Our French Bread recipe is beginner-friendly and there is nothing more satisfying than making your own homemade bread straight from the oven. Enjoy serving bakery beautiful French baguettes with a perfectly soft center and a delightfully crispy crust.
We love baking bread around here, and our homemade French bread recipe is one of our favorite bread recipes. Like our Italian Bread recipe, it uses simple ingredients and uncomplicated steps. It goes well with a Tomato Mozzarella Salad and is equally at home with an elaborate four-course meal. You really can’t go wrong.
Baking Bread is Incredibly Satisfying
If you’ve never tried making your own bread at home, you are in for a real treat. There is something so satisfying about working with dough, going through the process, and coming out on the other side with a special loaf of bread your family loves. Breadmaking is a blessing, even for the most busy. It forces you to slow down. Make this easy French bread recipe and wonder why store-bought sandwich bread is even a thing!
What is French Bread?
Originating in France, this type of bread is shaped into a long loaf. It can be made thick, or thin. The thinner version is often called a baguette, and bakes more quickly, resulting in a slightly crunchier exterior.
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Chances are you have everything you need to make fresh bread already in your kitchen. Besides a few simple ingredients, you’ll need mixing bowls, plastic wrap or a clean kitchen towel, and a baking sheet. Optionally, you can use a French bread pan and a pastry brush for applying the egg wash. I’ve listed my recommendations in the recipe card.
Ingredients for French Bread
- Warm Water. Will be combined with the yeast to activate it. See our tips for the proper temperature.
- Active Dry Yeast. Must be rehydrated and activated with warm water for 5 to 10 minutes. Once bubbly, it’s good to use. If it doesn’t bubble then it needs to be replaced and shouldn’t be used.
- Granulated White Sugar.
- Olive Oil. We recommend that you choose an olive oil that tastes good. Believe it or not, it doesn’t all taste the same. It should read that it’s cold-pressed and mechanically processed. This means that it’s made without chemicals or heat, which helps preserve its nutrients and nutritional value. First-Cold-Press is the highest quality.
- Unbleached All-Purpose Flour. You can use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is just less processed since it doesn’t go through the step of bleaching it.
- Salt. You can use any salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.
- Egg. An egg and a teaspoon of water is used to make an egg wash.
How To Make French Bread
Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Proof the yeast.
In a large mixing bowl, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to be activated.
Add the remaining ingredients and combine.
Add the olive oil, flour, and salt to the yeast mixture. Once combined, turn the dough out onto a lightly floured working surface and knead by hand for 5 to 10 minutes or until the bread is smooth. At this point, I wash my large bowl and apply a thin layer of olive oil so I can use it for the first rise.
Let the French bread rise.
Place the bread dough in the oiled bowl, cover it with oiled plastic wrap or a clean kitchen towel, and let the dough rise in a draft-free warm place for 1 hour.
Divide the dough and shape.
Once the dough has doubled in size, place the dough on a lightly floured surface and cut into 2 equal pieces. Take one piece and flatten it out into a rectangle, about 12 x 8 inches. Roll the dough.
Let the dough rise again.
Place the rolled dough on a baking sheet or French bread pan. Cover with a towel and let it rise a second time for 45 minutes.
Prepare the egg wash.
While the dough rises, preheat the oven to 350 °F and beat one egg in a small bowl with 1 teaspoon of water. Set aside.
Prepare the bread for baking.
15 minutes before the end of the second rise, use a sharp knife or razor blade to make 4 diagonal cuts on top of the bread. Gently brush the egg wash over the top of each loaf.
Bake your French Bread.
Once the oven is at temperature, bake for 30-35 minutes or until you have a nice golden brown crust and the internal temperature is 190 °F to 195 °F. Let the bread cool for 20-30 minutes before serving.
How to Serve French Bread
Serve sliced with pesto, with olive oil and balsamic vinegar for dipping, or on a charcuterie board.
Make garlic bread. Slice the loaf lengthwise and butter it on the sliced side. Top the butter with some minced garlic or garlic powder and shredded cheese. Place it under the broiler until the cheese is melted.
Serve it with a creamy bowl of Parmesan Garlic Chicken Pasta or a hearty bowl of Chili. My hubby loves to slice it lengthwise and use it for an Italian Beef Sandwich. No matter how you serve homemade bread, it is bound to be a family favorite.
Hostess Tips
I made one loaf of this bread using a French bread pan and the second one was made on a baking sheet. Here is what I have noticed. The crust and the crumb were the same in both. The shape of the baguette made in the French bread pan will have a rounder shape. The baguette raised and baked on the baking sheet will have a slightly flatter bottom since it rises out instead of up.
Add some herbs to the dough for variety like we did with our Cheese Bread recipe.
We turn the baking bread after it bakes 20-25 minutes so that it browns evenly.
Getting your water to the right temperature is key. It should be a minimum of 90ºF to 105 °F and no more than 140ºF. Any warmer than this and it will kill the yeast. I always compare the temperature to bathwater.
Do not add too much flour. Many people spread too much flour out when rolling the dough, and it ends up being incorporated into the loaf. Excess flour will make your bread chewy and tough.
FAQ
How do you shape homemade French Bread?
Roll the dough into a “log shape” and then pinch the ends and tuck them under. Bake seam side down.
Can this French Bread be made in my mixer?
Absolutely. Homemade French Bread can be made in your mixer! Here’s how:
- Proof the yeast in the bowl of a stand mixer with a dough hook attachment.
- With the mixer set on low speed add the remaining ingredients.
- Turn the mixer up to medium and knead the bread dough for 4 to 5 minutes or until smooth.
- Place the dough in a large oiled bowl for the first rise.
How To Reheat & Store French Bread
Best way to store a French baguette?
Once the bread is completely cooled, place it in a ziplock bag at room temperature for 3 to 4 days or in the fridge for 5 to 6 days.
Can I freeze a baguette?
Yes. You can freeze an unbaked loaf to bake later, or freeze a baked loaf to enjoy later. Both will work perfectly.
To bake frozen unbaked bread allow it to thaw at room temperature on a greased baking sheet. Once thawed and visibly risen, score with a sharp knife, apply an egg wash, and bake.
How to reheat French Bread?
If you want slices of hot bread, they can be toasted, or you can reheat the entire loaf at 250ºF in the oven for a few minutes until hot throughout.
If you enjoyed French Bread, I think you’ll enjoy these too!
Did I mention how much John and I enjoy homemade bread? If this recipe has wet your appetite for more, try our Simple Sourdough Focaccia Bread, or make homemade Ciabatta Bread.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
French Bread Recipe (2 Baguettes)
Ingredients
- 2 cups warm water water should be around 95-105 degrees F to allow the yeast to bloom
- 1 tbsp active dry yeast
- 1 tbsp granulated sugar
- 2 tbsp olive oil
- 4 ½ cups unbleached all-purpose flour
- 1 ½ tsp salt
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- In a large mixing bowl, add the water, yeast, and granulated sugar. Let it sit for 5 minutes to allow the yeast to be activated.
- Add the olive oil, flour, and salt.
- Mix with a Danish dough whisk or a wooden spoon until all ingredients are combined. If it gets too challenging, you can knead with your hands until you have a soft dough, 5 to 10 minutes
- Place in an oiled bowl, cover with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
- Once the dough has doubled in size, place the dough on a lightly floured surface and cut into 2 equal pieces.
- Take one piece and flatten it out into a rectangle, about 12 x 8 inches.
- Roll the dough along the long edge into a “log shape”.
- Place the rolled dough on a greased baking sheet or in a French bread pan.
- Cover with a towel and let it rise for 45 minutes in a warm, draft-free place.
- While the dough is rising, preheat the oven to 350 °F and beat one egg in a bowl with the water. Set aside.
- 15 minutes before the end of the second rise, cut 4 diagonal slashes over the top of the bread.
- Gently brush the egg wash on the dough with a paper towel or pastry brush.
- Once the oven is at temperature, bake for 30-35 minutes or until you have a nice golden crust and the internal temperature is 190 °F
- Let the bread cool for 20-30 minutes before serving.
Notes
● I made this bread in a French bread pan and the second one was made on a baking sheet. Here is what I have noticed. The crust and the crumb were the same in both. The shape of baguette in the French bread pan will have more of a round shape. The baguette raised and cooked on the baking sheet will have a slightly more flat bottom.
● Storage: Once the bread is completely cooled, place it in a ziplock bag at room temperature for 3 to 4 days or in the fridge for 5 to 6 days.
● Serve slightly toasted with some minced garlic and shredded cheese
● Add some herbs to the dough
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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