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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 1/2 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.
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Homemade Bakery French Bread
Ingredients
- 2 Tablespoons Yeast
- 1/2 cup Warm Water
- 2 cups Hot Water
- 3 Tablespoons Sugar
- 2 1/2 teaspoons Salt
- 1/3 cup Oil
- 6 1/2 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 1/2 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 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! I can’t wait to hear what you think about this quick and easy homemade french bread.
Really stupid question… Are you rolling it to make it 9″ loaf or 12″ loaf?
It states to roll up lengthwise so that would mean a 12” loaf. ☺️
Great recipe. I ran out of white flour and used wholemeal instead. Turned out really tasty. Thank you for sharing.
This recipe far exceeded my expectations! Thank you!
OMG , just finished my first batch of this yummy French bread. It was so easy and it makes three nice large loaves, wow. The most important thing though is that it tastes every bit as it looks. I can see myself making this bread often. Thank you so much!!
If using a stand mixer how long do you knead the bread
This is my second time making this yummy bread. I think we won’t be buying french bread from the market anymore! Thank you for the recipe
Question what type of flour do u use?
You’d use all purpose bleached flour unless ya got a hankerin for whet bread. Then you’d use whet flour. When my dad made bread back in the 60s and 70s he mixed the two about half and half. Not rocket science. We called it “Whole White Bread”. I’d just avoid the “Self Rising” flour.
I have never made homemade bread before, this was a first attempt. The recipe is so easy to follow and faster than I expected! It was a huge hit with our family and I will be making it often! thank you for sharing it.
I just made it for our dinner. It was soo good. My husband said no more buying french bread 😀
Thank you for the recipe.
Great recipe!
Making them weekly!
Makes three so give two away.
Made a beautiful and delicious batch of bread! Thank you for the yummy recipe!
If I’m using instant yeast, I’m assuming I don’t need to use warm water. It can be cool or room temperature? Also, would you use the same amount of yeast if using instant yeast? Would it work to even do the dough in a bread maker?
Jennifer! =)
Did you ever find an answer to your yeast question?
I as well use and love instant yeast. My bread machine even has a French bread setting!
I may be asking 3 years later, but am still curious. ????
Did you ever find answer to yeast? I have fresh yeast & need recipes using it!
You can use instant yeast as a substitute no problem! There is no need to mix it with warm water for 5 minutes first if you are using instant. Always substitute 3/4 the amount when using instant. (Ie. 1T of Yeast equals 3/4T instant yeast)
Hope this helps!
Do you bake one pan at a time or both pans at the same time?
What kind of flour do i use in this recipe?
Hi Cindy! If you don’t have a stand mixer and will be kneading it yourself (hello, muscles), you will be able to feel when it isn’t so sticky anymore. You don’t want it completely dry but you don’t want it to be so wet that you can feel the liquid on your hands. I hope that makes sense. Good luck and let me know how it turns out! -Melissa
Hello I’m guessing you use a stand mixer? I don’t have one so will kneading by hand produce the same pulling away from the sides results?
Yes. As the dough pulls away from the bowl with the mixer when it’s had enough flour the same goes for not being too sticky on the counter or whatever you are using. Happy baking!