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Perfectly soft homemade French bread is easy to make at home!
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!
Ingredients
PREP TIME: 55 minutes
COOK TIME: 20 minutes
- 2 tablespoons rapid rise yeast – Active dry yeast, instant yeast, and rapid-rise yeast all work for this bread recipe.
- ½ cup warm water – This is used to activate the yeast. And should be between 110-115 °F
- 2 cups hot water – adding hot water helps keep the dough warm which helps it rise better
- 5 tablespoons vegetable oil – canola oil or olive oil
- 3 tablespoons granulated sugar – helps the yeast rise as well
- 1 tablespoon salt
- 6 cups all-purpose flour – bread flour can also be used for this recipe. Either way, be sure to Measure the Flour Correctly
- 1 egg
- ¼ cup cornmeal – is used to help keep the bread from sticking to the pan and it adds a delicious texture to the bottom. You can also use vegetable oil instead.
How to Make French Bread
- PREP. Line a large baking sheet with parchment paper and sprinkle evenly with ¼ cup cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
- YEAST. In a small bowl, dissolve 2 tablespoons yeast in ½ cup warm water.
- DOUGH. In the bowl of a stand mixer, combine 2 cups hot water, 5 tablespoons oil, 3 tablespoons sugar, 1 tablespoon salt, and 3 cups of flour. Mix with the paddle attachment.
- Add yeast mixture and mix to combine.
- Add the remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, cover with a kitchen towel and let the dough rest for 10 minutes.
- SHAPE. 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. Beat 1 egg and brush each loaf with the egg wash for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.
- BAKE. Toward the end of the rise, preheat the oven to 375°F.
- Bake on the middle rack for 20 minutes or until golden brown.
Make it extra crusty
You’re going to need to simulate a baker’s oven to create a crispy crust:
- Place a baking stone on the center rack. Preheat oven to 450ºF. Put a metal broiler pan on the rack at the bottom of the oven (at least 4 inches below the baking stone).
- 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.
- 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.
- After 10 minutes use the water bottle to spray the bread every 3 minutes for the remainder of the bake time.
- Use the baking peel to remove the bread from the oven and cool. The result – crusty French bread which is to die for!!
Complete the Meal
- MAIN DISHES: Spaghetti, Chicken Alfredo, Cheesy Potato Soup
- DESSERTS: Chocolate Cheesecake, Fresh Peach Cobbler, Boston Cream Pie, Panna Cotta, Chocolate Lasagna
- Ways to eat French bread: Buffalo Chicken French Bread, Barbecue Chicken French Bread, Cheesy Spinach Artichoke Bread
More collections: Dinner Rolls and Biscuits, Yeast Bread Recipes, Quick Bread Recipes
French Bread
This is the BEST homemade French bread and is so easy to make! It's soft, tasty, and comes out perfect every time.
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 ¼ cup cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
- In a small bowl, dissolve 2 tablespoons yeast in ½ cup warm water.
- In the bowl of a stand mixer, combine 2 cups hot water, 5 tablespoons oil, 3 tablespoons sugar, 1 tablespoon salt, and 3 cups of flour. Mix with the paddle attachment.
- Add yeast mixture and mix to combine.
- Add the remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let the 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. Beat 1 egg and brush each loaf 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
Make ahead of time. To freeze baked loaves, let the bread cool and wrap in parchment paper, then aluminum foil. It can last for up to 3 months in the freezer. When you are ready to eat, remove from the freezer and thaw at room temperature. To reheat, preheated the oven to 400°F and bake for 4–5 minutes, or until warm.
Use it up. This recipe is great to serve as a slice of bread but you can use it to make other recipes, including Bruschetta, French Toast Casserole, French Toast, and Cheesy Garlic Bread.
Nutrition
Serving: 1loaf, Calories: 1037kcal, Carbohydrates: 214g, Protein: 30g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 2363mg, Potassium: 357mg, Fiber: 9g, Sugar: 13g, Vitamin A: 79IU, Vitamin C: 0.01mg, Calcium: 55mg, Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
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.
Do I Need to Knead the Dough?
- 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.
Do I Need a Special Pan?
- Some recipes call for baking in French bread pans, but I simply use a regular cookie sheet or jelly roll pan.
How to Store French Bread?
- Store baked bread inside a plastic bag, bread box, or aluminum foil. The bread should last 2-3 days.
- Freeze cooled chewy bread by wrapping it 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.
There is no video of the entire process. I sat through so many ads before I realized it just stops and goes to another partial recipe. I wanted to see how high your dough rose. It was frustrating with too many pop ups.
The video does come up. Please remember that those ads are how I make money and allow me to spend MANY hours testing and testing recipes to be able to give them to you for FREE. 🙂
This recipe is very easy! I taught my daughters and now they know how to throw the recipe together quickly when I don’t have the time. We sometimes throw the extra loaf in the freezer to save for the next time we need French bread to compliment our entree.
Turns out amazing every time! Everyone loves this bread recipe and it’s great for so many different meals- pasta night, French bread pizza, soup night, … so good with anything!
Can I refrigerate the dough at any step to add flavor and to make a few days in advance of baking?
I haven’t tried that, so I’m not totally sure. You should be able to refrigerate the dough after it’s all been mixed and kneaded. I don’t know if it would refrigerate for a few days… perhaps a few hours. Or overnight at most. You can also freeze the dough. 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 what you end up doing and how it turns out.
Best and easiest recipe. Ever.
Thank you!! So glad you enjoyed the bread!
This the best bread recipe I have ever tried. Tried a lot of them lately and this is definitely the BEST!
Thank you so much!! So so happy to hear you love this bread.
So easy and came out great!!! Thank you!!!
Yay! So glad to hear. You’re welcome! Thanks for trying the recipe.
Can I pre freeze this before baking
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!
Fricken AWESOME recipe !!!
Thanks so much for sharing!
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.
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 🙂