Nothing compares to the smell of freshly baked bread filling your kitchen. This homemade French bread features a soft, airy interior and a beautifully golden crust, made with simple pantry staples like flour, yeast, and water. Whether you're preparing sandwiches, serving soup, or enjoying a warm slice with butter, these two loaves are a delicious addition to your baking routine.
Ingredients
Active dry yeast
Granulated sugar
Warm water, around 110°F
All-purpose flour
Salt
Olive oil
1 large egg
Water, for the egg wash
Parchment paper, for lining the baking sheet
Extra flour, for dusting and kneading
How to Make
Activate the Yeast: Combine the warm water, active dry yeast, and granulated sugar in a large mixing bowl. Leave the mixture for about 5 minutes, until it becomes foamy. The water should be warm rather than hot to help activate the yeast without damaging it.
Mix the Dough: Add the salt and olive oil to the yeast mixture. Gradually work in the flour until a soft, slightly sticky dough forms. Mix until the ingredients come together and the dough feels pliable.
Knead Until Smooth: Transfer the dough to a lightly floured surface. Knead for 5–7 minutes, pushing, folding, and stretching it until it becomes smooth and elastic. If it sticks excessively to your hands or work surface, add a small amount of flour as needed.
Let the Dough Rise: Place the dough in a greased bowl, turning it so the surface is lightly coated. Cover with a clean kitchen towel or plastic wrap and leave it in a warm place for about 1 hour, or until it has doubled in size.
Shape the Loaves: Gently press down the risen dough to release excess air. Divide it into two equal portions. Flatten each portion into a rectangle, then roll it tightly from one long edge into a loaf shape. Pinch the seams and ends closed to help the loaves hold their shape.
Allow a Second Rise: Line a baking sheet with parchment paper and place the loaves on it with the seams facing down. Cover and let them rise for 30 minutes, until they look fuller and puffier.
Preheat the Oven and Prepare the Egg Wash: Heat the oven to 375°F. Beat the large egg with a little water to make an egg wash, then brush it gently over the tops of the loaves for a glossy, golden finish.
Score and Bake: Use a sharp knife to make three diagonal slashes across the top of each loaf. Bake for 20–25 minutes, until the bread is golden brown and sounds hollow when tapped.
Cool Before Slicing: Transfer the baked loaves to a wire rack and let them cool completely before cutting. This allows the interior to settle and helps preserve the bread's soft texture.
Important Recipe Tips
Check the Water Temperature: Aim for warm water around 110°F when activating the yeast. Water that's too hot can damage the yeast and prevent the dough from rising properly.
Choose Flour for Your Preferred Texture: All-purpose flour works for this recipe. Bread flour can also be used for a chewier loaf with more structure.
Plan Ahead: For more developed flavor, prepare the dough in advance and refrigerate it overnight. Take it out about 2 hours before baking so it can return to room temperature.
Try an Herb Variation: Knead dried rosemary, thyme, or oregano into the dough for an aromatic loaf that pairs especially well with soups and savory meals.
Consider a Gluten-Free Version: A gluten-free bread flour blend may be used, along with xanthan gum and additional eggs if needed for binding. Gluten-free dough behaves differently, so results may vary.
Serve It in Different Ways: Use thick slices for sandwiches, toast slices for appetizers with hummus or herbed olive oil, or serve chunks alongside soups, stews, and chowders. It also makes excellent breakfast toast with eggs, avocado, cream cheese, or jam.
Cool the Bread Properly: Let the loaves cool on a wire rack for at least 30 minutes to allow steam to escape and prevent excess moisture from collecting underneath.
Store for Freshness: Keep the cooled bread in a bread box or a sealed bag at room temperature and enjoy it within 2 days for the best freshness. It can also be refrigerated in an airtight container or sealed bag for 3–4 days.
Freeze for Later: Wrap whole loaves or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months to preserve quality.
Final Thought
Baking French bread at home is a rewarding way to turn a handful of everyday ingredients into something special. With its tender center, golden finish, and versatile flavor, this bread belongs alongside everything from hearty soups to homemade sandwiches. Slice into a loaf once it's fully cooled, serve it with your favorite meal, and enjoy the simple pleasure of fresh homemade bread.
