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French Bread Recipe
5 from 54 votes

French Bread Recipe

This French Bread recipe guides making classic loaves with a crusty golden crust and soft crumb using bread flour, yeast, warm water, sugar, salt, and butter. The dough is kneaded, proofed until doubled, portioned, shaped, and baked to develop that characteristic chewy, airy texture. Tips for proofing and baking create ideal rising and crust formation.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs 30 mins
Servings: 8
Calories: 286 kcal
Course: Side Dish, Bread
Cuisine: French, American

Ingredients

  • 2 ¼ cup water 112° to 115°, warm
  • 2 teaspoons sugar
  • 1 active yeast packet
  • 2 teaspoons salt sea salt
  • 2 teaspoons unsalted butter softened
  • 5 cups bread flour

Instructions

    Cup of Yum
  1. Add ½ of the water to the bowl of a stand mixer along with the sugar and yeast.
  2. Whisk until combined, and then let it stand for 5 to 7 minutes.
  3. If you are using active yeast, a raft should form on the top. If you are using instant yeast, then there is no need to wait for the raft.
  4. Add in the rest of the water, salt, butter, and flour.
  5. Knead with a stand mixer using the dough hook for 8 to 10 minutes. It’s ok if the dough seems a little sticky.
  6. Remove the bowl, cover it with plastic wrap, and place it in a warm place for 90 minutes or until it’s doubled in size.
  7. Take off the plastic, and punch down the dough to its original size. If it’s stuck, dust it with some flour.
  8. Knead the dough on a clean, floured surface for 1 to 2 minutes.
  9. Form the dough into a large ball by cupping around the dough into the bottom.
  10. Cut the dough into 4 equal parts. If you want larger thicker French bread, cut it into 3 equal parts.
  11. Press down 1 of the doughs until it forms the shape of an oval.
  12. Fold the dough up by 1/3.
  13. Fold it up again by 1/3 meeting at the seam.
  14. Pinch the seams with your fingertips until they are shut.
  15. Roll the dough out until it is roughly 12 to 16 inches long and tapered at the ends.
  16. Place it on a sheet tray lined with parchment paper and cover it with plastic wrap.
  17. Proof for 60 minutes in a warm place.
  18. Preheat the oven to 425° and place a pan filled with water on the bottom rack
  19. Remove the plastic and cut 3 long slices on a bias using a sharp knife or razor. For an extra crisp crust, you can spray or brush the tops with water.
  20. Bake in the oven on the middle rack at 425° for 22 to 25 minutes or until browned on top and cooked through.
  21. Cool to room temperature. Slice and serve.

Notes

  • Proof dough in a warm, humid environment like an oven with the light on for best rise.
  • Adding a pan of water to oven while baking creates steam, promoting a golden crust.
  • No rolling pin needed; shape dough by hand for even texture.
  • Spray plastic wrap with non-stick spray to prevent sticking when covering dough.
  • Use a sharp blade for scoring loaves to aid oven spring.
  • The bread can be made up to one day ahead and kept covered at room temperature for three days or refrigerated up to five days.
  • Freeze loaves for up to six months, thawing fully before slicing.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 58g (19%) Protein 9g (18%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 0.1g (1%) Sodium 586mg (24%) Potassium 79mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 2IU (0%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 58g 19%
Protein 9g 18%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.1g 1%
Sodium 586mg 24%
Potassium 79mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 2IU 0%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.