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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.
Easy to follow recipe!! Came out beautiful!
I made this recipe & was thrilled with how the bread turned out. The bread was delicious & quite addictive!
Can this recipe be made with bread flour?
Thanks.
I always use bread flour
Loved it. This will be my go to bread recipe going forward. Delicious. Thank you.
I love this recipe!! It’s my go-to for homemade bread. My husband and kiddos get so excited when they smell it baking. Delicious!
also, is it ok that I didn’t need the full 6 1/2 cups of flour? or did I do something wrong. It pulled away with 4 cups
In baking bread/doughs think it depends on the humidity level where you live and also in your home. Did your bread come out ok? I haven’t made this yet!
WIthout all the flour it was still amazing. Made it again and used all the flour
pulled it out when they were very golden but insides were not quite cooked. I’ll try spacing the loaves apart more. This was absolutely delicious and easy !! a keeper for sure
Made this again and they were perfect. A definite new favourite and go-to recipe.
?? How do I make it like yours? Mine all come out like a French stick not a big high loaf. Do I keep the rolled dough thicker ? L keep trying
Believe it or not, you need to take the temperature of your bread with a probe/ stick like thermometer in the middle of the loaf. It should read about 190 to 200 degrees when done.
Hope this helps. ????
I’m trying this recipe but the leaves are not rising at all?? Maybe my yeast was too old?
These came out magnificent! For one of the loaves I made a glaze using Earth Balance, brown sugar, honey, and nutmeg for a sort of breakfast sweet-bread. Can’t wait to cook another batch!
Very easy but I was expecting more of a crusty bread. It seems more like a basic white bread. Came out soft but still very good. Did I miss something?
If you want crusty bread, put a pan on the bottom shelf of the oven and put a couple cups of ice cubes in the pan when you put the bread in the oven. This will make steam which gives you the crusty crust.
How can i make this without a french bread pan?? thanx..
Sue
I just put mine on a cookie sheet. I’m able to put two loaves one one sheet, the third on a second sheet, and all go into the oven at the same time. They come out perfect!
What kind of oil???
What kind of yeast does this recipe call for? Active dry yeast or instant yeast?
I used active dry, it was perfect.
I used instant yeast and put it in the mixing bowl after I had added about 60% of the flour. I also checked the temperature of the dough before adding it. The temperature was about 118.
This may be a stupid question, but did you dissolve your instant yeast in the warm water before adding it to your mixing bowl or did you just add it dry?
No Stupid questions! The best thing about instant yeast is that you don’t need to dissolve it or proof it. Paul added it when the temp of the mixture was below 120 so it would not get killed by heat.
Not stupid at all!!
I always dissolve the active dry yeast following package directions before adding it to the flour mix. Remember to subtract the volume of water used to dissolve the yeast from the bread recipe. If you add a pinch of sugar when dissolving the mix, it will “poof” quicker.