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This is the BEST homemade French bread and is so easy to make! It’s soft, tasty, and comes out perfect every time.
Use this French Bread to make Easy French Toast, Easy Bruschetta, and even Homemade Croutons! Definitely a favorite bread recipe.
the best homemade French bread!
We love Homemade Bread and after my mom mastered this homemade French Bread recipe, we now love it too! We’ve officially added it to our go-to bread recipes because it’s amazing.
Why we love this recipe:
- It’s simple! With simple ingredients and easy steps, this recipe is no-fail!
- Made with pantry staples. All of the ingredients are ones you should have in the pantry or fridge, which means you can make it any time.
- Versatile. This french bread can be used to eat on its own, or use it to make Croutons, French Toast Casserole or serve it with your favorite soup recipe.
- Easy to store and freeze. Like most breads, this is easy to make ahead of time and freeze which is always a bonus!
French Bread Ingredients
- Rapid Rise Yeast – Active dry yeast, instant yeast and rapid rise yeast all work for this bread recipe.
- Warm Water – This is used to activate the yeast.
- Hot Water
- Vegetable Oil
- Sugar
- Salt
- All-Purpose Flour – Bread flour can also be used for this recipe.
- Egg
- Cornmeal – you can also use vegetable oil instead of cornmeal.
How to Make French Bread
- PREP. Prep baking sheets by lining with parchment paper and sprinkle with cornmeal. Preheat oven to 375°F.
- YEAST. 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.
- DRY INGREDIENTS. Add remaining flour, one cup at a time, mixing after each cup. Once all flour is added, let sit for 10 minutes.
- To make without a stand mixer: Mix, then turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic.
- ROLL. Separate dough into 3 pieces. On a floured surface, roll each piece into a 9×12 rectangle. Roll it up like a jelly roll (long way).
- SCORE + BRUSH. Place dough on a prepared baking sheet (greased baking sheets work too, but we prefer the cornmeal method), seam side down. Score the bread across the top 3 or 4 times and brush with beaten egg wash.
- RISE + BAKE. Let dough rise, uncovered, for 30 minutes in a warm place. Bake at 375°F for 20 minutes or until golden brown.
Why Do I score the top of french bread?
Scoring bread simply means using a sharp knife or razor blade to make slashes on top of the dough that is ready for the oven. The slashes help control the way the bread will expand while it bakes, otherwise, it will expand anywhere that the dough is weak, creating an odd shape.
make it extra crusty
You’re going to need to simulate a baker’s oven to create a crispy crust:
- PREP. Place a baking stone on the center rack. Preheat oven to 450ºF. Put a metal broiler pan on the lower rack (at least 4 inches below the baking stone).
- SCORE. Once risen, transfer the bread to a baking peel sprinkled with flour. Slash slits on the tops of the loaves and lightly spray the loaves with water.
- BAKE. Slide the loaves onto the preheated baking stone and add 1 cup of HOT water to the broiler tray. Reduce the oven temperature to 375°F and bake for 20 minutes.
- SPRAY. After 10 minutes use the water bottle to spray the bread every 3 minutes for the remainder of the bake time.
- COOL! Use the baking peel to remove the bread from the oven and cool. The result – crusty French bread which is to die for!!
Recipe Tips
- Knead. You won’t need to hand knead this bread, but be sure to mix each cup of flour sufficiently. Use the paddle or dough hook attachment on a stand mixer and mix at medium speed. Mixing well will help activate the gluten to make an elastic dough which will then create a better structure to the bread.
- Special pan. Some recipes call for baking in French bread pans, but I simply use a regular cookie sheet or jelly roll pan.
Storing Tips
- STORE baked bread inside a plastic bag, bread box, or aluminum foil. The bread should last 2-3 days.
- FREEZE. Once the bread has been baked let it cool, wrap in parchment paper, and then foil. This easy French bread recipe can last for up to 3 months in the freezer. When you’re ready to eat, remove from the freezer and thaw.
- To reheat place in oven, preheated to 400°F, for 4-5 minutes or until warm.
Uses + Pairings
This French bread recipe can be used to make pizza, bruschetta, or slather on some garlic butter for a side of garlic bread- the possibilities are endless!
Here are some of our favorites we make using the French bread:
It also pairs well with:
Pairs well with:
French Bread Recipe
Ingredients
- ¼ cup cornmeal
- 2 tablespoons rapid rise yeast
- ½ cup warm water 110–115°F
- 2 cups hot water
- 5 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 6 cups all-purpose flour divided
- 1 egg beaten
Instructions
- Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
- In a small bowl, dissolve yeast in warm water.
- In the bowl of a stand mixer, combine hot water, oil, sugar, salt, and 3 cups of the flour. Mix together with the paddle attachment.
- Add yeast mixture and mix to combine.
- Add remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let dough rest for 10 minutes.
- Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9-x-12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll.
- Place each dough roll on a prepared baking sheet, seam side down.
- Score the bread across the top 3 or 4 times, and brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.
- Toward the end of the rise, preheat the oven to 375°F.
- Bake on the middle rack for 20 minutes or until golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, This bread looks great. What kind of flour? Can i use Bread flour?
Thank you! I used all-purpose, but yes, you can totally use bread flour. I hope you like it!
I was not sure how this would turn out Using oil and Only one risE. I Used 2 cups of bread flour but not sure iT an affect on reSults.
Great texture, Tastes wonderful. Will make again. Thank you
You are so welcome! Thank you for trying it!
Thank you so much for this recipe came out PERFECT and DeliCious i doubled it in the making cause i knew one batch wouldnt be enough my kids loved it
I am so happy to hear that! Yes, one loaf is never enough! Thank you so much!
i AM GOING TO TRY MAKING THIS WONDERFUL FRENCH BREAD EVERYONE IS RAVING ABOUT! I LIKE CRISPY CRUST IS THERE A SECRET TO MAKING IT? I TRY TO SAVE MY BREAD BUT WHEN I STORE IT IN PLASTIC BAGS IT TURNS SOFT… WHAT AM I DOING WRONG?
I store mine in plastic bags, so not sure. It is a soft bread.
What if u don’t have a paddle mixer what can u use
Personally, I like to use my best tools..my hands 🙂 Your mixer might have the “PowerKnead” (spiral) attachment you could use.
I TRIED THIS RECIPE YESTERDAY BECAUSE MY HUSBAND LOVES HOMEMADE BREAD! IT IS EASY TO MAKE AND IS ABSOLUTELY DELICIOUS. IT WAS A HUGE HIT AND WILL BE MY GO TO RECIPE FROM NOW ON. THIS IS HANDY TO FREEZE AHEAD FOR SANDWICHES! BESIDES…THREE FULL LOAVES FOR THE SAME EFFORT AS ONE!
You made my day! Thank you for sharing that! That’s why I love it!
Is the dough not meant tO be kNeaded? Also is it Supposed to be so wet? Thank you! :):)
If you aren’t using a machine, then yes, you would knead it until mixed & no, it doesn’t have to be wet. I mean it’s brushed with butter before rising, but then baked.
this is so good. I was a little INTIMIDATED to make but it actually was easy. i will be making it again, My family loved it.
The only recipe i use for french bread. Its easy and quick to make. My family loves it
Best homemade bread I’ve ever made! Thanks for the recipe!
Thanks for making French Bread less intimidating — so good!