Easy Homemade French Bread that you can make for dinner even when you are short on time! I am known for my french bread recipe and give it out every year as Christmas gifts to friends and neighbors. I’ve had so many people over the years ask for a tutorial on how to make french bread so I hope this post helps everyone out!
A Funny History with This Homemade French Bread
When I became a Jones 26 years ago, it quickly became clear that I needed to learn to bake french bread like my mother-in-law. Her bread is the star of her kitchen and coveted by all who taste it. During a visit about a year after getting married, I absorbed as much of her technique as I could while she instructed me. She sent me home with her recipe in my pocket and I was very anxious to make it for my husband. Over the years, I’ve mastered this bread, and that recipe card is very worn and stained.
So imagine my surprise when a few years ago, in my kitchen in Minnesota, my mother-in-law looks at that same card and asks, “Where did you get this recipe? This isn’t my french bread recipe.” Now, I would never accuse my wonderful mother-in-law of anything sinister but can anyone say…. sabotage?
This easy french bread recipe is just dang amazing and it is what I deliver to all our friends every year for Christmas. I have made a few slight changes to the original recipe over the years I’ve been baking it because I wanted a chewier interior and a better crust.
How to Make Homemade French Bread
Many believe making homemade French bread is too difficult so they settle for mediocre grocery-store versions instead. Trust yourself. You’ll amaze yourself with the results!
- Make the dough either by hand or with a stand mixer. Ingredients are very simple: water, sugar, yeast, kosher salt, oil, and bread flour.
- Knead the dough until smooth or elastic, about 8 minutes in a stand mixer or 20 minutes by hand.
- Proof the dough so it doubles in size, about 1-2 hours.
- Form the baguettes and place them in the French bread pans.
- Proof the loaves for 15-20 minutes.
- Bake the baguettes in a 375 degree oven for 20-25 minutes.
What Makes French Bread Different From Regular Bread
The main difference between French bread and regular sandwich bread is the flavor and texture. French bread is less sweet, has simpler ingredients, and comes in long baguettes. Those long loaves are crusty on the outside, with a tender center. On the other side, sandwich bread is tender and soft, both inside and out, with a much sweeter flavor.
What to Do With French Bread
There is never a lack of ways to use homemade French bread! Listed below are a few of my favorite uses of leftover loaves…on the rare occasion my family doesn’t devour all four loaves in one sitting!
- Make French toast – it will be the best French toast you’ve ever had! To make it, cut the bread at a 45-degree angle into ½-inch slices, then dip them in a mixture of eggs and milk. Cook over medium heat in a greased skillet until golden brown, then flip and cook on the other side.
- Make garlic bread – it will be the perfect side for almost any dinner! Slice the loaf horizontally in half down the length of the whole loaf. Generously butter each side and sprinkle with garlic powder and freshly grated Parmesan cheese. Put the loaf back together, wrap it in aluminum foil, and bake in a 350-degree oven for 10-15 minutes.
- Make French bread pizza- for a quick and easy dinner! Slice the loaf horizontally in half down the length of the whole loaf and place them on a rimmed baking sheet. Top each half with pizza sauce, fresh Parmesan cheese, mozzarella cheese, and any toppings. Bake in a 350-degree oven for 15 minutes until hot and bubbly.
- Make grilled sandwiches or paninis – homemade French bread is hearty enough for a panini press or a loaded grilled cheese sandwich. Spread the bread with some pesto, leftover protein, cheese, and veggies for an amazing dinner when time is short.
How to Form a Homemade French Bread Baguette
Each French bread baker will have a slightly different technique but there are a few key steps to get that classic baguette shape:
- Evenly portion the dough into four pieces. Ideally, you do this with a food scale but for this homemade French bread, you can just eyeball it.
- Flatten each portion of dough until it is about ½” thick. My portions of dough start off as rough triangle shapes because I cut the round ball of dough evenly into 4 pieces. I keep that triangular shape as I flatten the dough because it helps me shape good baguettes.
- Form the baguettes by starting at the small corner of the triangular piece of dough. As you tuck the dough over on itself, firmly press down to create a tight loaf. See the photo below or the video for the visual. Think of it this way: tuck, press, tuck, press, tuck, press, etc.
- Roll the baguettes on the counter with both hands. Gently stretch the baguettes to be longer then place them in the French bread pans.
- Cut slits across the tops of each baguette with a very sharp knife or razor blade.
Anyone who has a history of bread-making knows that experience is what will give you the perfect loaf of bread. After making many batches, you learn what your dough should feel like and how to work with it, so keep at it and you will get better with each batch!
Homemade French Bread FAQs & Troubleshooting
Can all-purpose flour be used instead of bread flour?
The main question I get asked all the time about making homemade French bread is if the bread flour is important. Um….YOU BETCHA! That higher gluten content is what gives you a better crust as well as a chewier texture so just grab that bread flour next time instead of all-purpose and enjoy the end results.
Can Homemade French Bread be made on regular baking sheets?
If you don’t have french bread pans, you can form them on baking sheets, but the result isn’t quite the same. Your loaves will turn out a bit flat and without the air holes on the bottom of a baking sheet, they won’t get as good of a crust. There are many baguette pans on the market that make a wider loaf that remind me more of an Italian loaf, so I suggest the thinner baguette size for a true French bread.
My French Bread didn’t come out crusty
If your homemade French bread turned out soft, there are usually a few sources of that problem. First, be sure you are using quality bread flour. Second, don’t rush the kneading process. Allow that gluten to develop in the dough. Next, be sure your bread is going into a hot oven. A preheated oven creates that perfect crust on homemade French bread!
Also, if you end up with baguettes that aren’t as crusty as you want, you can always take them out of the pan and put them in the oven directly on the racks for 5-8 minutes. Sometimes they just need more time. This is also a great way to reheat any leftover loaves the next day.
How to know when French Bread is done baking
It is all about the color, the crust, and the sound. You’ll know when your homemade French bread is done baking by first looking at the color. You want the loaves a gorgeous golden brown. Anything too light and your loaves will not have that amazing crust. Once you have the right color, tap on the bottom of a loaf. It should be crisp and sound hollow inside once the bread is completely baked.
My bread turned out dry and crumbly
Oftentimes, when this happens to homemade bread, it is because of measurements that aren’t precise enough. First, be sure you are using liquid measures for the water. Next, check that you are measuring your flour correctly. If you are just scoping it up with a measuring cup, you are using too much flour! I made a short Instagram video you can watch to learn how to properly measure your flour.
Easy French Bread Recipe Video
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Print
Homemade French Bread
Homemade french bread is the best! Each baguette is crunchy on the outside with a soft, chewy texture on the inside.
- Total Time: 45 minutes
- Yield: 4 baguettes 1x
Ingredients
- 3 cups warm water
- 1 tablespoon granulated sugar
- 5 teaspoons yeast or 2 packages
- 2 tablespoons canola oil
- 3 1/2 rounded teaspoons kosher salt
- 8 cups bread flour
Instructions
- Mix: Using your stand mixer with a dough hook, mix the water, sugar, yeast, and 2 cups of flour into the bowl. Allow to sit until yeast activates and begins to bubble. Add oil and salt.
- Add: Slowly mix in remaining flour. You want the dough to just barely pull off the sides of your bowl once the flour is fully incorporated. It should still be a soft dough. That might mean using less flour.
- Knead dough until smooth and elastic, about 8 minutes.
- Rise: Remove the dough hook and form the dough into a ball inside the bowl. Cover and allow to rise until double, about one hour.
- Place the dough gently onto a lightly floured surface.
- Divide into four equal pieces. Flatten each piece into a generally triangular shape, about 1/2″ thick.
- Roll: Starting on the small point, roll and seal your way across the triangle until you have a small log. Roll the log on the counter to stretch your baguette to the proper length, keeping the thickness uniform across the loaf. Place dough into a greased french bread pan, slit the top with a sharp knife and brush with an egg wash if desired. Allow to rise about 15-20 minutes.
- Bake at 375 degrees for 20-25 minutes until golden brown. The bread is completely baked at this point and can be cooled on racks. When it is time to serve, I prefer to place the loaves on the oven racks and bake them for an additional 5-7 minutes. This heats the bread and creates that great crust while keeping the interior soft and chewy. In my opinion, this last step makes all the difference.
Notes
For an even better texture and flavor, let the dough complete its first rise in the fridge. It will take a few hours but the end result will be even better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1/4 baguette
- Calories: 218
- Sugar: 1 g
- Sodium: 437 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: homemade french bread, easy french bread recipe
Gigi says
The bread looks absolutely perfect! Did you ever get the “real” recipe from your mother in-law? Great post!
Carole says
I honestly don’t know how her recipe differs from what is written down on my card. I can’t complain though because that “wrong” recipe was the beginning of the road to the bread I make now!
Jeff and Cara says
Carole- one time I was talking with Jana and Heidi and we all found out that we all have different recipes from mom :-). All are very similar, but just not the same! We thought it was funny that we all had different recipes. Jeff has decided that the recipe changes every Christmas when she makes tons of loafs! They all taste delicious (when everyone but me makes them) so I can’t complain!!!!
Betsy Roesler says
Carole,
I left your house last night after the swim team pot luck with a work of art….your French Bread! Thank you for sharing your blog and your wonderful recipes.
Best wishes for a successful run to the school board. Your sign is in my front yard.
Betsy Roesler
Jade says
Hii, just wondering if I can half this recipe ?
Hi Jade! Absolutely you can. Works just as well 🙂 Would love to see how it turns out for you!
Alli says
What if you don’t have a bread pan?
Hey Alli! If you don’t have a french bread pan, you can still make them on a baking sheet but you will need to add a bit more flour to the dough so it will be able to hold it’s shape better. The pans are a great price so if you think you will be making this recipe, I suggest getting a set. I use mine ALL the time!
Patricia Zabala says
I was wondering instead of 4 baguette size can I do 2 bigger ones? Or throws it off? Either way I’m making it. We are Basque so my dad has to have his french bread and wine for dinner every night! I’ve been learning how to make my own n have tried different recipes. N when I see another recipe I HAVE to try it. Lol. Thank you
You can certainly do bigger ones but those would be more an Italian sized loaf. Be sure you give them more time in the oven as well!
Marissa F Calhoun says
Hi Carole!
Can this be down by hand without a stand mixer?
Hello Marissa! You bet….just be ready to work those arm muscles a bit 🙂 Once the dough is mixed, it is really important to the texture of the bread that it gets kneaded well enough so the gluten strands can properly develop.
Tia Byrd says
What type of yeast do you use? Instant? Rapid Rise?
Hi Tia! I use instant yeast. I hope you love it!
Eirinn says
Hi! Sorry if I missed this anywhere above – but what’s the right length for the dough before you cook it? Should it be the length of your baguette pan or smaller? Definitely trying this recipe soon – thanks for sharing!!!
Yes, the loaves should be the length of your baguette pan, or at least close 🙂 Good luck and would love to hear how they turn out
Leanne says
How long is that, for those without a baguette pan?
About 15 inches
Anna-Marie Mars says
I’m making these, again…they are absolutely amazing. i followed the recipe exactly and they came out perfectly. The dough is rising as we speak!!! Thank you so much for posting it,
I’m so glad you loved them! I made a batch this week as well 🙂
Meghann says
I wasn’t able to put all 6 of the remaining cups in before it got very stiff. I used King Arthur’s bread flour. Anything you can think of? I think it will still be fine, rising as we speak, but didn’t look as soft as in the video snippet.
Hi Meghann! If I had to guess, it is the way you measured your flour. Did you scoop your measuring cup into the bag/container? If so, you could have easily ended up with 3/4 to 1 cup too much flour. When you measure flour, be sure to use a spoon, fluff the flour a bit to get some air into it, and then use that spoon to scoop it into your measuring cup. Level it off with a knife. This is a common mistake made by many bakers, which is why professionals like to use weight measurements instead of volume. I hope you try it again and let me know how it turns out!
Carmen says
Thank you so much for this tip!! I made these loaves today, it’s a delicious recipe. I ended up using just over 7 cups of bread flour. Baked on cookie sheets.
Lori Graham says
Hi,
Can the dough be frozen to use for another time?
Hi Lori! Absolutely. If you are going to do that, I would like it proof for the first time and then freeze it.
elizabeth bontrager says
Hey! Will bread flour be lots better than cake flour?
Yes! Cake flour is made to make baked goods light and fluffy. Bread flour has extra protein and gluten in to make your bread chewy and have a great crust. Please don’t substitute cake flour for bread flour 🙂
Chris McConathy says
I just made four loaves last night and the bread is amazing! I have the flexible french loaf pans that I found on Amazon and they worked perfectly! I am a culinary student and have learned to always sift your flour to create the perfect texture. I also added sesame seeds after the egg wash on two loaves and TJ’s everything but the bagel seasoning on the other two. Thank you so much for sharing your recipe!
I”m so glad you loved it Chris! And I am totally going to try the everything bagel seasoning on top 🙂
Angela says
Looks great! Have you ever used a bread machine for the dough?? Since I don’t have a standing mixer and I’be made pizza and ciabatta dough in the machine with very good results, I wonder if it will work. Thanks for sharing!
Hello Angela! I have not used a bread machine for this recipe before but it should work but I doubt this whole recipe will fit in a bread machine. Good luck and let me know how it goes!
Anotabaker says
The written steps don’t match the steps associated with the pictures. If you follow the written steps and then switch to the pictures (like me) you’ll end up with 2c more flour than intended. I caught it before adding the extra, but not before over stirring. Hopefully it still turns out. Its in the oven now.
I’m not sure to what you are referring to with your review because the recipe, video, and the pictures are all correct. You add 2 cups of flour in the first step, then the remaining flour (6 cups) in the second.
Alison says
Yum! This looks delicious, I love the simplicity of ingredients, as many breads recipes have the same ingredients, but not all are created equal. The amount of a particular ingredient and the process in which it’s made can make or break it!… safe to say I’ve been there done that, ended up with many disastrous recipes! With that said the reviews and your gorgeous photos tell me my search is finally over! Trying this ASAP.
One thing I want to mention is that I do not have bread flour but I learned a neat trick a while back, to substitute bread flour all you need to do is use all purpose flour, for every 1cup used take out 1 1/2 tsps replace that with 1 1/2tsp of vital wheat gluten! I know not everyone has such an ingredient on hand but for those who do it works well… as a vegan of 10 years I almost always have this.
That is very true Alison! Thanks for sharing. I actually add vital wheat gluten to my whole wheat breads to help improve their chew and texture.
Marguerite says
The written recipe and the pictures/ video are different. I follow the written recipe. The pictures don’t show the canola oil being added. The pictures also say 2 packets of yeast which is about 1 1/2 tablespoons but the written recipe says 2 tablespoons . Just to let you know. My bread always comes out delicious using just the written recipe.
Glad you love the recipe Marguerite! And thank you for coming back and leaving your review. It helps so much 🙂
Anne Smith says
I am making this tonight for our 98 year old neighbor’s bday and wondered two things:
1) the video doesn’t include the oil – is that part of the revised recipe?
2) you mention at the end to warm up a 7-8 min before serving – should that be done at the same temp of 375?
Thank you,
Anne
I hope it turns out perfectly! Yes, you need the oil and yes, use the same temperature to reheat it.
Cindi says
This is a wonderful recipe for French Bread. I bought the special pans because I wanted the loaves to turn out like yours. Got the pans from Amazon and Made the bread the next day. Just awesome. Only bad part is my trusty Kitchenaid mixer broke down while mixing the dough. It refused to take the last cup of flour so I omitted it. Still was just perfect. Except now I need to buy another Kitchenaid stand mixer (#3).
I’m so glad you loved it Cindi….even if the cost was your KitchenAid 🙂
Lili G says
Hello,
can I sub the canoloa oil for extra virgin olive oil?
if i wanted to freeze, do i freeze the dough after cutting into four peices, or once i roll out and shape into baguette?
Hi Lili! If you use extra virgin olive oil, the flavor will be quite pronounced in the bread. As far as freezing, I would par bake the bread until it is 90% done, let it cool, then freeze them. When you need one, pop it in the oven at 350 for about 10 minutes to finish baking.
Cindi says
This is my 2nd comment, but I feel compelled! This bread is so good, I’m making a batch every single week. I make some of the loaves into small loaves for sub rolls. My neighbors love it too. It’s such an easy bread to make and the taste is absolutely perfect. My husband actually took my Kitchenaid mixer apart, ordered parts and fixed it so I didn’t have to buy a new one!!! He knew how important the bread was to all of us. No kidding!
That is awesome Cindi! Thank you so much for coming back and leaving your review. It makes such a difference 🙂
Brandi says
This recipe is flawless. Thank you! I reserved 2 parts of dough in my fridge…it’s still active! Gonna have to do something with them! Any suggestions?
Hey Brandi! So glad you loved the recipe. With the extra dough, you could do some pizzas, fry bread, skillet bread, doughnuts!
Allison Pierce says
Carole, Thank you so much for sharing this wonderful recipe. I think it must be almost fool proof because I was very distracted as I gathered ingredients. I ended p putting all the ingredients in the mixer bowl, except the oil. I didn’t let the yeast bubble up and when I realized what I had done, I just figured I’d let it sit a few minutes and add the oil. From there I followed the directions to a T. I couldn’t believe it when your bread came out perfectly! Everyone loved it. I can’t wait to make it again following the directions. It is amazing!
You are very welcome Allison! Thank you so much for coming back and leaving your review. It helps out so much!
Tiffany says
Honestly im making this recipe right now and i feel like it wont turn out. I measured everything by weight. The dough is so moist. I have added at least an extra cup of flour and it’s not forming into a ball. Also, this recipe says that between cook& prep time, total time is 45 minutes. This is wrong. The first rise requires an hour, then another 15-20 minute rise, then baking for at least 20 minutes. I was looking for something quick for dinner and the stated time it requires is wrong. I will report back on how it turns out.
Marie says
This bread was so easy and so delicious!!!Almost embarrassed to say I ate have a loaf “trying” it lol thank you for sharing!!!
It’s impossible to stop eating it!
Lacy says
LOVE THIS RECIPE!!!!
Glad you do Lacy!
Donna says
I’ve been making this recipe for over a year now. My family is in love with it and I get requests to bring some every time I visit. Love it!!
Irene says
Hi you miss the step where you put the oil? I’ve read and reread and I cant see where you add it?
Hi Irene. It is listed at the end of step 1 in the recipe.