Country French Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Done in just over an hour and is a showstopper!
How to make Homemade French Bread
If you’ve never made bread before, here is the basic formula for making your own at home. It really is an easy process and you’ll be thrilled with the result. Plus, hello, your entire house will smell like freshly baked bread which is amazing.
Step 1: Assemble Bread Ingredients
You’ll need warm water, granulated sugar, instant OR active dry yeast, 1 egg, salt and flour. That’s it!
Step 2: Dissolve the yeast and activate it by Proofing
This is a simple process that takes about 5 minutes. You can watch the video above to see what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F. Combine warm water and the sugar, then stir to dissolve. Add in the yeast, give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.
Step 3: Add remaining ingredients and mix
Add the egg, the oil, salt and flour, then mix using an electric stand mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.
Step 4: Knead the Bread
Trust me, taking an extra 5 minutes to let your mixer knead the bread is worth it! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. You can knead by hand or with a mixer. I use the dough hook on my mixer to knead bread dough. If you knead by hand, you’ll want to knead for 7-8 minutes, depending on how consistent you are.
Step 5: First Rise
Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
This Country French Bread recipe only needs to rise for 15 minutes.
Step 6: Punch Dough and Shape it
Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the counter top so that the ball is more oblong. Tuck the ends underneath so that the loaf looks smooth.
I like to brush an egg wash on the top of this bread to give it that smooth, shiny crust. It’s still soft and it ends up having incredible flavor. Just whisk together 1 whole egg and 1 TBSP water, then brush all over the outsde of the dough, making sure to cover it all.
Step 7: Second Rise
This French Bread only has a 10 minute second rise. I just place the pan on the stove near the oven while it preheats.
Step 8: Bake the Bread
You’re nearly there! This loaf of French Bread bakes for about 35 minutes. I use a digital cooking thermometer near the end of the baking time to make sure the bread is fully cooked. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!
Step 9: Cool the Bread
You can cool this loaf of bread right on the pan it baked on, or you can transfer it to a cooling rack. I prefer to cool it for about 20 minutes then serve it warm.
Instant or Active Dry Yeast for Making Country French Bread
If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. I buy my yeast in bulk from Costco and it’s active dry yeast.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Soft Country French Bread
Ingredients
- 2 TBSP yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 1/3 cup canola oil
- 1 egg
- 1 1/2 tsp salt
- 3-3 1/2 cups flour
- 1 egg whisked with 1 TBSP water for textured top
Instructions
- In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
- Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
- Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15 minutes.
- Punch down dough. Knead for 1 minute, then form into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf. Place loaf on parchment lined cooking sheet. Brush thoroughly with egg mixture.
- Let loaf sit while oven is preheating to 425 degrees F, or about 10 minutes.
- Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Make sure the top isn't browning too much- sometimes I lay a piece of foil over the loaf to protect it. Let cool. Slice & enjoy with butter!
Video
Nutrition
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Tips for making the BEST Homemade French Bread:
If you’ve never baked homemade bread before, here are a few tips:
Remember to fully knead
The recipe below kneads for 5 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be more dense. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
Temperature affects how long your bread takes to rise
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
If you live in a warm climate, feel free to set your dough outside to rise! I love doing this in the summertime- it rises so fast!
Don’t overwork the dough
Try not to go crazy kneading your bread after the first rise. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!
How can you tell if bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
Carla says
This is my first time making bread. The written instructions say to bake at 350 but the video says 425. Which temperature do I use?
Jessica says
The written instructions/ recipe card is correct! Sorry about that! 350 degrees!
Shammin says
I tried this for the first time a couple of weeks ago using bread flour and it rose beautifully and came out so soft! Left it out all day and it was still soft! Made it again a couple of days ago for my fil and he enjoyed it so much, he kept wanting it for breakfast a couple of days later! He chose it over the store bought whole wheat! Will continue to make this again and again! Thank you!
Nellie says
So glad you enjoyed the bread…and that your FIL did too!
Sheri Lynn Fogel says
Just verifying that the recipe states 2 tablespoons of yeast?
Jessica says
Yes, 2 TBSP yeast. It’s a quick French Bread recipe!
Cherryl Turner says
This was by far the best soft crust bread I have made. My family loves it. I love how quickly it rose.
Bessie says
Self rise flour or all purpose ?
Jessica says
All purpose or bread flour!
Melissa @ Polished Habitat says
I just made this and it was AMAZING even though I realized after the first rise that I should have added more flour than I did because of the conditions today. When I put it in the oven, I wasn’t sure how it would come out, but it still worked and is DELICIOUS. The fact that it took 1/5 the time of the last loaf I made is perfect. I’m sure we’ll be making it again in a few days!
Alison says
I’m so happy to hear that it turned out for you!
Greta says
This was easy and the softest crust bread I’ve baked. My family loved it. I sliced it and turned it in to a loaf of garlic bread and it was amazing.
Alison says
I’m so happy to hear you and your family enjoyed this, Greta!
Alan says
Today April 21, 2020 I have made this bread, It was simple and easy to make it not to say it was delicious and extremely soft. It was my very first attempt to make bread.
Instead of using whisked egg on the top, I used butter and added rosemary on top of it.
This recipe is saved and I will be making more of it. My next attempt I will add rosemary to the dough and olives to it as well I will add a little bit less of sugar.
Do you think the dough will still work out as good with less sugar?
Alison says
Yep! I always recommend to decrease the sugar if you’d like, but don’t leave it out. I say try it once and then adjust the recipe from there, based on what you think. Love the other additions you have tried!
Ivah says
The best softest bread recipe I made and am proud of, I could eat that everyday
Nellie says
Yep, I think I could live on bread too! So glad you enjoyed the recipe!
Elizabeth says
I only have instant yeast. Do I add it to water with sugar like the other kind of yeast?
Alison says
You can simply use the instant yeast just as the printed directions state with no problems- I truly find that’s the easiest way. If you want to just mix the yeast in with the flour, mix it in with 3 cups.
Heather says
Would I use 2Tablespoons of instant yeast as well? Or less?
Jessica says
You can always use less yeast- just know that your rise times will vary!
Jacqueline says
Can you make this in a bread machine?
Jessica says
I’ve never tried this one in a bread machine.
Sandra G. says
Can I use a loaf pan for this? I’m trying to replicate Costco’s french bread. I love it!
Jessica says
You can use a loaf pan!
shari says
If using a loaf pan, one recipe per loaf pan??? also, do you suppose I could use a 8″ round spring form pan as well?? I’m not a fan of free form breads…slightly OCD….lol : )
Jessica says
So, this recipe would make a LARGE loaf if you used a loaf pan. A springform pan would work well- I’d divide the dough into 2 and bake two 8″ springform pans. Or use 1 springform pan and 1 loaf pan!
ethalfrida says
I had problems making French bread until I made this recipe! It is perfect!
Nellie says
So glad you enjoyed the bread!
Katie says
We love this recipe. It’s perfect!
I wonder if I could double the recipe when I need to make two loaves.
Jessica says
It makes 1 LARGE loaf. So to make two, you can just divide the dough in half. Or yes, you can double it- just make sure your mixer can accommodate that amount.
Heather says
Made this today and it’s delicious! My first time making bread and I’m very proud of myself for how well it turned out. The recipe was easy to follow and the video and detailed instructions really helped. I will definitely make again!
Alison says
Such a success! I’m so glad it worked out great today for you Heather!
Renee Maus says
With this bread recipe be good to slice and used to make sandwiches or would you recommend one of your other recipes for bread for sandwiches? Also, can you double this recipe for the French bread?
Jessica says
It’s be perfect for sandwiches! Yes, you can double it.
Taylor says
I just did the “Fabulous French Bread” recipe yesterday and I compared it to yours as well as Jamie Cooks It Up’s to help myself out for my first bread recipe. I made three loaves and two are in the freezer now and the one on the counter will be gone very soon. Now I really want to make this one!! I am excited. And now l will be asking Santa for a thermometer, haha.
Danielle says
I have tried about 8 different bread recipes so far on my bread making adventure and this recipe is by far the best and most loved, even my fiance loves it and he is super picky about food. I now use this recipe at least two times a week and bake it as a gift for friends and family.
Wes says
This was actually a surprisingly good loaf! The overall flavor was good and texture was fine, but it needs an obscene amount of yeast, to be honest. I think I’m going to take the recipe as is but reduce the amount of yeast and increase rising time. It won’t be a super fast loaf anymore, but I can live with that. Thank you for the recipe!
Jessica says
You’re welcome- glad you liked it!
Brad says
1/4 cup seems like quite a bit of sugar. Could I cut that down a bit and still make good bread?
Jessica says
You can Brad!
Magdalena Garcia says
I made this delicious loaf with half the sugar and it was great! So far I’ve made the Easy Bread with regular and whole-wheat flour and they were awesome. My husband has been my tasting buddy. He likes this one best! I will try this recipe again with half the yeast next time and even less sugar. Love your recipes!
judith judge says
i noticed in the pic the bread had slits but wasnt in the recipe .when woudl i add the slits before the first rise or after
Jessica says
OK, I’m sure professional bread makers would say to cut the slashes AFTER the 2nd rise. BUT- I swear, each time I do this, my bread falls. So I shape my bread in preparation for the 2nd rise, then cut slashes- 2-3 quick cuts with a bread knife. : )