French Bread Recipe

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Homemade anything enhanced flavor and texture in my opinion. Homemade meals, appetizers, and sides are always more delicious. And, this homemade French Bread Recipe is my new favorite. This recipe is a great bread recipe to share with your loved ones along with a lovely homemade dinner.

The sliced French bread with a bread knife beside it with a side salad.

French Bread Recipe

This french bread recipe is so lovely. This bread is made with just a handful of ingredients, and most of them you may already have in your kitchen. This french bread has a nice taste with a soft fluffy center and a crispy outer shell. This recipe will be a great addition to a spaghetti dinner with your loved ones or any meal. You will want to save this one because you are sure to fall in love. You can, also, use this bread to make Brisket Grilled Cheese Sandwich or Sloppy Joe Grilled Cheese with Dill Pickles.


  • Yeast– This will allow the bread to rise in the oven and double the dough in size.
  • Water- This will need to be warm to activate the yeast.
  • Sugar- This will be added to the bread dough for a bit of sweet flavor.
  • Flour- You will need all-purpose flour to have the best results.
  • Salt- This will bring out the flavors in your bread recipe.
  • Eggs- You will need the egg whites at room temperature.
  • Cornmeal- This will give your bread incredible texture.

How Do You Make French Bread

In a bowl, combine 2 packages of active dry yeast and a tsp of sugar with 1/2 cup of warm water. Place this mixture aside until it becomes frothy.

Put a tablespoon of salt and t cups of warm water into a large bowl and add in 2 cups of flour, then beat to combine.

Mix the yeast to blend the mixture, then add in 4-4 1/2 cups of flour to it and mix to combine. This should make a soft dough.

Four cups of flour and other ingredients in a large bowl.

Lightly flour a working surface and place the dough on the countertop, cover-up and allow the dough to sit for 10 minutes.

Begin to knead the dough, it should become smooth and elastic after your done. Kneading the dough will take about 7-10 minutes, while you do this, add in a cup of flour to work into the dough.

Grease a bowl and put the kneaded dough in. Flip the dough over to coat the dough in grease.

Cover your dough with plastic wrap and allow it to rise and double in size for about 1-1 1/2 hours.

When the time is up, uncover the dough and punch out any air, then place it on a floured surface.

Dough mound on a lightly flour surface.

Separate the dough into 2 portions.

The dough separated into two potrions.

Place plastic wrap over the top of the dough and allow it to rest for an additional 10 minutes.

Form the dough into a 15 x 12-inch rectangle. Starting at the long end of the rectangle, begin to roll the dough tightly and seal by tapering the ends.

One of the dough portions shaped into a rectangle.

Prepare a baking sheet by greasing and sprinkling some cornstarch on it. Put each portion of dough on the sheet.

Make slashes on the top of the dough about every 2 1/2 or so inches and about 1/4 inch deep using a very sharp knife.

In a small bowl, add in the egg whites and beat. Then, pour in 1 tablespoon of water and combine.

Use a bbq brush to add the egg wash on top of the dough.

The bread brushed with an egg wash mixture.

Be sure not to touch the loaves of bread, then place a damp cloth on top by placing over a couple of inverted glasses. Allow the bread to rise and double in size for about 1 1/2 hours.

Set your oven to 375 degrees when you’re just about to reach the end time of the proofing time.

Place into the preheated oven and bake for about 20 minutes or until the bread becomes a golden brown color.

Use the egg mixture to baste the bread again, then bake for an additional 20 minutes. If you notice the color of the bread is browning too much, then place foil loosely over the top of the bread.

Take the bread out of the oven and transfer it to a cooling rack.

Two loaves of the French bread on a wooden cutting board.

Slice into serving sizes and enjoy!

The French bread sliced into serving sizes.

Why Is My French Bread So Dense?

If you have dense french bread, this may be what went wrong. When making the bread, the dough needs to contain enough gas to not become overly dense. Also, when kneading the dough, you will need to make sure you have kneaded it long enough for the dough to become elastic.

How Do I Get the Crispy Crust?

We all want that nice crunchy and crispy out layer of bread. And, to do this you will need to create enough steam in the oven. You will also want to allow the bread to cool in the oven after your done baking by switching the heat off and keeping it inside the oven.

More Bread Recipes

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French Bread Recipe

With a crisp golden crust and soft, fluffy inside, this French Bread recipe makes the most perfect loaf of bread. Serve with your favorite soup, stews, chilis, spaghetti, and more.
Servings: 2 loaves
Prep: 20 minutes
Cook: 40 minutes
Rise and Rest Time: 2 hours 20 minutes
Total: 3 hours 20 minutes



  • Combine 2 packages of active dry yeast and 1 tsp of granulated white sugar in ½ cup of warm water. Set aside until foamy.
  • In a separate large bowl combine 1 tbsp salt and 2 cups of lukewarm water, beat in 2 cups of the all-purpose flour.
  • Blend in the yeast mixture and stir in 4-4 ½ cups of flour (enough to make a soft dough).
  • Turn out on a lightly floured surface, cover, and let rest for 10 minutes.
  • Knead until the dough becomes smooth and elastic, (about7-10 min) work in the remaining cup of flour.
  • Place in a lightly greased bowl, turning once.
  • Cover and let the dough rise until about double the amount. Approximately 1-1 ½ hours.
  • Punch  the dough down and turn it out onto a lightly floured surface
  • Divide the dough into two portions.
  • Cover the dough and let it rest for another 10 minutes.
  • Roll each portion, forming a 15 x 12” rectangle. Roll tightly beginning at the long end and sealing well. Taper the ends.
  • Place each loaf, seam side down on a greased and cornstarch sprinkled baking sheet.
  • With a very sharp knife slash the tops every 2 ½ inches and about ¼ inch deep.
  • Beat one egg white until just foamy and mix in 1 tbsp water.
  • Brush the egg white mixture onto the tops and sides of the loaves
  • Cover with a damp cloth, making sure to not touch the loaves. (Drape the cloth over inverted glasses). Let rise until double, about 1 ½ hour. Preheat oven to 375° as the bread reaches the end of the proofing time.
  • Bake in the oven for approximately 20 minutes or until light brown.
  • Baste the loaves again with the egg white mixture and then bake for another 20 minutes. If the loaves are starting to brown too much, cover loosely with foil
  • Remove from the oven and let cool on wire rack.

Last Step:

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Calories: 1878kcal | Carbohydrates: 389g | Protein: 54g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3525mg | Potassium: 664mg | Fiber: 17g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 23mg


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