This Easy French Bread Recipe Will Make Your Kitchen Smell Like a Paris Bakery (In Under 2 Hours)

You don’t need a culinary degree or a stone oven to bake bread that makes people shut up mid-bite. You need a plan, a bowl, and this easy French bread recipe that turns flour and water into “you made this?!” energy. Two hours from now, you’ll have crackly crust, fluffy interior, and a loaf that looks like it came with a price tag.

No knead wizardry, no 12-hour resting. Just straightforward steps, high-payoff flavor, and the kind of results that make store-bought baguettes feel like a scam.

What Makes This Special

This isn’t fussy restaurant bread. It’s a streamlined, home-kitchen version built for weeknights and confidence.

You get a textbook French bread crust with a tender, slightly chewy crumb—without babysitting dough like it’s a houseplant. The method uses a warm rise, strategic steam, and a short rest to make the crust sing. The dough is forgiving, shaped by hand, and bakes fast.

Translation: more time eating, less time stressing. Bonus: It makes epic garlic bread, sandwiches, and crostini. And yes, it freezes like a champ.

What Goes Into This Recipe – Ingredients

3 1/4 cups (390 g) bread flour (all-purpose works in a pinch, but bread flour = better chew)
1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
2 1/4 tsp (7 g) instant or rapid-rise yeast (one standard packet)
2 tsp (10 g) sugar (helps jumpstart the yeast and browning)
1 1/2 tsp (8 g) fine sea salt
1 tbsp (14 g) olive oil (optional, for a softer crumb and easier handling)
1 egg white + 1 tbsp water for an egg wash (optional, for shine)
Extra flour for dusting

Instructions

Activate the yeast. In a large bowl, mix warm water and sugar, then sprinkle in the yeast. Let it sit 5 minutes until foamy.
If it doesn’t foam, your water was too hot/cold or the yeast is dead—start over.
Make the dough. Add 3 cups of flour, salt, and olive oil. Stir with a spoon until it forms a shaggy dough. Add the remaining 1/4 cup flour as needed until it’s tacky, not sticky.
Knead for structure. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
The dough should spring back when poked. You can use a stand mixer with a dough hook (5–6 minutes on medium-low).
First rise. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 45–60 minutes until doubled. A slightly warm oven (off) with the light on is perfect.
Shape the loaf. Gently deflate the dough.
Pat into a rectangle (about 8×12 inches). Roll up tightly from the long side into a log. Pinch the seam closed and taper the ends slightly for that classic French shape.
Second rise. Place seam-side down on a parchment-lined baking sheet.
Cover lightly and let rise 25–30 minutes until puffy. Preheat your oven to 450°F (230°C). Put a metal pan on the bottom rack to preheat for steam.
Score for expansion. Using a sharp knife or lame, make 3–4 diagonal slashes across the top, about 1/4 inch deep.
This controls the rise and gives you that bakery look.
Steam and bake. Brush with egg wash if using. Place the loaf on the middle rack. Carefully pour 1 cup hot water into the preheated pan below to create steam.
Bake 22–28 minutes until deep golden brown and hollow-sounding when tapped.
Cool (seriously, wait). Transfer to a rack and cool at least 20 minutes before slicing. This sets the crumb so it doesn’t squish. Yes, waiting is hard.
No, you’re not special; we all suffer here.

Keeping It Fresh

French bread doesn’t have preservatives, which is the point—and the challenge. Store at room temp in a paper bag or wrapped in a clean towel for up to 2 days. Avoid plastic unless you like soft crust (some do!).

To revive day-old bread, spritz the crust with water and warm in a 350°F (175°C) oven for 6–8 minutes. For longer storage, slice and freeze in a zip-top bag. Reheat from frozen at 350°F for 10–12 minutes or toast slices directly.

Benefits of This Recipe

Fast bakery results: From bowl to table in under 2 hours, with real crust and chew.
Beginner-friendly: Few ingredients, forgiving dough, and clear checkpoints.
Budget win: Flour + water + yeast = artisan loaf for pocket change.
Versatile: Sandwiches, garlic bread, bruschetta, soup dunker—pick your adventure.
Customizable: Add herbs, swap shapes (batard, mini loaves), or dust with semolina.

Common Mistakes to Avoid

Water too hot or cold: Yeast likes warm, not scalding. Aim for bathwater temp.
If it doesn’t foam, don’t force it—restart.
Over-flouring the dough: Slight tackiness is good. Excess flour = dense loaf. Trust the process.
Skipping steam: No steam, no crackly crust.
A hot pan + hot water = instant bakery vibes.
Shallow or no scoring: The loaf needs controlled vents. Without them, it bursts randomly. Cute?
Not really.
Slicing too soon: The crumb needs time to set. Cut early and you compress the structure—aka gummy city.

Alternatives

All-purpose flour: Works fine; the crumb will be slightly softer. Consider reducing water by 1–2 tablespoons if the dough feels sticky.
Active dry yeast: Use the same amount, but bloom it fully in the warm water with sugar for 10 minutes before mixing.
Whole wheat twist: Swap up to 25–30% of the flour with whole wheat.
Add 1–2 tablespoons more water if needed.
No egg wash: For a rustic matte finish, skip it. For extra shine and color, keep it.
Add-ins: Fold in 1–2 teaspoons dried herbs, or brush with garlic butter after baking for an unfair flavor advantage.

FAQ

Can I make this without a stand mixer?

Absolutely. Hand-kneading works great and takes about 6–8 minutes.

You’re aiming for smooth, elastic dough that bounces back when poked.

Do I need a baking stone?

No. A parchment-lined baking sheet works. A stone or steel helps with oven spring, but the steam is the real MVP for crust.

How do I get bigger air pockets?

Use slightly wetter dough, handle it gently during shaping, and avoid over-kneading.

Strong preheat, good steam, and proper scoring also help. FYI, giant holes are more ciabatta’s thing.

Why is my crust getting soft after cooling?

Humidity and storage. Let the loaf cool fully on a rack, then store in a paper bag or towel.

Re-crisp in a 350°F oven for a few minutes if needed.

Can I make two smaller loaves?

Yes. Divide after the first rise, shape two smaller logs, and reduce bake time to 18–22 minutes. Start checking early—smaller loaves color quickly.

What if I only have active dry yeast?

Use it 1:1, but bloom longer—about 10 minutes—until foamy before adding flour.

If there’s no foam, replace the yeast.

How do I know it’s fully baked?

Look for deep golden color, a hollow sound when tapped on the bottom, or an internal temp around 200–205°F (93–96°C). Underbaked bread will feel heavy and pale.

Can I add butter instead of oil?

Yes. Melted butter gives a richer flavor and slightly softer crumb.

Use the same amount as the oil.

Is this the same as a baguette?

It’s a close cousin. Traditional baguettes often use preferments and longer fermentation. This is the streamlined, weeknight-friendly version with similar vibes.

Can I cold-proof the dough?

Totally.

After the first rise, refrigerate tightly covered for up to 12 hours. Shape cold, let warm/rise until puffy, then bake. Flavor gets a nice boost, IMO.

The Bottom Line

This easy French bread recipe delivers a crispy crust, tender crumb, and pure kitchen swagger with minimal fuss.

You’ll mix, shape, steam, and pull a golden loaf from the oven in the time it takes to watch a movie. Make it once, and you’ll never look at those sad grocery baguettes the same way again. Warm butter optional—but recommended like, 11/10.