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.
Crusty French Bread Recipe
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.
Artisan French Bread Recipe (homemade 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 Peesy French Bread Recipe
Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!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.
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.
Diane's No Fail French Bread
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.
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!
Homemade Bakery French Bread
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.
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.
Homemade French Bread
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.
Cheesy French Bread Recipe
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.
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).
Artisan French Bread Recipe
As noted in the recipe, French bread works quite well using whole wheat flour. I’ve found the best results are when using
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).
Traditional (real Deal) French Bread Recipe
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. 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).
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!
My Favorite French 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!
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!
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.
Baguette (the Easiest Recipe)
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.
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).
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).
Gluten Free Easy French Bread Recipe
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,
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