Easy Homemade French Bread Recipe (Two Baguettes)
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Prep Time: 15 minutes | Rise Time: 1 hour 45 minutes | Bake Time: 30–35 minutes | Total Time: ~2 hours 25 minutes Servings: 2 baguettes
There’s Nothing Quite Like Homemade French Bread
If you’ve ever walked past a bakery and been stopped in your tracks by the smell of fresh bread baking, this easy homemade French bread recipe is your ticket to that same magic — right in your own kitchen. We’re talking two gorgeous baguettes with a crackly, golden crust and a soft, chewy center. And honestly? You probably already have everything you need to make it.
This is a beginner-friendly recipe. It doesn’t require any fancy equipment, and the steps are simple enough for a first-time bread baker. But the result looks and tastes like something you’d find at a bakery. My husband, is basically obsessed with using these loaves for his famous Italian Beef Sandwiches. That’s a five-star review right there!
Whether you’re serving it alongside a big bowl of pasta, slicing it up for a charcuterie board, or just slathering it with butter while it’s still warm from the oven — this homemade French bread will quickly become a recipe you come back to again and again.
What Is French Bread?
French bread is a long, crusty loaf that originated in France. It can be made in different thicknesses, but the thinner version is often called a baguette. The thinner it is, the crunchier the outside gets while staying soft on the inside. This recipe makes two loaves, so you’ll have plenty to go around — or one to share and one to freeze for later!
Why You’ll Love This Easy French Bread Recipe
- Simple ingredients — just flour, water, yeast, olive oil, salt, and sugar
- No bread machine needed — just your hands (or a stand mixer!)
- Two loaves in one batch — great for feeding a crowd or freezing one for later
- Beginner-friendly — we walk you through every single step
- Tastes SO much better than store-bought — I promise, there’s no going back
Ingredient Notes
Here’s a quick look at the key ingredients and why each one matters. You’ll find the full list with measurements in the recipe card below.
Warm Water — This is what wakes up your yeast. The temperature needs to be between 95°F and 105°F. Think of it like warm bathwater — comfortable, not hot. Too hot and you’ll kill the yeast. Too cold and it won’t activate.
Active Dry Yeast — This is the ingredient that makes your bread rise. You proof it (let it sit in warm water with a little sugar) for about 5 minutes before mixing it in. If it doesn’t bubble up and get foamy, the yeast is expired and needs to be replaced.
Granulated Sugar — Just one tablespoon. It feeds the yeast and helps it activate. Don’t skip it!
Olive Oil — Adds a little richness and keeps the crumb tender. Choose one that actually tastes good — olive oils vary a lot in flavor. Look for “first cold press” or “extra virgin” on the label.
Unbleached All-Purpose Flour — Unbleached flour is slightly less processed and has a bit more structure, which is great for yeast breads. That said, bleached flour works too — just use what you have. You may need to adjust the amount slightly since dough can vary depending on humidity and other factors.
Salt — Enhances the flavor of the whole loaf. Kosher salt or fine sea salt dissolve beautifully and are great choices.
Egg (for egg wash) — One egg mixed with a teaspoon of water gives the outside of your baguettes that gorgeous golden, slightly shiny crust. Don’t skip this step!
Pro Tips for Perfect Homemade French Bread
These are things I’ve learned from making this recipe many times. Keep these in mind and your bread will turn out great!
Watch your water temperature. Between 95°F and 105°F is the sweet spot. If you don’t have a thermometer, just dip your wrist in — it should feel comfortably warm, like bathwater. Never use water that feels hot to the touch.
Don’t over-flour. This dough is supposed to be a little bit wet and sticky. A lot of bakers add too much flour when kneading and end up with a tough, chewy loaf. Add extra flour just a little at a time until the dough is workable but still soft.
Give it a good rise. Bread rises best in a warm, draft-free spot. I like to turn my oven on for just a couple of minutes, then turn it off and let the dough rise in there with the door closed. It creates the perfect cozy environment.
Rotate your loaves halfway through baking. About 20–25 minutes into the bake, turn your pans around so the loaves brown evenly on both sides.
Use a French bread pan for a rounder shape. If you bake on a regular baking sheet, your loaves will spread out a little more and have a slightly flatter bottom. Both taste exactly the same — it’s just a visual difference. A French bread pan gives you that classic baguette shape.
Score your loaves before baking. Use a sharp knife or a razor blade to make 4 diagonal slashes across the top of each loaf about 15 minutes before the second rise is done. This allows the bread to expand evenly in the oven and gives it that bakery look.
Check for doneness with a thermometer. Your bread is done when the internal temperature reaches 190°F–195°F. The outside should be a deep golden brown.
How to Make French Bread Step by Step
The full recipe with exact measurements is in the recipe card at the bottom of this post.
Step 1: Proof the Yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Give it a little stir and let it sit for 5 minutes. You’ll know it’s ready when it looks foamy and bubbly on top.
Step 2: Mix the Dough
Ingredients combined-
Shaggy dough
-
Kneaded smooth
Add the olive oil, flour, and salt to the yeast mixture. Stir with a wooden spoon or Danish dough whisk until it all comes together. Once it gets too stiff to stir, turn it out onto a lightly floured surface and knead by hand for 5–10 minutes until the dough is smooth and springs back when you poke it. You can also do this with a stand mixer and the dough hook on medium speed for 4–5 minutes.
Step 3: First Rise (1 Hour)
Lightly oil your bowl (give it a quick wash first!), place the dough inside, and cover with oiled plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
Step 4: Shape the Loaves
-
Split dough in half
-
Press into a rectangle
Roll to shape into baguettes
Punch the dough down and divide it into 2 equal pieces. Flatten each piece into a rectangle about 12 x 8 inches, then roll it up tightly along the long edge into a log shape. Pinch the ends closed and tuck them under. Place seam-side down on a greased baking sheet or French bread pan.
Step 5: Second Rise (45 Minutes)
Cover the shaped loaves with a kitchen towel and let them rise again for 45 minutes. Meanwhile, preheat your oven to 350°F and whisk together the egg and water for your egg wash.
Step 6: Score and Brush
About 15 minutes before the second rise is done, use a sharp knife or razor blade to score 4 diagonal cuts across the top of each loaf. Then gently brush the egg wash over the entire surface of each loaf.
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Step 7: Bake to Golden Perfection
Bake for 30–35 minutes, rotating the pans halfway through, until the loaves are deep golden brown and the internal temperature reads 190°F–195°F. Let cool for 20–30 minutes before slicing — if you can wait!
How to Serve Homemade French Bread
One of the best things about this recipe is how incredibly versatile it is. Here are some of our favorite ways to enjoy it:
Make garlic bread. Slice the loaf in half lengthwise, spread with butter, top with minced garlic or garlic powder and some shredded cheese, and pop it under the broiler until bubbly and golden. It’s the perfect side dish!
Serve it with pasta. This bread is a dream alongside a creamy bowl of Parmesan Garlic Chicken Pasta — perfect for soaking up every drop of that sauce.
Pair it with soup or chili. Tear off big hunks and dunk them into a bowl of our Best Chili Recipe. Pure comfort food.
Use it for sandwiches. John loves slicing a loaf lengthwise and loading it up with Italian Beef — it holds up perfectly!
Add it to your charcuterie board. Slice it thin and serve alongside your favorite cheeses, meats, and olives. It’s a natural fit on any charcuterie spread.
Serve with dipping sauces. Offer olive oil and balsamic vinegar for dipping, or a bowl of Sweet Basil Pesto on the side.
Storage and Reheating
At room temperature: Once the bread is completely cooled, store it in a zip-lock bag or wrapped in plastic wrap at room temperature for 3–4 days.
In the fridge: It’ll stay fresh for 5–6 days in the refrigerator. Just let it come to room temperature or reheat before serving.
Freezing baked bread: Let the loaves cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature.
Freezing unbaked bread: Shape your loaves and freeze before the second rise. When you’re ready to bake, place the frozen dough on a greased pan, let it thaw and rise at room temperature (this takes a few hours), score it, brush with egg wash, and bake as directed.
Reheating: To reheat a whole loaf, wrap it in foil and warm it in a 250°F oven for about 10 minutes. For individual slices, just pop them in the toaster!
Variations to Try
Herb French Bread: Add 1–2 teaspoons of dried rosemary, thyme, or Italian seasoning to the dough when you mix in the flour. It gives the whole loaf a savory, fragrant flavor that pairs beautifully with pasta dishes.
Cheesy Baguette: Take a cue from our Homemade Cheese Bread and mix 1 cup of shredded cheddar or parmesan right into the dough. Melty, golden, and absolutely irresistible.
Garlic Herb Butter Loaf: After baking, slice the loaf almost all the way through at 1-inch intervals, stuff soft garlic herb butter between each slice, and wrap the whole thing in foil. Heat in the oven for 10 minutes. Pull-apart heaven!
Whole Wheat French Bread: Substitute 1-1/2 to 2 cups of the all-purpose flour with whole wheat flour for a heartier, nuttier loaf. The texture will be slightly denser but still delicious.
Seeded Baguette: Before baking, sprinkle the egg-washed tops with sesame seeds, poppy seeds, or everything bagel seasoning for extra crunch and flavor.
Frequently Asked Questions
Can I make this in a stand mixer? Absolutely! Proof the yeast right in the mixer bowl. Then add the rest of the ingredients and knead with the dough hook on medium speed for 4–5 minutes instead of kneading by hand.
How do I shape French bread? Flatten the dough into a rectangle, roll it up tightly along the long side into a log shape, pinch the seam closed, and tuck the ends under. Always bake it seam-side down.
My dough seems really wet — is that normal? Yes! This dough is supposed to be on the wetter side. Add flour just a little at a time (a tablespoon or two) until it’s workable but still soft. Adding too much flour is the most common mistake in bread baking.
Can I use instant yeast instead of active dry yeast? Yes, you can swap them 1:1. The difference is that instant yeast doesn’t need to be proofed first — you can mix it right into your dry ingredients. Your rise time may be slightly shorter.
Why did my bread come out dense? The most common reasons are: yeast that’s expired or wasn’t activated properly, water that was too hot (kills the yeast), or too much flour added to the dough. Make sure your yeast is bubbly and foamy before you proceed!
Do I have to use a French Baguette Bread Pan? 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 a 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 flatter bottom as you can see in the following picture of the sliced baguette that was baked on the baking sheet.
Recipes You’ll Love to Serve With This Bread
Once you’ve got two beautiful baguettes, the only question is — what are you making for dinner? Here are some of our favorites that pair perfectly:
- Parmesan Garlic Chicken Pasta — creamy, garlicky, and made for dipping bread into
- Best Chili Recipe — hearty and perfect for dunking
- Italian Beef Sandwich — use a baguette instead of a regular roll for the ultimate sandwich
- Tomato Mozzarella Salad — a fresh, simple side that’s gorgeous alongside fresh bread
Got Leftovers?
Once your bread is no longer the peak of freshness, repurpose it with these amazing recipes:
- French Toast Muffins are easy to make and perfect for sharing.
- Pumpkin Bread Pudding is creamy, spiced, and absolutely delicious any time of year.
- French Toast Casserole (no eggs) is perfect for feeding a crowd and can be made ahead.
- Homemade Croutons are so good that I bake bread just so I have these crispy croutons.
- Bruschetta Pasta Salad is so fresh, light, and delicious!
Ready to Bake Your Best Bread Yet?
There’s just something truly special about pulling a golden loaf of homemade French bread out of the oven. The smell alone is worth it! This easy French bread recipe proves that you don’t need to be a professional baker or have any special equipment to make something absolutely beautiful and delicious.
If you make this recipe, I’d love to hear how it turned out! Drop a comment below and don’t forget to leave a ⭐⭐⭐⭐⭐ star rating — it helps other readers find this recipe and decide if it’s right for them. Happy baking, friends!
Easy Homemade 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 add more as needed
- 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 a 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 flatter 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.
More Homemade Bread Recipes to Try
Once you catch the bread-baking bug (and you will!), you’ll want to keep going. Here are some of my other favorites from the blog:
- Homemade Italian Bread — similar technique, incredible flavor, just 6 ingredients
- Homemade Cheese Bread — loaded with cheddar and so, so good
- Easy Brioche Bread — buttery and soft, perfect for French toast
- Almost No-Knead Bread — the easiest possible bread, minimal effort, big results
- Sourdough Focaccia — fluffy, dimply, and drizzled with olive oil
- Ciabatta Bread — another bakery classic you can make at home
- Easy Flatbread with Yeast — quick and perfect for wraps or dipping
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Originally published: October 17, 2024. Updated: June 15, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
As the recipe is printed, the dough is way too wet. I ended up having to add an extra one and a half cups of flour to get a workable dough with 2 cups of water.
It is a wet dough, and you could add more flour to make it workable.