I love how this recipe gives me bakery-style French bread that is crusty on the outside and soft on the inside. With simple pantry staples and a quick rise, I can have warm, fresh loaves on the table in just over an hour. Homemade Bakery French Bread

Why You’ll Love This Recipe

I appreciate how easy this bread is to make, even on busy days. The steps are simple, the dough is forgiving, and the result is consistently delicious. I like that I can shape the loaves any way I want and control how golden and crisp the crust becomes. It’s the kind of recipe I return to when I want something homemade without fuss.

Ingredients

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

2 tablespoons yeast
1/2 cup warm water (for dissolving the yeast)
2 cups hot water
3 tablespoons sugar
2 1/2 teaspoons salt
1/3 cup oil
6 1/2 cups all-purpose flour
1 egg (for brushing)

Directions

I start by dissolving the yeast in the 1/2 cup of warm water. I let it sit for about 10 minutes until it becomes foamy.
In a large bowl, I mix the 2 cups of hot water, sugar, salt, oil, and 3 cups of flour. Then I add the yeast mixture.
I gradually add the remaining 3 1/2 cups of flour, about one cup at a time, mixing after each addition. When the dough begins pulling away from the sides of the bowl, I let it rest for 10 minutes.
I turn the dough out onto a lightly floured surface and divide it into 3 pieces. Each portion gets rolled into a 9 × 12-inch rectangle, then rolled up lengthwise and shaped into a loaf.
I place the loaves seam-side down on a greased baking sheet and make 3–4 diagonal slashes on top. I brush each loaf with the beaten egg.
I let the loaves rise uncovered for 30–40 minutes.
I bake them at 375°F (190°C) for 18–22 minutes or until lightly golden brown.

Servings And Timing

Servings: 8
Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes brush melted butter on top after baking for a softer crust.
I add sesame seeds or poppy seeds before baking when I want extra texture.
I swap 1–2 cups of all-purpose flour with whole-wheat flour when I want more fibre, adjusting the water slightly if needed.
I shape the dough into baguettes, sandwich rolls, or mini-loaves depending on how I plan to serve it.
I add garlic powder or Italian herbs to the dough for a flavored loaf.

Storage/Reheating

I store the cooled bread in a paper bag or wrapped loosely in a kitchen towel to keep the crust crisp.
If I want to reheat it, I warm it in the oven at 325°F (160°C) for about 5–10 minutes.
For longer storage, I freeze the bread in an airtight bag. When I’m ready to use it, I thaw it at room temperature and reheat it in the oven to restore freshness.

FAQs

How do I know if my yeast is active?

I look for bubbles and foam after letting the yeast sit in warm water for about 10 minutes.

Can I use a stand mixer?

Yes, I often use a stand mixer with a dough hook to mix and knead until the dough comes together smoothly.

What should I do if my dough is too sticky?

I sprinkle a little extra flour on my hands and work surface and add only as much as needed to handle the dough comfortably.

How do I get a crispier crust?

I bake the bread a bit longer and cool it without covering it so the steam escapes.

Can I make smaller rolls instead of loaves?

Yes, I shape the dough into rolls, reduce the rise time slightly, and shorten the baking time.

Conclusion

I love how approachable and reliable this homemade French bread is. Every loaf comes out beautifully golden and soft inside, perfect for sandwiches, soups, or simply warm with butter. Whenever I want fresh bread without complicated steps, this is the recipe I rely on.