Name: Homemade French Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2½ cups warm water (95–105 °F); 2 Tbsp sugar; 1 Tbsp active dry yeast; 2 Tbsp olive oil; ¾ Tbsp salt; 5½ cups all-purpose flour (plus extra as needed); 1 large egg; 1 Tbsp water

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A warm, crusty loaf right from your kitchen—this French bread is perfect for sandwiches, dipping, or enjoying fresh with butter.

Why You’ll Love This Recipe

Classic crust with soft crumb: Crispy exterior, pillowy interior—just like from a bakery.
Simple ingredients: Basic pantry staples create authentic, artisan-style bread.
Steam-baked finish: Ice cubes in the oven create steam for a beautifully crisp crust.
Double loaves: Bakes two full-size loaves—ideal for sharing with family or guests.

Ingredients

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

Dough

2½ cups warm water (95–105 °F)
2 Tbsp sugar
1 Tbsp active dry yeast
2 Tbsp olive oil
¾ Tbsp salt
5½ cups all-purpose flour (plus extra as needed)

Egg Wash

1 large egg
1 Tbsp water

Directions

1. Activate yeast and mix dough

In a stand mixer bowl, combine warm water, sugar, and yeast. Stir and let rest ~10 minutes until frothy.
Add olive oil, salt, and half the flour. Use the dough hook on low speed to combine.
Add remaining flour ½ cup at a time until the dough pulls away from the bowl sides, adding a bit more if sticky.
Once the dough is soft and no longer sticky, mix on low for another ~2 minutes.

2. First rise

Cover the bowl with a towel and let the dough rise in a warm place for about 30 minutes, until doubled.

3. Shape loaves

Lightly spray a baking sheet or French loaf pans.
Turn the risen dough onto a floured surface and divide into two equal pieces.
Roll each into a roughly 14″ × 8″ rectangle. Starting with the long side, roll gently into a loaf shape, pressing out air bubbles.

4. Second rise

Place the loaves seam-side down on the prepared sheet or pans.
Cover with a towel and let rise 30–40 minutes, until doubled.

5. Prep and bake

Preheat oven to 375 °F.
In a small bowl, beat the egg and water for the egg wash. Brush loaves evenly.
Score each loaf with ~4 angled slashes using a lame or razor.
Place the pan in the oven; immediately toss 5–6 ice cubes onto the bottom to create steam and close the door quickly.
Bake for 20–25 minutes until golden and hollow-sounding when tapped.

6. Cool and enjoy

Remove loaves and let cool on a rack before slicing.

Servings and Timing

Yields: 2 loaves
Prep time: 15 minutes
First rise: 30 minutes
Second rise: 30–40 minutes
Bake time: 20–25 minutes
Total time: ~1 hour 45 minutes

Variations

Herb-infused: Add 1 tsp dried herbs (rosemary, thyme, oregano) to the dough for flavor.
Garlic twist: Brush with garlic-butter during the last few minutes of baking.
Cheese-crust: Sprinkle grated Parmesan or Asiago on top before baking for a cheesy crust.
Whole wheat option: Swap up to 2 cups of whole wheat flour—add a bit of water if needed.

Storage/Reheating

Store: Keep loaves at room temperature, wrapped in a clean towel or bread bag, for up to 2 days.
Refresh: Re-crisp in a 350 °F oven for 5–7 minutes.
Freeze: Cool completely, wrap tightly in foil, then freeze for up to 3 months. Thaw before reheating.

FAQs

1. Can I bake just one loaf?

Yes—freeze or refrigerate the unused dough after the first rise; bake the remaining loaf later.

2. Why add ice cubes?

Steam generated by the melting ice keeps the crust crispy and gives that artisan texture.

3. Do I need to let dough rise in a warm spot?

A warm spot speeds up proofing. If your kitchen is cool, rising may take longer but still works.

4. Why score the loaves?

Scoring lets steam escape and guides the bread to expand properly during baking.

5. Can I mix by hand instead of using a mixer?

Yes—mix and knead by hand for about 8–10 minutes until dough becomes elastic and smooth.

6. Why use an egg wash?

It promotes a glossy, golden crust and helps toppings like cheese or seeds stick.

7. What if my dough is too sticky?

Add flour, a tablespoon at a time, until it’s soft and manageable but not dry.

8. Can I bake at a higher temperature?

You can bake at 400 °F, but monitor closely—higher heat may reduce bake time slightly.

9. Can I shape baguettes instead?

Yes—divide dough into smaller portions and shape into thin baguettes before baking.

10. How do I know when it’s fully baked?

Loaf should sound hollow when tapped on the bottom and have a deep golden color.

Conclusion

This Homemade French Bread delivers bakery-quality results with a tender crumb, crisp crust, and classic flavor. Whether used for sandwiches, parsley bread, or dipped in soups, it’s a versatile kitchen staple that’s satisfying to bake. Enjoy the aroma, savor the texture, and share the warm, crusty goodness with loved ones.

Homemade French Bread Recipe

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Author: Ezabella
Total Time: 1 hour 45 minutes
Yield: 2 loaves
Diet: Vegetarian

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Description

This Homemade French Bread recipe yields two golden, crusty loaves with a tender interior—perfect for sandwiches, soups, or simple slices with butter. Easy to make with basic ingredients and a steam-bake technique for a professional finish.

Ingredients

Dough:

2½ cups warm water (95–105 °F)

2 Tbsp sugar

1 Tbsp active dry yeast

2 Tbsp olive oil

¾ Tbsp salt

5½ cups all-purpose flour (plus extra as needed)

Egg Wash:

1 large egg

1 Tbsp water

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Instructions

Activate yeast and mix dough: In a mixer bowl, combine warm water, sugar, and yeast. Let rest 10 minutes until frothy. Add olive oil, salt, and half the flour; mix. Add remaining flour ½ cup at a time until dough pulls away from the bowl. Mix for 2 more minutes.
First rise: Cover dough and let rise in a warm place for about 30 minutes, or until doubled.
Shape loaves: Lightly flour surface and divide dough into two. Roll each into a 14″ × 8″ rectangle, then roll into a loaf. Seal seams and place seam-side down on a baking sheet or loaf pan.
Second rise: Cover and rise again for 30–40 minutes until doubled.
Prep and bake: Preheat oven to 375°F. Brush loaves with egg wash and score tops with 4 angled slashes. Place in oven and immediately toss 5–6 ice cubes on the bottom. Bake for 20–25 minutes until golden and hollow-sounding.
Cool and enjoy: Transfer loaves to a wire rack and let cool before slicing.