Fluffy on the inside with a beautifully crisp, golden crust, these French Bread Loaves are a staple in my kitchen. They’re simple to make, deeply satisfying, and versatile enough to serve with everything from soups and stews to sandwiches and appetizers. Whether I’m baking for a special dinner or just craving fresh bread, this recipe always delivers.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ cups warm water (about 110°F)
1 tablespoon sugar
1 tablespoon active dry yeast
1 tablespoon salt
2 tablespoons olive oil
5 ½ to 6 cups all-purpose flour
Directions
In a large mixing bowl or stand mixer, I combine the warm water, sugar, and yeast. I let it sit for 5–10 minutes until it’s foamy.
I add the salt, olive oil, and 3 cups of the flour, then mix until combined.
Gradually, I add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.
I knead the dough for 5–7 minutes by hand or with a dough hook until it’s smooth and elastic.
I transfer the dough to a lightly greased bowl, cover it, and let it rise until doubled—this usually takes 1 to 1½ hours.
After punching down the dough, I divide it in half. I shape each half into a long loaf and place them on a greased or parchment-lined baking sheet.
With a sharp knife, I make 2–3 shallow diagonal slashes across the top of each loaf.
I cover them lightly and let them rise again for 30–40 minutes until puffy.
I preheat the oven to 375°F (190°C), then bake the loaves for 25–30 minutes until they’re golden brown and sound hollow when tapped.
For a softer crust, I sometimes brush the loaves with melted butter right after baking.
Servings and timing
Servings: 2 large loaves (about 16 slices total)
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 30 minutes
Calories: Approximately 170 kcal per slice
Variations
When I want to switch things up, I sometimes sprinkle sesame or poppy seeds on top before baking. I’ve also tried mixing herbs like rosemary or garlic powder into the dough for an aromatic twist. For a heartier loaf, I replace part of the all-purpose flour with whole wheat flour—just keep in mind it makes the crumb slightly denser.
Storage/Reheating
I store the loaves at room temperature in a bread bag or wrapped in a clean towel for up to 3 days. For longer storage, I wrap them tightly and freeze them for up to 3 months. When I’m ready to reheat, I thaw the bread and warm it in a 350°F oven for 5–10 minutes to restore the crustiness.
FAQs
How do I know when the dough has risen enough?
I check if the dough has doubled in size. When I press it gently with my finger, it should leave an indentation and not spring back quickly.
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast. I just skip the proofing step and mix it directly with the dry ingredients.
Why is my crust not crispy?
If my crust isn’t as crispy as I want, I make sure my oven is fully preheated. I sometimes place a pan of hot water on the bottom rack to create steam, which helps with a crispier crust.
Can I make smaller loaves or rolls with this dough?
Absolutely. I divide the dough into smaller portions to make baguette-style loaves or even rolls. I just adjust the baking time accordingly—about 15–20 minutes for rolls.
Is it okay to let the dough rise in the fridge overnight?
Yes, I can do a slow rise in the fridge overnight. It develops more flavor that way. I just bring the dough to room temperature before shaping and baking.
Conclusion
This classic French Bread Loaves recipe has become one of my go-to bakes when I want something simple, hearty, and satisfying. Whether I’m enjoying a warm slice with butter or building the perfect sandwich, I always appreciate the homemade touch. Once I bake it fresh, it’s hard to go back to store-bought.
📖 Recipe:
French Bread Loaves
- Total Time: 2 hours 30 minutes
- Yield: 2 large loaves (about 16 slices total)
- Diet: Vegetarian
Description
Fluffy on the inside with a crisp, golden crust, these classic French bread loaves are easy to make, deeply satisfying, and perfect for everything from soups and stews to sandwiches.
Ingredients
2 ¼ cups warm water (about 110°F)
1 tablespoon sugar
1 tablespoon active dry yeast
1 tablespoon salt
2 tablespoons olive oil
5 ½ to 6 cups all-purpose flour
Instructions
- In a large mixing bowl or stand mixer, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add salt, olive oil, and 3 cups of flour. Mix until combined.
- Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the bowl and is soft but not sticky.
- Knead the dough for 5–7 minutes by hand or with a dough hook until smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise for 1 to 1½ hours until doubled in size.
- Punch down the dough and divide it in half. Shape each half into a long loaf and place on a greased or parchment-lined baking sheet.
- Make 2–3 shallow diagonal slashes on each loaf with a sharp knife.
- Cover lightly and let rise again for 30–40 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake loaves for 25–30 minutes until golden brown and hollow-sounding when tapped.
- For a softer crust, optionally brush loaves with melted butter after baking.
Notes
Use a pan of hot water in the oven for a crispier crust.
To add variety, sprinkle sesame or poppy seeds on top before baking.
You can mix in herbs like rosemary or garlic powder for extra flavor.
For a denser, heartier loaf, replace part of the flour with whole wheat flour.
Dough can be refrigerated overnight for a slow rise and deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
