Classic French Bread Recipe
This classic French Bread recipe will have you making crusty, bakery-style loaves right at home! My easy recipe is a great one for beginners, but seasoned bakers will love it too.
French bread is light and fluffy in the middle, with a chewy, crusty exterior. And it’s not the same as a baguette! Baguettes have a crispier crust, and they have that classic baguette shape—French bread is a proper loaf that you can make sandwiches out of. This vegan French bread recipe is simple as can be and, much like my No Knead Bread, it’s a recipe anyone can make. Nothing beats homemade bread!
Why It’s Worth It to Make Your Own French Bread
Sure, you could go to the bakery and pick up a loaf. But my recipe is even better!
- Makes two loaves. Because if you’re going to take the time to make your own bread, you want it to be worth it! You can freeze the extra loaf or be the best friend ever and give away the second loaf.
- Easy to make. This French bread recipe isn’t complicated to make—it’s made with yeast, not fussy sourdough, and it doesn’t require specialised ingredients or equipment. (My Olive Bread is super easy too!)
- The freshest bread. Seriously, it doesn’t get any fresher than this! And fresh bread is the most delicious bread.
Notes on Ingredients
You don’t need all that much to make this French bread recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Warm water – It should be about 110°F, or lukewarm if you don’t have a thermometer.
- Sugar
- Instant yeast – Learn more: Is Yeast Vegan?
- Olive oil
- All-purpose flour – Or bread flour, which has higher protein and will give you a chewier bread.
- Kosher salt
How to Make This French Bread Recipe
As promised, this recipe is easy as far as homemade breads go. Let’s get started!
- Activate the yeast. Whisk the water, sugar, and yeast in a mixing bowl and let sit for 5 minutes, or until foamy.
- Make the dough. Add the remaining ingredients to the yeast mixture. Use a dough hook to mix on low speed; if you don’t have a stand mixer, mix with a wooden spoon until a shaggy dough forms.
- Knead. Knead on medium speed or on a lightly floured surface by hand for 8 to 10 minutes, or until the dough is elastic and smooth.
- Rise. Shape the dough into a ball and set it in a large bowl that’s lightly coated in oil. Cover and let the dough rise for 60 to 90 minutes, or until it doubles in size.
- Shape the loaves. Gently deflate the dough by lightly punching down, then divide it into two equal portions. Shape each portion into a log and pinch the seams and ends.
- Rise again. Set the loaves seam-side-down on a parchment-lined baking sheet. Loosely cover and let the loaves rise for 30 to 40 minutes, or until about doubled in size. Near the end of the rising time, start preheating the oven to 425ºF and set an empty baking dish on the bottom rack.
- Bake. Score the loaves and place them in the oven. Pour a cup of hot water into the pan below and close the oven door. Bake for 25 to 30 minutes, or until the loaves reach 200ºF on an instant-read thermometer.
- Cool. Let the loaves cool on a wire rack for at least 20 minutes before slicing and serving.
My Best Tips for Baking Your Own Bread
Follow these additional pointers and you’ll be well on your way to enjoying the perfect loaf of French bread!
- Make sure your yeast works. If it’s been sitting in your pantry for a while, it may be past its prime. You’ll know this if it doesn’t foam in the first step of the recipe. (Learn more: How to Test Yeast to See if it’s Still Good.)
- Watch the dough, not the clock. Your best indicator of when the dough is done rising is to look at its appearance, rather than just setting a timer and going by that. The temperature in your kitchen can affect how long it takes the dough to rise, so it could be ready sooner or take a little longer.
- Don’t cut into it right away. Freshly baked bread is tempting, but it’s still “baking” inside even after you take it out of the oven. If you cut into it too soon, the center is likely to be gummy.
How to Use Your French Bread
I bet you have plenty of ideas! When I’ve got a loaf of this homemade French bread on hand, the first thing I do with it is slather a slice with Vegan Butter or Strawberry Jam. This loaf is also excellent for making sandwiches, like my Vegan BLT Sandwich.
If it starts to go stale, don’t despair! Fresh bread doesn’t last a week or two like store-bought bread does, which is how you know it’s legit. Use those stale slices to make Vegan French Toast.
Proper Storage
- Room temperature: Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
- Freezer: You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.
More Homemade Bread Recipes
Enjoy friends! If you make this French bread recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
French Bread
Ingredients
- 1 ¾ cups warm water, about 110°F – 350g
- 1 tablespoon sugar, 13g
- 2 ½ teaspoons instant yeast, 1 packet – about 7g
- 3 tablespoons olive oil, 45mL
- 4 ½ cups all-purpose or bread flour, 558g
- 2 teaspoons kosher salt, 8g
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. (If you're sure your instant yeast is fresh, you can skip this step—proofing is optional but helpful.)
- Add the olive oil, flour, and salt to the yeast mixture. Mix with a dough hook on low speed (or stir with a sturdy spoon) until a shaggy dough forms. Knead on medium speed (or by hand on a lightly floured surface) for 8–10 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
- Punch down the dough and divide it in half. On a lightly floured surface, shape each half into a tight log about 12–14 inches (30–36 cm) long. Pinch the seams and ends to seal.
- Place the loaves seam side down on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes, or until puffy but not over-proofed—they should roughly double in size.
- Preheat the oven to 425°F (220°C). Place an empty baking dish or metal pan on the bottom rack to create steam later.
- Use a sharp knife or lame to score each loaf with 3–4 diagonal slashes. Quickly place the loaves in the oven and pour 1 cup of hot water into the pan on the bottom rack to generate steam. Close the oven door immediately. Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C).
- Transfer the loaves to a wire rack and let cool for at least 20 minutes before slicing.
Notes
- Room temperature: Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
- Freezer: You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
