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!
Great, easy, go-to, recipe for simple and quick french bread. One note, if you use instant yeast, instead of dry-active, you can skip step 1. Just mix everything together and go for it!
So glad it worked out for you! :D
Oh what fun! I ve not made bread in a long time and tried this. It is wonderfully good and so easy. Now I think i am going to make it often.
I’m so glad you had fun making the recipe, Christine! Makes me so happy to hear that :)
Can I use all purpose flour??
Yep! :)
This is likely the 10th time I have made this bread recipe in the last few months. It’s quick, easy and delicious. I don’t even bother brushing it with butter out of the oven or with egg white before it goes into the oven. It comes out soft and beautiful and everyone is impressed and loves it. I mix the dough by hand and I knead it by hand for 10 minutes . Easy peasy. No mixer or dough hook needed. Sometimes I make half a recipe, sometimes I make the two loaves at the same time. It takes exactly 17 minutes at 400 degrees to make the perfect loaf. And it freezes well! I just slice it up into portions and throw it in a Ziploc freezer bag and it’s good to go for a couple of months. I take out one or two portions at a time. Work out slick.
I do have a question for the recipe author: what do you cut your slits with to get them so nice and sharply cut. I have tried everything from a newly sharpened kitchen knife, to kitchen shears to a razor blade and it just ends up dragging the dough rather than cutting it. Do you use a professional lame tool to cut your slits?
I’m so glad to hear! Thanks for sharing the review!
I use a bread knife (cutco) but a lame would work well too.
Novist Very good excellent
Thanks for the comment, Bob! So glad you liked the bread.
I waisted 4 cups of flour.. because I was fallowing the preparation.
Hi Jenny, I’m sorry you had trouble with the recipe. I usually add in 2 cups of flour at first, then 1/2 cup at a time until the dough is smooth (but not sticky). This way you have more control over the texture and aren’t wasting any extra flour.
I used 5 cups of flour and it was too much. I’m going to halve the recipe and try it again with 2 1/2 cups…
I usually add in 2 cups of flour at first, then 1/2 cup at a time until the dough is smooth (but not sticky).
Wonderful bread. Just delicious crunchy crust and soft center. I can’t believe it. It was so easy. Thank you for posting this recipe online
I’m so glad you enjoyed the french bread, Jackie! Thanks for the comment!
I have made this bread several times. I increase the amount of sugar. Everyone loves it.
So glad it was a hit!
Great recipe. Granddaughter (5 yrs old) and I made it together. I made one loaf and she made 3 small loafs. Lots of love and learning!
Thanks so much for sharing, Kim! Love to hear that you are in the kitchen with your granddaughter :)
Could this be made on the ‘dough’ cycle of a breadmachine, then taken out and then shaped, risen, and baked in the oven??
Simple, easy recipe. I substituted the YEAST for the new instant sour dough yeast. OMG. AMAZING.
That sounds delicious! I’ll have to try it with the sour dough yeast sometime :)
Made this recipe today, kneading the dough by hand. It had good flavor and reminded me of the fresh baked bread you get when you order a Jimmy John’s or Jersey Mikes sub. Looking forward to using it soon for subs and garlic bread.
Thanks for the comment, Karlee! We love using it to make garlic bread too :)
Could you tell me how long I should knead the dough? The recipe just says to start kneading the dough. It does not give an approximate time needed for the knead.
Also, can the measurements for the ingredients in this recipe be cut in half to make one loaf?
Thanks!
Yes, you can cut in half. I knead until incorporated (about 2 minutes) with hands or a dough hook.
Your video shows you using a handheld electric mixer to incorporate the flour and wet ingredients together, but your recipe instructions indicate using a stand mixer with dough hook attachment. Please clarify this disparity and make a more definitive recommendation before I commit 6 cups of flour to this recipe. Thanks!!! -Mimi
The handheld mixer has dough hooks from bosch on them. You can use a dough hook, a dough whisk or your hands to mix.
But….when does the salt go in????
It goes in with the flour :)
Made this today and while the taste is amazing, I think I maybe messed up somewhere along the way. My bread came out with a golden crust on top but kind of gummy and with no air pockets inside. Is this a result of under kneading? Can anyone help troubleshoot? It’s only my second time making bread so I’m trying to learn from these missteps!
Oh darn, so sorry to hear that. It could be, it’s hard to know without being there. It could also be your oven runs hotter. I would try lowering the oven temp next time by 25 degrees. If you notice it browning too fast you can put a piece of foil over it. If you knock on the bread it should sound hollow. Then it’s ready. If you cut into it and it’s still doughy, wrap it in foil and then back 5-10 minutes longer until done at a lower temp. Hope that helps!
Could this be made on the ‘dough’cycle of a breadmachine, then taken out, shaped, risen, and baked in the oven?
Great recipe my bread came out awesome and I think this is my new favorite bread!!!
Yay! So glad you loved it!
Family loved it. I had other recipe mainly used for pizza, but like this much better for bread. Haven’t tried it for Pizza yet. going to modify for bread sticks. I have secret seasoning. Don’t you hate people with secret recipes?
Hello! This will be my first time making bread, of any kind. Can I prepare the dough earlier in the day but wait to bake it right before we serve dinner? If so, would I follow all of your steps up until baking and store in the refrigerator? If not, is it ok to leave the dough at room temperature for longer that the suggested 30-45 min?
Thank you!!
Hi Sarah! I think that will work just fine. I would put in the fridge right after forming the loaf and then pull out about an hour before baking. :)