Hey y’all! Craving warm, crusty homemade bread but short on time? This Quick and Easy French Bread Recipe delivers a fresh, golden loaf with a soft, pillowy crumb—perfect for sandwiches, dinner sides, or a buttery snack. No fancy equipment or artisan techniques needed—just a handful of everyday ingredients and about an hour from start to finish. Ready to impress your family with delicious homemade French bread? Let’s get cooking!
Why You’ll Love This
- Fast & Easy: From start to finish, this loaf comes together in just about 1 hour!
- Minimal Ingredients: You only need 6 pantry staples, making it super convenient.
- Perfect Texture: Crispy golden crust with a soft, chewy interior—always bakery-worthy.
- Versatile: Serve it with soups, use for sandwiches, or as a crowd-pleasing dinner side.
- No Mixer Needed: Simple mixing and kneading by hand required—easy cleanup!
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ¼ cups warm water (110°F/43°C)
- 1 tablespoon granulated sugar
- 2 ½ to 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil (plus extra for greasing)
- Optional: 1 tablespoon melted butter, for brushing
Directions
Prep & Proof the Yeast
- Combine the warm water and sugar in a large mixing bowl. Sprinkle the yeast over the water and let it sit until foamy, about 5-8 minutes.
Make the Dough
- Add 2 ½ cups of flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a rough dough forms.
- Knead dough on a lightly floured surface for 5-7 minutes, adding additional flour as needed until the dough is smooth and elastic.
First Rise
- Lightly oil a clean bowl and place dough inside, turning to coat. Cover with a kitchen towel or plastic wrap. Let rise in a warm spot for 20 minutes, or until doubled in size.
Shape & Second Rise
- Punch down the dough and shape it into a long, oval loaf on a parchment-lined baking sheet.
- With a sharp knife, make 3-4 diagonal slashes across the top. Cover loosely and let rise again for 15 minutes.
Bake the Bread
- Preheat oven to 400°F (200°C). Place a small oven-safe pan of water on the rack below the baking bread for extra crustiness.
- Bake for 20-22 minutes, until the loaf is golden brown and sounds hollow when tapped. Optional: Brush with melted butter for a glossy finish.
Notes
- Yeast should foam after 5-8 minutes—if not, your water may be too hot or the yeast inactive.
- For best results, measure flour using a spoon-and-level method; avoid packing it in.
- Add a sprinkle of cornmeal on the baking sheet for extra crunch.
Variations
- Herbed French Bread: Mix 2 tablespoons of chopped fresh herbs (like rosemary or thyme) into the dough.
- Cheese-Stuffed: Roll in ½ cup shredded mozzarella or cheddar before shaping.
- Whole Wheat: Substitute up to 1 cup whole wheat flour for a nuttier flavor.
Required Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Serrated knife
- Clean kitchen towel or plastic wrap
Storage Instructions
- Store leftover French bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days.
- To freeze, wrap the cooled loaf tightly in plastic wrap and foil; freeze up to 2 months.
- Reheat by spritzing with water and warming in a 350°F oven for 8-10 minutes.
Suggested Pairings & Serving Recommendations
- Serve warm with softened butter, garlic confit, or a drizzle of olive oil.
- Delicious alongside hearty soups, pasta dishes, or as the base for bruschetta.
- Use for sandwiches, paninis, or to mop up sauces and gravies.
Pro Tips
- Don’t skip the oven water bath—it gives your crust that signature French bread crackle.
- Use a very sharp knife or bread lame for slashing to prevent dragging the dough.
- Brush hot bread with butter for extra flavor and a beautiful sheen.
Frequently Asked Questions
- Can I make this bread without a stand mixer?
- Absolutely! This recipe is designed to be mixed and kneaded by hand.
- Why didn’t my bread rise?
- Check your yeast is fresh and the water isn’t too hot (110°F is ideal). Old yeast or hot water can cause poor rising.
- Can I double the recipe?
- Yes—simply double all ingredients and split into two loaves for even baking.
Prep time: 10 minutes
Rising time: 35 minutes
Bake time: 20-22 minutes
Total time: 1 hour
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1 egg (for egg wash)
Instructions
-
1In a large bowl, dissolve sugar in warm water, then sprinkle yeast over the top. Let sit for 5 minutes until foamy.
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2Add olive oil, salt, and 2 cups of flour. Mix until combined, then gradually add remaining flour until a soft dough forms.
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3Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
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4Divide dough in half and shape into two loaves. Place on a parchment-lined baking sheet.
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5Brush loaves with egg wash and make 3-4 diagonal slashes on top with a sharp knife. Let rest for 10 minutes while preheating oven to 400°F (200°C).
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6Bake for 20-25 minutes until golden brown and the bread sounds hollow when tapped. Cool slightly before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160 caloriescal
Protein:
5gg
Fat:
2gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
31gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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