Homemade French Bread
This homemade French bread recipe is soft and fluffy on the inside with a perfectly golden, lightly crisp crust. Made with simple pantry staples and minimal rise time, it’s an easy yeast bread recipe that’s perfect for beginners and experienced bakers alike.
Whether you’re serving it with soup, pasta, or using it for sandwiches and garlic bread, this classic French bread delivers bakery-style results at home — no special equipment required.
Prep Time: 15 mins | Rise time: 1-2 hours | Total Time: 2-3 hours
What you'll need:
2 cups warm water, about 105°F
1 Tbsp active dry yeast
2 ½ tsp honey
5 cups (650 g) all-purpose flour , or bread flour
2 ½ tsp table salt or fine sea salt
1 tsp olive oil
Melted butter, optional
Flaky salt
How to make it:
In a 2-cup glass measuring cup, or a small bowl, combine the warm water, yeast, and honey. Let sit for 5 minutes, or until the mixture becomes foamy.
In a stand mixer fitted with a hook attachment (or in a large mixing bowl), pour in 5 cups (650g) of flour and the salt. Gently toss to incorporate the salt.
Turn the mixer on low and slowly pour in the foamy yeast mixture and knead (or stir by hand) for 3-5 minutes. Knead until the dough is smooth and soft but not sticky. Depending on humidity and climate, you may use slightly more or less flour.
Dump the dough onto a lightly floured surface and knead/shape by hand to create a ball.
Drizzle a little olive oil over in and around the mixing bowl. Place the dough ball inside. Cover with a towel and let rest for 30-60 minutes. The longer the time will help build more flavor and structure.
Turn the dough out onto a well-floured surface and divide it in half. Set one portion aside. Using a rolling pin, roll out the other half into a rectangle about 15 inches long. Starting from the long side, roll up tightly into a cylinder.
Tuck both ends under and pinch the seams closed. Gently round the edges, then place on a parchment-lined baking sheet. Repeat with the remaining dough, and make then roughly the same length and width. Cover lightly with a towel and let rise for 30–60 minutes (longer if time allows).
Preheat the oven to 400°F. Using a sharp knife or bread lame, make three diagonal slashes across the top of each loaf.
Bake for 17–20 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom. If the bread is browning too quickly, loosely cover with foil and reduce the oven temperature to 375°F.
Rub down with a stick of butter if you want a softer crust, then sprinkle with flaky salt. Slice after about 20 minutes and serve warm.
Recipe Tips & Storage:
Crust Options:
For a crispier/shinier crust, brush on egg wash (1 egg white whisked with a teaspoon of water) before baking. For a softer and more flavorful crust, brush with melted butter right when it comes out of the oven.
Storing:
Store cooled bread in a brown paper bag on the counter for best texture. This helps maintain the crust without making it soggy.
Freezer Instructions:
Allow the bread to cool completely, then place it in a large zip-top bag (preferably before slicing). Remove as much air as possible and freeze for up to 3 months. Thaw overnight on the counter and reheat in a 300°F oven for about 5 minutes to refresh.
