I love this recipe because it transforms simple ingredients into a bakery-worthy French bread in just 90 minutes. The golden crust and tender crumb make every bite satisfying and fun to devour. It gives that authentic feel without any fuss, perfect for a laid-back baking adventure that results in pure deliciousness.

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I love making French bread and this recipe is one of my favorites to share, especially since its so fast and perfect for beginners. In just 90 minutes you get a golden, crispy loaf thats ideal for homemade French toast or even as a side with your dinner.

I start by mixing 1 1/2 cups of warm water (about 110°F), 2 teaspoons active dry yeast, and 1 tablespoon sugar. Then I add 4 cups all purpose flour and 2 teaspoons salt.

This combination not only creates a light texture but is also a healthier option compared to many processed breads because it offers essential carbohydrates and low fat content. Its an easy peasy method that’s been passed along by artisan bakers and others who love making homemade bread in a dutch oven.

Cooking dough this way is both fun and rewarding, even if im not a perfectionist and sometimes mess up a step here and there.

Why I Like this Recipe

1. I really like that this recipe is super simple to follow even if I’m not exactly a baking expert; it takes me step-by-step through the process and makes me feel confident.
2. I love how quick it is – being able to have golden and crispy french bread in just 90 minutes is amazing, especially when I’m short on time.
3. I appreciate that all the ingredients are stuff I already have at home so I don’t gotta make a big trip to the store, which makes it practical too.
4. I dig the little details like making shallow slashes on the loaf that give it a classic look even though it’s homemade, it makes me feel like I know what I’m doing.

Ingredients

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Warm water gently hydrates the mix, activates yeast effectively, and boosts fermentation rate for success.
Active dry yeast reliably lifts the dough, infusing light airy textures while fermenting natural sugars.
Sugar fuels yeast by providing energy; it subtly sweetens and boosts crust browning during baking.
Flour forms the bread’s foundation, offering carbohydrates and essential proteins for proper gluten development successfully.
Salt enhances overall flavor, tightens gluten folds, and carefully regulates yeast activity ensuring perfect texture.
These ingredients work together harmoniously, balancing nutrition, flavor, and texture to create delicious bread perfectly.
Enjoy making and sharing your freshly baked French bread with friends and family with love.

Ingredient Quantities

1 1/2 cups warm water (around 110°F)

2 teaspoons active dry yeast

1 tablespoon sugar

4 cups all-purpose flour (or bread flour if ya prefer)

2 teaspoons salt

How to Make this

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1. In a large bowl, mix 1 1/2 cups of warm water (about 110°F) with 2 teaspoons of active dry yeast and 1 tablespoon of sugar, and let it sit for 5-10 minutes until it looks all frothy.

2. Add 4 cups of all-purpose flour and 2 teaspoons of salt to the bowl, stirring until a rough dough forms.

3. Sprinkle some flour on a clean surface and knead the dough by hand for about 8 to 10 minutes until it’s mostly smooth but still a little sticky.

4. Shape the dough into a ball, place it in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 30 to 40 minutes or until it has doubled in size.

5. After the rise, punch down the dough gently to get rid of the air bubbles.

6. Turn the dough out onto a floured surface again and shape it into a long loaf like traditional French bread, or split it into two smaller loaves if ya want.

7. Place the shaped dough on a baking sheet lined with parchment paper, and let it rest for another 15 minutes.

8. Preheat your oven to 450°F. If u like, use a sharp knife to make a few shallow slashes on the top of the loaf for that classic look.

9. Bake the bread in the preheated oven for around 20-25 minutes until it turns a nice golden color and sounds hollow when tapped.

10. Remove it from the oven and let it cool on a rack before slicing – enjoy your homemade French bread!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. A kitchen thermometer
4. A spoon or whisk for stirring
5. A clean towel
6. A lightly greased bowl for the dough to rise
7. A clean, floured work surface for kneading and shaping
8. A baking sheet lined with parchment paper
9. A sharp knife for making slashes on the dough
10. An oven preheated to 450°F
11. A cooling rack for letting the bread cool before slicing

FAQ

What if my water is too hot?

If your water is too hot, it can kill the yeast. Always use warm water around 110°F so the yeast gets active properly.

Can I use bread flour instead of all-purpose flour?

Yeah, both work pretty well. Bread flour might give you a chewier crumb, so it really depends on your preference.

How do I know when the yeast is active?

Mix the warm water with the yeast and sugar and wait 5-10 minutes. It should start to look bubbly and foamy if it’s alive.

How long should I knead the dough?

Knead it until the dough is smooth and elastic. Usually that takes about 8-10 minutes, but don’t overdo it or the bread might turn out too tough.

Do I need to let the dough rise twice?

Yes, let it rise until it doubles in size first. After shaping, let it rest a bit more so you get a nice texture in your bread.

How do I tell when the bread is done baking?

The bread should sound hollow when you tap the bottom and have a golden crust. Typically, baking at 425°F for 20-25 minutes should do the trick.

French Bread Recipe Substitutions and Variations

If you don’t have warm water, try using warm milk or even a mild beer instead. They add a slightly different flavor but work just fine in the dough.
No active dry yeast? You can use instant yeast with the same measurement. Just sprinkle it right in with your dry ingredients.
Out of sugar? Honey is a good alternative. Use about the same amount, but keep in mind it’s a bit sweeter so adjust if needed.
If you’re low on all-purpose flour, bread flour or even a mix of whole wheat flour (up to half the amount) can work. The texture might be different though.
Don’t have regular salt? Kosher salt can replace table salt, but use a touch less since it’s a bit less salty by volume.

Pro Tips

1. Make sure your water is really around 110°F so the yeast wakes up properly. If it’s too hot, it can kill the yeast, and trust me, you dont wanna deal with lifeless dough.
2. When kneading your dough, add flour gradually if it feels super sticky. Sometimes a little pause helps and you can figure out the right balance for your dough’s texture.
3. Let the dough rise in a consistently warm area. Sometimes my kitchen gets a bit chilly so I cover the bowl with a damp towel and even a loose plastic wrap to keep that warmth in.
4. Scoring your loaf just before baking helps it expand better and gives you that cool, bakery-style crust. Just make shallow cuts so your bread doesnt deflate too much.