Homemade bread baking in the oven makes the whole house feel cozy. And honestly? This easy homemade French bread recipe is one of those recipes I come back to again and again because it’s simple, reliable, and made with pantry staples I almost always have on hand.
The best part is that this recipe comes together right in the stand mixer with the dough hook doing most of the work. No complicated techniques. No fancy ingredients. Just two beautiful golden loaves with a soft fluffy center and a lightly crisp crust.
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This bread is RIDIC-ULICIOUS fresh from the oven with butter melted right into a warm slice. Plus, it’s perfect for sandwiches, soups, garlic bread, or simply tearing apart while it’s still warm.
Table of contents
Why You’ll Love This French Bread Recipe
- Easy beginner-friendly bread recipe
- Made with simple pantry ingredients
- Stand mixer does most of the work
- Soft fluffy texture inside
- Golden lightly crisp crust
- Makes 2 large loaves
- Great for freezing
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
- 4 cups bread flour or all-purpose flour
- 2 ¼ tsp active dry yeast or instant yeast (1 packet)
- 1 ½ cups warm water (100°F to 110°F)
- 2 tbsp sugar
- 2 tbsp olive oil
- 2 tsp salt
Helpful Tips for Making Homemade French Bread
Use Warm Water
The water should feel warm but not hot. Around 100°F to 110°F is perfect for activating the yeast without killing it.
Don’t Add Too Much Flour
The dough should feel soft and slightly tacky but not sticky. Add the flour gradually because you may not need the full amount depending on humidity and flour type.
Bread Flour vs All-Purpose Flour
Bread flour gives the loaves a slightly chewier texture, while all-purpose flour creates a softer loaf. Both work beautifully in this recipe.
Slash the Loaves
The diagonal slashes help the bread expand properly while baking and also give it that classic French bread look.
How to Make Easy Homemade French Bread
Activate the Yeast
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until bubbly and activated.
If using instant yeast, you can skip waiting for it to bloom.
Mix the Dough
Add half of the flour, olive oil, and salt. Mix on low speed until combined.
Gradually add the remaining flour a little at a time until a soft dough forms. The dough should feel tacky but should not stick heavily to your fingers.
Knead the Dough
Switch to the dough hook attachment and knead on low speed for about 10 minutes until the dough becomes smooth and elastic.
First Rise
Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let rise in a warm spot for 45 to 60 minutes or until doubled in size.
Shape the Loaves
Turn the dough onto a lightly greased surface and divide it into two equal pieces.
Pat each piece into roughly a 10×15-inch rectangle. Starting at the long edge, roll each rectangle tightly into a log. Pinch the seam closed and tuck the ends underneath.
Place seam side down on a parchment-lined baking sheet.
Second Rise
Using a sharp knife, make diagonal slashes across the tops of the loaves. Cover loosely and let rise again for about 30 minutes until puffy.
Bake
Preheat the oven to 400°F.
Bake for 20 to 25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.
Let cool slightly before slicing.
Storage Tips
Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, wrap the loaves tightly and freeze for up to 2 months.
Serving Ideas
This homemade French bread is amazing:
- Warm with butter
- Alongside soups and chili
- Made into garlic bread
- Used for deli sandwiches
- Served with pasta dinners
- Toasted for breakfast
FAQ
Can I make this without a stand mixer?
Yes! You can knead the dough by hand for about 10 minutes until smooth and elastic.
Can I freeze homemade French bread?
Absolutely. Let the bread cool completely, wrap tightly, and freeze for up to 2 months.
Why didn’t my bread rise?
Usually this happens if the yeast is expired or the water was too hot or too cold.
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French Bread
Ingredients
- 4 cups bread flour or all-purpose flour
- 2 ¼ tsp active dry yeast or instant 2 1/4 tsp = 1 packet
- 1 ½ cups warm water 100°F to 110°F
- 2 tbsp sugar
- 2 tbsp olive oil
- 2 tsp salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, and sugar. Let sit for 5 minutes until bubbly.
- Add half of the flour, olive oil, and salt. Mix on low speed until combined.
- Gradually add the remaining flour until a soft dough forms. The dough should feel tacky but not sticky.
- Switch to the dough hook attachment and knead for 10 minutes until smooth and elastic.
- Transfer dough to a lightly greased bowl. Cover and let rise for 45 to 60 minutes or until doubled.
- Turn dough onto a lightly greased surface and divide in half.
- Pat each piece into a 10×15-inch rectangle.
- Roll tightly into logs starting from the long edge. Pinch seams and tuck ends underneath.
- Place seam side down on a parchment-lined baking sheet.
- Slash tops with a sharp knife. Cover and let rise 30 minutes.
- Preheat oven to 400°F.
- Bake for 20 to 25 minutes until golden brown and hollow sounding when tapped.
- Cool slightly before slicing and serving.
Notes
Notes
- Bread flour creates a chewier loaf while all-purpose flour creates a softer texture.
- You may not need all the flour depending on humidity levels.
- Brush warm loaves with melted butter for a softer crust.