Name: The Heartwarming Appeal of Crusty French Bread: A Slice of Tradition
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 3 1/2 cups bread flour; 2 teaspoons salt; 1 teaspoon instant dry yeast; 1 1/3 cups slightly warm tap water

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This Crusty French Bread recipe is my go-to for when I want something truly comforting, simple, and full of flavor. The golden crust and airy crumb remind me of slow weekend mornings, shared meals, and the timeless tradition of baking. Whether I’m slicing it for sandwiches, dipping it into hearty soups, or just enjoying it with a slather of butter, this bread brings warmth to my table every time.

The Heartwarming Appeal of Crusty French Bread: A Slice of Tradition

Why You’ll Love This Recipe

I love how this recipe transforms a handful of basic ingredients into something extraordinary. There’s no need for special equipment—just a bowl, an oven, and a little patience. What I enjoy most is the contrast between the crusty outside and soft, chewy inside. It’s the kind of bread that feels rustic and real, with a satisfying bite and rich aroma. Plus, it’s incredibly versatile and makes my whole kitchen smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ½ cups bread flour
2 teaspoons salt
1 teaspoon instant dry yeast
1 ⅓ cups slightly warm tap water

Directions

Mix the Dough:
I start by combining the bread flour, salt, and yeast in a large bowl. Then, I add the warm water and stir until the dough starts to come together. If it feels too sticky, I sprinkle in a bit more flour, one tablespoon at a time, until it’s smooth and elastic.

Knead the Dough:
Next, I knead the dough on a lightly floured surface for 8 to 10 minutes until it feels soft and springy. A light dusting of flour helps if the dough starts to stick.

First Rise:
I place the dough in a lightly greased bowl and cover it with a damp cloth. It rests in a warm spot for 1 to 1.5 hours until it doubles in size.

Shape the Dough:
Once risen, I gently punch down the dough to release the air. Then, I shape it into a long, oval loaf—like a classic baguette—and place it on a parchment-lined baking sheet.

Second Rise:
I cover the loaf loosely with a cloth and let it rise again for 30 to 45 minutes. It should puff up slightly.

Preheat the Oven:
While the dough is rising, I preheat the oven to 450°F (230°C) and place a shallow pan of water on the bottom rack. This step creates steam, which gives the bread its perfect crust.

Bake the Bread:
Right before baking, I slash the top of the loaf with a sharp knife. Then, I bake it for 25 to 30 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:
I let the loaf cool on a wire rack before slicing. That first warm slice with a bit of butter is always the best part.

Servings and timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 8 to 10

Variations

Sometimes I like to add fresh herbs like rosemary or thyme to the dough for extra flavor. A pinch of garlic powder also gives the bread a delicious twist. When I’m feeling adventurous, I mix in a little whole wheat flour for a heartier texture, though it does make the loaf slightly denser.

Storage/Reheating

I usually wrap leftover bread in parchment or a clean cloth and store it at room temperature. It stays fresh for a day or two. To reheat, I pop it in a 350°F oven for 5 to 10 minutes—it crisps up beautifully. If I want to store it longer, I freeze the loaf (or slices) tightly wrapped, then reheat straight from frozen for fresh-baked results.

FAQs

What if I don’t have bread flour?

I’ve used all-purpose flour in a pinch, and while the texture is slightly softer, it still turns out delicious. Bread flour gives it more chew and structure.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough and let it rise slowly in the fridge overnight. The flavor deepens, and I just let it come to room temperature before shaping and baking.

How do I know when the bread is done baking?

I look for a golden crust and give the bottom a tap—it should sound hollow. That’s my signal it’s ready.

Can I add toppings to the bread?

Absolutely. I’ve sprinkled sea salt, sesame seeds, or even cheese on top before baking. Just be sure to add toppings after slashing the dough.

How long does homemade French bread last?

I find it’s best within two days, but it freezes well. When I freeze it, I wrap it tightly and reheat it in the oven for a fresh loaf anytime.

Conclusion

This Crusty French Bread is more than just a recipe—it’s a reminder of the joy that comes from baking something from scratch. I love how it fills my kitchen with warmth and brings people together around the table. It’s a simple, wholesome loaf that never fails to impress, whether I’m serving it with dinner or enjoying it on its own. Baking this bread is a tradition I return to again and again, and every time, it feels just as satisfying as the first.