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Homemade French Bread (or bread bowls!)

This homemade french bread recipe has a chewy crust with the softest interior. With just a few simple ingredients and steps, you will have fresh french bread that will rival any bakery.
Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 2 loaves
Author: Lori Vaughn

Ingredients

Dough

  • 2 1/4 cups warm water (~110° F)
  • 1 ½ tbsp instant yeast
  • 1 tbsp honey (or granulated sugar)
  • 2 tsp salt
  • 2 tbsp olive oil (or unsalted butter)
  • 5 1/2 - 6 cups bread flour

Egg wash

  • 1 large egg
  • 1 tbsp water

Instructions

  • In the bowl of an electric mixer (or a large bowl if doing by hand), combine warm water (should feel like gentle baby bath water), yeast, and honey. If you're using active dry yeast, let it sit for about 8 minutes for it to activate and get foamy. If you're using instant yeast, proceed to the next step.
  • Add about 3 cups of the flour, salt, and oil/butter. Mix together on low until combined.
  • Slowly add remaining flour. You will know when you've added enough flour when the dough is smooth and tacky. If it feels very wet and sticky, add a bit more flour at a time. If it feels real dense and tough, you may have added too much. If you do, you can add a splash of warm water to help moisten the dough again. You're looking for that sweet spot in the middle!
  • Knead on low for 8 minutes with a mixer (or 10 minutes by hand).
  • Cover the dough and let it rise for 30-60 minutes until the dough is doubled in size. (If short on time, you can skip this first rise)
  • Once risen, gently flour a work surface and divide the dough into 2 even sections.
  • Form each section into a thick rectangle. Starting from the long side roll the dough into a log about 12-14" long. Fold the ends in and pinch the seams. Flip it over so it's seam side down and you should have a nice smooth top.
  • Place each of the loaves on a half sheet baking pan lined with parchment paper. Let it rise one more time for about 30 minutes, until puffy. While rising, preheat the oven to 350°F (you can also do 375℉ for high altitude).
  • Prepare an egg wash by whisking together one egg with one tbsp of water. Use a pastry brush to gently brush the egg wash onto each ball. Using a sharp knife or bread lame, cut several slits at an angle at the top of your loaves.
    Immediately stick in the oven after applying egg wash.
  • Bake for about 25-30 minutes until golden brown. Let the bread cool before cutting into the bread. Enjoy!

Notes

Make ahead: This bread can easily be made ahead of time! Make up to one day in advance for best freshness, or freeze for up to 3 months, then thaw at room temperature. 
You can also prep the dough a day in advance by storing it in your fridge until you're ready to form, rise, and bake.