising. They are all the same product.
Note about salt: Use sea salt, kosher salt, or non-iodized salt for this recipe because iodized table salt can affect yeast fermentation and flavor.
Easy French Toast Recipe With Step By Step Photos!
Serving: 1 2 oz. slice | Calories: 97 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 147 mg | Potassium: 35 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 5 mg | Iron: 1 mgThe BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside.
Homemade bread is one of my favorite things to make. It can seem a bit intimidating at first, but this easy french bread recipe is a great place to start. It has a quick rising time and takes only 90 minutes from start to finish. If you’re a beginner to bread baking, make sure to check out my 3 ingredient artisan breadand my 45-minute breadsticks. Both are so simple along with my favorite dinner rolls and french bread rolls!
If you’re looking for an easy french bread recipe, this is it! You’ll have 2 beautiful loaves in 90 minutes. The actual time you’ll be working will only be about 15 minutes, the rest of the time will be patiently waiting for the dough to rest/rise. Thishomemade french bread is golden and crispy on the outside, while remaining soft and slightly chewy on the inside. We love to serve it with a bowl of warm soup and the first time I made it, my husband said “this bread is SOgood, where did you get it?” He thought I picked it up from our local bakery. It is just that good and really so easy to make. You’ll never want to buy store bought french bread again.
Paleo French Bread (nut Free)
I absolutely love making bread and rolls of all kinds. There’s something so satisfying about making them in your own kitchen. The smell is unbelievable. We love to serve this homemade french bread with softened butter, honey and/or jam. So so good. Trust me when I say, this is the best french bread recipe!
Since this recipe makes two loaves, sometimes we freeze one of them for later. To freeze, wrap the bread tightly in foil or saran wrap (make sure it has cooled completely). Then place in a zip top bag and store in the freezer for up to 2 months.
Crispy crust: I prefer a soft crust, but for a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking french bread loaf. You can also add a few ice cubes into the oven to help trap the steam and add a few minutes onto the cooking time.
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Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.
Calories: 73 kcal | Carbohydrates: 15 g | Protein: 2 g | Sodium: 146 mg | Potassium: 22 mg | Calcium:
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