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Homemade French Bread Recipe

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★★★★★

4.4 from 83 reviews

This homemade French bread recipe yields a classic, crusty loaf with a soft and airy interior. Using simple ingredients like flour, yeast, salt, and water, it captures the authentic taste of French bakery bread. The dough is kneaded, rested, rolled, and left to rise before baking at a high temperature to achieve a golden, crispy crust. Perfect for sandwiches, dipping in soups, or enjoying fresh with butter.

Ingredients

Scale

Yeast Mixture

  • 2 cups warm water (about 105°F)
  • 1 tablespoon active dry yeast
  • 2 1/2 teaspoons granulated sugar

Dough

  • 5 cups (650 g) all-purpose flour or bread flour (add more as needed)
  • 2 1/2 teaspoons table salt or fine sea salt
  • 1 teaspoon olive oil

Optional

  • Melted salted butter for brushing

Instructions

  1. Combine yeast mixture: In a small bowl, stir together warm water, active dry yeast, and sugar. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Knead the dough: In a stand mixer with a paddle attachment or a large mixing bowl, combine 2 cups of flour with salt. Gradually add the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup increments of the remaining flour until the dough becomes smooth and not sticky. Adjust with more or less flour depending on humidity and texture.
  3. Rest the dough: Coat the dough ball lightly with olive oil, cover the bowl with a towel, and let it rest for 15 to 30 minutes to relax. For a better rise, allow it to rest up to 1 hour.
  4. Roll the dough: Turn the dough onto a floured surface and divide it in half. Take one half and roll it into a rectangle around 15 inches in length. Starting at the long edge, roll the dough tightly into a cylinder shape.
  5. Shape and rise: Pinch both ends and the seam closed, shaping the loaf into a rounded form. Place the loaf on a baking sheet lined with parchment paper or a silicone mat. Repeat the process with the second piece of dough. Using a sharp knife, make three diagonal cuts across the top of each loaf. Cover loosely with a towel and let rise for 30 to 60 minutes for a good second proof.
  6. Bake the bread: Preheat the oven to 400°F (200°C). Bake the loaves for 17 to 23 minutes or until the crust is golden brown and when tapped, the bread sounds hollow. If the crust browns too quickly, cover the loaves loosely with foil and reduce the oven temperature to 375°F.
  7. Serve: Optionally, brush the warm loaves with melted salted butter to enhance flavor and softness of the crust. Slice and enjoy fresh while warm.

Notes

  • Use warm water around 105°F to activate yeast properly without killing it.
  • Adjust flour quantity based on humidity and dough consistency to avoid a sticky dough.
  • For a crustier loaf, allow the second rise to be the full 60 minutes or more if time permits.
  • Scoring the bread helps with oven spring and gives the characteristic French bread look.
  • Brushing with melted butter after baking adds richness and prevents the crust from becoming too hard.

Keywords: French bread, homemade bread, classic French loaf, baking bread, crusty bread recipe, yeast bread

Find it online: https://delishfamilyrecipe.com/homemade-french-bread-recipe/