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!
Made this twice already! Super easy and delicious! The second time I split it in half and made one in a loaf pan and the other half into breadsticks. Seriously yum! I did lower the temp a bit cuz the bottom got dark too quick, but my oven can be a bit moody sometimes! Thanks for the recipe!
Great idea to make breadsticks out of the other half! Thanks for your comment Dani! :)
great tasting bread. So thrilled with such an easy recipe.
I’m so glad you enjoyed it! :)
Delicious and light! Perfect French bread with minimal work and ready in no time. I’m having it to dip in an Italian meatball sauce tonight but think it would be eaqually delicious with a cheese plate or some hot salami. ***** stars!
Easy, with great results! My friend, a CIA-trained chef begged for “my” recipe! I printed it out for him, giving credit where credit’s due 😁
First time French Bread maker here , I made the receipe as describe except the egg wash I used butter liberally … it came out amazing! Thank you for sharing!
I made this bread exactly to the recipe and it turned out better than breads I have bought at a bakery!!!!! It’s now in my permanent recipe box!!!!!!
I’m wondering if I could add some jalapeños and cheddar and if it would bake right…. I’d appreciate your feedback!!!!
Thanks again!
So glad to hear! I haven’t tried it, but I bet that would taste good!
Giving it a try right now…so far so good!
Easy to follow recipe and delicious bread! Thank you!
I made this bread last weekend and the husband and I loved it. It isn’t annoyingly crunchy or airy but it’s also not too dense. It was seriously perfect, not to mention EASY! Following this success, I thought I would tackle a truly traditional french bread: Julia Child’s recipe! I spent ALL day making her bread. It rises 2x and then you form loaves and rise again, yada yada. It was a painstakingly long day. Finally, at 2230 I pulled by loves out of the oven, elated by the nearness of their flavor. I picked up the loaf, and it crunched with my squeeze; that perfect, crusty French bread I’d dreamed of. *swoon* Then I cut a slice, buttered it, and with that delicious smell near my nose I took my first bite and it was too airy on the inside and crusty on the outside; it hurt to eat. There was no sustenance, no flavor!
All this to say, I’ll never stray from this recipe again. It truly is perfect!
So satisfying & easy! My kids loved helping the process, and my husband said it rivaled any restaurant’s sourdough appetizer. Thanks for the practical tips!!
Easy and delicious thank you!
For the second rise do I cover the loaves or leave them uncovered in a warm place?
I typically cover them to keep in the heat :)
I made it and it was easy and delicious! What is the best way to store it? I want to use it in two days.
Thanks!
I usually store in a ziptop bag or wrap in foil. Glad you enjoyed it :)
I’m a pretty accomplished baker, cakes, cupcakes, pies, and cheesecakes, but yeast has always scared me. I forgot to buy some French bread and figured it’s time to conquer my fear. I found your recipe and it’s amazing! My first yeast recipe was a major success, like I was doing a happy dance! Thank you for the pictures and great directions, I know that’s why it was such a success.
So glad it was a success! :)
Can Ii use Almond flour or coconut flour to make this French bread?
I haven’t tried it, but I’m not sure it would have the same consistency.
Great recipe came out pretty good on my first try and it is the first time I made bread of any type.
I’m so glad it turned out well for you! Thanks for leaving a comment Lee!
I have never made homemade bread before and I made this tonight and it is a major hit!!!! How long can I keep the bread for? The first loaf I plan on leaving out and the second loaf I will wrap and freeze.
It will be best to eat within the first few days. I like to use older french bread for french toast or garlic bread! I would use the frozen bread within 2 months for best results. :)
Made this recipe! Came out delicious! Only thing I changed was I used unbleached flour and buttered the top of the loaves before baking and again afterwards! Also had to add about 15 minutes to the bake time as well. But over all came out great!
I’m glad you enjoyed this bread! Thanks for sharing your changes! :)