Name: Homemade Bakery French Bread
Prep time: 15 min
Cook time: PT-487313H2M51S
Total time: 2 h 30 min
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 tablespoon active dry yeast; 1 1/4 cups warm water (about 110°F/45°C); 2 tablespoons olive oil (optional, for extra richness); 1 egg (for egg wash, optional for a glossy finish); 1 tablespoon water (for egg wash)

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Homemade Bakery French Bread is the perfect, classic loaf with a crisp, golden crust and a soft, airy interior. This bread is simple to make with just a few basic ingredients, and it bakes up beautifully, offering a perfect balance of flavor and texture. Whether you’re serving it with butter, using it for sandwiches, or pairing it with your favorite soup, this French bread will elevate any meal. It’s easy to prepare and can be customized to suit your tastes, making it a go-to recipe for any occasion.

Why You’ll Love This Recipe

This Homemade Bakery French Bread is the epitome of what a great loaf should be—crispy on the outside, soft and chewy on the inside, and filled with a deliciously tangy flavor. The best part? It’s surprisingly easy to make. With just flour, water, yeast, and a few minutes of hands-on prep, you can bake your own baguette-style loaf right at home. Plus, the smell of freshly baked bread filling your kitchen is absolutely irresistible. Serve it as a side, make it into sandwiches, or simply enjoy it with a little olive oil and balsamic vinegar—this bread is always a crowd-pleaser.

Homemade Bakery French Bread

Ingredients

3 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups warm water (about 110°F/45°C)
2 tablespoons olive oil (optional, for extra richness)
1 egg (for egg wash, optional for a glossy finish)
1 tablespoon water (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve the sugar and let it sit for about 5 minutes, or until it becomes frothy. This means the yeast is activated and ready to go.
Prepare the dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and olive oil (if using). Stir with a wooden spoon until the dough starts to come together.
Knead the dough: Once the dough has formed, transfer it to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but be careful not to add too much.
First rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Shape the loaf: After the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it into a rectangular shape. Gently fold the dough into a log or baguette shape, pinching the seams to seal.
Second rise: Place the shaped dough onto a parchment-lined baking sheet or a well-floured baguette pan. Cover with a cloth and let it rise for another 30-45 minutes, or until the dough has puffed up again.
Preheat the oven: While the dough is rising, preheat the oven to 400°F (200°C).
Prepare the egg wash: If you’d like a glossy finish, whisk together 1 egg with 1 tablespoon of water to create an egg wash. Brush it over the surface of the dough before baking.
Score the bread: Use a sharp knife or bread lame to make a few diagonal slashes along the top of the loaf. This helps the bread expand as it bakes and gives it that classic French bread look.
Bake: Place the dough in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should reach 190°F (88°C).
Cool: Let the bread cool on a wire rack for at least 15 minutes before slicing.
Serve: Slice and serve your homemade French bread with butter, your favorite spreads, or use it for sandwiches or soups.

Servings and Timing

Servings: 8-10
Total time: 2 hours 30 minutes
Prep time: 15 minutes
Cook time: 25-30 minutes
Rising time: 2 hours

Variations

Herbed French Bread: Add 1-2 teaspoons of dried herbs (like rosemary, thyme, or basil) into the dough for extra flavor.
Garlic French Bread: Incorporate minced garlic into the dough or brush garlic butter on the bread after baking for a savory twist.
Whole Wheat French Bread: Substitute 1-2 cups of whole wheat flour for part of the all-purpose flour for a heartier loaf.
Cheese-stuffed French Bread: Roll some shredded cheese (like mozzarella or cheddar) into the dough before shaping it for a cheesy twist.

Storage/Reheating

Storage: Store leftover French bread in a paper bag or wrapped in a clean towel at room temperature for up to 3 days. Avoid storing it in plastic, as this can make the crust soft.
Freezing: You can freeze the baked bread for up to 3 months. To reheat, wrap the bread in foil and bake at 350°F (175°C) for 10-15 minutes to restore its crispy crust.
Reheating: To warm up slices of the bread, simply toast them in a toaster or place them in the oven for a few minutes.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, you can skip the activation step and mix it directly with the flour and salt.

2. Can I make this bread without olive oil?

Yes, you can omit the olive oil. It adds a bit of richness, but the bread will still turn out delicious without it.

3. Can I use a bread machine for this recipe?

Yes, you can use a bread machine to knead the dough. Simply follow the instructions for adding the ingredients, then shape and bake the dough in the oven.

4. Why do I need to score the bread?

Scoring the dough allows it to expand evenly as it bakes, creating that characteristic bakery-style look. It also helps release steam and ensures a crispier crust.

5. Can I make this bread with a sourdough starter?

Yes, you can incorporate a sourdough starter instead of using commercial yeast. This will give the bread a tangier flavor and require a longer rise time.

6. Can I make French bread without a baguette pan?

Absolutely! If you don’t have a baguette pan, you can simply shape the dough by hand into a loaf and place it on a baking sheet. Just make sure it’s placed far enough apart from any other loaves to allow for proper expansion.

7. How do I know when the bread is fully baked?

The bread is done when it’s golden brown on the outside and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer, which should be around 190°F (88°C).

8. Can I make this bread ahead of time?

Yes, you can prepare the dough the night before, let it rise in the fridge overnight, and then shape and bake it the next day.

9. Can I make smaller loaves?

Yes! You can divide the dough into smaller portions to make individual-sized loaves or rolls. Just reduce the baking time accordingly.

10. How do I get a crunchy crust on my bread?

To achieve a crispier crust, try placing a pan of water at the bottom of the oven while baking to create steam. Alternatively, you can spritz the bread with water before baking.

Conclusion

Homemade Bakery French Bread is an easy, satisfying recipe that yields a perfect loaf every time. With its crispy crust and soft, chewy interior, this French bread is the ultimate accompaniment to any meal. It’s simple to make, requires just a few ingredients, and can be customized to your taste. Whether you’re using it to scoop up soup, make sandwiches, or enjoy with butter, this bread will soon become a kitchen staple. Enjoy the process of making your own bakery-style bread and the delicious results that follow!