Easy Homemade French Bread | 5 Simple Ingredients!

Enjoy a loaf of homemade French bread that turns out soft and chewy, slightly sweet, and perfect for an easy dinner side or turning into garlic bread!

I think we can all agree that few things beat a homemade loaf of bread fresh from the oven, whether it’s No-Knead Artisan Bread or Sourdough Bread or even Buttery Sourdough Biscuits.

Maybe that’s why those loaves of garlic French bread at the store are so hard to pass up.

Turns out, homemade bread isn’t that hard, and learning how to make French bread is a great place to start!

The next time you’re tempted to buy a loaf of French bread at the store, remember that you can easily make it yourself with simple ingredients you already have at home!

EASY HOMEMADE FRENCH BREAD RECIPE

My beginner Man Bread recipe is a tough recipe to beat, but I have to admit that this easy French bread recipe comes really close. It turns out:

FRENCH BREAD INGREDIENTS

Like most bread recipes, you only need a few pantry ingredients to make French bread:

• Water. To mix with the sugar and yeast. You want the water to be warm but not hot – aim for 105-110F.
• Sugar. I use coconut sugar, but you can use white granulated sugar. This feeds the yeast and helps it activate.
• Yeast. Both active dry yeast and quick-rising yeast work.
• Salt. Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
• Oil. Try olive oil or fractionated coconut oil. Melted butter would also work.
• Flour. My daughter is highly sensitive to gluten, and she can only tolerate einkorn. I use all-purpose einkorn flour in this recipe, but you can use regular all-purpose flour or even whole wheat bread flour if you’d like.

Read more about einkorn flour here.

I haven’t tested this French bread recipe with any gluten-free flour or nut flours. Given my experience with these types of flours, I wouldn’t recommend them for this recipe.

HOW TO MAKE FRENCH BREAD (STEP-BY-STEP)

Step 1. In the bowl of a stand mixer (or a large bowl), combine the water, sugar, and yeast. Stir together and let it sit for 5-10 minutes for the yeast to bloom. If the yeast starts to bubble and look like beer foam, you’re good to go.

Letting the yeast bloom before you add the other ingredients is important. This ensures your yeast isn’t old and prevents wasting time and ingredients on the off chance it is old. Nothing is worse than getting to the end of a recipe, only for your bread to not rise and bake into a brick of flour!

Step 2. Add the salt, oil, and 5 cups of flour to the water and yeast mixture and turn the mixer with a dough hook attachment on low to combine (or mix by hand). When the ingredients are combined, turn the mixer to medium and knead the dough until it’s a cohesive ball that pulls away from the sides of the mixing bowl, about 5-10 minutes. If you need to add additional flour during this time, add it in ¼ cup increments.

Step 3. Cover the bowl and set it in a warm place to rise for one hour.

Step 4. Dump the dough onto a lightly floured surface or use a silplat mat. Lightly dust with flour and use a rolling pin to roll the dough into a rectangle that’s roughly 9”x13” in size.

Step 5. Starting with a long edge of the rectangle, roll the dough up tightly into a log. Carefully put the shaped dough seam side down onto a baking sheet lined with parchment paper, score the dough in diagonal slashes with a sharp knife, cover it with a towel, and set it in a warm place to rise for one hour.

Step 6. When an hour has nearly passed, preheat the oven to 375F.

Step 7. When the dough is done rising, place the baking sheet in the oven. Toss 4 ice cubes into the bottom of the oven and quickly close the door. Bake for 25-30 minutes.

Step 8. Remove the bread from the oven to cool completely before slicing.

Store French bread in a resealable bag or airtight container on the counter for up to 4 days or freeze for up to 3 months (you can buy containers locally at Walmart or Target or have them shipped via Amazon). Leftover French bread also makes delicious croutons!

FRENCH BREAD TIPS

• All-purpose flour vs. einkorn flour. You can easily substitute regular all-purpose flour for the einkorn flour in this French bread recipe. Increase the warm water to 2 ¼ cups. All other ingredients and steps remain the same.
• Scoring the French loaf. Use a razor blade or sharp knife to make thin cuts in the dough before the second rise or shortly before baking. This helps the bread to puff up better and prevents it from cracking.
• Put ice cubes in the oven. As the ice melts, it creates steam that crisps up the outer crust of the loaf. I’ve never had an issue with putting ice directly in the bottom of the oven but consult your owner’s manual or use a second baking sheet if necessary.
• Make smaller loaves. After rolling the French bread dough into a log, you can cut it in half with a bench scraper to make 2 shorter French bread loaves. Keep an eye on them when baking – smaller loaves may not need as long in the oven.

SERVE FRENCH LOAF WITH

French bread makes a great side for a quick and easy meal like these:

Or use your French loaf to make one of these yummy recipes:

FAQS FOR FRENCH BREAD RECIPES

MORE EASY BREAD RECIPES