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:

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Easy French Bread Recipe

4.98 from 38 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
    just finished making this bread for some subs tonight for dinner. Absolutely the best French bread I’ve ever had. It was so light and fluffy and had an amazing taste. Only issue I had was with the dough being very sticky so I had to add quite a bit extra flour a tbsp at a time. Not an issue though…definitely a keeper!!!

  2. 5 stars
    made this today with my grandson. We loved it! So easy and turned out great!!! Thank you. Question, I saw on the nutrition you list 1197 calories per serving and 206 carbs??? That cant be right. ??regardless, my daughter nad her family devoured 2 loves in 1 day! Love it.

  3. 5 stars
    Amazing bread!! Great results. Used two loaves for spaghetti dinner, the last onE for artichoke bruschetta. Yum! Another Delicious recipe from your website.

  4. 5 stars

  5. 4 stars
    preTty good, however a few tips: since this makes three loaves, i highly recommend putting two on one pan and doing the third separate. I fos all three on a pan and they kind of smushed together. It also took about 35 min with all three on one pan. I did use the spray water method snd it is a must!

  6. 5 stars
    Homemade bread is the absolute BEST, but Homemade French Bread is even better! Thanks for the step by Step instrucitons.

  7. Your recipe doesn’t say what type of yeast to use. I’m going to use the quick rise since the time seems to be pretty fast. Please correct in recipe.

  8. I looked this up on the Red star yeast page.. this is what they suggest… THE TEMPERATURE OF YOUR LIQUID IS KEY TO SUCCESS IN BAKING!

    Since yeast is a living organism, accurate liquid temperature is of utmost importance as it directly influences the yeast activity. Liquid ingredients can be mixed together and brought to the correct temperature in a small saucepan over low heat or in a mixing bowl in a microwave oven. If liquids are too hot, there is a risk of killing the yeast or over-stimulating it to multiply too quickly, thus causing the dough to overproof (rise inconsistently). On the other hand, if liquids are too cool, the yeast will not activate properly and the dough will rise too slowly or not at all.

    Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

    The appropriate temperature depends on the bread making method being used.

    Traditional baking

    Dissolve dry yeast in a water temperatures between 110°F – 115°F.
    If yeast is added directly to the dry ingredients, liquid temperatures should be 120°F – 130°F.
    Use 90°F – 95°F liquids for cake yeast
    Bread Machine baking

    Use 80°F liquids for bread machine baking

  9. I’ve made thia recipe Several times and love how easy it is! However, the last two times, The Bread is undercooked/doughy but the top is Dark golden brown. I tried dropped the Oven shelf down, leaving it in long…i woNder if i am letting it over-rise? Ive set them On the open oven door to raise before because my house iSN’t a warm environment to encourage rising (once it turned out the next, not so much!) Maybe It’s too much to have three loaveS on One tray? I’m not sure How i should modify.

  10. 5 stars
    Wow, I’ve been trying to find a bread recipe forever. This one was perfect. The way she described how to make it happen–to so flawless.

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