It’s easy to make French bread at home! This easy recipe makes a fluffy, light loaf of French bread that rivals any bakery.

This simple homemade French bread recipe is perfect for beginners in bread baking.

As you can see, expert bread-makers also value it, as shown by the comments.

FRENCH BREAD DOUGH MAKING

You can make this simple bread dough with a stand mixer or by hand.

Warm water

Yeast (instant yeast or active dry yeast).

A little bit of oil and sugar

Salt

Flour (all-purpose flour or bread flour).

The dough will appear rough and fuzzy at the beginning.

It will soften and become smoother as it is kneaded.

This dough and other yeast doughs are essential because you can judge how much flour is in the dough by its appearance.

The dough will become easier to handle if there is enough flour. The bread will also lose its shape during baking and rising.

More flour will prevent the dough from rising properly, resulting in dense and tough bread.

TWO METHODS OF DOUGH RISING

There are two ways to let the dough rise in the recipe:

Cover the dough with a towel or lid and leave it in the mixer for 10 minutes. Turn the mixer on for about 10 seconds to mix it. Continue the “rest and stir down” cycle for five more times.

Place the dough in a bowl, lightly grease it, and then cover it with plastic wrap or a towel. The dough should rise for about an hour, depending on how warm your kitchen is.

I switch between both methods depending on my mood. This French bread recipe is unique because it uses a 10-minute increment rising process. This is because the dough will increase more lightly.

HOW TO FRENCH BREAD LOVES

I am most often asked how to shape this French bread recipe.

You can make the loaves in any shape or size. I make 12-inch loaves. But if you end up with loaves that are a little thinner or chubbier, it’s not a big deal.

Each portion of dough should be pressed into a rectangle. Fold the bottom edge over the dough and press the seam flat using your hands.

Fold the ends of the bread dough in half and then fold them up a bit to make a uniform thickness.

To seal the dough, pinch. Continue with the opposite end of the dough.

Next, seal the loaf by carefully and thoroughly pinching it.

HOW TO GET FRENCH BREAD DOUGH

Scoring bread dough (also known as slashing, gashing, or slashing) improves the dough’s rise and prevents it from cracking while baking.

This task can be made more accessible by using a bread lame. A bread lame can be described as a long, sharp utensil with a razor blade. This is used to cut thin slices in the dough.

You can use a razor blade, a sharp knife, or a kitchen knife if you don’t own a bread lame. If the knife isn’t strong enough, the knife will likely cause the dough to deflate.

EASY HACK TO MAKE CRUSTY FRENCH BREAD

To get a golden crust:

Place 3-4 ice cubes on the bottom of your oven immediately before you put the bread in it.

Add the bread to the range.

Close the oven door.

As the bread bakes, the ice cubes’ steam will lightly crispen the crust.

Try if you’re having trouble getting a golden crust on your French bread.

Increase oven temperature by 25°

Move the oven rack one position up (I find that my bread browns best in my oven’s middle or upper-mid area).

WHOLE WHEAT FRENCH BREAD

Whole wheat flour works well in French bread, as you can see from the recipe. The best results I have seen are with white whole-grain flour. Red whole-wheat flour creates a denser and heavier loaf.

To make your first batch of bread, use half the whole wheat flour and add whole grain flour each time you make it.

To help develop the gluten in whole wheat flour, you should add 2-3 minutes to your kneading. You can add a few tablespoons of vital wheat gluten/gluten to make the bread light and fluffy.

FRENCH BREAD PERFECT FOR HOME

This homemade French bread is a favorite with over 2,500 5-star ratings.

Many people have shared with me their fear of homemade bread. This recipe is simple, easy to follow, and will make your bread-making dreams come true.

INSTRUCTIONS

Mix the yeast and water in a bowl fitted with an electric mixer. Let the mixture bubble and foam for at least 3 minutes if you use active dry yeast. This can take up to 3-5 minutes. You can proceed with the recipe if instant yeast is used.

Mix the flour, oil, and salt. Gradually add 2 1/2 to 3 cups more flour. You should see the dough rise from the bowl. The dough should form a soft ball, which doesn’t leave much dough residue.

Knead the dough for about 2 to 3 minutes until it is smooth. Add 1/4 cup flour to your bowl if the dough sticks to the sides of the center column of a Bosch mixer. Continue to mix until you get a firm but soft dough.

 Place the dough in the mixer and cover it with a towel or lid. Let the dough rest for ten minutes. Turn the mixer on for about 10 seconds to mix it. Continue the “rest and stir down” cycle for five more times.

 Instead of letting the dough rest in 10-minute intervals, then stirring it down, transfer it to a lightly greased bowl. Cover the bowl with plastic wrap or a towel. Let the dough rise for about an hour, depending on how warm your kitchen is.

Divide the dough in half and place it on a lightly greased surface. Each section should be roughly 9X13 inches. Please start at the long edge of the dough and roll it up. Press any air bubbles or seams out with your heel. Then pinch the edges to seal. Place seam-side down on a large parchment paper-lined baking sheet (I have separate baking sheets for each loaf).

You can score each loaf with a bread lame, razor blade, or sharp knife.

Let the loaves rise for about an hour, then cover them with greased plastic wrap or a kitchen towel.

Preheat the oven to 350 degrees F. Please make sure the oven rack is in its center position. If your bread isn’t browning as well as you would like, heat the oven to 425 or 400 degrees, and move one oven rack higher (be sure to watch so the bottom doesn’t burn).

Optional: Heat the loaves in a preheated oven to make a crispy crust. The oven door should be closed quickly but gently. (Please see the note below!)

Bake the loaves for 25-30 minutes until they are golden brown and cooked.

You can brush butter on the hot loaves if desired. This softens the crust slightly, so only butter it if you prefer a crispier crust.