A Golden Crust, Soft Center, and Pure Perfection

Few things compare to the satisfaction of pulling a golden, crusty loaf of homemade French bread from your oven. Whether you’re an avid home baker or a beginner ready to conquer your first loaf, this classic French Bread recipe is your gateway to authentic artisan baking. With a crisp crust, fluffy interior, and that irresistible aroma wafting through your kitchen, you’re not just baking bread—you’re crafting a little slice of heaven.

This step-by-step recipe is a time-honored method that yields two beautifully shaped loaves, perfect for dinner parties, everyday sandwiches, or just slathering with butter and enjoying warm. With pantry staples and a bit of patience, you can bring the charm of a Parisian bakery right into your own kitchen.

Who Is This Recipe For?

This French Bread recipe is for home cooks looking to elevate their baking game. It’s especially ideal for:

• Anyone who wants to master a foundational bread recipe.
• Budget-conscious bakers who prefer homemade over store-bought.
• Food lovers looking to impress guests with rustic, artisan-style bread.
• Anyone who craves a soft, chewy interior and crisp, golden crust.

If you’re intimidated by bread-making, don’t worry—this guide is written with clarity and plenty of tips to ensure your success.

Why You’ll Love This Recipe

• Authentic flavor and texture: The long rise and minimal ingredients yield a deeply flavorful loaf with the perfect chewy bite.
• Simple ingredients: You likely already have everything you need in your pantry.
• Versatile: Use it for bruschetta, sandwiches, crostini, or simply enjoy with olive oil and balsamic vinegar.
• No fancy equipment needed: Just your hands, a baking sheet, and a little bit of time.

Ingredients

• 2 (1/4-ounce) packages active dry yeast
• ½ cup warm water
• 1 tsp granulated sugar
• 7 ½ cups all-purpose flour
• 1 tbsp salt
• 2 cups warm water
• 1 large egg white
• ½ cup cornmeal

Equipment Needed

To make this French Bread recipe, gather the following kitchen tools:

• Large mixing bowl
• Wooden spoon or dough hook (optional)
• Measuring cups and spoons
• Clean kitchen towel or damp cloth
• Baking sheets
• Sharp knife or bread lame for scoring
• Pastry brush
• Wire cooling rack
• Small bowl (for egg wash)
• Rolling pin (optional but helpful for shaping)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the yeast, granulated sugar, and ½ cup of warm water (around 110°F). Let it sit for about 5-10 minutes until the mixture becomes foamy. This indicates your yeast is alive and active.

Pro Tip: If your yeast doesn’t foam, discard and start again with fresh yeast and accurate water temperature.

Step 2: Begin the Dough

In a large bowl, mix 1 tablespoon of salt with 2 cups of warm water. Beat in 2 cups of flour to create a slurry-like base. This helps incorporate the yeast more smoothly.

Add in the activated yeast mixture, then gradually stir in 4 to 4½ more cups of flour, forming a soft, slightly sticky dough.

Step 3: Rest and Knead

Turn the dough onto a floured surface, cover it with a clean towel, and let it rest for 10 minutes. Then knead the dough for about 7-10 minutes, working in the remaining cup of flour until it’s smooth and elastic.

Place the kneaded dough into a lightly greased bowl, turning it once to coat all sides. Cover with a cloth and let it rise in a warm, draft-free space until it doubles in size (about 1 to 1½ hours).

Step 4: Shape the Loaves

Punch down the risen dough and turn it out onto a lightly floured surface. Divide it into two equal portions. Cover with a cloth and let rest for another 10 minutes.

Roll each dough portion into a 15 x 12-inch rectangle. Starting from the long side, roll the dough tightly into a loaf, pinching to seal. Taper the ends for a traditional French look.

Place each loaf seam-side down on a greased baking sheet sprinkled with cornmeal.

Step 5: Score and Proof

Use a very sharp knife to make diagonal slashes across each loaf about every 2½ inches, cutting about ¼ inch deep. This allows steam to escape and creates that signature bakery-style look.

Whisk the egg white with 1 tablespoon of water until foamy. Brush this mixture over the loaves. Cover with a damp towel (supported on inverted glasses to avoid touching the dough), and allow to rise again for about 1½ hours or until doubled.

Step 6: Bake

Preheat your oven to 375°F (190°C). Bake the loaves for 20 minutes. Remove from the oven, brush again with the egg white wash, and return to the oven for another 20 minutes.

If the crust starts browning too quickly, tent the loaves with foil during the final bake.

Once done, the bread should be golden brown and sound hollow when tapped. Cool on a wire rack before slicing.

How to Store Leftovers

Homemade French bread is best enjoyed the day it’s baked but can be stored for later enjoyment.

• Room temperature: Wrap in a paper bag or kitchen towel for up to 2 days.
• Freezer: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Reheat in the oven at 350°F for 10-15 minutes.
• Avoid refrigerating: It dries the bread out faster than room temp or freezing.

Serving Ideas & Pairings

French bread is as versatile as it is delicious. Try these pairings:

• Appetizer: Serve slices with a cheese and charcuterie board.
• Soup: Dip into French onion soup, tomato bisque, or chowder.
• Dinner: Pair with coq au vin, roast chicken, or beef bourguignon.
• Breakfast: Use day-old slices for French toast or bread pudding.
• Beverage: Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

Recipe Variations & Swaps

Make this recipe your own with these fun twists:

• Garlic Herb French Bread: Add 1 tbsp dried herbs (rosemary, thyme, or Italian blend) to the dough.
• Whole Wheat: Swap out 2-3 cups of all-purpose flour for whole wheat flour.
• Stuffed: Before rolling, add shredded cheese or sautéed onions for a filled loaf.
• Baguette Style: Divide the dough into 3 or 4 portions for thinner loaves.

FAQs

Q: Can I use instant yeast instead of active dry?
Yes! Use the same amount but skip the proofing step—just mix it directly into the flour.

Q: Why did my bread turn out dense?
Most likely under-kneading or under-proofing. Ensure the dough is smooth and elastic, and let it rise until doubled.

Q: Can I use a stand mixer for kneading?
Absolutely. Use the dough hook attachment on medium-low speed for about 6-8 minutes.

Q: My crust isn’t crispy—what went wrong?
Spritz water into the oven during baking or place a pan of water on the bottom rack to increase humidity.

Q: Can I bake this in a Dutch oven?
While traditionally shaped on a sheet, you can experiment with one loaf in a Dutch oven for a more artisan feel.

Final Thoughts + Call to Action

This French Bread recipe is a must-have in every home baker’s repertoire. With a little time and care, you’ll produce loaves that rival any bakery—and you’ll feel immensely proud doing it.

Now that you’ve mastered this classic, don’t keep it to yourself!

If you loved this recipe, please share it with your fellow foodies and tag us on social media. And don’t forget to subscribe to the blog for more irresistible recipes, kitchen tips, and culinary adventures. Happy baking! 🥖✨