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Dorothy Thomas

Easy French Bread Recipe

A simple, no-fuss recipe for homemade French bread with a crispy crust and soft, airy interior. Perfect for sandwiches, dipping in soups, or serving with butter.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 1 10
Course: Bread, Side Dish
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups (360ml) Warm water (105–110°F)
  • 2 ¼ tsp Active dry yeast
  • 1 tsp Granulated sugar
  • 1 ½ tsp Salt
  • 3 ½ - 4 cups  (420-480g) All-purpose flour
  • 1 tbsp Olive oil (for bowl)

Equipment

  • Mixing bowl
  • Measuring cups/spoons
  • Baking sheet or baguette pan
  • Parchment paper (optional)
  • Sharp knife or bread lame (for scoring)
  • Kitchen towel

Method
 

  1. In a large bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.
  2. Add salt and 3 cups of flour, stirring until combined. Gradually add remaining flour (½ cup at a time) until the dough pulls away from the bowl.
  3. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
  5. Punch down dough and shape into a 12-inch log (or two smaller loaves). Place on a parchment-lined baking sheet.
  6. Cover with a towel and let rise for 30 minutes. Preheat oven to 375°F (190°C).
  7. Score the top of the loaf with a sharp knife.
  8. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
  9. Transfer to a wire rack and cool for 10 minutes before slicing.

Notes

  • For a crispier crust, place a pan of water in the oven while baking.
  • Substitute bread flour for a chewier texture.
  • Store in a paper bag for up to 2 days (avoid plastic to prevent sogginess).