Easy Homemade French Bread Recipe

This French bread recipe produces a loaf bursting with flavor. With a crispy golden crust and soft, airy interior, each bite delivers the delightful taste of freshly baked bread without any shelf life concerns. Simple ingredients harmoniously blend, creating a baking masterpiece that elevates every meal into a special occasion.

I’ve been experimenting with different techniques for making French bread and this easy homemade French bread recipe is definitely one of the best I’ve come across. I mix 1 1/2 cups warm water and 2 1/4 teaspoons active dry yeast with 1 tablespoon sugar and 1 tablespoon salt to create a healthy base for the dough.

Then, 4 cups of all-purpose flour are slowly added in, creating a dough that’s packed with energy from complex carbohydrates. I’ve always been fascinated by recipes like those inspired by Spaghetti Factory Bread or even ones similar to Pappadeaux recipes, and this method produces a crusty French bread that’s just as satisfying nutritionally as it is delicious.

The process isn’t overly complex, leaving more time to enjoy the nutritional benefits like a good balance of carbs and proteins. Once baked, the bread has a great texture and flavor that makes it a clear winner over store bought options.

It’s a really simplified method that any home chef can try.

Why I Like this Recipe

I love this recipe because it’s super simple and I can easily follow the steps without getting lost. I really enjoy that it only uses a few ingredients that I already have in my kitchen, so I never feel like I need to run to the store at the last minute. Another thing I like is how making the dough gives me a sense of accomplishment, especially when I see it rise and turn into that perfect golden crust. Lastly, my family always raves about it, which makes baking even more fun and worth it even when I mess up a bit here and there.

Ingredients

• Warm water help dissolve ingredients and activates yeast; it’s essential for dough rising.
• Active dry yeast ferments sugars to produce air bubbles that makes the bread light.
• Sugar provides a slight sweet taste and feed the yeast for better fermentation.
• Salt boosts flavor and regulate yeast fermentation for a balance dough rise.
• Flour creates structure, is rich in carbohydrates, and build a tender bread crumb.
• Extra flour for kneading: Dusting prevents stickin, ensuring smooth dough development.
• Proper ingredient balance creates an easy, flavorfull French loaf with a perfect crust.
• Understanding each ingredient helps in makin a delicious and rustic homemade French bread.

Ingredient Quantities

• 1 1/2 cups warm water (about 110°F, not too hot)
• 2 1/4 teaspoons active dry yeast (or 1 envelope yeast)
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 cups all-purpose flour (plus extra for kneading)

How to Make this

1. In a large bowl, mix 1 1/2 cups of warm water with 2 1/4 teaspoons of active dry yeast and 1 tablespoon of sugar, then let it sit for about 5 minutes until it starts to foam.

2. Stir in 4 cups of all-purpose flour and 1 tablespoon of salt until a rough dough forms.

3. Lightly flour your surface and knead the dough for roughly 8-10 minutes, until it becomes smooth and slightly elastic.

4. Form the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm spot for about 1 hour until doubled in size.

5. After the dough has risen, punch it down to release the air and turn it out onto your floured surface.

6. Shape the dough into a long loaf and place it on a baking sheet lined with parchment paper.

7. Cover the shaped dough with a clean towel and let it rest for another 20 to 30 minutes so it can rise a bit more.

8. Preheat your oven to 450°F. Before putting the loaf in, make several shallow slashes on top with a sharp knife.

9. Bake the loaf for about 25-30 minutes until it’s golden brown and sounds hollow when you tap on the bottom.

10. Remove the bread from the oven and let it cool on a wire rack; enjoy it warm or at room temperature.

Equipment Needed

1. A large mixing bowl for combining the ingredients.
2. Measuring cups and spoons to accurately measure water, yeast, sugar, salt, and flour.
3. A spoon or whisk to stir the yeast mixture.
4. A kitchen thermometer to check that the water is around 110°F.
5. A clean, lightly floured surface for kneading and shaping the dough.
6. A dough scraper or spatula for handling the dough if needed.
7. A separate lightly oiled bowl to let the dough rise.
8. A clean towel or damp cloth to cover the dough during its rising periods.
9. A baking sheet along with parchment paper to line it.
10. A sharp knife for making the shallow slashes on the dough.
11. A wire cooling rack for letting the baked bread cool properly.

FAQ

Easy Homemade French Bread Recipe Substitutions and Variations

• If you dont have warm water, you can try using slightly warmed milk which gives the bread a richer taste but you might need to tweak the liquid amount a bit
• If you dont have active dry yeast, instant yeast works fine too just use a smidge less since it tends to be a bit stronger
• If you ran out of sugar, a bit of honey or agave syrup can be used in equal parts but remember they add a little extra liquid so adjust the recipe if needed
• If regular salt isnt available, kosher or sea salt are good substitutes and will give a similar flavor profile in the same quantity
• Instead of using all-purpose flour, you can substitute bread flour which will make your bread chewier, though you might have to adjust the water slightly

Pro Tips

1. Make sure the water is just the right temp – not too hot or the yeast might get killed. If it isn’t foamy though, let it sit a few more minutes.
2. When you’re kneading the dough, add little bit more flour on your countertop if it feels extra sticky but be careful since too much flour can make it too dry.
3. Don’t skip the extra rest before baking, it really helps the dough relax and gives the loaf a better rise in the oven.
4. Let the bread cool down a bit before you slice it, even if it’s hard to wait, because cutting it too early can make the texture gummy inside.