Easy French Bread Recipe

I can’t get over how this easy French bread bakes up with a crackly golden crust and a soft, airy center. One slice with butter or dipping oil, and it’s the bread everyone reaches for first.

I’m obsessed with this Easy French Bread because it delivers everything I want in a loaf: a crackly golden crust, a soft airy center, and that fresh-baked flavor that makes butter instantly necessary. The dutch oven gives it that bakery-style bite without turning the whole thing into a project.

I love how simple it feels, but the result tastes like I fussed way more than I did. All purpose flour and active dry yeast do the heavy lifting, and I’m not mad about it.

And honestly? Tear, dip, slather, repeat.

Find the full recipe on BeyondtheButter.com! No regrets at all.

Ingredients

• All purpose flour gives the loaf its soft middle and chewy, golden crust.
• Active dry yeast makes it rise tall, airy, and bakery-level without much fuss.
• Sugar feeds the yeast and adds just a tiny hint of warmth.
• Fine salt keeps the bread from tasting flat.

  Basically, don’t skip it.

• Warm water wakes everything up and helps the dough come together smoothly.
• Olive oil makes the dough softer, richer, and a little more forgiving.
• Extra flour keeps sticky dough from taking over your counter and hands.
• Plus, brushed olive oil or butter gives the crust that cozy, shiny finish.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 tablespoon (12 g) granulated sugar
• 1 1/2 teaspoons (8 g) fine salt
• 1 1/4 cups (300 ml) warm water (about 105 to 115 F)
• 1 tablespoon olive oil (for dough)
• Extra flour for dusting
• Optional: 1 tablespoon olive oil or melted butter for brushing before serving

How to Make this

1. In a small bowl combine warm water (105 to 115 F), sugar, and active dry yeast; stir and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together all purpose flour and fine salt.

3. Make a well in the flour mixture, pour in the yeast mixture and 1 tablespoon olive oil, and stir with a wooden spoon until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic, adding extra flour as needed to prevent sticking.

5. Lightly oil a clean bowl, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

6. Punch the dough down, transfer to a floured surface, shape into a round loaf by folding edges into the center and rolling to create surface tension, and place on a floured piece of parchment.

7. Cover the loaf with a towel and let rise 30 to 45 minutes while you preheat the oven to 450 F with a clean Dutch oven and lid inside.

8. When the oven is fully preheated, carefully remove the hot Dutch oven, lift the loaf on the parchment into the pot, score the top with a sharp knife, replace the lid, and return to the oven.

9. Bake covered 25 minutes, then remove the lid and bake 10 to 15 minutes more until the crust is deep golden brown and the loaf sounds hollow when tapped. Remove from the pot and cool on a wire rack; brush with optional olive oil or melted butter before serving.

Equipment Needed

1. Small mixing bowl
2. Large mixing bowl
3. Whisk
4. Wooden spoon
5. Measuring cups and spoons
6. Instant read thermometer or candy thermometer
7. Parchment paper
8. Heavy Dutch oven with lid
9. Sharp knife or bread lame and oven mitts (for handling hot pot)

FAQ

Easy French Bread Recipe Substitutions and Variations

• All purpose flour: use bread flour for chewier texture and higher rise, or replace up to half with whole wheat for nuttier flavor; for gluten free, use a 1 to 1 gluten free baking blend plus a teaspoon xanthan gum if blend lacks it.
• Active dry yeast: substitute instant yeast in a 1 to 1 ratio and mix directly into dry ingredients, or use 1 cup active sourdough starter and reduce water slightly while extending fermentation time.
• Granulated sugar: swap with honey or maple syrup at about 3 4 the amount by volume, reduce warm water by 1 to 2 tablespoons to compensate for added liquid.
• Olive oil (for dough): replace with melted butter for richer flavor, or use neutral vegetable oil for a milder taste; brush with melted butter or olive oil before serving as an option.

Pro Tips

1. Proof the yeast in the warm water until it is lively and foamy. If it barely bubbles, start over with fresh yeast and slightly warmer water so your rise is reliable.

2. Aim for a slightly tacky dough rather than stiff. A softer dough gives an airier crumb; add flour sparingly while kneading and stop when the dough is smooth and springs back when poked.

3. Heat the pot well so you get instant steam when the loaf goes in. That steam is what creates a glossy, crisp crust and helps the loaf rise while baking.

4. Let the bread cool completely on a wire rack before slicing. Cutting too soon makes the crumb gummy because the interior needs time to finish setting.