The 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 bread and my 45-minute breadsticks. Both are so simple along with my favorite dinner rolls and french bread rolls!
Easiest French Bread Recipe
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. This homemade 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 SO good, 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.
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!
How To Make Homemade French Bread
- Proof the yeast. In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begin to foam.
- Mix and let rest. Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer. Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky. Rub the olive oil around the dough ball and let rest for 15 minutes.
- Shape and let rise again. Turn the dough onto a floured surface and divide it in half. Roll one half into a rectangle. Starting from the long side, roll the dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Let rise for 30-45 minutes. Make three diagonal cuts across the top of each loaf.
- Bake in oven. Preheat the oven to 400°F. Bake for 17-20 minutes or until the tops are golden brown. Brush the top of the homemade french bread with melted butter if desired. Slice and enjoy! :)
Baking Tips
- The key to the perfect consistency is to knead in flour a little at a time, until the dough becomes soft and not sticky.
- If using a bread dough hook to knead the dough, knead the last couple of minutes by hand.
- Let the dough rest a minute during the mixing process (this allows the gluten to relax).
- Let the dough rise in a warm spot by the window or on top of the stove.
- Place the dough on a lightly floured surface and then press down with your finger tips to remove any air pockets.
- Use a rolling pin to roll out the dough and any extra bubbles.
- Roll the dough into a loaf and then make sure to tuck the ends under and pinch all the seams together tightly to create a nice seal.
- For a crispier/shinier crust, brush on egg wash (1 egg white (whisked) with a teaspoon of water) before baking.
- For a softer and more flavorful crust, brush with melted butter right when it comes out of the oven.
Favorite Ways To Enjoy
- Top with butter, garlic herb butter, honey, cinnamon butter, jam or apple butter
- Use it to make classic bruschetta or bruschetta caprese
- Serve with all types of soup, like lasagna soup, corn chowder and hearty vegetable soup
- My family loves to make french bread pizza, stuffed french bread or garlic bread
- We also like to make spaghetti boats using leftovers of my easy spaghetti recipe.
- Make a french dip sandwich
- Once it’s a few days old, make french bread french toast, bread pudding or croutons
- Cut into cubes and serve with this cold Knorr spinach dip.
Freezer Instructions
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.
More Homemade Bread Recipes To Try:
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Homemade French Bread Recipe
Video
Ingredients
- 2 cups warm water , about 105°F
- 1 Tablespoon active dry yeast
- 2 ½ teaspoons granulated sugar
- 5 cups (650 g) all-purpose flour , more as needed
- 2 ½ teaspoons table salt or fine sea salt
- 1 teaspoon olive oil
- Melted salted butter , optional
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
- In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky (depending on climate you could use more or less than 5 cups). Add more flour as needed.
- Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
- Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
- Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
- Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
- Brush the top with melted butter, if desired. Slice and serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Will it be ok if I let the rolls rise for more than 45 minutes?
That should be fine!
This is one of my favorite recipes. It’s so easy. I add 2 cups of cheese and either minced garlic or tomato/basil seasoning to it before kneading and it’s so yummy!
Sounds delicious! Thanks for sharing!
Please let me know if I can use artisan bread flour for this and if so, is it the same amount as AP flour? Also, should I slash the bread prior to the final rise? Will it hurt if I put a pan of water in oven as it bakes? I’m looking forward to your reply and even more to making this French Bread! Thanks for a beautiful web site!
I haven’t tried using artisan bread flour in this recipe, but I think that should be just fine! I typically slash the bread prior to baking. If you like a softer crust, you can add a pan of water in the oven as it bakes!
This recipe has too much salt in it. The bread texture was wonderful. I am making it again today and will only put half the amount of salt in it.
Lovley!! I love this and use it daily!!
I’m so happy to hear you love it! Thanks for leaving a comment!
My daughter found this recipe and we’ve made it many times. We call it snake bread because when its time to form the dough she molds it into a variety of shapes. Snakes with the tongue sticking out, frogs (legs and all!), all sorts of interesting shapes. We then let it rise the 45 min, egg wash, and bake for 20 min. Comes out perfect every time. Became a fun family activity. We share the bread with neighbors and sometimes just eat all up. So good! Thank you!
What a fun idea! I’m going to have to try this with my kids next time we make it. Thank you for your comment and review Jen. :)
I used instant yeast and it still came out amazing! Better than bakery. Not bad for a first time bread maker ;)
I’m so glad you enjoyed it! Thank you for your comment Sandy. :)
Hi! I love this recipe and have made it several times. But I’ve been wondering, can this be made in a load pan?
My favorite loaf pan homemade bread recipe is this one: https://www.iheartnaptime.net/homemade-bread/
Have you frozen this sigh before making? Or let the dogs sit overnight in the fridge before final bake?
Hi CJ! I typically freeze this bread after baking, but you should be able to do either with good results. :)
I used self rising… should I have used all purpose? It was a tad salty. Just wondering… otherwise it was great!!
I typically use all purpose flour! You can decrease the salt if you would like.
I reduced the recipe to make just one loaf. It came out perfectly and was quite good. This is now my go-to bread recipe.
I’m so glad you enjoyed it! Thanks for your comment, I’m sure that will be helpful to others to know that you can half it and it works well.
I have a couple questions about your HOMEMADE FRENCH BREAD RECIPE. I’ve never made bread outside of a bread machine before but I am wondering if someone wanted to make this bread as a garlic seasoned bread, would that be possible and how much garlic would need to be added and would any other modifications need to be made to the recipe? I am wanting to make a garlic bread for pastas without having to buy something like Texas Toast but still get the garlic bread taste. Thank you.
Hi Jim! I always make my garlic bread after my bread is done cooking by splitting the loaf in half and spreading a butter, garlic and parsley mixture on top and then baking. I’m sure you could add it to the dough. I would probably recommend doing it like you would make a cinnamon loaf and brush butter and garlic and seasonings to the top of the dough before rolling up!
This is the 5th time making this french bread and it comes out perfect every time (followed the directions carefully) I do however ad 4 Tablespoons softened butter to the dough and only use 5 cups of bread flour (I found 6 cups was too much)
Eggwhite the top and cote with butter when done? Never will I EVER buy store-bought french bread again!
What an AMAZING recipe! :) :) Cheers from The Philippines
Thanks for sharing your substitutions! I’m so glad you have enjoyed this recipe Steve. :)
Could I double the yeast and make this? Already made 2 loaves just the way the recipe calls for. Also the first round was delicious!!!
I haven’t tried doubling the recipe before, but I think it should work the same! :)
Sooo delicious!!! My husband made this for me just now n my house smells amazing! Very easy to make first time baking bread n we found our go to!
I’m so glad you both enjoyed it! The smell of homemade bread baking in the oven is my favorite too!
About to make it for a third time, but with our new baguette pans. The directions are easy and even the ugliest outcome is delicious!
I used to make homemade bread years ago and stopped about 15 years ago. This was the first bread I made since and it came out great. It was perfectly baked and very delicious. Thanks for posting it
I’m so glad you enjoyed it! Thank you for your comment and review!
I love this recipe. It’s so easy and amazingly good!!
I’m so glad you enjoyed it! Thanks for leaving a comment and review. :)
Great recipe. I used it to make Shrimp Po-Boys and oh boy! Nothing like a New Orleans Po-Boy on fresh baked artisan French bread. Thank you for sharing!
I’m so glad you enjoyed it! Sounds delicious. :)
This is my ‘go to’ as it is super easy, very quick, and absolutely delicious! Better than any French bread in the store, and right out of your oven!
I’m so glad to hear it’s your go-to! Thanks for your kind comment and review. :)
This bread turned out so good! I used 17g of fresh compressed yeast (aka “cake yeast”) since it’s all I had and it turned out just the same. I also brushed the top with egg whites before baking as suggested and it gave it a really nice color. Love how quick and easy it was.
I’m so glad you enjoyed it! Thanks for your comment and review! :)