Homemade French Bread
Simple, quick, and easy homemade French bread recipe.
Kids can even make this bread. For real. It's that easy. Making any bread from scratch can be a daunting task and it's easy to be intimidated by the whole process. I am going to break it down and hopefully ease any worries. You may even become a master bread maker!
This Homemade Bakery French Bread can be done in a little more than one hour which means you can have hot, fresh bread straight out of the oven when the kids get home from school even if you don't start baking until afternoon. You won't need to run to the bakery for your french bread anymore when you can make better bread at home....in no time flat.
I taught a culinary class for kids in both Texas and Arizona and I've watched 7-year-olds tackle this homemade French bread recipe. I loved seeing the pictures those kids sent me showing the french bread masterpieces they made for their families.
As a child, I remember riding my bike home from school and opening the back door to the smells of homemade bread baking in the oven. My Mom always said that she could live on bread alone so bread was always essential in our home. There's nothing more comforting than a hot piece of bread straight from the oven covered in churned butter and homemade strawberry jam.
Let's get down to the basics so you can start baking.
How to make quick and easy homemade bakery french bread:
- Making sure the yeast proofs is essential. Using fresh yeast is important and mixing with warm water (not too hot, not too cold) will ensure success. Yeast loves sugar so add a pinch of sugar to the mixture. Let it work for about 10 minutes.
- Adding flour one cup at a time is important so you can see when the dough pulls away from the sides of the bowl. That's when you know it's ready. Put flour down on the counter so the dough doesn't stick. That isn't fun. I love my Bosch mixer and can find a great deal on one below.
- Using rolling pin, roll out into a 9 x 12 rectangle. Roll up lengthwise and mold into french loaf. I love this marble rolling pin.
- The loaves don't have to look perfect. I rolled these babies in 7 ½ minutes flat before I sprinted to my little girl's performance. Don't forget to make 3-4 diagonal cuts with a sharp knife before placing on silpat or greased cookie sheet. These silicone baking sheets make it so easy to remove the bread from the baking sheet. Let rise for 30-40 minutes.
- Bake at 375 degrees for 18-22 minutes until lightly golden brown. Watch it carefully to turn a light golden brown color.
Homemade Bakery French Bread
Ingredients
- 2 Tablespoons Yeast
- ½ cup Warm Water
- 2 cups Hot Water
- 3 Tablespoons Sugar
- 2 ½ teaspoons Salt
- ⅓ cup Oil
- 6 ½ cups Flour
- 1 Egg for brushing on bread
Instructions
- In a small bowl, dissolve your yeast in ½ cup warm water. Make sure that your water is warm (not too cold, not too hot). Let proof for 10 minutes.
- In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.
- Add the remaining 3 ½ cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it's ready. Once all of the flour is added, let sit for 10 minutes.
- Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
- Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about ¼ inch thick in bread. Brush with your beaten egg.
- Let dough rise uncovered for 30-40 minutes in a warm place.
- Bake at 375 for 18-22 minutes or until golden brown.
Video
Happy Baking, my friends! I can't wait to hear what you think about this quick and easy homemade french bread.
Naz
Can you make this without a mixer? If so, would it require kneading?
Janet
the other french recipes I've made call floor putting water on the floor of the oven for a steam bath to make crispy crust. Can I do this in addition to the egg wash or instead of ?
Lauren Partida
You can do both. You can also brush it with butter afterwards
Paula
This the easiest bread recipe ever, my go to bread now. Delicious
Karen Junior
Do you use self rising or all purpose flour?
Kathleen
For the french bread loves can you list the amount of ingredients please
Kimberly
How do you store the bread? And can you freeze it, if so how do you wrap it to freeze?
Martha
So I have baked all kinds of breads for many years and when I want to freeze bread I just put the loaves in a plastic bag close it with a twisty and it will be almost like fresh when you get it out up to a couple months later.
Vivian
Hello love this recipe can this be braided
Rose
Can you tell me why mine turned out doughy even though I cooked it longer this has happened before.
Lauren Partida
You can use a meat thermometer and if it reads at least 180, it's done. 200 degrees is okay, but not hotter than that. Maybe your oven needs to be calibrated,
Mariah
I absolutely love this recipe! Made it soo many times! Could I shape this french bread into bowls for dips? Or soup? Any tips? I just love this fluffy recipe so much i want to use it for bowls.
Larry
Yes! This recipe makes amazing bread bowls. I made it like normal, then when separating the dough, instead of 3 chunks for loaves, I made 8 chunks for bowls. Then I just shaped them into large balls. I scored them with small X’s on the very top, and did the egg wash as directed in this recipe. I let them rise for 30-40 minutes, then baked for a little less time, about 15-18 minutes. Then I cut down from the top, like cutting the stem off a pumpkin, then hollowed out a bit of the bread making a bigger space inside than the opening on top. The bowls also freeze and reheat well after baked. I just them in freezer bags, then pulled them out and set them on the counter about 5-6 hours before I wanted to use them. They were a big hit, and I definitely recommend making this recipe into bread bowls.
Jennifer S
First of all - we LOVE this recipe! We live on a sailboat and really enjoy fresh baked bread. Is it possible to put some of the dough into the refrigerator and bake the next day? If so, how many hours before baking should the dough be removed from the refrigerator? Thank you!
Vivian
Love the recipe. Can I spray with water to make more crispy
Lauren Partida
Yes, you can, or place a pan of hot water in oven with the bread
Ginnie
I baked this today in three loaves. I garnished with everything bagel and fresh chopped rosemary. This bread is so tender and delicious that I'm baking into traditional loaves for sandwiches and toast.
Glenda
I love this French bread recipe. I always make it when we have dinner guest. This is the only thing I’m asked to bring when we go to our friends for cookouts and dinner. Our friends love it too
Donna
I got the Anova Precision Oven for Christmas. Steams and bakes the bread. Any idea how to convert so I can bake in that?
Thank you.
Teresa
Wonderful recipe very easy to make. I would like to know if you can freeze the dough for later?
Rosalyn
Oh my goodness!! I made this recipe today and may I say, it’s the absolute best recipe I’ve ever tried as far as making bread. The ease of making this recipe is absolutely amazing!! The texture, the aroma as well as the taste has me in awe!! Thank you for sharing your recipe. As if now, this is my absolute ‘go to’ bread recipe. Absolutely fabulous!!!😊
Lauren Partida
For bread which doesn't require 2-3 raises, or overnight in the fridge, it was the bomb!
Pillowy soft inside and lovely, as well as the easiest and fastest bread I've ever made... and I bake a slot of bread. This will become my "go to" recipe!!
Suggest instant or fast yeast, and bread flour, for best results,
Terrific!!!
Brooster
Amateur Cook in training here, good at following recipes without understanding the science. You suggested fast/ instant yeast, so do you skip proofing? I've seen other bread recipes that say you shouldn't proof instant yeast?
Margaret Stancil
This bread is amazing! The first time it was very good- used all of the flour
Second time I just used enough flour until it formed a ball and used the water bath and it was absolutely amazing!! I made 3 perfect loaves and had a little dough left and made it into bread twists. All turns out delish.
Wendy
I am using instant yeast so I won't be using the 1/2 cup water to proof it. Do I still use 2 cups of water as stated in the recipe?
Margaret
Can you use a regular mixer
Michelle
What type of flour is used, i,ve never made bread before
Meagan
Question-I used the water bath and the egg wash. The loaves came out of the oven wonderfully crispy. But, after 20 minutes of cooling they were soft. How do I keep the crust crispy?
Matty
Great recipe and the bread turned out great. My only complaint is that, like most recipes these days, this is a HUGE amount of bread. The yield would have been nice to know ahead of time.
Christine
I just made this.... hubs states it's decadent, I agree! Recipe super easy to follow, 9nly change I made was cornmeal on my pan. Thanks for such an easy, excellent recipe!
Julie
What temp should the "hot water" be?
Crystal. B
Make this bread often! I add flavors to the top like everything bagel seasoning, sesame seeds! Awesome recipe and very easy! Thanks for this!
Snowflake23
All Purpose or Bread Flour?