You can’t beat a classic, and this Easy French Bread recipe is so easy that you won’t want to pick it up from the supermarket anymore!

Easy French Bread Recipe

I used to be intimidated by baking homemade bread, but I have found that bread baking is actually quite easy. It takes very little hands on time – most of your time is spent waiting for the dough to rise. And since nothing goes with dinner better than fresh bread, you need a great French Bread recipe. And this is the only recipe you’ll need.

This is the perfect loaf to serve alongside dinner – crispy on the outside and nice and soft on the inside. So few ingredients, but the flavor will blow you away!

How to make French Bread

Homemade French Bread can sometimes be intimidating, but it is actually quite easy! It doesn’t take very much hands on time – most of your time is spent waiting for the dough to rise.

Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 15 minutes, until the yeast starts to foam. Stir in the salt.
Start adding the flour, 1 cup at a time, mixing well after each addition. Continue adding flour until you have a smooth dough. Switch to the dough hook once the dough starts to come together. (*You may need more or less than 5 cups of flour. The dough will start to pull away from the sides of the bowl, but should still be slightly tacky.)
Lightly flour a work surface. Pour the dough onto the floured surface, and knead for a few seconds, until the dough is in a smooth ball.
Lightly grease a large bowl and add the dough to the bowl. Turn the dough over to coat the dough in the oil. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. Place the bowl in a warm place and let the dough rise until it has doubled in size, 2-4 hours.
Lightly flour a work surface, and pour the dough out. Divide the dough into 2 separate pieces. Shape each piece into a long loaf, and transfer the loaves to a silpat or parchment lined baking sheet. Allow the loaves to rise for 5 minutes.
Use a sharp knife to score the tops of the loaves. Brush the loaves with water, then place the baking sheet into a cold oven.
Fill an oven safe pan with water and bring to a boil. Place the pan on the bottom shelf of the oven, under the baking sheet with the loaves. Turn the oven on to 400ºF.
Bake until the bread is golden brown, about 40 minutes. (The timer should be started right as you turn on the oven.) Cool the loaves completely on a rack.

Homemade French Bread Tips

This recipe can be made by hand, but it is much easier in a stand mixer.
Make sure your yeast is still good. If the yeast hasn’t started to foam and bloom, you probably need to replace your yeast.
Don’t go overboard with the flour. Add it in slowly and stop when your dough is still just a little bit sticky.
For the perfect rise, place your bowl with your covered dough in your oven with just the light on. The light will create just the right amount of heat to make the bread rise perfectly.
Brush your loaves with water (as stated in this recipe) for a crustier loaf of French bread. For a softer loaf, brush the loaves with a lightly beaten egg.

What to serve French Bread with

You can never go wrong with serving French Bread with soup! Some of my favorites that would go perfectly with a loaf of easy French Bread are my New England Chicken Chowder Recipe, Lasagna Soup, or Broccoli Cheese Soup.

French Bread also always goes with pasta! Some of my favorites are Stuffed Manicotti with Beef, One Pan Pasta with Bacon and Peas, or Baked Penne.

More homemade bread recipes

Polenta Bread
Easy Focaccia Bread Recipe
Easy Dinner Rolls
Lion House Rolls
Artisan Bread Recipe

Tools used to make this Easy French Bread Recipe

I use a KitchenAid mixer, and love it. You can always make this French Bread by hand, but it will take some muscle and probably a little bit more time.
I bake the bread on either a silpat mat or parchment paper.

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Easy French Bread Recipe

Author: Deborah
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 5 hours 15 mins
Yield: 2 loaves, 30 servings 1x
Category: Bread
Method: Bake

Print Recipe

Description

You can’t beat a classic, and this Easy French Bread recipe is so easy that you won’t want to pick it up from the supermarket anymore!

Scale

Ingredients

1 package active yeast (2 1/4 teaspoons)
2 cups lukewarm water
1 tablespoon salt
5 cups all-purpose flour*

Instructions

Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and let it sit for 15 minutes, until the yeast starts to foam. Stir in the salt.
Start adding the flour, 1 cup at a time, mixing well after each addition. Continue adding flour until you have a smooth dough. Switch to the dough hook once the dough starts to come together. (*You may need more or less than 5 cups of flour. The dough will start to pull away from the sides of the bowl, but should still be slightly tacky.)
Lightly flour a work surface. Pour the dough onto the floured surface, and knead for a few seconds, until the dough is in a smooth ball.
Lightly grease a large bowl and add the dough to the bowl. Turn the dough over to coat the dough in the oil. Cover the bowl with plastic wrap that has been sprayed with nonstick cooking spray. Place the bowl in a warm place and let the dough rise until it has doubled in size, 2-4 hours.
Lightly flour a work surface, and pour the dough out. Divide the dough into 2 separate pieces. Shape each piece into a long loaf, and transfer the loaves to a silpat or parchment lined baking sheet. Allow the loaves to rise for 5 minutes.
Use a sharp knife to score the tops of the loaves. Brush the loaves with water, then place the baking sheet into a cold oven.
Fill an oven safe pan with water and bring to a boil. Place the pan on the bottom shelf of the oven, under the baking sheet with the loaves. Turn the oven on to 400ºF.
Bake until the bread is golden brown, about 40 minutes. Cool the loaves completely on a rack.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.