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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.
At age 84, this would be my 6th attempt at baking bread with a history of only two very successful loaves. After pending 7 days trying to make a sourdough starter that sank like a lead balloon I have no interest in sourdough recipes. While I have limited experience baking I have a binder with over 100 pages analyzing every aspect of bread baking. That led me to thinking your recipe could not, in any way, create 3 marvelous loaves. Boy was I wrong. I started at 08:30 this morning and by 10:00 (I’m slow) took my first taste of the best sandwich bread i have even eaten. My wife of 62 years and two daughters will vouch for its high quality. Baking them on a sheet pan made me stop from ordering an Emile Henry $165.00 bread pan. Can hardly wait to see what other bread recipe you have. You now have one very new devoted fan. Thank you!!
Hi Ken! This makes me so happy! I love how easy this recipe is as well. Thank you so much for making my recipe!
LOVE. LOVE. LOVE. this recipe … and so does everyone I have ever baked it for.
Hi Joyce! I am so glad you love it. Thank you so much for making my recipe!
This bread tastes great and easy to make. I made it today and once before a few months ago.
Does ( or can) this bread have a slightly crispy texture? I plan to make this for Christmas gifts. I also have Jam to give with my bread and this will be perfect !
This is the most excellent bread recipe. Easy, quick, and delicious.
Hi Maggie! Thank you so much for making my French bread recipe! 🙂
One of the best and tastiest bread recipes I’ve made. Saved to my favorites and always my go to for special dinners or holidays!
I have made this bread before and loved it, but I can’t remember if I used olive oil or vegetable oil. Can you please advise which would be best?
Hi Amanda! Both would work great, however vegetable oil is ideal if you want a neutral, soft bread, while olive oil is great if you’re looking for a hint of flavor in rustic or artisan-style bread!
This recipe looks delicious as well as easy. I’d love to make it, but my granddaughter is celiac. Can gluten-free flour be used?? If you have the time, please answer because I’m making dinner this weekend for her and family.
Hi Bedelia! I haven’t recipe tested this particular recipe with gluten-free flour but here are some suggestions. It requires some adjustments for the best results. Gluten-free bread tends to behave differently from traditional wheat-based bread because it lacks gluten, the protein that gives bread its structure and elasticity. Make sure you choose a good gluten-free flour blend specifically designed for baking. It should contain a mix of starches and flours like rice flour, tapioca starch, and potato starch. These blends often include xanthan gum or guar gum, which help provide elasticity and structure in the absence of gluten. Gluten-free flour tends to absorb more liquid than traditional flour, so you may need to increase the amount of water or other liquids in your recipe. It also may need a slighty longer rise time. I hope this helps! Have a wonderful day and happy baking!
So soft and delicious! It made 3 good sized loaves.
This bread is phenomenal. I have been trying to make it look this this for years. Also, quick question. If you roll out the bread longer, will the effect the baking process?