Name: French Bread
Yield: 15

This simple French Bread Recipe delivers a light, fluffy loaf that rivals any bakery.

Once you start making from-scratch bread it’s hard to stop! Try this no-knead Focaccia, No-Knead Bread, or Honey Whole Wheat Bread next!

French Bread Recipe

When I was growing up, we always had a loaf of French bread at home. We’d snack on it, turn it into Margherita French Bread Pizza, or dip it into Broccoli Cheddar Soup.

While store-bought French bread is straightforward to get, from-scratch is so much better! This recipe is quick and simple, even easier than most bread recipes. Plus, you’ll have everything you need to succeed: a video guide, plenty of notes, and step-by-step photos!

Image of the flour and salt being added to the stand mixer

French Bread Recipe Ingredients

Warm water. To check water temperature, use the wrist test: Drop a few drops on your wrist. If it feels comfortably warm, it’s right. If hot or cold, the yeast won’t work.
Yeast. This makes the dough rise and expand.
Flour. Use plain all-purpose flour; in a pinch bread flour works too.
Honey. Helps the yeast grow and provides a subtle sweetness to the French bread.
Salt. Adds flavor and prevents bland bread.
Olive oil. Helps the dough rise and boosts the bread’s flavor—just that little bit makes a difference!
Butter. Makes the crust sweeter and softer when rubbed on after baking.

Quick Tip

Measuring flour can be tricky. Using a food scale is best, but if you don’t have one, fill the measuring cup and level it with a knife. Add flour slowly and look for these signs: the dough should form around the paddle, and it should be a bit sticky, smooth, and tacky but not stick to your finger.

Process shots of the French Bread-- images of the yeast, warm water, honey; rising; oil being added to the mixture

Let’s Chat Yeast

Proofing yeast makes sure it’s alive and working. This recipe works with both active dry and instant yeast.

Make sure the yeast activates before you proceed; otherwise, the bread won’t rise.

Activated yeast: It will bubble, foam, and look creamy.

Why didn’t my yeast activate?

The yeast might be old.
The water could be too hot or too cold.
The environment might be too cold.

Process shots-- images of the dough being rolled into a ball and then being placed in a bowl to rise

How To Make French Bread Recipe

Prepare Yeast: Mix warm water, yeast, and honey. Let it sit until it bubbles.
Mix Dough: In a mixer, combine flour and salt. Add yeast mixture and oil. Mix until the dough forms and is slightly sticky. Knead for a few minutes.
First Rise: Shape dough into a ball and let it rise in a bowl until it’s doubled in size.
Shape Bread: Roll dough into a rectangle, then roll it up and place it on a baking sheet. Let rise again.
Bake: Heat oven. Make slits on top of the loaf, bake until the edges turn golden brown, and add ice cubes to the oven for a crispy crust.
Finish: Brush with butter and cool before slicing.

Process shots of French Bread-- images of the dough being sprinkled with flour and it being rolled out and then the dough being rolled up tightly

French Bread Recipe Making Tools

These tools aren’t essential but can make baking easier and more enjoyable:

Dough Scraper/Spatula: Great for scraping the sides and transferring dough from surface to bowl.
Parchment Paper: Helps with even browning and prevents burning. (Avoid foil or wax paper, which can melt.)
Lamé or Sharp Knife: Useful for making slits on top of the bread.
Stand Mixer: Makes mixing dough much easier for French bread.
Flour Sack Towels: Great for covering dough while it rises.
Measuring Tape: Ensures the dough is the right size.

Process shots-- images of the dough being placed on parchment paper to let it rise

Tips For Success

Create Steam: Throw 5-6 ice cubes onto the oven floor when baking. This generates steam which helps make the French bread recipe crusts better.
Knead Dough: Gradually incorporate flour until the dough is soft and no longer sticky.
Shape Loaf: Roll the dough into a loaf, tuck the ends under, and pinch the seams to ensure a good seal.
Let Dough Rise: Place the dough in a warm location, like a window or on top of the stove.

Storage

Fresh: This french bread recipe is best on days one and two. Leave it out uncovered with the cut side down to keep the crust crispy. After that, store it in an airtight bag or container. It may lose its crispiness but is still good when toasted.
Freezing: Slice and wrap each piece. Store in an airtight bag or container in the freezer for up to 3 months. Toast directly from the freezer.