Print

Homemade French Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This homemade French bread recipe produces classic, crusty baguettes with a soft, airy interior. Made from simple ingredients like all-purpose flour, yeast, water, salt, and olive oil, these loaves are perfect for sandwiches, dipping, or serving alongside your favorite meal. The dough is kneaded, rested, rolled, and given ample time to rise before baking to golden perfection. Optional melted butter brushed on top adds a delicious finishing touch.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 32 servings (approximately 2 large loaves sliced)
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Ingredients

Dough

  • 2 cups warm water (about 105°F)
  • 1 Tablespoon active dry yeast
  • 2 1/2 teaspoons granulated sugar
  • 5 cups (650 g) all-purpose flour (or bread flour, add more as needed)
  • 2 1/2 teaspoons table salt or fine sea salt
  • 1 teaspoon olive oil

For Serving (Optional)

  • Melted salted butter

Instructions

  1. Combine Yeast Mixture: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5 minutes until the mixture starts to foam, indicating the yeast is activated.
  2. Mix Dough: In a stand mixer fitted with a paddle attachment or a large mixing bowl, stir together 2 cups of flour and salt. Gradually add the yeast mixture while mixing on medium-low speed or stirring by hand. Slowly knead in about 1/2 cup increments of the remaining flour until the dough is smooth but not sticky. Add more flour as needed depending on humidity and flour type.
  3. Rest the Dough: Rub the olive oil all around the dough ball, then cover the bowl with a towel. Allow the dough to rest for 15 to 30 minutes. For a better rise, you can let it rest up to 1 hour.
  4. Shape the Dough: Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a roughly 15-inch rectangle. Starting from the long side, roll the dough tightly into a cylinder.
  5. Prepare for Final Rise: Pinch the seams closed and tuck both ends in to form a loaf shape. Round the edges and place the loaf onto a prepared baking sheet. Repeat the shaping with the second half of the dough. Make three diagonal slashes across the top of each loaf with a sharp knife. Lightly cover with a towel and let the loaves rise for 30 to 60 minutes; the longer, the better for flavor and texture.
  6. Bake the Loaves: Preheat your oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. Bake the loaves for 17 to 23 minutes until the tops turn golden brown and the bread sounds hollow when tapped. If the bread is browning too quickly, lightly cover with foil and reduce the temperature to 375°F.
  7. Serve: Optional: Brush the tops of the hot loaves with melted salted butter for extra flavor and a shiny finish. Slice and serve warm for the best taste and texture experience.

Notes

  • Temperature of water is important to activate yeast properly; aim for about 105°F.
  • The amount of flour may vary; dough should be soft and slightly tacky but not sticky.
  • Longer rises enhance flavor and texture but require more time.
  • Use a sharp knife or bread lame to make clean diagonal cuts on loaves before baking.
  • Brushing with melted butter after baking adds richness but is optional.
  • Store leftover bread in an airtight container to maintain freshness, or freeze for longer storage.

Find it online: https://cheftinaskitchen.com/homemade-french-bread-recipe/