If you’re looking for an amazing homemade bread recipe, don’t miss out on this Homemade French Bread.
Not only is it simple to use but it goes perfectly with a wide variety of meals.
This recipe is so good but don’t forget to check out our soup recipes as well.
This bread goes perfectly with our Beef Vegetable Soup or our Creamy Tomato Soup!
Homemade Crusty French Bread Recipe
There’s nothing quite like a good old warm loaf of bread right out of the oven…You know what I mean, right?
And pair that taste and flavor up with some butter and jam and you’ve got the perfect snack no matter what time of the day.
What I love most about this homemade french bread recipe is that it’s actually really simple to make.
I used to stray away from attempting to make bread because I was worried about how they’d turn out…but with this recipe, I seriously never worry.
Gather these ingredients to make your French Bread.
Then scroll down for full French Bread Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Ingredients needed to make French Loaf Bread
- All purpose unbleached flour
- Active dry yeast
- Sugar
- Cornmeal
- Salt
- Water
- Egg white
How to Make French Bread
Turn oven to 200 degrees.
Add warm water, sugar, and yeast to glass measuring cup or bowl. Stir gently to combine and set aside until the yeast blooms (or proofs).
Add 2 cups flour and salt to stand mixer with a dough hook or large bowl to mix by hand with a dough mixer.
Slowly add bloomed water and yeast mixture until combined.
Add remaining 1 cup flour and mix thoroughly.
Lightly flour cutting board or counter and knead the dough until smooth and elastic, approximately 5 minutes.
Turn off oven, keep the door closed.
Grease an ovenproof bowl, add dough and cover with a damp kitchen towel or foil.
French Bread Baking Tip: I use foil, especially if the bowl is shallow as the dough can stick to the towel.
Let rise until doubled, 1 1⁄2 – 2 hours.
Knead dough 1 minute. Cover 15 minutes.
With a rolling pin, roll dough into a rectangular shape, approximately 15” x 10” and then starting at one long end, roll tightly.
Roll back and forth gently as the ends taper.
Place on a greased cookie sheet sprinkled with cornmeal.
With a sharp knife, create 1⁄4” deep small cuts every 2”.
Brush top of the loaf with cold water.
Let rise uncovered 1 1⁄2 hours or until double.
Turn oven to 350 degrees.
Brush loaf with additional cold water and bake for 20 minutes.
Brush loaf with a mixture of 2 tbsp water and egg white and bake 25 minutes or until bread is golden brown.
How to Know When French Bread is Done
You’ll know your french bread is done when you can knock on it and hear a hollow sound.
You’re going to love the taste of this delicious homemade bread!
It’s perfect for dipping in soups or eating with butter or fresh jam.
More delicious recipes to try:
Homemade French Bread
Ingredients
- 3 cups sifted all purpose unbleached flour
- 1 package active dry yeast or 2 1⁄4 tsp
- 1 tbsp sugar
- 1 tbsp cornmeal
- 1 1 ⁄2 tsp salt
- 1 1 ⁄4 cups warm water
- 1 egg white
- 2 tbsp cold water
Instructions
- Turn oven to 200 degrees.
- Add warm water, sugar, and yeast to glass measuring cup or bowl. Stir gently to combine and set aside until the yeast blooms (or proofs).
- Add 2 cups flour and salt to stand mixer with a dough hook or large bowl to mix by hand with a dough mixer.
- Slowly add bloomed water and yeast mixture until combined.
- Add remaining 1 cup flour and mix thoroughly.
- Lightly flour cutting board or counter and knead the dough until smooth and elastic, approximately 5 minutes.
- Turn off oven, keep the door closed.
- Grease an ovenproof bowl, add dough and cover with a damp kitchen towel or foil. *Tip: I use foil, especially if the bowl is shallow as the dough can stick to the towel.
- Let rise until doubled, 1 1⁄2 – 2 hours.
- Knead dough 1 minute. Cover 15 minutes.
- With a rolling pin, roll dough into a rectangular shape, approximately 15” x 10” and then starting at one long end, roll tightly.
- Roll back and forth gently as the ends taper.
- Place on a greased cookie sheet sprinkled with cornmeal.
- With a sharp knife, create 1⁄4” deep small cuts every 2”.
- Brush top of the loaf with cold water.
- Let rise uncovered 1 1⁄2 hours or until double.
- Turn oven to 350 degrees.
- Brush loaf with additional cold water and bake for 20 minutes.
- Brush loaf with a mixture of 2 tbsp water and egg white and bake 25 minutes or until bread is golden brown. *Bread is done when you can knock on it and hear a hollow sound.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
