Homemade French Bread

Making this Homemade French Bread couldn’t be easier! The bread has a crunchy exterior that gives way to a soft, light, and fluffy interior.

The recipe requires only five ingredients including water, if you count as an ingredient! There are no limits to the ways you can enjoy a fresh loaf of Homemade French Bread.

About Homemade French Bread

If you are new to bread baking, you can definitely start with the French bread loaf. If you are not sure about baking the bread, you can easily half the recipe and bake only one loaf.

This recipe requires only five ingredients (if water also counts): flour, yeast, sugar, salt, and water. The homemade French bread recipe does not require milk or butter, and hence it is suitable for a plant-based diet as well.

There are various ways to enjoy this fresh bread loaf. You can pair it with an assortment of appetizers, spread butter on top, or simply eat warm and straight from the oven. I love to spread herbed butter or olive oil on the bread slices and air fry them for a crispy and delicious breakfast or afternoon snack.

You can also serve Homemade French Bread as a side dish with pasta or as an accompaniment to your favorite soup. When I make two loaves, I make French bread pizza which is utterly delicious!

Ingredients And Notes

• Flour: For this recipe, I have used all-purpose flour. However, I also regularly use bread flour to make this French bread. Bread flour gives the bread a slightly chewier texture. So, you can use whatever flour is available in your pantry.
• Salt: Do not add salt to the yeast mixture; add it only with flour. 
• Water: Warm water activates the yeast, and it should be lukewarm (100-110°F). Cold water will not activate the yeast, and hot one will kill the yeast, resulting in no fermentation.
• Sugar: Sugar is essential to activate the yeast, and instead of sugar, you can also add honey.
• Yeast: I have used active dry yeast to make the homemade French bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.

How To Make Homemade French Bread

Making The Dough

• In a small bowl, stir together the warm water, yeast, and sugar.
• Let stand until foamy, about 5 minutes.
• If the yeast mixture does not foam, your water was too hot or cold, or the yeast was expired.

• In a stand mixer fitted with the dough hook, stir together 3 cups of the flour and the salt.

• Add the yeast mixture and mix on medium speed.
• With the mixer still running, slowly add the remaining flour, ¼ cup at a time until the dough starts to form. You may need 2 cups to 2½ cups of flour.
• Continue mixing until the dough is slightly tacky but pulls away from the sides of the bowl, about 5 minutes.

• On a lightly floured surface, gently knead the dough into a ball.

Proofing The Dough

• Spray a large bowl with cooking spray and place the dough in it.
• Cover the bowl with a towel and set in a warm place for an hour or until doubled in size.
• The rising time will depend on the warmth of your kitchen.

Shaping and Proofing The Loaves

• Line a large, rimmed baking sheet with parchment paper and set aside.
• Lightly punch down the dough to release the air.

• Split the dough into two equal balls on a lightly floured surface and press each ball into a rectangle about 1 inch thick.

• Starting with the long end, roll each rectangle into a 12-inch long log, pressing out the air bubbles as you roll.

• Pinch the seams together to seal.

• Place the loaves seam side down about 4 inches apart on the lined baking sheet.

• Using a sharp razor blade or knife, score the top of the loaves with shallow angled lines about 2 inches apart.

• Cover the loaves with a towel and allow them to rest at room temperature until they are nearly doubled in size, for about 40- 45 minutes.

Baking Homemade French Bread

• Preheat the oven to 375°F (190°C). Place a small, rimmed pan on the bottom rack of the oven.
• Place the loaves in the oven on the center rack above the empty pan. 
• Add 4-5 ice cubes to the empty pan and close the oven door.
• Ice cubes create steam, which will harden the crust. However, this step is optional, and you can skip it.
• Bake until golden brown, 25 to 30 minutes.
• Remove from the oven and brush melted butter on the hot loaves if desired.
• However, brushing the butter will soften the crust slightly, so skip for the crispier crust.
• Allow the loaves to cool for at least 15 minutes before slicing.

How To Store Homemade French Bread

• Store the French bread loaf or slices tightly covered at room temperature for three days.
• The bread freezes well. After baking, allow it to cool completely, then cover it with cling wrap and place it in a freezer-safe bag or container.
• Freeze the bread for up to a month, and let it come to room temperature before using.

FAQ For Homemade French Bread

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Recipe Card

Homemade French Bread

By Jigna

Making this Homemade French Bread couldn't be easier! The bread has a crunchy exterior that gives way to a soft, light, and fluffy interior.

5 from 1 vote

Print Pin SaveSaved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Cuisine French

Course Breakfast, Side Dish

Diet Eggless, Vegan, Vegetarian

Servings 24 Slices (2 Loaves)

Cook ModePrevent your screen from going dark

Ingredients

  

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• ▢ 5 to 5½ cups (600g-660g) all-purpose flour
• ▢ 2 teaspoon sea salt
• ▢ 2 cups (480ml) warm water
• ▢ 1 tablespoon sugar
• ▢ 4 teaspoon active dry yeast

Instructions

 

• In a small bowl, stir together the warm water, yeast, and sugar. Let stand until foamy, about 5 minutes.
• If the yeast mixture does not foam, your water was too hot or cold, or the yeast was expired.
• In a stand mixer fitted with the dough hook, stir together 3 cups of the flour and the salt. Add the yeast mixture and mix on medium speed. With the mixer still running, slowly add the remaining flour, ¼ cup at a time, until the dough starts to form. You may need 2 cups to 2½ cups of flour.
• Continue mixing until the dough is slightly tacky but pulls away from the sides of the bowl, about 5 minutes.
• On a lightly floured surface, gently knead the dough into a ball. Spray a large bowl with cooking spray and place the dough in it. Cover the bowl with a towel and set in a warm place for an hour or until double in size. The rising time will depend on the warmness of your kitchen.
• Line a large, rimmed baking sheet with parchment paper and set aside.
• Lightly punch down the dough to release the air. Split the dough into two equal balls on a lightly floured surface and press each ball into a rectangle about 1 inch thick. Starting with the long end, roll each rectangle into a 12-inch long log, pressing out the air bubbles as you roll. Pinch the seams together to seal and place the loaves seam side down about 4 inches apart on the lined baking sheet.
• Using a sharp razor blade or knife, score the top of the loaves with shallow angled lines about 2 inches apart. Cover the loaves with a towel and allow them to rest at room temperature until they are nearly doubled in size, for about 40- 45 minutes.
• Preheat the oven to 375°F (190°C). Place a small, rimmed pan on the bottom rack of the oven.
• Place the loaves in the oven on the center rack above the empty pan.
• Place a few ice cubes in the empty pan and close the oven door. Ice cubes create steam, which will harden the crust. However, this step is optional, and you can skip it.
• Bake until golden brown, 25 to 30 minutes. Remove from the oven and brush melted butter on the hot loaves if desired. However, brushing the butter will soften the crust slightly, so skip for the crispier crust.
• Allow the loaves to cool for at least 15 minutes before slicing.

Notes

1. Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave a lot of residue on your finger.
2. Water: The water should be warm (about 110°F or 45°C) and not hot. Hot water will kill the yeast, and cold water will not activate the yeast.
3. Yeast Proofing: The first step is yeast proofing by mixing water, sugar, and yeast and allowing it to rest for 5 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold. 

Nutrition (Approximate Values)

Calories : 95kcalCarbohydrates : 20gProtein : 3gFat : 0.3gSaturated Fat : 0.04gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 0.04gSodium : 195mgPotassium : 32mgFiber : 1gSugar : 1gVitamin C : 0.002mgCalcium : 4mgIron : 1mg

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