Easy Homemade French Bread

4.98 from 237 votes

Easy Homemade French Bread

Soft, simple and no-fail, this homemade French bread has simple step-by-step directions and comes out perfect every time!

Prep Time15

Cook Time20

Rest & Rise Time45

Total Time1 20

Course: Bread

Cuisine: American, French

Servings: loaves

Author: Kristyn Merkley

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 flour. Mix with the paddle attachment.
Add yeast mixture and mix to combine.
Switch to the dough hook attachment and add the remaining 3 cups of flour 1 cup at a time, mixing after each addition. Mix until the dough is smooth and pulls together around the paddle. NOTE: Watch the dough, not just the flour amount. The finished dough should be soft, smooth, and slightly tacky but should not leave a lot of dough on your fingers. Add extra flour a little at a time only if needed. Once all of the flour is added, let the dough rest for 15-30 minutes.
Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9x12-inch rectangle. Roll each rectangle tightly from the long side, pinch the long seam closed, and tuck the ends underneath so the loaf stays even and holds its shape.
Place each dough roll on a prepared baking sheet, seam side down.
Score the bread across the top 3 or 4 times (diagonal slashes will allow the bread to expand along those cuts without risking deflating a fully risen loaf.) Brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise in a warm place, uncovered, for about 30 to 45 minutes, or until noticeably puffy. For a softer crust: Skip the steam and brush the hot loaves with melted butter as soon as they come out of the oven.
Toward the end of the rise, preheat the oven to 375°F.
Bake for about 20 minutes, or until deeply golden and the loaf sounds hollow when tapped on the bottom.
Let cool slightly, then slice with a serrated knife and serve warm.

Video

Notes

Recipe Tips.

Measure flour correctly, spoon and level to avoid dense loaves. If the day is humid, add a bit more flour until the dough is soft and not overly sticky
For extra crust, lightly mist the loaves with water and create steam in the oven using a hot water tray, then bake at 375°F. See the FAQ for steps.
To score, make 3-4 diagonal slshes at an angle that are about ¼ inch deep.
Slather with Honey Butter, Cinnamon Butter, or Strawberry Jam.

Store baked bread inside a plastic bag, bread box, or aluminum foil. The bread should last 2-3 days. To freeze, wrap it in parchment paper, then foil and freeze for 3 months. To reheat, thaw wrap in foil, and place in oven, preheated to 400°F, 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.

For more substitutions and tips, check out the full recipe post

Nutrition