If you’ve ever wanted homemade French bread but didn’t want to buy a stand mixer, a Dutch oven, or a baking stone just to make it happen—this one’s for you. This French bread recipe is simple, classic, and totally doable with a bowl, a spoon, and a regular sheet pan.
You’ll get that crisp, crackly crust and a fluffy, pull-apart inside that makes sandwiches, soup nights, and “I’ll just have one more slice” moments feel elite.
Why You’ll Love This
It’s the kind of bread that looks bakery-level but is secretly low-maintenance: minimal equipment, straightforward steps, and reliable results—crispy outside, soft and airy inside, and perfect for everyday slicing.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 tsp fine salt
- 1 tbsp sugar or honey
- 1 1/4 cups (300ml) warm water (about 105–110°F / 40–43°C)
- 1 tbsp olive oil or neutral oil (optional, helps softness)
- 1 egg, beaten with 1 tsp water (optional, for shine)
How to Make It
- Wake up the yeast. In a large bowl, stir warm water and sugar (or honey). Sprinkle yeast on top and let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold—start over for best results.
- Make the dough. Add flour, salt, and oil (if using). Stir with a sturdy spoon until a shaggy dough forms. Then use your hands to bring it together into a ball.
- Knead (no mixer needed). Turn dough onto a lightly floured counter and knead 8–10 minutes, until smooth and elastic. If it’s sticking a lot, dust with a little flour (don’t add too much—slightly tacky is good).
- First rise. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise 60–90 minutes, until doubled in size.
- Shape the loaves. Punch down dough gently. Divide into 2 equal pieces for two medium loaves (or keep whole for one large loaf). Flatten each piece into a rectangle, then roll up tightly from the long side into a log. Pinch the seam closed and tuck ends under slightly.
- Second rise. Place loaves seam-side down on a parchment-lined baking sheet (or lightly greased sheet). Cover and let rise 30–45 minutes, until puffy. Meanwhile, preheat oven to 425°F (220°C).
- Slash + steam for that crust. Use a sharp knife to make 3–4 diagonal slashes on each loaf. Optional: brush with egg wash for a glossy finish. Put an empty metal baking pan on the bottom rack while the oven heats.
- Bake. When ready to bake, carefully pour about 1 cup hot water into the empty pan on the bottom rack to create steam, then quickly place bread on the middle rack. Bake 20–25 minutes, until deep golden brown. If you want extra crust, bake 2–3 minutes longer.
- Cool before slicing. Transfer to a rack and cool at least 20 minutes. Cutting too early can make the inside gummy, even if it smells impossible to resist.
Tips for the Best Results
- Measure flour like a pro. Spoon flour into your measuring cup and level it off. Scooping straight from the bag packs it in and can make the dough dry.
- Warm water, not hot. Think “warm bath,” not “tea-kettle.” Too hot can kill yeast and stop the rise.
- Knead until it passes the stretch test. A small piece should stretch a bit before tearing. If it rips instantly, knead a couple more minutes.
- Steam = bakery crust. That pan-of-water trick gives you the crispy crust without a stone or Dutch oven.
- Don’t skip the slashes. Scoring controls where the bread expands, so you get a nice shape and fewer random cracks.
- Use parchment if you can. It helps prevent sticking and makes transfer easy, especially if your sheet pan runs hot.
Variations
- Garlic butter French bread: Brush warm loaves with melted butter mixed with garlic powder (or minced garlic) and a pinch of salt.
- Herb loaf: Add 1–2 tsp Italian seasoning or dried rosemary to the flour for a savory vibe.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour. Add 1–2 tbsp extra water if the dough feels tight.
- Chewy crust version: Skip the oil and bake 2–4 minutes longer, watching closely at the end.
- Mini baguette-style: Divide into 4 smaller logs and bake 15–18 minutes for cute sandwich-sized loaves.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely in a zip-top bag for up to 2 days (paper keeps the crust crisp; plastic keeps it softer). To re-crisp, spritz slices or the whole loaf lightly with water and warm in a 350°F (175°C) oven for 8–12 minutes.
FAQ
Can I make this French bread without a stand mixer?
Yes—this recipe is built for no fancy equipment. A bowl, a spoon, and a little hand-kneading is all you need. Kneading by hand also makes it easier to feel when the dough turns smooth and elastic.
How do I get a crispy crust without a Dutch oven or baking stone?
Steam is the secret. The pan of hot water on the bottom rack creates a steamy oven environment so the crust sets crisp and golden. Also bake until deeply browned—pale bread usually means softer crust.
Why is my bread dense instead of fluffy?
The most common reasons are: the yeast didn’t activate (water temp or old yeast), the dough didn’t rise long enough (cold kitchen), or too much flour was added. Next time, give it extra rise time and keep the dough slightly tacky, not dry.
Can I use instant yeast instead of active dry yeast?
Yep. Use the same amount (2 1/4 tsp). You can mix it right into the flour and skip the foaming step, but still use warm water and keep an eye on rise time since instant yeast can move faster.
Can I freeze French bread, and how do I reheat it?
Absolutely. Freeze the fully cooled loaf (whole or sliced) wrapped tightly for up to 2 months. Reheat from frozen in a 350°F (175°C) oven: about 10–15 minutes for a whole loaf, or 5–8 minutes for slices. For extra crispness, spritz lightly with water before reheating.