• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads » French Bread

    French Bread

    Published: January 23, 2021 · Modified: Jan 23, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Incredible homemade French Bread with a crispy outer crust and tender, soft crumb. My step by step recipe tutorial will show you how to make the best French bread or baguette with ease. Serve warm with butter, dunk into soups and stews, or use it to make an epic sandwich!

    A close up of French bread on a plate with slices of butter
    133 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    A pinterest graphic of French Bread
    A pinterest graphic of French Bread
    A pinterest graphic of French Bread
    A pinterest graphic of French Bread
    two slices of french bread on a blue and white plate
    A pinterest graphic of French Bread

    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

    An overhead shot of all the ingredients you need to make French Bread

    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

    Two photos showing how to make french bread dough

    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.

    Photos showing how to check the dough is ready and what texture it should be

    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.

    Photos showing how to shape french bread dough

    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.

    How to cut french bread before baking

    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).

    An overhead shot of French bread sticks on a marble surface

    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!

    A close up of French bread cut into slices

    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!

    • A dinner roll on a plate with a tray of them in the background

      Dinner Rolls

    • Pieces of cornbread topped with butter and honey on porcelain plates.

      Cornbread Recipe

    • Slices of Irish soda bread spread with butter on a blue plate.

      Irish Soda Bread

    • A photo of a soft pink plate holding fluffy buttermilk biscuits.

      Buttermilk Biscuits

    • A close up of sticky buns with pecans

      Sticky Buns

    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 cut into slices
    Print
    5 from 9 votes

    French Bread

    How to make the best French bread at home. Don't forget to check out my step by step photos and tips above!
    Course bread
    Cuisine French
    Prep Time 15 minutes
    Cook Time 30 minutes
    Rising time 1 hour 10 minutes
    Total Time 1 hour 55 minutes
    Servings 4 baguettes
    Calories 678kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 678kcal | Carbohydrates: 131g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 182mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Espresso Martini
    Tom Collins »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    133 shares