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.
Daniela
Considering I am in Quito, Ecuador, I didn't think it was going to work, but we just ate the best French bread ever... thanks for such a good recipe!!!
Kelly
My family loves this recipe. I’ve been making it almost weekly and it never lasts longer than 2 days.
Lauren Schultz
I have tried for years to make bread that my husband says mmm that's delicious! This is the recipe that got me the kudos. Thank you for sharing!
Sheila Bachmann
I have a Ankarsrum mixer and this recipe I make each week. It's my favorite bread, lite, flavorful, wonderful! I don't buy bread anymore 🙂 Warm water for the yeast until it's bubbly, mix/knead until it gets like stiff gum. You'll feel the tension begin. Rise afterward, then shape and let rest/rise covered on pan for maybe half hour. Then bake. I'm new to bread making but am now understanding the science of it. Loving it!!!
Nicole BOWERMAN
It turned out great, and rose really well. They looked great. But we found it very dense and heavy. Should this be airy and light? Does this mean not kneaded enough or too much flour?
Taren Penington
I made this today and it seriously is SO GOOD!! And SUPER simple and easy! I'll definitely be making it again (and again and again!).
Kristin
Probably a dumb question, but I am going to ask it anyway, as I don't see it stated in the recipe. What kind of yeast is used in this recipe... Active Dry, Instant Yeast, or Fresh Yeast?
Mavis
How much fresh yeast?
Kimberly J Hall
I am finding mine tonight did the same i used instant yeast which on the package says to add directly to dry ingredients so thats what did i wonder if thats why it was a bit dense
Joe
Not sure how to load a pic but I finally nailed their recipe down. Thank you for the recipe. It turned out delicious and I will make again, again, and again!!
Chris Lewis
I’m sure this tastes nice, but it isn’t French bread. French bread only has flour, water, salt, and yeast.
Mary
Delicious bread but I wouldn't call it French bread. It wasn't the least bit crispy. Maybe I'm just used to the Artisan crusty loaves from the bakery. But this is easy & a delicious loaf of bread.
Elizabeth
I want to make this recipe for my dad but he is allergic to eggs. Is the egg vital for the bread? Thanks
Dana
Added some rosemary to mine, and used olive oil as my oil; delicious! Great with chicken soup!
Nalisa
Just used your recipe it was delightful definitely making again ????
Anu
It was my first attempt at making bread and I cannot thank you enough for keeping this recipe so simple and to-the-point. I forgot the second last step of the second rise for 30-40 minutes, but I live in India and it was so hot and humid that even 20 minutes rise yielded perfectly soft and lovely bread. My husband and I loved the bread and we even experimented with the third loaf by adding herbs and garlic to it.
The only disappointment I faced was with the third loaf, which had risen too much and then fell flat while putting the egg wash on it (maybe too much yeast). It still turned out delicious. Thanks again for your wonderful recipe.
Rod
I've used your recipe before and had great results. I was making some for out of town guests during the summer on a particularly humid day. I found I had to add a full cup of extra flour to make it manageable. Still a great recipe.
Supriya Kutty
Hey, you have done a great job sharing this bread recipe with us. I was actually looking for such kind of post. I tried this recipe many times but I have failed, but now I will try as per your method and let you know how it was. Thank you for sharing this recipe with us. Do keep sharing.
Chimene Taylor
Can I use bread flour for this recipe? I've made this bread with just ap flour, but I am out of ap flour...thanks!
Callie
DELICIOUS bread!!! It was my first time ever making bread and can’t believe how easy it was and how well they came out! I had run out of regular oil so had to use olive oil, not sure if that made any difference, but it’s addictive, I can’t stop eating it! Gave one away to my neighbor but I’m gonna have to keep the other two loaves (which I will undoubtedly eat tonight and tomorrow lol). Thank you for this recipe!
Eliane
I just made this recipe and will make it again for sure. Perfect, easy, tastes wonderful. Next time, I’ll add Parmesan cheese on the top of the baguetes. Thanks for this recipe.
Harry D. Urey Sr.
First time to make this recipe and it was great, very easy to follow and that is the first time I have ever had to mix the baking soda with water, but the magic worked, Thanks for sharing.