Easy French Bread recipe that you can make for dinner even when you are short on time! I am known for my homemade french bread 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!
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 being 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 feel 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.” 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.
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 and enjoy the end results.
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! If you don’t have french bread pans, you can form them on cookie sheets, but the result isn’t quite the same. Your loaves turn out a bit flat and without the air holes on the bottom, they don’t get as good of a crust. There are many 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.
Easy French Bread Recipe Video
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Easy French Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 baguettes
- Category: Bread
- Method: Baking
- Cuisine: French
Description
Homemade french bread is the best! Each baguette is crunchy on the outside with a soft, chewy texture on the inside.
Ingredients
Instructions
6. Divide into four equal pieces. Flatten each piece into a general triangular shape.
7. 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 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.
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 bread, 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 ?
Carole says
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?
Carole says
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
Carole says
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?
Carole says
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?
Carole says
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!!!
Carole says
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?
Carole says
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,
★★★★★
Carole says
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.
Carole says
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!
Lori Graham says
Hi,
Can the dough be frozen to use for another time?
Carole says
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?
Carole says
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!
★★★★★
Carole says
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!
Carole says
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.
★★★
Carole says
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.
Carole says
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.
★★★★★
Carole says
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
Carole says
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).
★★★★★
Carole says
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?
Carole says
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!
★★★★★
Carole says
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?
★★★★★
Carole says
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!
★★★★★
Carole says
You are very welcome Allison! Thank you so much for coming back and leaving your review. It helps out so much!