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This easy French bread recipe uses only 4 ingredients and makes the best homemade oven-baked loaf. Learn how to make crispy bakery French bread right out of the oven that becomes soft and chewy as it cools.
Try my easy yeast rolls or garlic naan bread recipe next!
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What is French bread?
This homemade French bread is made with flour, water, yeast, and salt. It can be mixed by hand or a stand mixer and shaped into your favorite form. Once baked, the crust is golden and crispy. As it cools, it becomes a super soft French loaf for anything.
Why you'll love this recipe
- Easy for any bread-baking level - This simple bread recipe is tried and trusted among bread beginners and skilled bakers.
- You need only four ingredients - Flour, water, yeast, and salt- to make French bread dough. Of course, you also need a tiny amount of oil to prevent the dough from sticking during the proofing phase.
- Two yeast options - This recipe includes instant or active dry yeast instructions.
- Two mixing methods - You can hand-knead the dough or use an electric mixer – both methods are included.
- Economical - The ingredients for this homemade French bread are a fraction of the cost of store-bought bread.
- Enjoyment - Making bread at home is fun and relaxing, especially when your whole house smells like a bakery.
How to make French bread
Here's a brief overview. Visit the printable recipe card below for detailed instructions.
- Combine water and yeast and bloom yeast if needed.
- Add flour and salt.
- Mix and knead the dough.
- 1st proofing - This means allowing the dough to double in size. You can even proof dough in the Instant Pot to accelerate this process.
- Deflate and reshape to prep for 2nd proofing.
- 2nd proofing - This is optional but recommended for gluten development.
- Deflate and shape dough into a baguette, oval, round, or loaf.
- Final proofing - This means allowing the final form to expand before baking.
- Bake the French loaf.
- Cool and store.
Stand mixer bread vs hand kneaded bread
This soft French bread recipe can be easily kneaded by hand or with a stand mixer. Depending on the batch size I want to make, I bounce between both mixing methods. So, I included instructions for both methods in the recipe below.
How to knead French bread in the stand mixer
I use my 5-quart KitchenAid stand mixer for this bread recipe, which yields about 2 pounds of dough. This size is perfect for my 5-quart mixer with the dough hook attachment because it mixes and kneads without any delay. The mixer struggles with smaller batches because the attachment can't reach the ingredients to gather and knead the dough effectively.
To mix dough in a stand mixer, secure the dough hook attachment. Use the lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough (about 3-5 minutes). Sprinkle reserved flour into the bowl as needed during the mixing process to prevent the dough from sticking to the sides of the bowl. You may also need to stop the mixer and pull the dough back into cohesion with a spatula or your hands.
How to knead French bread by hand
Hand-kneading - Knowing how to knead dough without an electric mixer is good. I usually hand-knead this French bread recipe when I make a half batch (1-pound dough yield) because my hands can incorporate and knead smaller batches more efficiently than the mixer.
To hand knead: Stir ingredients together (using a utensil or your hands) in a large mixing bowl until a shaggy dough forms. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (about 3-5 minutes). Sprinkle the reserved flour in small amounts to prevent the dough from sticking to the table or your hands during the entire process.
Proofing
You can proof homemade French bread using different methods. Proofing bread in the Instant Pot is my favorite! It creates the ideal environment to proof at a constant temperature of 90 degrees Fahrenheit. It's so convenient because your dough doubles in size in only 45 minutes, even in a chilly or drafty environment.
French bread shapes
Shaping French bread is half the fun! You can shape a baguette, sandwich loaf, oval, or round. A baguette or loaf pan isn't required, but they help maintain shape and height, which is great for bread beginners, especially if your dough texture is loose.
Here are some 'before and after' examples of my French bread shapes.
Free-form French Baguettes or long loaves. These long rolls have many uses. French bread also goes with a meat and cheese board.
French sandwich loaf in a loaf pan
Free-form oval sandwich loaf on a mini baking sheet
Tools and equipment
These are the bare minimum bread tools needed for this recipe. I've included links to these and additional tools in the recipe card below.
- Mixing bowls - Use these to knead dough by hand and/or proof dough.
- Stand mixer - (Optional) You can also knead French bread by hand.
- Measuring cups and spoons
- Quick-read thermometer - (optional) Gauge water temperature and baked bread temperature.
- Dough whisk - Or any stirring utensil to combine ingredients
- Baking sheet
- Parchment paper - This helps prevent the bread from sticking to the bakeware.
- Bread lame - This scores the dough. A plain razor blade can also be used.
- Oven mitts - Use these for safe handling of hot bread and bakeware.
Looking for the best stand mixer for bread? Check out my feature comparison article and VIDEO: KitchenAid Artisan vs Professional 600 models.
Can you freeze French bread?
Yes! Allow the loaf to cool completely and freeze in an airtight bag or freezer-safe container for up to 30 days. Thaw in the refrigerator overnight or at room temperature for a few hours.
More bread recipes
- How to Make Crostini
- No-Knead Focaccia Bread
- Homemade Croutons
- Easy Beer Bread
- Cranberry Walnut Bread
- Pull Apart Bread
- Best Bread Stuffing
- How to Dry Out Bread
How to serve French bread
There's nothing better than dinner served with fresh, homemade French bread. Grab any one of these mouthwatering entrees made for Instant Pot or stove!
- Lasagna Soup
- Chicken Pesto Pasta
- Egg Salad Sandwich
- Easy Shakshuka Recipe
- Instant Pot Chicken Alfredo
- Chickpea Kale Soup
- Spinach Lasagna
- Split Pea Soup
- Instant Pot Spaghetti and Meat Sauce
- Sausage Soup
- Minestrone Soup
- White Bean Kale Soup
📖 Recipe
Easy French Bread
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
Yields about 1 ½ pounds dough (780 g)
- 1 ⅓ cup Water (315 g), see instructions for temperature
- 1 (¼-ounce packet) Quick Rise Instant Yeast, or 2 ¼ teaspoon Active Dry Yeast
- 1 ½ teaspoon Salt
- 3 ½ cups Unbleached All Purpose Flour (440g), Reserve ½ cup of this (about 60g) to assist mixing
Instructions
- Prep the yeast water: Heat the water per package instructions: 110°F for active dry yeast or 130°F for instant yeast.Stir together YEAST and WARM WATER in a large mixing bowl. Rest for 5 minutes until yeast is foamy and activated (skip if using instant yeast).
- Mix the Dough: Add 3 cups of the FLOUR and SALT to the yeast mixture. Use any utensil to stir the ingredients until a shaggy dough forms.
- Knead the dough: Knead dough by hand (or at low speed in a stand mixer) for about 5 minutes until the dough is stretchy and smooth. Add small amounts of reserved flour to prevent the dough sticking to your hands or table surface.
- Shape and Proof the Dough: On a lightly floured surface, shape the dough into a round, tucking the sides under to form a seam at the bottom. Place the dough in an oiled bowl, seam side down. Cover and let it rise in a warm spot for 45 minutes until it doubles in size.Tip: You can proof the dough in an Instant Pot with the 'yogurt' setting.
- Deflate the Dough: Punch down the dough to remove air bubbles.
- Optional 2nd Proofing: For added texture and flavor, you can proof the dough a second time for another 45 minutes, though this step is optional.
- Shape Loaves: Turn the dough onto a lightly floured surface, press to release air pockets, and divide it into 2 or 3 equal portions.Shape each piece into your desired form (baguette, loaf, or round). Tighten the dough as you shape it.
- Preheat Oven and Prepare for Final Proof: Preheat your oven to 450°F. Transfer the shaped dough to a parchment-lined baking sheet or loaf pan. Cover and let it rest for 30 minutes.If desired, spritz the dough with water and sprinkle seeds like sesame or poppy seeds on top.
- Score and Bake: Score the dough with a razor or bread lame, making ¼-inch slits across each loaf. Bake for 20-25 minutes, rotating halfway for even browning. The bread is ready when golden brown and the internal temperature reaches 190–200°F.
- Cool down: Let the bread rest on a cooling rack for 5 minutes. Then, remove from the pan and cool completely before slicing to retain moisture.
- Storage: Store the cooled bread in a plastic bag or airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Recipe Notes
Equipment
- mixing bowl or stand mixer bowl
- stirring utensil or stand mixer
- baking sheet or loaf pan or baguette pan
- parchment paper
- bread lame or razor blade to score the dough
- cooling rack optional
- instant-read thermometer optional
- digital scale optional
- dough whisk optional
- bowl scraper optional
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Sam says
I love this recipe and have made it many many times and even gifted it to lots of people! Who doesn’t love a fresh loaf of bread being dropped off!! Thanks for a great recipe!!
The Kitchen Girl says
Thank you so much for the feedback! I appreciate you taking the time and glad you love this French bread as much as I do!
zaina says
hello
can i half the recipe for a smaller dough? also is it possible to use whole wheat flour instead of white all purpose?
The Kitchen Girl says
Hi Zaina, you can cut this recipe in half, no problem. If you use whole wheat flour, you are changing the entire gluten structure of this recipe, so you'll need to add some water to adjust. I wish I had my whole wheat flour bread recipe available…it's on the way soon 🙂
Kaitlyn Oliver says
Hi! Just started bread making yesterday, so this is pretty new to me.
Made my first loaf yesterday and it didn’t turn out, totally my fault, forgot to add salt. It was also still doughy on the inside even though cooked for 25 mins.
Attempted to make recipe again today and the results were MUCH better! Definitely edible today lol. I split it into two smaller loaves, but the inside is still a little dense and wet. Is that how it’s suppose to be or am I doing something wrong?
Advice would be appreciated! Thanks!
The Kitchen Girl says
Hi Kaitlyn, lol everyone must leave salt out of bread at least once...and after that it probably won't happen again because the flavor is unpleasant. As for doughy center, tell me, is your oven running at the proper temperature? Also, are you allowing the bread to cool before slicing?
Georgiann says
My first attempt at bread making and it resulted in an edible loaf. Hooray! The only problem I encountered is that my dough was very sticky. I measured very carefully and eventually added several tablespoons of flour. It still wasn't firm enough to stick to the dough hook. Other than misreading my measurements, any thoughts on what I did wrong?
The Kitchen Girl says
Hi Georgiann, I fixed the issue (it was technical...nerdy code stuff) and the recipe is correct now. Thanks so much!
Gigi says
I make this recipe all the time. It turns out delicious every time. I like how you have the different ways to make it. Instructions are clear and easy to follow.
The Kitchen Girl says
Awesome, Gigi! So glad you love it and are finding the recipe easy to follow, esp since yeasted breads can be tricky. Thanks for the feedback...much appreciated
Denise says
So good! And the house smells wonderful!
The Kitchen Girl says
Yayyy! That is my one of the best parts of making French bread ... any bread 🙂 And the eating part Glad you're enjoying this one and thanks for the feedback
Lyss says
I was looking for a go-to recipe for soft white bread... and this was absolutely what I was looking for! Next time I think I’ll try to do two smaller loaves so I can freeze one, since it’s just me and my husband, but absolutely fantastic. I went with hand kneading because I felt like it (so therapeutic!) and I didn’t measure how much extra flour I added... very much did it by eye, as I know things like the weather and humidity can always impact how much flour you’ll need for breads.
What method do you recommend for storing leftovers?
The Kitchen Girl says
Awesome, Lyss! I'm so glad you found the perfect bread recipe for your needs. I tend to always hand knead this one too bc I love doing it :). As for storage, it should be fine for a day or two. After that, I would store the bread in a plastic bag in the fridge. Then you can slice as needed and very lightly toast it. Hope that helps. Thanks for the feedback!
Zach says
I was surprised how easy this was. I messed up the shaping on part of it, but it was still great tasting for my first time.
The Kitchen Girl says
Nice! So glad you found it easy 🙂 Hang in there with the shaping...it really takes practice. I have videos coming on that soon! 🙂 Thanks so much for the feedback!
Robert says
Hi, can you tell me if doubling this recipe is OK? Would like to make 2 loaves. Thank you!
The Kitchen Girl says
Hi Robert, I spent some time editing the yield on this French bread and it now yields (2) 1 lb. loaves. Perfect for kneading by hand or using stand mixer. Enjoy!
Dick says
Really easy and tastes great. Can you double the recipe?
The Kitchen Girl says
Awesome! Glad you're enjoying it 🙂 Yes you can double the recipe. What mixer do you have?...or are you mixing by hand?
Andy says
I can't quite believe it! I've just made this, sticking exactly to your recipe, using a mixer, and it's totally fantastic!!! The easiest dough to make ever. Quickly formed into a ball. Proofed perfectly and baked turned into a fantastic smelling and tasting French bread! And I live in France!!!! I reckon I'll be making this most days now!!! Can't thank you enough. Andy
The Kitchen Girl says
Awesome, Andy! So glad to hear the process turned out a perfect loaf for you. Thanks for taking the time to leave a review!
Jane says
Thanks my sweet friend!!
The Kitchen Girl says
You're so welcome, my sweet friend!
Elie Q says
I had just dabbled into bread making about a month ago. Your french bread recipe is my favorite and I make it twice already! When you use the Instant Pot to proof dough, do you set is at yogurt normal or yogurt low? I seem to flip flop between those 2 settings. I proofed it on yogurt normal today and it was already doubled in 15 minutes. Put it on yogurt low the 2nd proof and it was doubled in less than 30.
The Kitchen Girl says
Hi Elie, thanks for the review! I'm so glad to hear you are loving this French bread recipe I use the normal yogurt setting, but I like the idea of using the low setting for timing purposes. I'll have to try that sometime
Jordan says
This was so good! It was crispy on the outside but so nice and soft on the inside. Paired it with chicken broccoli and cheese soup! Thank you for this yummy recipe, definitely using it again!
The Kitchen Girl says
Jordan, this makes my day! I'm so glad you enjoyed it...and got the same results I get every time...crispy and soft. Yay! We love it with soup too! I really appreciate your feedback. Thanks! 🙂
Victoria Shanley says
I felt so accomplished after mastering this bread, even my husband thought I had bought a small loaf from the store.
The Kitchen Girl says
Awesommmme, Victoria! I created this recipe in the very strong hopes that this would happen 🙂 Thanks so much for letting me know
Dannii says
we have been baking a lot of bread recently, but i need to try this. It looks so light and fluffy.
The Kitchen Girl says
Omgosh Dannii yes! It really IS so light and fluffy! 🙂
Jeff says
Already commented before, but I just had this French bread fresh out of the oven with your White Bean Kale Soup and had to come back and say WOW!! I'm super spoiled and want it like this always!
The Kitchen Girl says
Yayyyyy! I'm soooooo glad you love both!! They are heavenly together
Billy Rogers says
I have baked pies, cakes, best ever muffins, sweet bread (banana/ginger my new favorite, pumpkin), biscuits, cornbread, but never any yeast breads. T0 day is my inaugural yeast baking day. Wish me luck!!!! Will post my results! I'm blessed to have eating your college day breads. My favorite treat to this day were the honey whole wheat chocolate puffs.
The Kitchen Girl says
Awesome, Billy!! I wish I could be in your kitchen with you when you do it. Bread videos coming soon! And yes, will love to know how this goes for you today 🙂
Kim says
Loved this recipe when I made it last week attempting again today. Last time it didn't rise much but I think I worked with it too much after second rise. Hoping for fluffier today. A few questions...
1) how much of the reserve flour do you usually use? My dough was very sticky I used it all.
2) How do you know when your kneading is complete and dough is ready to rise?
3) if you want a larger loaf can you do 1.5x or 2x this recipe?
Thanks for the simple yet delicious recipe!
The Kitchen Girl says
Hi Kim! Here ya go...
1) The reserve flour amount needed will vary with the brand/type flour used and you really have to always go by feel; i.e., add more if it feels too "loose" when handling it. Undesired stickiness can also happen when there's not enough flour sprinkled on the surface as it's being worked, so stickiness doesn't always mean there's not enough flour in the dough itself.
2) The "pull" test will tell you when the kneading is complete...I wrote about this in the blogpost above the recipe so give that a glance.
3) You can absolutely scale this recipe to your heart's content. I kept it small b/c I know a lot of people are first-time bread bakers and I don't want them to feel like they're wasting resources if things go south LOL.
Also, if your dough isn't rising, consider that A) The yeast might be expired or compromised B) The dough didn't rise long enough C) The proofing environment was compromised D) The dough could be overproofed, as you mentioned
Hope this helps...let me know if you have any other questions 🙂
Kim says
I'm thinking it's my yeast. I used the instant pot to proof and it never doubles in size. Maybe 20% growth. My yeast as bought from a bulk store. Only place I could find it so possibly comprised. Will try again if I can get better yeast (hard thing to get right now lol)
The Kitchen Girl says
Yeah, if it's not rising in the Instant Pot on the yogurt setting; i.e., the 'perfect' environment, sounds like the yeast might be no bueno. Tell me, is it "activating" properly in warm water before you add the flour and mix? You def don't want to skip that step.
JB says
Awesome French Bread recipe and ready in just a few hours. Good thing b/c I can't stop eating it...I'm hooked! Way to go, KG!
The Kitchen Girl says
Yussssss! I'm glad you love it...we're having identical feelings about this one 🙂 Thanks JB!
Geri says
Made this bread today...dough was easy to work with and bread was delicious! My daughter spent December in Paris and she said the bread tasted just like the baguettes she had there. How’s that for a compliment! Only one issue...finding yeast in the store! LOL
The Kitchen Girl says
Geri, this is quite the compliment to both of us as that is no small feat ❤️ Thank you for taking the time to let me know about this lovely experience. This truly makes my day!
Edlyn says
Any ideas on making GF white bread?
The Kitchen Girl says
Hi Edlyn, I have zero experience with gluten-free bread baking. My friend Jane from The Heritage Cook has a Gluten-Free Bread Cookbook you might like to check out.
Angie says
Let me start by saying, this is the first edible yeast bread I’ve ever made! Lol my husband and I have a running joke that I’m just not a ‘bread person’. I can cook wonderfully, but if it involves bread, I fail miserably.
This turned out very crusty outside (which I love, but maybe I piled it too much) and the inside is soft and fluffy (big win for me!) but it didn’t rise much at all. Wondering what i did wrong there.
I’m determined to be a bread person! Thank you!
The Kitchen Girl says
Angie...first edible homemade bread for you? That truly makes my dayyyyy! Yes, this recipe does make a crusty bread b/c of the high oven temperature and will naturally soften, especially if stored in a plastic bag.
Issues of not rising can be 1) expired yeast 2) not enough time rising before sending it to the oven 3) rising environment not warm enough. Are any of these possible for you? Let's figure it out so you can nail this forevahhhh
Kim says
Trying this now, proofing in instant pot. Great instructions, first time bread maker and not at all intimidated. Hope it looks as great as yours!
The Kitchen Girl says
Omgosh this make me SOOO happy! If you have questions, please let me know 🙂 You can pose a question here if you like or message me directly 🙂
Carol says
Now that is a beautiful loaf of bread! I'm not much of a baker but with all the tips and information you provide, I feel like I'm really set for success! Excited to try this!
The Kitchen Girl says
Awww, thank you, Carol ❤️ Now you got me all excited too! Stay tuned...I'll be adding more photos and video to this! I really want people to be successful with bread baking