Easy French Bread Recipe
This easy homemade French bread recipe yields two artisan-style loaves with a thin, crackly crust and a soft, chewy interior. Made with 100% bread flour, it delivers authentic bakery-quality flavor right from your home oven!
Ingredients
- 2 ¼ teaspoons dry active yeast
- 2 cups warm water
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 5 cups bread flour
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large bowl (or stand mixer bowl), whisk together the warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy.
- Add the salt and 3 cups of flour. Mix on low speed using a dough hook (or a spoon) while gradually adding the remaining flour ½ cup at a time until a soft dough forms.
- Continue kneading for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky (about 5 cups of flour total).
- Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with and let rise in a warm spot for 1 to 2 hours, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface. Divide into two equal portions. Press each piece into a rectangle, fold top to bottom, seal seam with the heel of your hand, and roll into long loaves. Place seam-side down on a parchment-lined baking sheet.
- Cover loosely with a towel and let proof for 45 minutes until puffy. Preheat oven to 450°F and place a rimmed pan filled with hot water on the bottom rack for steam. Make 3 to 4 diagonal cuts across the top of each loaf with a razor blade or bread lame. Bake for 20 to 25 minutes until golden brown and bottom sounds hollow when tapped.
- Transfer loaves to a wire rack to cool completely before slicing. Enjoy!
Notes
This recipe makes 2 loaves of French Bread.
- Yeast Tip: Make sure your water is around 105°F–110°F. Water that is too hot will kill the yeast, while cold water will delay the rise.
- Flour Adjustment: Humidity affects flour absorption. Always start with 3 cups and add slowly until dough is soft and workable.
- Storage: Store cooled loaves in a paper bag at room temperature for up to 2 days, or freeze wrapped tightly for up to 3 months.
Tried this recipe?Let us know how it was!