There’s something magical about pulling a golden loaf of homemade French bread from your oven. That crackling crust, that irresistible aroma filling your kitchen – it’s pure joy in every bite. I’ve been baking this simple loaf for years, ever since my neighbor (a retired French baker) taught me his no-fail method. What I love most? You don’t need fancy skills or equipment – just a few basic ingredients and a little patience. This recipe turns pantry staples into bakery-worthy bread that’ll make you feel like a master baker. Trust me, once you taste warm bread fresh from your own oven, store-bought loaves just won’t compare.
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3 Secrets to Irresistible Homemade French Bread You’ll Crave
A simple and delicious homemade French bread recipe that you can make with basic ingredients.
- Prep Time: 1 hour 35 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
Instructions
- Mix yeast, sugar, and warm water in a bowl. Let it sit for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour.
- Punch down the dough and shape it into a loaf.
- Place the loaf on a baking sheet, cover, and let it rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 25-30 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Use warm, not hot, water to activate the yeast.
- Let the dough rise in a warm place for best results.
- For a crispier crust, brush the loaf with water before baking.
Why You’ll Love This Homemade French Bread
This bread is my go-to recipe because it delivers bakery-quality results without the fuss. You get that perfect crispy crust and soft, airy interior every time. And the best part? It’s ridiculously simple – no complicated techniques or hard-to-find ingredients. Just pure, crusty goodness that’ll make your kitchen smell like a Parisian boulangerie.
Simple Ingredients, Big Flavor
I’m talking flour, yeast, water, salt – the bare essentials. Yet somehow these humble ingredients transform into something extraordinary. That’s the magic of French bread – it proves less is more when you let quality ingredients shine.
No Special Equipment Needed
No stand mixer? No problem. I’ve made this recipe using just a wooden spoon and my hands. A simple mixing bowl and baking sheet are all you really need. No fancy bread cloches or steam ovens required here.
Ingredients for Homemade French Bread
Gather these simple ingredients – I bet you have most in your pantry right now. The key is using active dry yeast (not instant – trust me, it makes a difference) and warm water at 110°F (think baby bottle temperature). Here’s what you’ll need:
- 3 cups all-purpose flour (spooned and leveled – no packing)
- 1 teaspoon fine sea salt (or table salt if that’s what you’ve got)
- 1 teaspoon granulated sugar (just a pinch to wake up the yeast)
- 1 packet (2 1/4 tsp) active dry yeast (check the expiration date)
- 1 cup warm water (110°F – too hot kills the yeast)
- 1 tablespoon olive oil (or any neutral oil you have on hand)
See? Nothing fancy. Just good, honest ingredients that transform into something magical.
How to Make Homemade French Bread
Now for the fun part – turning those simple ingredients into golden, crusty perfection. Don’t let the steps intimidate you – I’ve broken everything down so even first-time bakers can nail this. The secret? Just follow these steps and let the dough do its magic.
Step 1: Activate the Yeast
First things first – wake up those sleepy yeast cells. I combine my yeast, sugar, and warm water (110°F – test it with your wrist like baby’s milk) in my trusty mixing bowl. Within 5 minutes, you should see a foamy layer forming on top. No foam? Your yeast might be old – try a fresh packet.
Step 2: Mix and Knead the Dough
Time to get your hands floury. I add the flour, salt, and olive oil to the yeasty water and stir until a shaggy dough forms. Then comes my favorite part – kneading for about 5 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back when poked – like a soft little pillow.
Step 3: Let the Dough Rise
Find a cozy spot for your dough baby to grow – I use my oven with just the light on. Cover the bowl with a damp towel and let it rise for 1 hour. You’ll know it’s ready when it’s doubled in size – poke it gently and if the indentation stays, it’s perfect.
Step 4: Shape and Bake
Punch down the dough (so satisfying) and shape it into a rustic oval loaf on a parchment-lined baking sheet. Let it rise again for 30 minutes while your oven preheats to 375°F. For that gorgeous golden crust, I like to make some shallow slashes on top with a sharp knife before baking for 25-30 minutes. The smell? Absolute heaven.
Tips for Perfect Homemade French Bread
After countless loaves (and a few flops), I’ve picked up some game-changing tricks for bakery-worthy bread every time. First – don’t rush the second rise. That extra 30 minutes makes all the difference in texture. If you want that classic crispy crust, spritz the loaf with water before baking or place a pan of boiling water in the oven. And here’s my secret weapon – brush the baked loaf with melted butter right out of the oven for an irresistible golden shine.
Temperature matters too – if your kitchen’s chilly, let the dough rise in the oven with just the light on. And always, always preheat your oven fully – I learned that the hard way. These little tweaks turn good bread into something extraordinary.
Common Questions About Homemade French Bread
I get asked about this recipe all the time, so let me share the answers to the most common questions I hear. Trust me, I’ve made every mistake possible with this bread—so you don’t have to:
Can I use whole wheat flour instead?
You can, but I recommend substituting only half the flour with whole wheat—it makes the loaf too dense otherwise. I made that mistake once and ended up with a bread brick.
How do I store leftovers?
Here’s my trick: wrap the cooled loaf in a clean kitchen towel (never plastic—it makes the crust soggy). It stays fresh for 2 days this way. If it lasts that long—mine never does.
My dough didn’t rise—what went wrong?
First, check your yeast expiration date. Also, that water temperature is crucial—too hot kills the yeast, too cold won’t wake it up. I use a thermometer until I got the hang of the wrist test.
Can I freeze the dough?
Absolutely, After the first rise, shape the dough, wrap tightly in plastic, and freeze for up to 3 months. Thaw in the fridge overnight, let it come to room temperature, then do the second rise before baking.
Serving Suggestions for Homemade French Bread
Oh, the possibilities. I love tearing into a warm loaf straight from the oven (who can resist?), but this bread shines in so many ways. My favorite? Thick slices slathered with salted butter that melts into all those nooks and crannies. It’s heavenly with soups – especially a steaming bowl of French onion or tomato bisque. For parties, I slice it thin and serve with a trio of cheeses (Brie, sharp cheddar, and goat cheese never disappoint). And don’t get me started on sandwiches – this bread makes the most incredible paninis and croque monsieurs. Honestly, it’s so good I’ve been known to eat it plain, just to savor that perfect crust.
Storing and Reheating Homemade French Bread
Here’s how I keep my French bread fresh – because let’s be honest, it rarely lasts long enough to go stale. For day-old bread, I store it in a paper bag at room temperature – the crust stays crisp this way. If it does get a bit hard, here’s my trick: sprinkle the loaf with water and pop it in a 350°F oven for 5 minutes. Comes out nearly as good as fresh.
For longer storage, I slice and freeze the bread in a zip-top bag. When I’m craving that fresh-baked taste, I just toast the frozen slices straight from the freezer – perfect for morning toast or emergency grilled cheese. Just never store bread in the fridge – it dries out faster than you can say “croissant”
Nutritional Information
Here’s the scoop on what’s in each glorious slice of this homemade French bread (based on my recipe, but remember – nutrition varies slightly based on your exact ingredients and brands). Each slice (about 1/12th of the loaf) comes out to roughly:
- 120 calories
- 22g carbohydrates
- 3g protein
- 2g fat
- 1g fiber
Not bad for something that tastes this indulgent. Of course, these are just estimates – your mileage may vary depending on how thick you slice it (no judgment if you go for doorstop-sized pieces like I sometimes do).
Share Your Homemade French Bread
I’d love to see your beautiful loaves. Tag me on social media or leave a comment – nothing makes me happier than seeing others fall in love with this recipe like I did. Tag me on social media or leave a comment – nothing makes me happier than seeing others fall in love with this recipe like I did.
