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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.
This was my first time attempting French Bread and it came out amazing!! Such a quick easy recipe and went well with the soup I had simmering for dinner. Thank you!
Can this be rolled up and sized to be baked in loaf pans?
Should work. I weighed my thirds today just to be they were even – came in at 1lb 3oz. A standard bread pan is for roughly 1lb bread. Maybe use a thermometer to check for doneness in the center (190 to 200) since timing may be different.
Ooooh my gosh!!! Thank you so very much for sharing that awesome bread recipe. I made it today and we had it for dinner with some home made butternut squash soup. My sister told me that it was a nice way to end the day ???? My granddaughter said I should make that bread every day. We had our first snow storm and the weather also made the soup and bread extra!!! Can you imagine if we ate it every day ???????? thank you again for sharing ????????????
Awww this makes me so happy to hear! I love to hear when someone is making a cozy meal of soup and homemade bread. There’s nothing better than that to warm the body on a snowy day. Thank you for taking the time to write a comment and for trying my recipe. I appreciate it!
Hi, I was wondering what kind of flour you have used to make the bread. Bread flour ? AP flour ? Pastry flour ( the bread on that picture seems very soft , not like the” regular “ French baguette) If you used AP , did you use bleached or unbleached ? I know , it sounds crazy asking about flour but you being a culinary teacher you understand that the “ main” ingredient which is flour makes all the difference on the final product . Thx 🙂
I made this with bleached, all purpose flour and it was delicious. I have been baking bread for 60 years and this was probably the easiest bread I have ever baked. Since it was a little chilly in my kitchen, winter in Nebraska, I did something I’ve never done before. I heated water in a small ceramic bowl to heat up the bowl, poured it out and then put the warm water, yeast and a little sugar to feed the yeast and it really bubbled up.
Girlfriend, I have hit the jackpot! I’m a 1st time bread baker. My family of 5 LOVED IT! I feel like Mrs. Baird! THANK YOU for such an easy recipe! This will be my Thanksgiving “Brag Bread”. Can I tweak it by adding garlic/herbs? Is it possible to make this perfect bread even MORE perfect?! LOL
Hi LaTrel! Your comment just made my day! Thank you! I am so happy you loved it and I am so glad that you tried my recipe, being a first-time bread baker. You are awesome! You can absolutely add garlic and herbs and cheese and whatever you want. That sounds heavenly. Have a blessed day! — Melissa
I’m sure I won’t get a reply, but has anyone tried halving the recipe and baking it in the Lekue?
I’ve cut the recipe in half and baked it on a tradition metal making pan. Came out great!
I’m wondering what a good vegan substitute would be for the egg brushed on top. What is it’s purpose?
Do you have a suggestion?
Hi Barbara! Great question. The egg wash adds a nice shine to the bread but you can use a vegan butter substitute instead if you want to add some shine. Have a great day!
New to bread making… so do you use regular flour or self-rising?
I would probably use bread flour.
Her recipe calls for flour, so I would assum All-Purpose Flour. But I was wondering whether to use Bread Flour also.
Due to being unexpectedly low on all purpose flour, I used half all purpose and half self rising. Turned out great.
If a recipe doesn’t specifically state what kind of flour to use it is safe to assume it means all purpose flour. In yeast bread self rising flour is typically not used because it vontains baking powder which helps rise the bread. Since you’re using yeast theres no need for it
Just made this and I could seriously eat a whole loaf myself! It’s so perfectly fluffy and delicious slathered in butter. Was such an easy recipe and came together really quick!
Hi!.. Thanks for this recipe. Have you ever attempted to freeze a loaf? (family of 4….so we can’t eat it all at once). Thanks again =)
I was wondering the same thing as well! Did you hear back whether you can freeze the dough prior to baking?
Did anyone find out about freezing?
Hi Brooke! You can absolutely freeze this bread. I place it in two gallon size Ziploc bags (one on each end) and freeze the baked French bread. It lasts for awhile in the freezer. I hope that helps!
i used to buy partial baked french bread frozen from a local store that sold fresh baked goods and would cut it in half bake one and keep the other frozen till needed. just spritz a little water on it and bake it. also, i like to make homemade croutons and garlic bread with the day old bread too
Phenomenal bread..used wooden spoon and hands..So yummy and easy..
Thanks so much ????????
Hi Gail! I love to hear it. Thank you for sharing and for trying my recipe!
Ha!! I dont think she answered your question? I just put 1/3 dough in the freezer to bake later. I figure if I can buy frozen dough to thaw, let rise & bake, why shouldn’t i ,right?? I didnt grease it up, but out in gallon freezer bag & rolled it up to get as much air out as possible, zipped it & tossed in the deep freeze. Only time will tell if genius or dunce!????????????????????
As she stated in her reply she bakes the bread first THEN freezes it.
You can brush with egg, then freeze it. When you are ready to bake it, just defrost it, rise/bake the dough according to the instructions. That’s pretty standard.
I bake the bread then slice it and put it in a zip loc bag and put it in the freezer. Then when I want a sandwich I pull two slices out and thaw in the microwave for 20to30 seconds.
I’ve not frozen this particular bread but I do it with other yeast breads. I freeze after the first rise. My experience is it’s just as good as fresh baked if used within a couple weeks. After that, the longer it stays frozen the less it will rise. Still good and tasty though, just not as light.
you can freeze any bread you have, wrap in saran wrap and then in aluminum foil , can freeze up yp a month or more..