There’s nothing quite like the smell of freshly baked French bread straight from the oven. Golden and crisp on the outside- soft, airy on the inside, this homemade French bread recipe is perfect for sandwiches, dipping in soup, or enjoying with butter and jam. While it may seem intimidating to make bread at home, this easy French bread recipe breaks down the process into simple, foolproof steps that will have you baking like a pro in no time!
Want to learn how to make French bread? This step-by-step guide will show you how to bake the perfect loaf at home.
A Brief History of French Bread
French bread has been a staple in French cuisine for centuries, known for its signature crusty exterior and soft crumb. The traditional French baguette became popular in the early 1900s when laws restricted bakers from working before 4 AM, leading to the development of a faster-rising dough. While baguettes are long and thin, French bread loaves are often shorter and wider, making them perfect for sandwiches, toast, or even homemade garlic bread.
In New Orleans, French bread took on a life of its own. French settlers brought their baking traditions to Louisiana in the 18th century, and over time, the city developed its own version. New Orleans-style French bread is lighter, with a thin, crackly crust and an airy inside—perfect for the city’s famous po’boy sandwiches. It’s crisp on the outside but still soft enough to hold all the good stuff, making it a must-have in NOLA cuisine and one of my favorite types of bread.
How to Make Homemade French Bread
- Mix yeast, warm water, and sugar. If using instant yeast, you can skip the proofing step and mix it right in. If using active dry yeast, you’ll need to dissolve it first before adding it to the dough.
- Combine with flour, salt, olive oil. Knead into dough.
- Let rise until doubled in size.
- Shape into loaves, let rise again.
- Bake with steam at 375°F for a crispy crust.
Active Dry Yeast vs. Instant Yeast
- Active Dry Yeast: Needs to be dissolved in warm water before use, has larger granules, and rises more slowly. Best for long fermentation.
- Instant Yeast: Can be mixed directly into dry ingredients, dissolves faster, and rises quicker. Ideal for same-day baking.
💡 Swap Tip: If using instant yeast instead of active, reduce the amount by about 25%.
Ingredients for the Best French Bread Recipe
Flour: I used All Purpose flour. Feel free to use bread flour if you have it. Using bread flour yields a chewier result. But I had none left. I was out this time, but I’ll try it next round!
Sugar: granulated sugar adds a touch of sweetness. It also gives the yeast food to bloom.
Yeast: I used Instant dry yeast.
Water: Warm water, between 100-110°F. Make sure it’s not too hot or too cold to properly activate the yeast.
Salt: I used sea salt.
Olive Oil: Use a high quality EOO. It helps keep the bread soft and tender, adding moisture to the dough
Egg Wash: This gives the bread a beautiful, glossy, golden-brown finish when baked.
Cornmeal: optional, but great for adding texture to the roll.
How to Serve French Bread?
This easy French bread recipe is perfect for sandwiches, toast, or pairing with pasta.
- Shrimp po’boy
- Steak & Arugula Sandwich
- Baked Ziti
- Homemade Ranch Grinder Sandwich
- Shaved Brussels Sprout Caesar Salad
What Makes the Best Homemade French Bread?
A great loaf is all about texture and flavor. The key to achieving that perfectly crisp, golden crust is baking with steam. This creates the golden, crackly exterior while keeping the inside soft and fluffy. Using high-quality flour, yeast, and proper proofing techniques ensures the bread rises beautifully and develops its signature light, airy crumb. Whether you’re a beginner or an experienced baker, this recipe will give you delicious homemade bread every time.
Homemade French Bread baking tips:
Here are some quick French bread baking tips:
- Use high-quality flour: Bread flour for a chewier texture or all-purpose flour for a lighter crumb.
- Activate yeast properly: Use warm water (100-110°F) and let it foam before mixing.
- Knead well: Knead for 8-10 minutes to develop gluten for structure.
- Let dough rise: Allow dough to rise in a warm spot until doubled in size.
- Bake with steam: Create steam in the oven for a crispy crust.
- Slash before baking: Score the dough with a sharp knife for a traditional look and controlled expansion.
- Cool before slicing: Let the bread cool for 20 minutes before cutting.
More Weeknight Recipes To Try
- Ultimate Blackened Chicken Sandwich
- Creamy Shrimp Stuffed Salmon
- Creamy Salmon and Broccoli Pasta Bake
- Million Dollar Spaghetti
- Easy and Delicious Chicken Caesar Sandwich
Tried this Homemade French Bread recipe? Leave a comment below or tag me on Instagram @cookwithci—I’d love to see your take!
The Best Homemade French Bread
Equipment
- Stand mixer (you don't need but it does make things easier)
- Parchment Paper
Ingredients
- 3 cups all purpose flour
- 1 cup warm water
- 1 1/2 tbsp sugar
- 2 1/4 tsp instant dry yeast
- 2 tsp salt
- 2-3 tbsp olive oil
- egg wash
- cornmeal optional
Instructions
- In the bowl of a stand mixer, combine warm water, yeast and sugar mix to combine.
- Add flour, olive oil, and salt. Knead with a dough hook on low, gradually increasing to medium for about 5 minutes until the dough pulls away from the bowl. If too sticky, knead longer first; if still wet, add flour 1 tablespoon at a time until smooth and tacky.
- Once the dough forms, shape it into a ball and place it in a well-oiled bowl. Cover with a towel and let it rise until doubled, about 1 hour (rise time may vary based on kitchen warmth).
- Punch down the dough, transfer to a floured surface, and divide in half. Flatten each piece into a rectangle, roll into loaves, pinch the edges to seal, and tuck the ends. Place in a loaf pan or on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes until visibly puffy.
- With a sharp knife or razor blade, score the bread with multiple slashes at an angle on the top of each loaf. Brush the loaves with egg wash and sprinkle with cornmeal, if desired.
- Preheat the oven to 375°F. Place a cupcake pan filled with ice cubes on the bottom rack of the oven to create steam. Carefully transfer the loaves to the oven. Bake until golden brown, about 25-30 minutes. (You may need to rotate the bread if one side is browning quicker than the other)
- If desired, immediately brush melted butter over top of the loaves. This will slightly soften the rolls. If you prefer a crispier loaf, don't brush with butter.
- Allow the loaves to cool before cutting. Serve warm with butter and enjoy!
Notes
- If you’re using active dry yeast, you’ll need to dissolve and let the yeast bloom first before adding it to the dough.
- If using instant yeast, you can skip the proofing step and mix it right in.
Did you make it?
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