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.
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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, 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!
Why You Will Love This Bread
- Making Homemade French Bread is quick and easy, even a beginner can bake.
- The recipe requires only five ingredients, including water, and there is no need to add oil or butter.
- The exterior is crispy with a soft, light, and fluffy bread inside.
- This bread is dairy-free and suitable for a vegan diet.
- You can easily half the recipe and make only one French bread loaf.
Ingredients And Notes
Flour: For this recipe, I have used all-purpose flour. But, I also use bread flour regularly to make this French bread. Bread flour gives a slightly chewier texture to the bread. So, you can use whatever flour is available in your pantry.
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.
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Recipe Card
HOMEMADE FRENCH BREAD
Ingredients
- 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.
Anonymous
OMG.when see pictures of the loaf I want to eat right away.its looks so fresh n delicious.for sure tomorrow my project for the making french. Loaf.i let you know .how come out.i HV one request for you can u make baklava .? Thanks in advance.
Jigna
Hi, I am glad you like the recipe, if you are making it please share your experience. I will definitely work on Baklava recipe and post.
Khushi Mehta
Do you need a stand mixer only for the initial part or can you knead it normally with your hands from the beginning?
Jigna
Hi Khushi, we can absolutely use our hands to knead this dough, and there is no need for any electric mixer. It will be a little muscle work, but it is worth it.
I hope this will help and you will try the recipe.
cheahwah
thanks I will try this recipe one day when I have an oven?