I love a loaf of crusty, warm French bread straight from the oven — it’s simple, satisfying, and makes weeknight dinners feel special. I’ve baked this Easy French Bread many times, dialing in rise times and oven steam to get a reliably crisp crust and tender crumb. If you like quick homemade breads, you might also enjoy a lighter option like a cottage cheese flatbread as an alternate weeknight loaf.
Why Make This Recipe
- Crisp, golden crust with a soft, chewy interior — classic flavor that pairs with almost anything.
- Fast and forgiving: uses one packet (2 1/4 tsp) yeast and one or two rises for reliable results.
- Minimal ingredients: flour, water, yeast, salt, and a bit of oil — pantry staples most people have.
- Versatile: great for sandwiches, soups, or as a centerpiece for casual dinners.
- Personal note: I love this recipe because the steam trick I use yields a bakery-style crust without fancy equipment. Also, serve it with a simple bread dipping oil and it becomes an instant crowd-pleaser.
Recipe Overview
- Prep time: 20 minutes active (plus 1–1.5 hours rising)
- Cook time: 20–25 minutes
- Total time: about 1 hour 50 minutes (including two rises)
- Servings: 8 slices (one standard 12–14-inch loaf)
- Difficulty: Easy — basic kneading and shaping skills required
- Cooking method: Yeasted dough with two short rises, oven-baked at 425°F (220°C) with steam for a crisp crust. For another easy loaf option, see my easy banana bread.
My Experience Making This Recipe
I tested this recipe across several ovens and found 425°F gives the best balance of crust color and interior bake. Early tests produced a slightly chewy but dense crumb until I adjusted hydration and kneading time; now it’s light and airy. The steam tip — a hot pan of water in the oven — consistently improves crust formation.
How to Make Easy French Bread
Start by mixing 3 cups (360 g) all-purpose or bread flour, 1 1/2 tsp salt, 1 tbsp sugar, and 2 1/4 tsp (1 packet) active dry yeast. Add 1 cup (240 ml) warm water at about 105–110°F (40–43°C) and 2 tbsp olive oil, then mix and knead for 8–10 minutes by hand (or 5–7 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic. Let the dough rise in a warm place until doubled (about 45–60 minutes), shape into a loaf, do a second 20–30 minute proof, score the top, and bake at 425°F (220°C) for 20–25 minutes with a pan of hot water on the rack below to create steam. Expect a glossy, deeply colored crust and an internal temperature of about 200–205°F (93–96°C) when fully baked.
Expert Tips for Success
- Use a thermometer for water: 105–110°F helps proof yeast without killing it. Instant yeast can be used straight into flour if you prefer.
- Knead to the windowpane stage — you should be able to stretch a piece of dough thin without tearing — that tells you gluten is developed. For quicker prep, use a stand mixer.
- Create oven steam by placing a cast-iron skillet or shallow pan on the bottom rack and pouring 1 cup hot water into it right before sliding in the loaf. This yields a crisp, blistered crust.
- Bake on a preheated baking stone or an inverted heavy sheet pan to get good bottom heat and oven spring. A digital oven thermometer helps keep the temperature accurate.
- If you like very open crumb, increase hydration slightly (+1–2 tbsp water) and reduce flour by the same amount, but handle gently to preserve air pockets. Also see my simple 3-ingredient banana bread for other easy ratio-based bakes that use similarly forgiving formulas.
How to Serve Easy French Bread
- Slice and serve warm with herb butter or olive oil and balsamic for dipping; the crisp crust soaks up flavors beautifully.
- Make classic sandwiches or paninis — this loaf holds up well to fillings like roasted vegetables and cheeses. Try pairing with a chicken Caesar salad or flatbreads for a complete meal. I often serve it alongside chicken Caesar flatbreads for casual dinners.
- For a party, slice thin and arrange on a board with pâté, cheeses, and cured meats for an easy appetizer display.
- Toast slices and rub with garlic for quick garlic bread; finish under the broiler for color.
Storage and Reheating Guide
- Room temp: Store whole or sliced bread in a paper bag inside a dry cupboard for up to 2 days to preserve crust. For softer crust, use a plastic bag for up to 2 days.
- Refrigeration is not recommended — it speeds staling.
- Freezing: Slice, wrap tightly in plastic wrap and foil, or use airtight freezer bags; freeze up to 3 months. Reheat slices from frozen directly in a toaster or thaw wrapped at room temp and reheat in a 350°F (175°C) oven for 10–12 minutes.
- Reheating: To refresh a stale loaf, sprinkle with a little water, wrap in foil, and heat at 350°F (175°C) for 10–12 minutes; remove foil for the last 3 minutes to re-crisp the crust.
Recipe Variations
- Whole wheat: Replace up to 50% of the all-purpose flour with whole wheat flour; add 1–2 tbsp extra water and a 5–10 minute longer knead to develop gluten.
- Dairy-free: This base recipe is dairy-free as written; use olive oil or another plant oil.
- Herbed or garlic loaf: Fold 1–2 tbsp chopped fresh herbs (rosemary, thyme) or 1–2 tsp garlic powder into the dough for savory flavor.
- Gluten-free: Use a tested gluten-free bread flour blend with xanthan gum and increase hydration slightly; expect a different texture and use a shorter, gentler kneading (mixing) technique.
Nutritional Highlights
- A typical 1–2 slice serving provides mainly carbohydrates for energy, moderate protein (from wheat), and low fat if you use minimal oil.
- This recipe is naturally dairy-free and egg-free, but it contains wheat (gluten) and yeast — not suitable for those with celiac disease or wheat allergy.
- Portion guidance: one standard slice (approx. 1.5 oz / 45 g) is a reasonable serving for sandwiches or as a side.
Troubleshooting Common Issues
- Dense crumb: Often caused by under-proofing or too much flour. Ensure dough doubles in size and perform the windowpane test; reduce added flour slightly and keep dough slightly tacky.
- Flat loaf or poor oven spring: May result from over-proofing or weak gluten. Don’t let the second rise go too long — it should puff but not double; bake immediately once properly proofed.
- Pale or soft crust: Increase oven temp to 425°F, use steam at the start of baking, and bake on a preheated stone or inverted pan for better bottom heat.
Frequently Asked Questions
-
Can I use instant yeast instead of active dry?
Yes. Substitute instant yeast 1:1 and mix it directly into the dry ingredients — you can skip proofing in water. Watch rise times; instant yeast often works slightly faster, so check the dough earlier. -
How do I get a crackly, thin crust like a bakery?
Use high initial oven heat (425°F/220°C) and introduce steam in the first 8–10 minutes by adding hot water to a preheated pan or by spritzing the oven walls. Also bake on a hot surface (stone or inverted sheet) and avoid over-wrapping the loaf while cooling. -
Can I make the dough ahead and refrigerate overnight?
Yes — after the first knead, put the dough in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. Cold fermentation develops flavor; bring it to room temp and complete the second proof before shaping and baking. -
Do I need a stand mixer to make this bread?
No. You can knead by hand for 8–10 minutes until elastic, which gives you good control and often better feel for the dough. A stand mixer speeds the process and reduces effort, especially for higher-hydration doughs.
Easy French Bread
- Total Time: 110 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A simple and satisfying loaf of crusty French bread with a crisp crust and tender crumb, perfect for any occasion.
Ingredients
- 3 cups (360 g) all-purpose or bread flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm water (105–110°F)
- 2 tbsp olive oil
Instructions
- Mix the flour, salt, sugar, and yeast in a bowl.
- Add warm water and olive oil to the mixture.
- Knead the dough by hand for 8–10 minutes or in a stand mixer for 5–7 minutes until smooth and elastic.
- Let the dough rise in a warm place until doubled (about 45–60 minutes).
- Shape into a loaf and proof for another 20–30 minutes.
- Score the top of the loaf.
- Bake at 425°F (220°C) for 20–25 minutes with a pan of hot water in the oven.
Notes
For a crisp crust, use steam during baking by placing a pan of hot water in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg