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.
Easy French Bread
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.
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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%)
Small Batch French Bread
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!When we want homemade bread without the hassle, this french bread recipe is GOLD. It's kneaded in the food processor in 45 seconds! There is waiting time after that, but very little hands-on work. The crust is crackly, and the inside is soft and creamy. Crusty French bread at its best, and with a video tutorial!
I started making this bread recipe years ago. I would make a double batch, form it into individual sandwich-sized loaves and freeze them.
Or eat a freshly baked loaf in a matter of minutes; that also happened sometimes. Warm with a dollop of butter this bread is fantastic!
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During the 2020 bread-baking craze, I dusted off this recipe and made it with regular white bread flour and superfine whole wheat flour.
The latter is more rustic and doesn't completely develop that crackly crust, but that is minor compared to the easiness of this recipe.
For breakfast and sandwiches, I tend to lean towards fiber-laden ones like this whole wheat oatmeal bread recipe that is versatile and delicious. For bruschettas, there's nothing like this Italian semolina bread.
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You'll love how easy it is to make this recipe! There is some waiting time to allow the yeast to render its magic, but besides that, little hands-on work.
Make sure the salt and the yeast are not touching before adding the water, as it can reduce the latter's strength if that happens. They will combine once the liquid is added.
Mixing: the process for making this dough is simply putting the ingredients in the bowl of the food processor with the steel blade and adding the water through the feed tube while the food processor is running.
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Dough: it will be rustic, not smooth at all. You then have to let it rest for a couple of hours. The dough won't rise until doubled so don't worry if it has hardly changed in appearance. But it will be softer and more relaxed.
Baguettes or batards: they are French names that distinguish the type of loaf. The baguette is thinner and longer (more crust than crumb), and the batards are plumper and shorter (more crumb than crust).
Scoring: this refers to the slits that are made on top of the loaf right before it goes into the oven. This helps the bread to rise evenly.
Easy Homemade French Bread
Scoring razor: if you plan on making French bread often, I highly recommend buying a bread lame for dough scoring, which is a stick with a razor blade that makes clean slits.
Using a sharp kitchen knife is the homemade version, and the slits are not always as slick. See the image of the bread in the oven below for how irregular the cuts are when made with a knife.
Make a rectangle and roll it up with your hands like cinnamon rolls. Important: pinch the seams each time you roll the dough to keep out as much air as possible.
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Oven: this is where the magic happens, and it's highly recommended to put a pan with hot water on the bottom of the oven to create steam while the bread bakes. It helps to create that fabulous crackly crust that we all love!
When is it done? The bread will turn a golden brown, and the slits will open. The way to know if it is fully baked is by turning it upside down (carefully because it's very hot, so use a kitchen towel) and tapping the bottom of the bread. It should sound hollow and not be very soft. That's when the bread is done.
. A baguette is a French bread shaped like a stick, long and thin, and the name used for this type of bread in France.
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French bread is the simplest type of bread, using a few ingredients (flour, salt, yeast, and water), with a crackly crust, and a more airy crumb. Italian bread can be more sophisticated, with a denser crumb with a coarse crust, and often includes durum flour (a type of flour used for making pasta) such as our very popular Semolina Bread recipe.
And I recommend doing so if not eating in the first hours of making it as it can harden or become too chewy pretty fast.
But French bread is white in the way that it's made with white wheat flour as opposed to whole wheat for example.
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Let me know in the comments below if you made this recipe andloved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.Homemade French bread has never been easier! This simple recipe produces a light and fluffy loaf of French bread that will rival any bakery!
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.
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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.
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.
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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.
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.
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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.
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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
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