Easy Homemade French Bread Recipe: Perfect Golden Loaf Every Time
There’s nothing quite like the smell of freshly baked bread filling the kitchen, and this homemade French bread recipe delivers every time. With a golden crust and soft, fluffy center, this bread will have you reaching for the butter before it even cools.
I whipped up this round loaf today, and I couldn’t wait to slice into it. It’s simple to make, requires basic pantry staples, and can be shaped into a beautiful round loaf or classic baguettes. Whether you’re a beginner or a seasoned baker, this recipe will leave you with bakery-quality results right at home.
Why You’ll Love This French Bread Recipe
- Beginner-Friendly: Simple steps with easy-to-find ingredients.
- Versatile: Shape into a rustic round loaf or classic baguettes.
- Irresistibly Delicious: A golden, buttery crust with a soft, airy crumb.
(Take a peek at the photos below—the beautiful round loaf fresh out of the oven is absolute perfection!)
Ingredients for Homemade French Bread
Here’s everything you’ll need to create this gorgeous loaf:
For the Dough
- 1 Tablespoon active yeast
- 1 ½ Tablespoons sugar
- 1 ¼ cups warm water (105-110°F)
- 3 ½ cups flour
- 2 Tablespoons whole milk powder
- 1 ¼ teaspoons salt
- 2 Tablespoons olive oil
For Finishing
- Melted butter (for brushing the top of the bread)
Step-by-Step Instructions for Perfect French Bread
1. Activate the Yeast
In the bowl of a stand mixer, combine:
- 1 Tablespoon active yeast
- 1 ½ Tablespoons sugar
- 1 ¼ cups warm water (105-110°F)
Let the mixture sit for about 10 minutes to activate. The yeast will get foamy and bubbly—this is when you know it’s ready to go!
2. Mix the Dough
Add the following ingredients to the yeast mixture:
- 3 ½ cups flour
- 2 Tablespoons whole milk powder
- 1 ¼ teaspoons salt
- 2 Tablespoons olive oil
Use the dough hook attachment to mix until the dough pulls away from the sides of the bowl. Knead for a couple more minutes in the mixer until smooth and elastic.
(Tip: If the dough feels too sticky, sprinkle in a bit more flour, a tablespoon at a time.)
3. First Rise
Transfer the dough to a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel and let the dough rest for about 15-20 minutes.
4. Shape the Dough
On a lightly floured surface, shape the dough into a round ball. Place it in a lightly oiled 9 ½-inch skillet (or bread oven if you have one).
Cover and let the dough rise for another 35-40 minutes. During this time, the dough will puff up beautifully.
(Here’s where the magic happens—check out the photo below of the dough perfectly shaped and ready for baking!)
5. Score and Bake
- Preheat the oven to 375°F.
- Uncover the dough and use a sharp knife to make 2-3 slits across the top. These slits allow the bread to expand beautifully while baking.
- Place the skillet (or baking sheet) into the oven and bake for 25 minutes, or until the bread is golden brown.
(Just look at the golden perfection fresh out of the oven in the second photo—absolutely stunning!)
6. Brush and Cool
When the bread is done, brush the top generously with melted butter for that irresistible shine and buttery flavor. Transfer to a wire rack to cool.
Alternative Shape: Classic French Baguettes
If you prefer baguettes, simply divide the dough into two equal pieces after the first rise:
- Roll each piece into a rectangle, then roll them up tightly.
- Place seam side down on a baking sheet lined with parchment paper.
- Cover and let rise for 35-40 minutes.
- Bake at 375°F for 18-20 minutes until golden brown.
- Brush with melted butter and let cool on a wire rack.
Tips for Bread Success
- Use warm water: Make sure the water is between 105-110°F—warm enough to activate the yeast but not hot enough to kill it.
- Don’t skip the slits: Scoring the dough prevents it from cracking while baking.
- Brush with butter: This gives the bread a soft, golden crust with a rich flavor.
Serving Suggestions
This homemade French bread pairs perfectly with:
- Butter and jam for breakfast
- A hearty soup or stew
- Olive oil and balsamic vinegar for dipping
Or just slice a warm piece straight from the loaf—it’s that good.