Easy Homemade French Bread

This Easy Homemade French Bread recipe can be made at home! I use it for garlic bread, French bread pizzas and have turned leftovers into croutons! Easy and versatile.

Who in the world doesn’t love the smell of baking bread?

Easy Homemade French Bread l www.SimplyScratch.com

It’s better than any smell my nose could possible… uh, smell. But don’t get me wrong I love the smell of so many other things whilst cooking. For example like onions in butter, chocolate chip cookies and anything you place on a grill… but nothing and I mean nothing is better than when your house smells like Subway (eat fresh!).

Mmmm French bread! Crispy crust, soft chewy center… and full of carbs. Ohhh yeah, bring.it.on! I’m not kidding ya when I say this is easy. If you can make toast, you can make this easy homemade French bread. Let’s do this.

All you need is flour, salt, a packet of rapid rise yeast and warm water. Rapid rise yeast is CRUCIAL to making this bread quick and effortless, being that you can totally skip the first rise. Easy-peasy!

Add the warm water (about 110-115 degrees) into the bowl of your stand mixer.

Sprinkle the yeast over top and watch it bloom. Am I the only crazy one or are their others out there that love the smell of yeast… I just wish it was called something else, like… anything else but yeast. ick.

Next while that’s all goin’ on above, add the salt to the flour.

And then give it a quick whisk.

Then add in the flour into the yeasty water.

Next stir with a spatula…

Then, just to get the flour incorporated.

Next, insert the dough hook and mix until the dough is smooth and pulls away from the sides of the bowl. If you find it’s still a little too sticky… add a smidgen more of flour.

Then add a little olive oil to bowl.

Next, place the dough into the bowl and toss it around to coat and then use the dough to coat the entire bowl. Set the covered bowl in a warm place to rise for about an hour.

By now it should have doubled in size. Press or “punch” it down to deflate it. Pfffffsrrrrrrrrrrt. Sorry.

Next, shape it to form a classic “French loaf” shape. If I was serving this with a fancy dinner I would have brushed with an egg wash and make a few slits on the top with a knife for presentation purposes.

Then place it in your NON-preheated, stone-cold oven, that’s right, ice cold and NOT preheated. 

Next, shut the oven door (with the loaf inside) and heat the oven to 375°. As the temp slowly climbs, the bread will slowly rise and bake.

slice and bake

OR you can cut slits into the dough…

Easy Homemade French Bread www.SimplyScratch.com

And then slip it into the oven to bake. Either way, it turns out perfectly!

Easy Homemade French Bread l www.SimplyScratch.com

Awww look it’s a bread baby. SO cute! And what’s the best thing to make with French bread you ask?

French bread pizzas of course! (and this garlic bread!)

The crust of the bread is crisp…

The center of the easy homemade French bread is soft and tender, I mean check out those air pockets!

So if you ever want to make French bread pizza and don’t feel like running out to the store, you now can make it at home!

Enjoy! And if you give this Easy Homemade French Bread recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Easy Homemade French Bread l www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 1 loaf

Easy Homemade French Bread

Easy Homemade French Bread
This Easy Homemade French Bread recipe can be made at home! I use it for garlic bread, French bread pizzas and have turned leftovers into croutons! Quick easy and versatile!
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes


  • 2-1/2 cups all-purpose flour
  • 1 envelope (2-1/4 teaspoons) rapid rise yeast
  • 3/4 teaspoon kosher salt
  • 1 cup warm water
  • olive oil, for greasing


  1. In the bowl of your stand mixer pour warm water (110-115°) and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. Grease a large bowl with olive oil.
  2. Meanwhile, in a medium bowl measure and mix the flour with the kosher salt.
  3. Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.
  4. Form the dough in to a ball and toss it in the oiled bowl. Roll the dough to coat with oil. Place a damp towel over top and place the bowl in a warm area to rise, double in size.
  5. Punch down, form into a long log and slide into an cool, un-preheated oven. Preheat the oven to 375° (while the loaf is in the oven) and set the timer for 30 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 159 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 201mg Carbohydrates: 30g Fiber: 1g Sugar: 0g Protein: 4g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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99 Responses to “Easy Homemade French Bread”

  1. #
    Katrina @ Warm Vanilla Sugar — May 4, 2012 at 11:59 am

    Oh wow, this IS easy! Great idea!

  2. #
    Radhika — May 4, 2012 at 12:50 pm

    This is lovely. Very easy and thanks for planting ideas.

  3. #
    Julie @ Table for Two — May 4, 2012 at 1:08 pm

    the simplest of all things and yet we all tend to go the easy route and buy it at the store — great tutorial on making your own and what a great idea for pizza bread!! looks so good!

  4. #
    Union Tom — May 4, 2012 at 1:12 pm

    You ALMOST make me feel like I could achieve this! I think it is the pizza that really grabbed my attention! 😉 Thank you!

  5. #
    claire @ the realistic nutritionist — May 4, 2012 at 3:03 pm

    french bread pizza is THE BEST.

  6. #
    Kiri W. — May 4, 2012 at 3:12 pm

    Mmmm, I have to show this to my wife, she'd love this!

  7. #
    Ally — May 4, 2012 at 3:29 pm

    So excited to try this. Looks great!

  8. #
    Unknown — May 4, 2012 at 6:13 pm

    how many oz in a packet of yeast?
    30-35 minutes after the oven is 375F degree? or 30-35 minutes after you put the loaf in the oven?

  9. #
    Maura @ My Healthy 'Ohana — May 4, 2012 at 6:22 pm

    My family loves French bread, but I've never made it from scratch. Your recipe looks so simple, I'm going to give it a try this week! The french bread pizzas look amazing too 🙂

  10. #
    glasgefluester — May 4, 2012 at 7:22 pm

    oh- how wonderful looks this?!? Thaaaaaank you so much for the recipe- I am definetely going to try this!
    Have a wonderful weekend!

  11. #
    Heather (Heather's Dish) — May 4, 2012 at 8:11 pm

    i'm totally in love and making a big fat loaf this weekend!

  12. #
    Cassie/Bake Your Day — May 4, 2012 at 8:37 pm

    Yes, absolutely the best smell ever. And I love that you made pizzas out of these!

  13. #
    Julia @The Roasted Root — May 4, 2012 at 9:27 pm

    Gone are the days of buying French bread from the store! I have never made French bread at home and love the idea of baking it fresh. Your little pizzas look ridiculously good too! Happy Cinco De Mayo!

  14. #
    Chung-Ah | Damn Delicious — May 5, 2012 at 5:38 am

    I'll be honest with you. I am terrified of yeast but you make this french bread look so damn easy. Okay, I have to face my fears and just give it a try.

    Thanks for the inspiration! 🙂

  15. #
    Wanda — May 5, 2012 at 10:04 am

    I can't wait to try this. I usually get my baguettes from the farmer's market. No more!

  16. #
    Anna @ hiddenponies — May 7, 2012 at 3:46 am

    You DO make this look easy, and I now want French bread pizza!

  17. #
    Pam — May 7, 2012 at 2:55 pm

    You don't mention sugar which I see in most yeast recipes. Is it not needed in this recipe? I'm so excited to make this looks great.

  18. #
    Laurie {Simply Scratch} — May 7, 2012 at 3:04 pm

    Hi Pam! Nope, no sugar needed! 🙂

  19. #
    Lauren @ Part Time House Wife — May 8, 2012 at 1:02 am

    Laurie… I've been thinking about this for days now. I'm a bread Fa-reak. I made some yumo turkey Parmesan meatballs in sauce and was dying for some of this bread to make it into a sub! I might just do it. I might just make this bread tomorrow. Looks great

  20. #
    Lorraine — May 30, 2012 at 7:10 pm

    How do you mix the dough if you don’t have a mixer with a dough hook? I have a stand mixer but never got all the fancy contraptions I could order (and pay extra) to go with it. Thanks!

  21. #
    Mariette — June 4, 2012 at 12:58 am

    Hi Laurie, I am learning to cook from scratch and made this last week following the recipe exactly.. except I used 1 and 1/2 cups of whole wheat flour and 1 cup of white flour. Did not have a stand mixer so did everything by hand, I kneaded and kneaded! Also instead of making a single big loaf I made 6 little loafs. They were very hard! I had to throw them out, so I made another batch (half this time) and cooked for half the time. These did not turn out bad, but they were still a bit hard. Do you think the WW flour had to do with this? What changes do you suggest? Maybe putting a bit more olive oil in the mix? Yours look so nice and soft! 🙁

    • Alicia J Samaniego replied: — November 15th, 2016 @ 10:21 pm

      No.i made this exactly the way she said and it came out dense and super hard. It needs sugar.

      • Laurie McNamara replied: — November 16th, 2016 @ 6:58 am

        Hi Alicia, I’ve made this recipe dozens of time and it’s never came out dense or super hard. Most likely you did not knead it or leave it to prove for long enough. I hope this helps! 🙂

  22. #
    Christine — June 12, 2012 at 5:23 am

    How much yeast (in tea/tablespoons) is in a packet?

  23. #
    Jonathan N — June 21, 2012 at 9:51 am

    This ROCKED!!! It turned out perfect! Thank u so much for posting this recipe!! It was sooooo good, my brother and I were going to make my dad dinner for Fathers Day. I made this dough and let it rise on the way to his house. I baked it when I got there and it was gone before we could even make dinner! Everyone loved it! Had to let u know! O and your really pretty too! 😉

  24. #
    Noemi — July 23, 2012 at 4:27 pm

    This bread was soooo good, thank you for sharing the recipe! I made it last night, a bit skeptical that it would work, especially when my yeast didn’t look like it had bloomed. But the dough rose when left for an hour, and putting it into the cold oven and then letting it sit there for 35 minutes turned it into perfection! This is now my go-to bread recipe.

  25. #
    Levynite — July 26, 2012 at 5:38 pm

    What kind of yeast packets are we talking about? The ones I have are 11grams. Does that sound about right?

    • simplyscratch replied: — July 26th, 2012 @ 6:35 pm

      Hi Levynite! The packet is equivalent to 2-1/4 teaspoons. Hope this helps 🙂

  26. #
    Levynite — July 28, 2012 at 6:17 pm

    Shoot, the packet yeast I have is a bit more than that, I think. Sounds like yours is about 7 grams? Mine are 11 grams. Would that be viable or too much?

  27. #
    Mandy Vess — September 9, 2012 at 9:13 pm

    I LOVE bread so I have never made it before for fear that it would be too hard or it would taste aweful. But luckily, this recipe was perfect! My bread is awesome, especially with European butter! I will definitely make this again. Thank you!

  28. #
    Emily — November 15, 2012 at 9:07 pm

    Just wanted to mention that in my French bread recipe, you roll out the dough into a rectangle, then roll it up into a loaf, tucking in the ends (instead of just “forming it” into a loaf). I’m sure its not totally necessary, but it does make the finished loaf a little smoother. 🙂

  29. #
    April — January 1, 2013 at 10:37 pm

    Hello! Is it okay to just hand-knead the bread if you don’t have a mixer with a bread hook? Also, what kind of pan did you use to bake it in? Thanks and I’m excited to try out this recipe!

  30. #
    Susan Spitale Precht — January 10, 2013 at 6:58 pm

    Nice simple recipe, amazingly without sugar at all! thanks, am baking it now–much appreciated.

  31. #
    Kathy C — January 22, 2013 at 8:00 pm

    Hi there, well I made this French bread for the first time and it didn’t rise in the oven. Everything went smoothly until then. It rose in the bowl and then I put it in the oven like the recipe says, turned the oven on the preheat when the loaf was in there and it never rose again. The bread came out heavy and pretty flat. I was soooooo disappointed because this looked like such an easy recipe and we love French bread. Not sure what happened. It rose in the bowl so I know there was nothing wrong with the yeast especially since it was new and had not expired. Any suggestions as to what went wrong. Thanks.

  32. #
    Kathy C — January 22, 2013 at 8:07 pm

    Ok re-read the recipe again and now I’m confused. It looks like it is rising and baking at the same time, is that correct? Or is it supposed to have a second rise then bake? I know something went wrong. I’ve made bread before so I’m wondering if it needed a second rise.

  33. #
    V Joanne Heyob. — February 2, 2013 at 8:48 pm

    This was delicious and very easy to make. I love bread and fresh baked is the cherries as far as I’m concerned. This I can see as a go to staple from now on. Thanks

  34. #
    Kim — February 26, 2013 at 6:45 pm

    Just had to stop by and say THANK YOU for an amazingly EASY and DELICIOUS recipe! I just made 2 loaves tonight to have with homemade ham and potato soup. My kids LOVED it!! Thank you!!

    • simplyscratch replied: — February 26th, 2013 @ 8:37 pm

      I’m so glad Kim! Thanks for stopping by and letting me know! 🙂

  35. #
    Gargi — April 26, 2013 at 9:53 am

    Made it yesterday. Turned out great. Definitely a keeper. So glad I can make this quick homemade bread and not feel bad about eating all the chemical junk found in the store bought bread. Will have to try substituting it with half quantity of whole wheat flour. Thank you so much for this amazing and EASY recipe.

    • simplyscratch replied: — April 26th, 2013 @ 10:11 am

      Yay! So glad to hear it! Let me know how the whole wheat flour works for you!

  36. #
    external hd — July 26, 2013 at 7:34 am

    I’m not that much of a online reader to be honest but your blogs really nice, keep it up!
    I’ll go ahead and bookmark your website to come back down the road. All the best

  37. #
    Sydney — August 6, 2013 at 4:30 pm

    This french bread is amazing!! I started my first batch and the yeast didnt bloom so i threw it out, but then i tried it again and it still didnt bloom but i went ahead and made the breadanyway and it turned out wonderful. I brushed egg white on the bread to get a good crust and five minutes before it was done bakingi brushed some olive oil on it to add some color. Thanks so much for the wonderful recipe.

    • simplyscratch replied: — August 6th, 2013 @ 9:06 pm

      I’m so glad Sydney!

  38. #
    janome sewing machine — September 5, 2013 at 8:38 am

    Hey! Would you mind if I share your blog with my zynga group?
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  39. #
    Sandra — October 13, 2013 at 3:12 pm

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  40. #
    Cheap mini Fridge — January 19, 2014 at 10:33 pm

    Thiѕ site was… how do I say it? Relevant!! Finaly I
    have fouind something which helped me. Thaanks a lot!

  41. #
    Thurman — January 23, 2014 at 8:27 am

    I personally Feel blog post, “Simply Scratch

  42. #
    Melodie — February 22, 2014 at 4:39 pm

    This turned out wonderful. I looked at 5 other recipes 1st and chose this as it appeared the easiest. I am now making it for the 2nd time as my husband asked me to make it again.
    Thank you,

  43. #
    Ami Guru Mee — February 27, 2014 at 9:36 pm

    I love this technique! The last time I tried making french bread, the dough didn’t rise and it was raw in the inside but burnt on the outside. I just checked my bread 2 minutes ago and it was rising in the oven beautifully, thanks for the recipe!

  44. #
    Deanna — April 13, 2014 at 4:41 pm

    This is the BEST bread!!! I added an egg wash (just looks nice). This bread is also great when I add all the seasonings I would use in stuffing into the flour. I use it for sandwiches and naturally home made stuffing!

  45. #
    Jasmine — May 13, 2014 at 4:17 pm

    I have made this bread a few times now. I do cheat and use my bread machine to make the dough. I have just made it again but this time I added some garlic and parmesan cheese to the dough. It turned out yummy. I am so glad to have found this recipe.

  46. #
    Connie — July 5, 2014 at 5:44 pm

    Have made this bread several times, it is perfect. You can double the recipe, just use about 1/4-1/3 c less flour to start & only add if you need it.

    We also add in garlic, oregano & Parmesan to the flour mixture for an herb bread, delicious & always right on.

  47. #
    Marcos B. — July 7, 2014 at 10:13 pm

    Great article!
    I wonder if we can make a large amount and then freeze it for later use.
    Thoughts anyone?

  48. #
    Amy — August 14, 2014 at 4:20 pm

    Should have never made this lol cause now it has became a weekly ritual. My family loves this bread. Love your recipes.

  49. #
    Ausha — October 19, 2014 at 12:42 pm

    I loved this recipe. It was simple enough to do without a stand mixer…and who doesn’t love fresh bread?! Mu only hesitation for next time….I think 3/4 tsp of kosher salt is too much. My bread was incredibly salty. If I make this again….and I probably will very soon…I’ll be decreasing the amount. Thank you for posthing this!

  50. #
    Kelly — February 1, 2015 at 8:15 am

    Love this easy recipe! …could I add fresh basil into the dough and at what point would I do that? Thanks!

  51. #
    Jim — February 14, 2015 at 7:35 pm

    DO you set the timer after the preheat or is 30 min the whole baking time?

  52. #
    RW — January 17, 2016 at 12:27 pm

    Wow. Thank you for this recipe. It turned out fantastic. I think my oven scorches things, so I adjusted the temp to 350 and still needed to take out about 5 minutes earlier. Also I don’t have a stand mixer so after combining the wet and dry ingredients, I palm kneaded for about 3 minutes. Moist, delicious, perfect crust. Awesome.

  53. #
    plasterers bristol — May 7, 2016 at 2:38 am

    Yummy, what a great recipe. been looking for decent bread making recipe. Thanks for sharing.


  54. #
    Chris n Donna — June 4, 2016 at 6:49 pm

    New family fav as its done in just over an hour!

  55. #
    Aimee — July 28, 2016 at 3:50 pm

    Was sceptical about making bread with all-purpose flour rather than bread flour, but my loaves had been coming out a bit dense and heavy recently, so gave this recipe a try.
    It came out perfect, really soft inside with a light crunchy crust. And easier than other recipes, doing the second rise in the warming-up oven is genius!
    I don’t have a mixer so kneaded mine by hand, for about 5 minutes.
    And like another commenter, I brushed mine with olive oil about 5 mins before the end, as it didn’t get much colour on its own.
    Thanks for the recipe, will be making this a lot in future!

    • Laurie McNamara replied: — August 17th, 2016 @ 11:19 am

      AWESOME!! Love the tip with the olive oil!

  56. #
    nrsb — October 26, 2016 at 11:58 pm

    Did this earlier this evening and it was wonderful! We had it with our Chicken Alfredo pasta. I made small changes – added 1 tbsp sugar and 1 tbsp oil to yeast when proofing. I already had chicken in the oven so I only baked the bread for 20 instead of 30 minutes – perfect! Wanted garlic bread so I made a bit of garlic butter, brushed it on, put the bread back in the oven, turned it off and left it there for five minutes.

  57. #
    John — November 4, 2016 at 3:44 pm

    You won’t get users to return to this site if there is an advertisement after each step.

    • Laurie McNamara replied: — November 7th, 2016 @ 9:34 am

      I’m sorry you’re experiencing ad-overload. I’ve clicked through and I’m not getting ads on every picture.

  58. #
    Vin — November 12, 2016 at 2:12 pm

    donr have a dough hook , could I use a big wooden spoon ?

  59. #
    Vedanta Sproston — December 10, 2016 at 8:57 am

    Funny stuff! Whoever wrote that, great job. Haven’t baked it yet but I could feel the persons personality in the writing. Bread is so much fun.

  60. #
    Sandra — March 1, 2017 at 4:11 pm

    How do I keep it from getting so hard on top. They turned out amazing!!!!!

    • Sandra replied: — March 1st, 2017 @ 4:14 pm

      Anyone?? I’m working on a second one cause it turned out so good but I’m worried they will get hard.

      • Laurie McNamara replied: — March 1st, 2017 @ 8:26 pm

        Hi Sandra! I haven’t experience that before, although the bread is supposed to have crusty exterior. I wish I could help, but it’s hard for me to say what to do without being in the kitchen with you.

  61. #
    Lauren — April 10, 2017 at 11:46 am

    I had almost given up in bread making after so many unsuccessful trials but this recipe is awesome! And the results are wonderful, no fuss and great taste! Funny that no sugar is needed to proof the yeast! Thanks a lot, gave me back my self confidence.

    • Laurie McNamara replied: — April 13th, 2017 @ 8:12 am

      Yay! SO glad, Lauren!

  62. #
    Kevin Bonoyer — May 18, 2017 at 6:48 pm

    I’m waiting for the dough to rise “as we speak” wish me luck! Hopefully it doesn’t come out to dense. like the last batch I attempted..

  63. #
    Mary Whalen — August 4, 2017 at 3:14 pm

    I just made this french bread recipe. It didn’t rise as much as I thought it would. I live at high altitude. Any suggestions?

    • Laurie McNamara replied: — August 16th, 2017 @ 9:34 am

      Sorry, Mary I’m not familiar with high elevation cooking/baking. But I would check the expiration date on your yeast and see if it’s expired, that could be a reason as well. 🙂

  64. #
    Nicole — October 27, 2017 at 3:33 pm

    I was excited to find a loaf using fast rise yeast. I love to make bread, and have a few recipes I love. Thus one was rock hard and tasted like yeast and nothing else. I was super bummed. It is a vey easy recipe although if you don’t include patience for rising, many breads are super easy. I make French bread, and foccacia regularly. I also use my bread machine for many others. This loaf was just a let down. Glad I tried it though.

    • Laurie McNamara replied: — October 29th, 2017 @ 9:26 am

      Hi Nicole! I’m so sorry to hear that this recipe didn’t work out for you. I’m just curious what could’ve went wrong? I’ve made it so many times (and as you can see above) dozens of others have too, with great results. Did you try making this in your bread machine? Possibly over mix or under mix? Or maybe miss measure an ingredient? It’s hard to say without being in the kitchen with you when you were making it. Again, I apologize this didn’t work for you.

  65. #
    Blinda Williams — January 30, 2018 at 1:26 pm

    I subbed a cup of oat flour instead of one of the cups of reg. Yum!

  66. #
    Jackie B — May 15, 2018 at 12:06 pm

    Hi – we love this bread ! Have you ever baked it in a convection oven? Just curious.

    • Laurie McNamara replied: — May 15th, 2018 @ 12:29 pm

      Hi Jackie! I have not. I wish I owned one but sadly I have an oven from the 80’s. Ha ha! Thanks for stopping by and making the recipe! ♥️

  67. #
    Sue — January 5, 2019 at 4:26 pm

    We love this! It’s quick enough to start in late afternoon and you have fresh baked, delicious bread with the lasagna you made the night before. Thanks for the great recipe!

  68. #
    Amelia — February 18, 2019 at 1:22 pm

    Easy to make and delicious!

    • Laurie McNamara replied: — February 24th, 2019 @ 8:44 pm

      I’m so glad you think so, Amelia!


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