Name: Easy French Bread Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 0.5 tablespoon yeast (preferably Red Star for consistent results); 0.5 tablespoon white sugar; 1.25 cups warm water (between 100-110°F); 1 teaspoon kosher salt; 3 to 3.25 cups all-purpose flour; 1 large egg (beaten with a splash of water); kosher salt for sprinkling

Jump to Recipe

Introduction

This Easy French Bread Recipe produces a crusty, golden loaf with a soft and tender interior. It’s ideal for sandwiches, dipping in soups, or simply enjoying fresh with butter. With straightforward steps and simple ingredients, it’s perfect for home bakers of all levels.

The image shows two golden-brown bread loaves with shiny, slightly cracked crusts on a white rectangular tray. Each loaf has four diagonal slashes on top, revealing a lighter bread texture underneath. The tray is placed on a white marbled surface that adds a soft, elegant background. The bread looks freshly baked with a smooth and glossy finish, highlighting its crisp crust and soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 tablespoon yeast (Red Star recommended)
0.5 tablespoon white sugar
1 teaspoon kosher salt
1.25 cups warm water (100-110°F)
3 to 3.25 cups all-purpose flour

Instructions

Step 1: Activate the yeast by combining the yeast, sugar, and warm water in a large standing mixer bowl. Stir gently with a spatula, then let it sit for about 15 minutes until the mixture becomes bubbly.
Step 2: Add the kosher salt and about four cups of flour to the mixer. Run the mixer while scraping down the bowl occasionally. Gradually add more flour until the dough is slightly sticky but manageable.
Step 3: Grease a large bowl with canola or olive oil. Turn the dough out, punch it down to form a smooth ball, then place it seam side down in the bowl. Cover with a clean dishtowel and place in a warm spot to rise until doubled in size.
Step 4: Once risen, shape the dough into loaves or smaller rolls on a lightly oiled surface. Prepare baking pans and place the shaped dough on them.
Step 5: Cover the dough again with dishtowels and let rise a second time until nearly doubled.
Step 6: Preheat the oven to 400°F (200°C). Score diagonal slits into the tops of the loaves using a sharp serrated knife or bread lame. Beat one large egg with a splash of water and brush it over the dough. Sprinkle with kosher salt.
Step 7: Bake for about 25 minutes until the crust is golden brown and the bottoms are slightly browned. Remove from oven and cool on a rack before slicing.

Tips & Variations

For best results, measure water and flour by weight using a kitchen scale to ensure consistent dough texture.
Use a very sharp knife or bread lame to score the dough gently to avoid deflating it.
Try adding herbs like rosemary or garlic powder to the dough for extra flavor.
Use canola or olive oil to grease bowls and surfaces to prevent sticking without affecting flavor.

Storage

This French bread is best enjoyed fresh on the first day. Store leftovers in airtight bags at room temperature for 2 to 3 days. To refresh, warm slices briefly in a toaster or oven. For longer storage, freeze the bread in freezer bags for up to three months; thaw at room temperature before reheating.

How to Serve

The image shows a sliced loaf of bread with a golden brown crust and soft, light beige inside, placed on a wooden board with visible crumbs around. There are multiple slices cut evenly from the loaf, showing smooth, fluffy texture inside. To the bottom right, there is a small white bowl filled with smooth, creamy butter and a wooden spreader resting on it. Some loose slices of bread appear on the left side of the image. The setting is on a white marbled surface with a light grey cloth partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute instant yeast for active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. With instant yeast, you can mix it directly with the flour without proofing in water, but proofing is recommended for best results.

Why did my bread not rise properly?

Common reasons include using water that is too hot or too cold, expired yeast, or a drafty environment for rising. Ensure the water is between 100-110°F and the dough is in a warm, draft-free place to rise properly.