French Bread Recipe
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French Bread Recipe is easily made in your stand mixer. It’s perfect for sandwiches, garlic bread, bruschetta toast, even bread and butter.
French Bread is one of our favorite bread recipes. You can simply serve it with butter, make it into french bread pizza, garlic bread, stuff it, or even use for homemade bread crumbs!
When making homemade french bread you could even add in herbs to flavor or add sesame seeds, poppy seeds, or even everything bagel seasoning to the top for extra flavor. We use our stand mixer to make french bread easier. It kneads the dough for you!
French bread ingredients
- Active Dry Yeast: This helps the bread rise. Dissolve in warm water to activate. You can also use instant yeast.
- Sugar: We use a bit of sugar to not only add sweetness, but also to feed the yeast.
- Warm Water: Make sure it’s between 105°F-110°F for the best yeast activation.
- Salt: We use salt in the dough and also salted butter on the outside. You can even sprinkle with a little salt.
- All-Purpose Flour: You can also use bread flour if preferred.
- Olive Oil: Used for greasing the bowl during rising and in the dough. It also adds a subtle richness to the dough.
- Egg: We mix with cold water to make an egg wash to brush on before baking to give the bread a shiny, golden crust!
How to make French Bread
In the mixing bowl combine the sugar and yeast with the warm water, mix them to dissolve. I love using metric measurements with my scale for the best accuracy.
Add in the flour, salt, and oil. Mix the dough on speed 2 using the dough hook for about 2 minutes.
Let the dough rest for 10-15 minutes and then mix again if you added any flour, if needed.
Cover the dough with olive oil, move it around to coat the entire dough bowl.
Cover the dough in the mixing bowl and allow it to rise in a warm place for about 1 hour.
Once the dough is doubled in size, punch it down and divide it into two pieces.
Place one half of the dough onto a floured surface and roll into a log to form the bread, around 12 inches by 14 inches. Roll the dough tightly, keeping it thinner towards the ends.
Line a baking sheet with parchment paper and place the french bread loaves onto the baking sheet.
Score them 3-5 times, brush with egg wash and then cover them with greased plastic wrap and allow to rise until doubled in size, about 1 hour. You can also make them more shiny by doing the egg wash prior to baking.
Preheat your oven to 375°F. Bake the loaves for 22-25 minutes and then remove from the oven.
Use a stick of butter on the warm bread when it comes out if you want a softer crust.
You could also use this bread recipe for mini loves or even buns. Kids love helping in the kitchen and they can get creative with it too!
Recipe tips and alterations:
- Skip the butter for a crispier, chewier crust.
- Substitute 25-30% of the all-purpose flour with whole wheat for a nuttier flavor and denser texture.
- Bake with a pan of water in the oven to create steam, which gives a crustier finish.
- You can shape the dough into rolls, boules, or baguettes depending on your preference, but you will need to reduce or increase the baking time accordingly.
- Add sesame seeds, poppy seeds, or your preferred seasoning to the top for a flavorful twist.
French Bread Recipe
Ingredients
- 1 tablespoon active dry yeast or instant
- 1 1/2 tablespoons sugar
- 2 1/4 cups warm water about 110°F,
- 2 teaspoons salt
- 2 tablespoon olive oil divided
- 7 cups unbleached all-purpose flour or bread flour, use more if needed
- 1 large egg beaten with 1 teaspoon cold water to make an egg wash
- 1 tablespoon butter for brushing once done, optional – use country crock plant butter for dairy free
Instructions
- Combine the warm water, sugar, and yeast in the bowl of a stand mixer and stir to dissolve. If using active dry yeast, let it sit for about 5 minutes until foamy.1 tablespoon active dry yeast, 1 1/2 tablespoons sugar, 2 1/4 cups warm water
- Add the flour, salt, and 1 tablespoon of olive oil. Mix with the dough hook on low speed until the dough comes together, adding small amounts of extra flour only if the dough feels too sticky.2 teaspoons salt, 2 tablespoon olive oil, 7 cups unbleached all-purpose flour
- Let the dough rest for 10–15 minutes. If extra flour was added, mix briefly again to help the dough come together smoothly.
- Coat the dough with the remaining tablespoon of olive oil, cover the bowl, and let it rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and divide it into two equal pieces. Shape each into a rectangle, then roll tightly into a log about 12–14 inches long, keeping the ends slightly thinner.
- Line a baking sheet with parchment paper and place the loaves seam side down. Score each loaf several times on a diagonal and brush lightly with the egg wash. You can score and egg wash after the second rise if preferred as well. The bread will have a more of a shiny appearance.1 large egg
- Cover with greased plastic wrap and let the loaves rise again until doubled, about 1 hour.
- Preheat the oven to 375°F. Bake the loaves for 22–25 minutes or until lightly golden and the centers reach 190°F.
- For a softer crust, rub a stick of butter over the warm bread right after baking.
Video
Notes
- Substitutions: Bread flour makes a chewier loaf. Plant-based butter works for brushing after baking.
- Storage: Store leftover bread in an airtight bag at room temperature for up to 3 days.
My favorite! I make this once a week. It is good sandwiches, toast and makes the best garlic toast I have ever had!
That makes me so happy to hear! I love that it’s become a weekly favorite and I totally agree, it makes incredible garlic toast! Thanks so much for sharing!