Prep Time: 15 minutes | Rise Time: 1 hour 45 minutes | Bake Time: 30–35 minutes | Total Time: ~2 hours 25 minutes Servings: 2 baguettes
There’s Nothing Quite Like Homemade French Bread
If the smell of warm, freshly baked bread makes you stop in your tracks, this easy homemade French bread recipe brings that bakery magic into your own kitchen. The recipe yields two classic baguettes with crisp, golden crusts and a soft, chewy interior. It’s straightforward, uses basic pantry ingredients, and works well for bakers of any skill level.
Simple enough for beginners yet impressive enough to serve to guests, these baguettes pair perfectly with pasta, soups, sandwiches, or a cheese board. Once you bake your first batch, you’ll see how much better homemade bread tastes compared to store-bought loaves.
What Is French Bread?
French bread refers to a long, crusty loaf traditionally made with a few basic ingredients. The thinner variety is called a baguette; a narrower shape results in a crunchier crust while keeping the inside tender. This recipe makes two baguettes — one to enjoy now and one to freeze for later, if you like.
Why You’ll Love This Easy French Bread Recipe
- Minimal ingredients: flour, water, yeast, olive oil, salt, and a touch of sugar
- No special equipment required: you can mix and knead by hand or use a stand mixer
- Two loaves per batch: ideal for sharing or freezing one for later
- Beginner-friendly: clear steps and practical tips throughout
- Bakery-quality flavor: crisp crust and tender crumb that far surpass store-bought bread
Ingredient Notes
A quick note on the key ingredients:
Warm water: The water should be about 95°F–105°F — pleasantly warm, not hot — to activate the yeast.
Active dry yeast: Proof in warm water with a pinch of sugar for about 5 minutes. If the mixture doesn’t become foamy, the yeast may be expired.
Sugar: One tablespoon helps feed the yeast and kickstarts fermentation.
Olive oil: Adds tenderness and flavor. A good-tasting olive oil improves the overall profile of the bread.
Unbleached all-purpose flour: Preferred for structure and flavor; bleached flour can be used in a pinch.
Salt: Enhances flavor. Use kosher or fine sea salt for best dissolution.
Egg wash: One egg mixed with a teaspoon of water gives the loaves a shiny, golden finish.
Pro Tips for Perfect Homemade French Bread
From repeated practice, these tips will help you get consistent results:
Monitor water temperature: 95°F–105°F is ideal. If you don’t have a thermometer, the water should feel like warm bathwater.
Keep the dough slightly sticky: The dough should be wet and tacky. Resist the urge to add too much flour when kneading — excess flour produces a dense loaf.
Rise in a warm, draft-free spot: A gently warmed oven (turned on for a minute then switched off) makes a cozy environment for rising.
Rotate pans while baking: Turn pans halfway through baking for even browning.
Use a French bread pan for shape: A pan gives a rounder baguette; a baking sheet produces a slightly flatter bottom but the same great taste.
Score the loaves: Make diagonal slashes across each loaf before baking so the bread expands evenly and gets that classic look.
Check internal temperature: Done when the center reaches 190°F–195°F and the crust is deep golden brown.
How to Make French Bread Step by Step
The full ingredient amounts and the recipe card appear later in this post.
Step 1: Proof the Yeast
Combine warm water, yeast, and sugar in a large bowl. Stir and let sit about 5 minutes until foamy and bubbly — that shows the yeast is active.
Step 2: Mix the Dough
Add olive oil, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 5–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes.
Step 3: First Rise (1 Hour)
Lightly oil a bowl, place the dough inside, cover, and let rise in a warm, draft-free place about 1 hour, or until doubled in size.
Step 4: Shape the Loaves
Punch the dough down and divide into two equal pieces. Flatten each piece into a rectangle about 12 × 8 inches and roll tightly along the long edge into a log. Pinch and tuck the ends, then place seam-side down on a greased baking sheet or in a French bread pan.
Step 5: Second Rise (45 Minutes)
Cover and let the shaped loaves rise another 45 minutes. Preheat the oven to 350°F while they rise and prepare the egg wash (one egg beaten with one teaspoon of water).
Step 6: Score and Brush
About 15 minutes before the second rise ends, make four diagonal slashes across each loaf with a sharp knife or razor. Brush gently with the egg wash to encourage a shiny, golden crust.
Step 7: Bake to Golden Perfection
Bake for 30–35 minutes, rotating the pans halfway through for even color, until the crust is deep golden and the center reaches 190°F–195°F. Cool 20–30 minutes before slicing.
How to Serve Homemade French Bread
This bread is very versatile. Here are popular serving ideas:
- Garlic bread: Slice lengthwise, spread with garlic butter and cheese, then broil until bubbly.
- With pasta: Tear and soak up sauces from rich pasta dishes.
- With soup or chili: Use large chunks for dunking into stews or chilis.
- For sandwiches: Slice lengthwise and fill with your favorite sandwich ingredients.
- On a charcuterie board: Slice thinly and serve with cheeses, cured meats, and olives.
- For dipping: Offer olive oil with a splash of vinegar or a basil pesto for dipping.
Storage and Reheating
Room temperature: When fully cooled, store wrapped in a zip-top bag or plastic wrap for 3–4 days.
Refrigerator: Keeps 5–6 days; bring to room temperature or reheat before serving.
Freezing baked bread: Cool completely, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw at room temperature.
Freezing unbaked loaves: Shape loaves and freeze before the second rise. Thaw on a greased pan, let rise, then score, brush, and bake.
Reheating: Warm a whole loaf wrapped in foil at 250°F for about 10 minutes, or toast individual slices.
Variations to Try
Herb French Bread: Stir 1–2 teaspoons dried rosemary, thyme, or Italian seasoning into the flour.
Cheesy baguette: Fold 1 cup shredded cheddar or parmesan into the dough for melty pockets of flavor.
Garlic herb pull-apart: After baking, slice almost to the base, stuff with garlic herb butter, wrap in foil, and warm until the butter melts.
Whole wheat: Replace 1½–2 cups of all-purpose flour with whole wheat for a heartier loaf.
Seeded top: Brush with egg wash and sprinkle sesame, poppy, or everything seasoning before baking.
Frequently Asked Questions
Can I use a stand mixer? Yes. Proof the yeast separately, then mix and knead with a dough hook on medium speed for 4–5 minutes.
How do I shape baguettes? Flatten into a rectangle, roll tightly along the long edge, pinch the seam closed, and bake seam-side down.
Is a wet dough normal? Yes. The dough should be slightly sticky; add flour only a tablespoon at a time until manageable.
Can I use instant yeast? Yes — you can swap instant yeast for active dry yeast 1:1 and omit the proofing step. Rise times may be a bit shorter.
Why did my bread become dense? Common causes are inactive yeast, water that was too hot, or adding too much flour while kneading. Ensure the yeast foams during proofing and keep the dough slightly tacky.
Easy Homemade French Bread Recipe (2 Baguettes)
Servings: 2 baguettes
Prep Time: 15 minutes | Rise Time: 1 hour 45 minutes | Bake Time: 30–35 minutes | Total Time: ~2 hours 25 minutes
Ingredients
- 2 cups warm water (95°F–105°F)
- 1 tbsp active dry yeast
- 1 tbsp granulated sugar
- 2 tbsp olive oil
- 4½ cups unbleached all-purpose flour, plus more as needed
- 1½ tsp salt
Egg wash
- 1 egg
- 1 tsp water
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add olive oil, flour, and salt. Stir until combined. Knead by hand 5–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 4–5 minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place 1 hour or until doubled.
- Punch down dough and divide into two equal pieces. Flatten each into a 12 × 8-inch rectangle and roll tightly into a log. Pinch the seams and tuck the ends under. Place seam-side down on a greased baking sheet or French bread pan.
- Cover and let rise another 45 minutes. Preheat oven to 350°F and whisk egg with water for egg wash.
- About 15 minutes before rising is complete, score four diagonal slashes across each loaf and brush with egg wash.
- Bake 30–35 minutes, rotating halfway through, until golden brown and the interior reaches 190°F. Cool 20–30 minutes before slicing.
Equipment
- Half-sheet baking pans or French bread baking pan
- Mixing bowls
- Pastry brush (for egg wash)
More Homemade Bread Recipes to Try
If you enjoy baking bread, consider trying other loaves like Italian bread, cheese bread, brioche, no-knead bread, focaccia, ciabatta, or easy flatbread — each uses related techniques and yields delicious results.
If you try this recipe, please leave a comment and let others know how it turned out. Happy baking!
Originally published: October 17, 2024. Updated: June 15, 2026 — enhanced with clearer instructions and additional tips. No changes were made to the recipe itself.