Don’t let making fresh bread intimidate you, although there are some more technical recipes out there my French Bread recipe is super easy and gives you amazing results! Although it’s a long process there’s actually only 10-15 minutes active prep time involved, the rest of the time is spent patiently waiting for the dough to prove (rise), and trust me it’s worth the wait.
There’s nothing better than the smell of freshly baked bread filling your home…well, unless your eating it slathered in melted butter. For more homemade bread recipes, try out my garlic bread recipe, homemade naan recipe, and artisan bread recipe.
What you need to make this recipe
Flour – as the name suggests bread flour is the best flour for making French bread. You can use all-purpose flour but it will give you a softer bread.
Water – make sure to use warm water it really helps the dough rise quicker.
Sugar – this feeds the yeast helping the dough rise and also adds flavor.
Yeast – dry active yeast is easy to use just make sure to activate it in water until it’s foamy before using it.
Baguette pan – I love to use this to create uniform shaped loaves but it’s not essential. You can also use a regular baking tray.
how to make french bread
1. Mix the yeast, sugar, and warm water together and set aside until foamy (5 minutes).
2. Add some of the flour with the yeast mixture to a stand mixer with a dough hook and start to knead the dough. Add the oil then add the remaining flour a little at a time. Mix until the dough comes together in a ball.
3. The dough is done when it springs back when pressed.
4. Transfer to a lightly oiled bowl, cover with plastic wrap, and place in a warm place to rise for about an hour until doubled in size.
5. Turn the dough onto a lightly floured surface and divide it into three or four equal pieces.
6. Roll the dough into baguette-shaped cylinders turning both edges into the center and pinching the seams closed. Turn over so the seems are underneath.
7. Place onto a baguette pan or a baking sheet. Allow to rise once more in a warm place.
8. Cut slashes over the French bread then bake until golden brown (around 25-30 minutes).
Pro tips for making this recipe
- You’ll know the dough has been kneaded enough when it springs back when pressed.
- A baguette pan allows your French bread to rise in uniform sized loaves but you can let them rise on a regular baking tray if you don’t have one.
- Let the bread cool before slicing.
- A baker’s lame (cutting blade) is a great way to make slashes into the bread without cutting too far down because they are extra sharp. You can use a sharp knife if you don’t have one.
- If the dough seems too wet you can add up to 1/2 cup extra flour.
- Make sure your water is not too hot (it should be warm) or it’ll stop your yeast from working.
- The above tip also applies to your environment, don’t place the dough in direct sunlight or in a place that’s too hot or it will affect the rising of the bread.
- For best results use a kitchen scale, baking is a science so too much or too little flour can drastically affect the end results. If you are using cups I recommend fluffing the flour in a bowl so it’s less compact before spooning it into cups. Don’t scoop it straight from the bag or jar as this is the easiest way to overpack your cup!
Frequently Asked Questions
Best ways to use it?
French bread can be used in so many ways. I love to serve it warm spread with butter as a snack but it’s as equally as delicious dunked into soups, stews, a warm bowl of chili, made into garlic bread, or used to make sandwiches! You can also cut it into slices and toast it to make bruschetta and other types of appetizers, the list is endless!
How do I create a crispy outer crust on my bread?
The secret to a crunchy and crispy crust is to create some steam in the oven. To do this add a pan to the lowest rack of your oven and pour in some hot water straight after adding your bread to the oven. You can also add ice into the pan to create steam.
What’s the difference between French bread and a baguette?
French bread and a baguette are pretty much the same thing. Baguette literally translates as “stick” and French bread is usually long in shape with rounded edges.
Can I make this without a stand mixer?
Yes, you can bring the dough together in a large bowl until a rough dough is formed then knead it by hand but it will require some effort. You need to knead the dough for at least 10 minutes until it’s smooth and springs back when pressed.
Can this bread be frozen?
Yes, this bread freezes really well. Simply wrap it tightly in plastic wrap and foil and freeze then thaw it completely before serving or reheating in an oven to crisp up.
If you love this recipe try these out!
If you’ve tried this French Bread Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
French Bread
Ingredients
- 2 cups warm water about 110°F
- 1 Tbsp active dry yeast
- 2 Tbsp sugar
- 5 1/2 cups bread flour AP will work but give you a softer bread. (660g)
- 1 1/2 tsp sea salt
- 1 Tbsp olive oil
Instructions
- Mix the warm water, sugar and yeast in the bowl of your mixer and set aside for about 5 minutes or until foamy.
- Add about 3 cups of flour to the mixture along with the salt and stir together with a spatula then begin mixing with the dough hook. Add the oil then add the remaining flour a half cup at a time. Mix on medium until the dough comes together in a ball. You can add up to half a cup of flour if the dough seems wet.
- The dough is done when it springs back if pressed. Your stand mixer will knead the dough but you can always finish off by hand if desired. Transfer to a lightly oiled bowl, cover with plastic and place in a warm place to rise for about an hour. The dough will double in size so use a large bowl.
- Heat oven to 375F. For a nice crisp crust you need to create some steam. Place a pan on the lower rack of the oven before you turn it on then pour 3/4 a cup of hot water just after you add the bread in.
- Turn the dough onto a lightly floured surface and divide into three or four equal pieces and roll into baguette-shaped cylinders. Place onto a baguette pan OR a baking sheet. Allow to rise once more for 30-40 minutes in a warm place.
- Cut 3-4 diagonal slashes on each piece then bake for 25-30 minutes or until golden.
Notes
- You'll know the dough has been kneaded enough when it springs back when pressed.
- A baguette pan allows your French bread to rise in uniform sized loaves but you can let them rise on a regular baking tray if you don't have one.
- Let the bread cool before slicing.
- A baker's lame (cutting blade) is a great way to make slashes into the bread without cutting too far down because they are extra sharp. You can use a sharp knife if you don't have one.
- If the dough seems too wet you can add up to 1/2 cup extra flour.
- Make sure your water is not too hot (it should be warm) or it'll stop your yeast from working.
- The above tip also applies to your environment, don't place the dough in direct sunlight or in a place that's too hot or it will affect the rising of the bread.
- For best results use a kitchen scale, baking is a science so too much or too little flour can drastically affect the end results. If you are using cups I recommend fluffing the flour in a bowl so it's less compact before spooning it into cups. Don't scoop it straight from the bag or jar as this is the easiest way to overpack your cup!
- Nutritional information is per French bread or baguette.
