French Bread Recipe

The BEST Homemade French Bread recipe – so soft and tasty!! Serve with butter or turn it into a delicious appetizer. Everyone loves this bread recipe!

I love making a loaf or two of french bread because it not only makes the perfect side for a pasta dish, but you can use it to make french toast, bruschetta, and even croutons! Definitely a favorite bread recipe.

Homemade French bread

the best homemade french bread!

We’ve always loved french bread and were so excited when my mom mastered it. We know homemade bread can’t be beat, and to have this homemade french bread recipe to add to our bread recipes is just what we needed.

If you’ve ever made French bread, then you’d know it’s ten times better than anything bought at the store. It’s great to have on it’s own with butter or jam or even as a side with soup. You can also make mini sandwiches out of it or even bread for homemade bruschetta – the possibilities are endless!

We think you’ll be surprised just how easy this recipe is, and we have a feeling you’ll want it as a side dish to every meal!

French bread process pics

How to Make French Bread

French bread isn’t as intimidating as you’d think. Just follow these simple steps to make this homemade french bread recipe that everyone loves!!

Dissolve yeast in ½ cup warm water. In another bowl, combine hot water, sugar, salt, oil and 3 cups of flour – stir. With the paddle attachment, mix the yeast and hot water/flour mixture until combined.

Add remaining flour, one cup at a time, mixing after each cup. Once all flour is added, let sit for 10 minutes.

Separate dough into 3 pieces. On a flour surface, roll each piece into a 9×12 rectangle. Roll it up like a jelly roll (long way).

Place dough on a greased baking pan, seam-side down. Score the bread across the top 3 or 4 times and brush with beaten egg.

Let dough rise, uncovered, for 30 minutes in a warm place. Bake at 375 for 20 minutes or until golden brown.

How to make French Bread

make it extra crusty

You’re going to need to simulate a bakers oven: place a baking stone on the center rack. Preheat oven to 450º. Put a metal broiler pan on the lower rack (at least 4 inches below the baking stone)

  1. Once the french bread has risen transfer to a baking peel sprinkled with flour.
  2. Slash the loaves and using a water bottle spray the loaves.
  3. Slide the loaves onto the preheated baking stone and add 1 cup of HOT water to the broiler tray.
  4. Bake at 375 for 20 minutes.
  5. After 10 minutes use the water bottle to spray the bread in 3 minute intervals.
  6. Use the baking peel to remove the bread from the oven and cool

The result – crusty french bread which is to die for!!

French bread recipe

Using and Storing

How do I properly store french bread? Keep your baked bread in a plastic bag, bread box, or foil. The bread should last 2-3 days.

Can I freeze french bread? Yes, Once the bread has been baked let it cool, wrap in parchment paper and then foil. It can last for up to 3 months in the freezer. When you’re ready to eat remove from freezer and thaw. To reheat place in oven, preheated to 400 degrees F, for 4-5 minutes or until warm.

Recipes using French Bread:

This French bread is great alone, but also wonderful to use in other recipes. Here are some of our favorites we make using the french bread too:

So many options! You can also make Croutons out of it, French Toast and more!

Homemade French bread recipe - sliced up

We love that this french bread loaf is simple and so delicious. You’ll never want to buy store-bought french bread again after trying this! It’s SOOO good!

For more bread recipes, check out:

This bread Pairs well with:

Easy French Bread Recipe

4.99 from 52 votes
The BEST Homemade French Bread recipe - so soft and tasty!! Serve with butter or turn it into a delicious appetizer. Everyone loves this recipe!
Course Bread
Cuisine American, French
Prep Time 15 minutes
Cook Time 20 minutes
Rise 30 minutes
Total Time 35 minutes
Servings 3 loaves
Calories 1197 kcal
Author Lil' Luna


  • 2 tbsp dry yeast
  • 1/2 cup warm water
  • 2 cups hot water
  • 3 tbsp sugar
  • 1 tbsp salt
  • 5 tbsp vegetable oil
  • 6 cups flour divided
  • 1 egg beaten - for glazing bread


  • Dissolve your yeast in ½ cup warm water.
  • In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour. and stir.
  • With the paddle attachment mix the yeast mixture and the hot water-flour mixture together.
  • Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.
  • Separate your dough into 3 pieces. On a floured surface roll each piece into a 9x12 rectangle. Roll it up like a jelly roll (long way).
  • Place the dough on a greased baking pan, seam side down. Score the bread across the top 3 or 4 times, and brush with your beaten egg. Let dough rise uncovered for 30 minutes in a warm place.
  • Bake on the middle rack for 20 minutes at 375 or until golden brown.


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I made this French Bread 🥖 for my family. They loved it!!! I can’t believe how easy and fast it is to have fresh bread. It is so yummy and my house smells amazing!!!!!

  2. 5 stars
    I LOVE this recipe! Thank you SO MUCH for sharing it!
    Sharing my tweaks… I’m kinda lazy and like to minimize work any chance I can, lol!

    Water: total amount = 2.5 cups
    I hear 1 cup to 108-110deg and dissolve *2 1/4 tsp* active dry yeast and 1 Tbsp sugar, and let the yeast bloom.
    Whisk the remaining sugar and all of the dry ingredients in a large bowl – make a well. Heat the remaining water to 108-110. Pour the yeast mixture into the well of dry ingredients, add the oil and 1.5 c heated water, and combine.
    Transfer the dough to a bread machine. Pizza Dough setting, but stop it when it reaches the rise time.
    Transfer dough onto surface to shape loaves, place loaves on baking trays in proving drawer/80-100deg oven for 35mins or until double in size. Bake as directed.
    FYI, 3oz flattened dough ball = perfect hamburger bun size.
    Nutrition info (3oz=serving size): 200 cal, 4.3g fat, 375g sodium, 34.3g carbs, 2.1g sugar, 4.8g protein

  3. 5 stars
    I have made a lot of bread. Soft. Chewy. Crunchy. So many kinds. THIS IS THEEEEEE SOFT FRENCH BREAD RECIPE. I WILL SEARCH NO LONGER. I HAVE FOUND IT.

    THANK YOU!!!

  4. 5 stars
    Thanks so much!! I made this recipe the other day and my family really loved it. My first attempt at yeasted bread. I will make this again in a heartbeat. Wondering if you have a tip. I’d love to make buns with the dough. Any suggestions? Is it is simple as forming balls instead of logs? Thanks a million. I’m hopefully over being intimidated by yeast. 🙃

    1. Yay! Glad you tried it! I have not tried this recipe for buns, but I would assume forming them into balls would be the way to go 🙂 Great idea!

  5. 5 stars
    I just made this recipe and it came out perfect! Thank you for sharing it, as well as the extra directions to get a nice, crispy crust.

  6. 5 stars
    Delicious and easy!
    Wondering if this bread can be par baked for use next Day, if so how long does it need to be par baked? How long after mixing and resting can loafs sit before being baked? How much would wheat flour change the recipe? Any information would be appreciated.

    1. Glad you think so! I’m so sorry, but I haven’t tried any of those, so I would need to experiment myself, before just saying anything. Don’t want to tell you the wrong things 🙂

    1. Yes you can. After step 5, you’ll still score the bread and make sure it is in it’s loaf. Then wrap with plastic and put in a freezer bag. When ready to bake, you can defrost in the fridge overnight or set out at room temperature and has completed the second rise (from sept 6). Then bake as the recipe indicates. You’ll have to let us know how it turns out if you freeze the dough!

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