If You Can Stir, You Can Make This Bread
So, let me tell you the honest truth: homemade French bread is basically the unicorn of my kitchen. It took me ages to finally give it a go (was positive yeast and I weren’t pals), but one rainy weekend with nothing but flour, a packet of yeast, and two slightly hangry kids, I just… went for it. And you know what? It wasn’t as fussy as I feared. Sure, my first loaf looked a bit like an overgrown slug, but everyone went back for seconds anyway. Can’t say that about my tofu experiments.
Why You’ll Love This Bread (Or at Least I Hope You Do)
I make this when something cozy is needed, or when we run out of sandwich bread but nobody wants to drive to the store (so, every other Sunday). My crew goes wild for the crackly crust (one of my kids calls it the “bread armor”), but, hey, the soft inside is what I’m here for. Oh, and if anyone you know is convinced they’ll “ruin bread”—this recipe’s pretty forgiving. Seriously, I’ve gotten distracted by a phone call mid-step and it turned out fine. That’s saying something. Not that I recommend getting distracted, unless you enjoy living on the edge, bread-wise.
What You’ll Need (But Don’t Stress, Substitutes Below)
- 3 to 3 1/2 cups all-purpose flour (sometimes I sneak in a handful of whole wheat; nobody ever notices, or they’re just being polite)
- 1 packet active dry yeast (the tiny envelopes; if you’ve only got instant, that works, just skip the proofing step)
- 1 1/4 cups warm water (should feel like a long bath, not a hot tub, if that makes sense)
- 2 teaspoons sugar (white, brown—heck, I’ve even used honey in a pinch)
- 1 teaspoon salt (my grandma always swore by flaky sea salt, but table salt is what I have most days)
- A drizzle of olive oil (or nothing, if you forget—doesn’t really derail anything)
How To Make Homemade French Bread While Distracted
- First, get your yeast feeling happy. Dump the warm water in a big-ish bowl, sprinkle in the sugar, and scatter the yeast over the top. Let it sit for 5-10 minutes until it gets foamy. Sometimes mine just… doesn’t. Actually, it always does something if the water’s not scalding, so don’t overthink it.
- Start adding your flour and salt. Toss in 2 cups flour and the salt. Give it a rough stir. Then add another cup, little by little, till the dough just pulls away from the sides. Sticky mess? Toss a bit more flour. Don’t go nuts though, it’s supposed to be tacky.
- Knead like you’re gently wrangling a puppy. Turn the dough out onto a floured counter and knead for 5–8 minutes (if I’m feeling impatient, 4 minutes does the trick). You want it smooth and bouncy, like a baby’s bottom—or at least not gluey.
- First rise (the dough nap). Wipe a little oil in your bowl, drop in the dough, flip it over once. Cover with a kitchen towel, stick it somewhere warmish (not the oven while it’s on… Not again), and let it double. Normally 45–60 minutes, sometimes longer if your house is chilly (I shove it on top of the fridge; it seems to like the vibe up there).
- Shape your loaf. Punch the dough down (weirdly satisfying). Turn it out, pat into a rectangle, then roll it up into a log. Pinch the seam tight then tuck the ends under (like putting bed corners on hospital-style, which I stink at). Lay it seam-side down on a parchment-lined tray.
- Second rise—nearly there! Drape your towel over the dough and let it puff up, 30–40 minutes. This is where the shape might look a bit wonky. Don’t worry. Bread has character.
- Get your oven hot. Heat it to 425°F (220°C). Try not to forget. Slit a couple of lines in the top with a sharp knife—or your cleanest scissors; works in a pinch.
- Bake and don’t hover (though I always do). Pop it in the oven. Bake for 20–25 minutes till it’s a lovely golden brown and sounds hollow if you thump the bottom. This is usually when the house starts smelling like a Parisian bakery. (Not that I’ve actually been, but I imagine this is what it’s like.)
Stuff I Figured Out The Hard Way
- Too much flour = dry bread. So err on the sticky side, then dust your hands more than the dough.
- If the loaf rips when shaping, just squish it back; this bread is not a diva.
- You can totally skip the olive oil, but I like the flavor it adds.
- Once I tried using bread flour—honestly, didn’t notice much of a difference, except it was chewier. Personal call.
If You Wanna Mix Things Up (But Maybe Not All At Once)
- Replace a cup of flour with whole wheat or spelt. Makes it nuttier, though one time it turned out dense as a brick. My fault? Probably. Use a lighter hand.
- Add fresh chopped herbs, or even roasted garlic—people will think you went to culinary school.
- Brush the top with a beaten egg before baking for extra shine. I mostly forget this step, but it looks nice.
- Once I tried a cinnamon swirl. Didn’t work as planned. Tasted fine, looked like a rolled-up pancake. Learn form me, yeah?
What You’ll Need (Or Improvise!)
- Big bowl (or a soup pot if all your bowls are in the dishwasher-that was my Tuesday)
- Wooden spoon or spatula
- Baking tray
- Parchment paper (or rub a little butter on the tray and hope for the best; it’s worked for me plenty of times)
- Towel or cling wrap for covering
Keeping It Fresh (For As Long As It Lasts…)
Alright, here’s the truth: this rarely lasts the day in my place. But if it does, loosely wrap in a tea towel for the crustiest crust, or stick in a bag if you want it softer. You can freeze slices too—handy for midnight grilled cheese raids. It’s probably best within 2 days, but even slightly stale it makes awesome garlic bread.
How I Serve It (Or, The Only Way My Family Wants)
Fresh and still warm, torn by hand—none of that formal slicing nonsense. Sometimes I rub the cut pieces with a raw garlic clove. Oh, and always with a bowl of something brothy for dipping. Or, for brekkie, slathered with cold salted butter and a dab of jam. Is this traditional? Absolutely not. But it’s what we love. Sundays, we go wild and make French bread pizza. (Don’t knock it till you try it.)
Lessons Learned (AKA: What I Wouldn’t Do Again)
- I once tried to cut the rise time short when I was in a hurry. Big mistake—dense loaf, sad faces all around. Just let it do its thing.
- Don’t skip scoring the top—otherwise, the loaf sometimes splits out the side. Still tasty, kind of wild-looking.
- Check your yeast is alive; otherwise, you’ve got flour paste, not bread. Ask me how I know.
People Actually Ask Me These Things
- Can I make this with gluten-free flour? — Okay, so, not really. I mean, you can try, but it probably won’t be like the French baguette you’re dreaming of. I’m still working on a magic formula.
- Why did my bread turn out flat? — Maybe you rushed the rise, or the yeast wasn’t doing its thing. Sometimes—honestly—my kitchen is just cold and I have to move the dough somewhere warmer.
- Do I need a stand mixer? — Nope! I like kneading by hand, honestly. Good for the arms. But if you’re feeling lazy (no judgment), the dough hook does the job.
- Can you double this? — Oh yes. But give it space, otherwise, the loaves try to fuse together on the tray and, well, you get a mutant loaf. Still tasty if a bit odd-looking.
- How do I store leftovers? — Leftovers?! Lucky you. I just wrap what’s left (if anything) in a cloth and pop it in the cupboard—not airtight, or it goes a bit chewy.
Anyway, if you give this a whirl let me know how it goes (or if you invent a better way—sharing’s caring). Happy baking, mate!
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 tablespoon cornmeal (for dusting)
- 1 egg white (optional, for brushing)
Instructions
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1In a large bowl, dissolve the sugar and yeast in the warm water and let it stand for 5 minutes until frothy.
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2Add olive oil, salt, and 2 cups of flour. Stir until well combined, then gradually add the remaining flour until a soft dough forms.
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3Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
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4Punch down the dough and divide in half. Shape each half into a long loaf and place on a baking sheet dusted with cornmeal. Cover loosely and let rise for another 30 minutes.
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5Preheat the oven to 400°F (200°C). Make 3 to 4 diagonal slashes on each loaf. Brush with egg white if desired for a shiny crust.
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6Bake for 25-30 minutes or until the loaves are golden brown and sound hollow when tapped. Cool on a wire rack before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130cal
Protein:
4 gg
Fat:
2 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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