Soft on the inside, golden and glossy on the outside, this homemade French bread with bread flour is one of those recipes that instantly makes your kitchen feel like home. It’s simple, comforting, and made completely from scratch with pantry staples you probably already have. Whether you’re serving it alongside dinner, slicing it for sandwiches, or tearing into it warm with butter, this is the kind of bread that reminds you why homemade is always worth it. If you’ve ever wanted to learn how to make French bread at home, this is the perfect place to start.
Why I Love This Recipe
I love this homemade French bread recipe because bread has always felt like comfort to me. I grew up loving Jamaican hard dough bread, that sturdy, slightly chewy loaf that you tear into without thinking twice. When I started baking more at home, I wanted something familiar but approachable—and this French bread with bread flour felt like the perfect bridge. Bread flour gives this loaf the structure and chew I crave, without making it heavy or intimidating.
This French bread with bread flour recipe was my way of starting small while still feeling accomplished. It’s simple, dependable, and incredibly satisfying. And let’s talk about the egg wash for a second—because my dad is obsessed. He lives far away, so he gets photos more than fresh slices, and every single time, it’s the shiny crust that gets him. Not the crumb. Not the flavor. The shine. So yes, I always do the egg wash.
This is the kind of French bread with bread flour that makes you feel like you walked past a bakery window and said, “Wait… I made that.”
Why I Think You’ll Love It Too
You’ll love this French bread with bread flour recipe because it’s forgiving, reliable, and makes you feel way more skilled than you need to be. Bread flour does the heavy lifting here—it gives you that bakery-style crust and soft interior without fancy techniques or stress.
This French bread with bread flour is perfect for weeknight dinners, weekend baking, or just proving to yourself that homemade bread really is better. It’s the kind of recipe you’ll come back to, tweak slightly, and eventually memorize—and that’s when it becomes yours.
Ingredients (Simple Pantry Staples)
- Bread flour
- Sugar
- Active dry yeast
- Salt
- Warm water (about 110°F)
- Olive oil
- Optional egg wash:
- Egg white
- Water
How to Make Homemade French Bread
- Activate the yeast
Combine warm water, sugar, and yeast in a large bowl. Let it sit until frothy, about 5–10 minutes. This step ensures your yeast is alive and ready.
- Form the dough
Add bread flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead until elastic
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. A stand mixer with a dough hook works too.
- First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Shape the loaves
Punch down the dough and divide into two portions. Shape each into a tight loaf, pinching seams closed.
- Second rise
Place loaves on a parchment-lined baking sheet, slash the tops, cover, and let rise again until puffy.
- Egg wash & bake
Brush with egg wash if using. Bake at 375°F until golden brown and hollow-sounding when tapped.
What to Serve With Homemade French Bread
One of the best things about this homemade French bread is how effortlessly it fits into almost any meal. Thanks to the structure you get from using bread flour, this French bread with bread flour is sturdy enough to soak up sauces, yet soft enough to tear and enjoy on its own. It’s the kind of bread that quietly makes the whole table feel complete.
It’s especially perfect alongside saucy dishes like my creamy slow cooked turkey breast with white wine, where the bread practically begs to be dragged through every drop of that silky sauce. It’s also incredible with my walleye in brown butter with lemon caper sauce—the richness of the butter and the brightness of the lemon pair beautifully with this easy homemade French bread recipe.
Because of its crusty exterior, this French bread recipe made from scratch also holds up beautifully with bold flavors. Anything served with my jerk gravy or alongside lemon pepper chicken feels instantly more intentional with a loaf of French bread on the table. For brunch, it’s a natural match next to my tomato and feta tart, bacon and smoked gouda quiche, or even dipped into a cozy bowl of slow cooked lamb stew or classic pot roast.
And if you’re feeling extra comforting, try it with my snow crab leg soup or tuck it right in next to Italian favorites like lasagna. Honestly, this French bread with bread flour recipe goes with just about everything—so if you need more inspiration, my recipe collection and Italian category are a great place to start. until the plate is clean.
Frequently Asked Questions About Homemade French Bread
French bread is known for its crisp crust and soft, airy interior. Unlike enriched breads, it uses simple ingredients—flour, water, yeast, salt, and a touch of oil—allowing the flavor of the bread itself to shine.
Yes. This easy homemade French bread recipe works beautifully when kneaded by hand. Knead for about 8–10 minutes until the dough becomes smooth and elastic.
Bread flour has a higher protein content, which helps create stronger gluten structure. This gives French bread made from scratch its chewy interior and classic texture. All-purpose flour will work, but the crumb may be slightly softer.
Classic French bread doesn’t always use egg wash, but brushing the loaves with egg white and water creates a glossy, golden crust. It’s optional—but highly recommended for visual appeal.
The loaves should be deep golden brown and sound hollow when tapped on the bottom. Internal temperature should be around 190–200°F if you’re using a thermometer.
Dense bread is usually caused by under-proofing, expired yeast, or too much flour. Make sure your yeast is active and allow the dough to fully rise before baking.
How to Store, Make Ahead, and Reheat Homemade French Bread
Homemade French bread doesn’t contain preservatives, which means it tastes incredible—but it also means storage matters. The good news? With a few simple steps, you can keep this bread fresh, soft, and ready whenever you need it.
Storing Homemade French Bread
Once the bread has cooled completely, store it at room temperature for up to 2 days. Wrap the loaves loosely in foil, parchment paper, or place them in a breathable bread bag. Avoid sealing French bread in airtight plastic at room temperature, as this can trap moisture and make the crust soft or gummy.
If your kitchen runs warm or humid, you can refrigerate the bread, but keep in mind that refrigeration may dry it out faster. If you do refrigerate it, plan to reheat before serving for best texture.
Make-Ahead Tips
This homemade French bread recipe is perfect for making ahead. You can bake the loaves fully, let them cool, then slice them before storing or freezing. Pre-slicing makes it easier (and safer) for quick snacks, lunches, and family members grabbing bread without needing a knife.
Freezing French Bread
French bread freezes beautifully. Wrap the loaf or slices tightly in foil, then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating French Bread
To reheat slices, pop them in the toaster or oven. For a whole loaf, wrap loosely in foil and warm in a 350°F oven for 10–15 minutes until soft inside and crisp outside.
Fresh, warm, bakery-style bread—any day of the week.
Final Thoughts
There’s just something incredibly comforting about pulling two golden loaves of homemade French bread out of the oven. The crackle of the crust, the soft, fluffy inside, and that unmistakable smell that instantly makes the house feel warmer—it never gets old. This easy homemade French bread recipe made from scratch has become one of those back-pocket recipes for me. It’s reliable, impressive without being fussy, and somehow makes even the simplest meal feel intentional.
If you’ve ever wondered how to make French bread at home, I hope this recipe shows you that it’s not intimidating at all. With basic pantry ingredients, a little patience, and that optional egg wash (because let’s be honest—it’s the glow-up), you can create bakery-style bread right in your own kitchen. Whether you’re serving it alongside soup, slicing it for sandwiches, or tearing into it warm with butter, this bread shows up every single time.
If you try this recipe, I’d love to hear about it—leave a comment and let me know how it turned out for you. And if you enjoy cozy, family-friendly recipes like this one, subscribe to the blog so you never miss a post. You’ll get comforting dinners, baking favorites, kitchen tips, and the kind of recipes that actually fit into real life.
And if you’d like to support the work I do here, you can always buy me a coffee. Every little bit helps keep these recipes coming—and I appreciate you more than you know.
Until next time,
– Camille
Homemade French Bread
2
Loafs20
minutes1
hour30
minutes30
2
hours20
minutesCrusty outside, soft inside—freshly baked French bread that’s perfect for soups, sandwiches, and dipping.
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Ingredients
3½ bread flour
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1½ salt
1¼ cups warm water (about 110°F)
1 tablespoon olive oil
1 egg white (for optional egg wash)
1 tablespoon water (for optional egg wash)
Directions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy.
- Add the bread flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead in a stand mixer fitted with a dough hook for 6–7 minutes.
- Place the dough into a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and divide it into two equal portions. Flatten each portion into a rectangle, then roll tightly into a log. Pinch the seams and ends closed.
- Place the loaves seam-side down on a greased or parchment-lined baking sheet. Use a sharp knife to make 3–4 diagonal slashes across the top of each loaf. Cover loosely and let rise again until puffy, 30–45 minutes.
- Preheat the oven to 375°F. If using the egg wash, whisk the egg white with 1 tablespoon of water and gently brush over the loaves for a shiny finish.
- Bake for 25–30 minutes, until golden brown and the loaves sound hollow when tapped.
- Let the bread cool for 10–15 minutes before slicing and serving.
Camille’s Notes
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