Name: Homemade French Bread
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 35 min
Cuisine: French-American
Ingredients: Warm water; Granulated sugar; Active dry yeast; Salt; Vegetable oil; All-purpose flour; Egg (optional, for egg wash

Why You’ll Love This Recipe

Requires basic pantry ingredients
Yields a crisp crust with a fluffy, chewy crumb
Perfect for sandwiches, soups, and more
Freezer-friendly and great for meal prep
Simple enough for beginner bakers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

warm water
granulated sugar
active dry yeast
salt
vegetable oil
all-purpose flour
egg (optional, for egg wash)

Directions

In a large bowl, mix warm water and sugar, then sprinkle in the yeast. Let sit for 5–10 minutes until foamy.
Add salt, oil, and part of the flour. Mix until combined, then gradually add more flour until a soft dough forms.
Knead dough on a floured surface for 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it in half. Shape into loaves and place on a greased baking sheet.
Cover and let the loaves rise again for about 30–45 minutes.
Preheat oven to 375°F (190°C). Optional: brush loaves with beaten egg for a glossy crust.
Bake for 25–30 minutes until golden brown and they sound hollow when tapped.
Let cool on a wire rack before slicing.

Servings and Timing

Yield: 2 loaves
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 25–30 minutes
Total Time: around 2 hours 35 minutes

Variations

Add garlic and herbs to the dough for an aromatic twist
Sprinkle with sesame or poppy seeds before baking
Use whole wheat flour for a heartier version
Shape into rolls for individual servings
Add shredded cheese to the dough for a savory loaf

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days
Freeze loaves tightly wrapped for up to 3 months
Reheat in a 350°F (175°C) oven for 5–10 minutes or toast slices individually

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast and skip the proofing step. Just mix it with the dry ingredients.

Why didn’t my dough rise?

Check that your yeast is fresh and your water wasn’t too hot or too cold. Ideal water temperature is around 110°F (43°C).

Can I knead the dough in a stand mixer?

Absolutely. Use the dough hook attachment and knead on medium speed for 5–6 minutes.

Do I need to use an egg wash?

No, but it adds a shiny, golden crust. You can also use milk or water as alternatives.

Can I bake this bread in a loaf pan?

Yes, but it may change the crust texture slightly. The shape will also be more uniform.

What’s the best way to get a crusty exterior?

Bake with a pan of water in the oven to create steam, which helps form a crispy crust.

Can I let the dough rise overnight?

Yes, you can do the first rise in the fridge overnight. Just let it come to room temperature before shaping and the second rise.

Is bread flour better than all-purpose for this recipe?

Bread flour gives a slightly chewier texture, but both work well.

Can I make this bread gluten-free?

You can try a gluten-free flour blend, but the texture will differ. Additional binders like xanthan gum may help.

How long should I wait before slicing?

Let the bread cool for at least 20 minutes to avoid a gummy texture when slicing.

Conclusion

Homemade French bread is easier to make than you might think and delivers delicious, bakery-style results. Whether you’re using it for sandwiches, garlic bread, or enjoying a slice warm from the oven, this simple recipe is a must-have in your baking rotation.