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Who knew making easy French bread at home could be so simple? Skip the bakery and learn how to make your own golden, crusty french bread loaves with a soft, fluffy interior right in your kitchen. Once you try it, you’ll wonder why you ever bought bread from the store!
If you love making bread from scratch, be sure to try my 1-Hour Soft Dinner Rolls too. You’ll also enjoy this Olive Oil Bread Dip!
Why you’ll love this homemade French bread recipe!
Remember when the pandemic first started and so many people hunkered down at home and used their free time to learn how to make their own bread? I was not one of those people.
With three kids doing school at home, I had less time to tackle baking projects, not more! But now my kids are older and I’ve started baking bread for my family. This easy French bread is one of my favorites.
The process of making it is a little bit…therapeutic? Maybe it’s the punching and shaping and kneading. But even better is the satisfaction you feel after you take your perfect loaf out of the oven. Add your favorite soup (or try one of my favorites: Potato Soup) and you’ve got a simple, satisfying meal for a chilly winter day.
- Bakery-Style at Home: Crispy crust with a soft, airy center—just like fresh bakery bread.
- Simple Ingredients: Made with pantry staples you likely already have.
- Beginner-Friendly: This recipe is easy, even if you’re new to baking with yeast.
- Perfect for Any Meal: Great for sandwiches, soups, or simply slathered with butter.
- Freezer-Friendly: Make extra loaves and save them for later.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Active dry yeast – Helps the dough rise and gives the bread its texture.
- Warm water – Activates the yeast; should feel warm, not hot.
- Sugar – Feeds the yeast and helps it activate.
- Olive oil – Adds moisture and richness.
- Salt – Enhances flavor.
- All-purpose flour – Forms the structure of the bread.
- Cornmeal – Prevents sticking and adds texture to the bottom.
- Egg white – Creates a shiny, golden crust.
- Cold water – Mixed with egg white for the glaze.
How to Make Easy French Bread Loaves
- Make the dough: Combine warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy. Add the yeast mixture to a bowl with oil, salt, and flour. Mix until a stiff dough forms.
- Knead the dough: Knead using a mixer or by hand until smooth and elastic, about 6–8 minutes.
- Rise and shape: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled. Punch down the dough and shape into one large loaf or two smaller French bread loaves. Place on a baking sheet with cornmeal.
- Rise again and bake: Cover and let rise again for 30–60 minutes. Brush with egg wash and bake at 375°F for 25–30 minutes until golden brown. Let the bread cool on a wire rack before slicing.
Serving Suggestions
Here are some of my favorite ways to use this homemade bread:
- Serve it alongside Tomato Bisque Soup.
- Toast it and top it with Strawberry Rhubarb Jam or Crockpot Strawberry Raspberry Jam.
- Make it into homemade garlic bread or French Bread Pizza.
- Perfect served with Baked Spaghetti.
- Use any leftover stale bread for Overnight Baked French Toast Casserole.
- Slice it for serving with Baked Brie With Preserves.
How to Store
Wrap your bread well or store it in a brown paper bag, bakery-style. It will keep at room temperature for 2 to 3 days. You can also freeze the bread for up to 3 months; just let it thaw at room temperature when you’re ready to use it.
Frequently Asked Questions
French bread is wider and softer, while a baguette is thinner with a crispier crust.
No, it should be slightly tacky but not overly sticky.
Yes, but you can skip the proofing step and mix it directly with dry ingredients.
Your yeast may be inactive or the water temperature may have been incorrect.
More Bread Recipes You’ll Love
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Easy French Bread
Ingredients
- 1 package active dry yeast 1/4 ounce
- 1 cup warm water 110° to 115°
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 3 to 3-1/4 cups all-purpose flour
- Cornmeal
- 1 large egg white
- 1 teaspoon cold water
Instructions
- In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begin to foam.
- Add the yeast mixture to a mixer bowl then add in the oil, salt, and 2 cups flour. Using the paddle attachment, blend until mixed well.
- Stir in enough remaining flour to form a stiff dough.
- Remove the paddle attachment and add the dough hook – allow to “knead” for 5-8 minutes.
- Alternatively, turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface.
- Shape into a 16×2-1/2-in. loaf. Or you can shape into two smaller loaves.
- Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet.
- Make three diagonal cuts across the top. Cover lightly with a towel. Let rise for 30-60 minutes
- Once the dough has risen, preheat oven to 375°.
- Beat egg white and cold water; brush over dough.
- Bake until golden brown, 25-30 minutes.
- Remove from pan to a wire rack to cool.
I decided to try a new bread recipe and this one came out great. I will definitely make it again!
I have no idea if the recipe is good or not because I can’t get the damn thing because there’s so many freaking ads on this page
I am with you! too much pop up ads and distractions, one reason why I dont go to a lot of these sites. too bad:(
When do you add the foamy yeast mixture to the flour mixture in the stand mixture?
I just added that step in the directions – sorry I missed it before!
Your steps call for sugar twice but the ingredients only once, may need clarification
**To a mixer bowl, add oil, salt, and 2 cups flour. Using the paddle attachment, blend until mixed well.
Stir in enough remaining flour to form a stiff dough.**
That will be tough with only the oil as liquid. I think a step is missing. Maybe add flour mixture to water yeast mixture first?
I just added that step in the directions. Sorry I missed it!