Name: Homemade French Bread
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Ingredients: 2 packages active dry yeast; 2 1/2 cups water (105F to 115F); 1 tablespoon salt; 1 tablespoon melted margarine or butter; 6 cups all-purpose flour; 2 tablespoons cornmeal (for dusting baking sheets); 1 egg (for egg wash); 1 tablespoon cold water (for egg wash)

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This homemade French Bread recipe is one of the most rewarding breads you can make from scratch. With a crispy golden crust and a soft, airy interior, this classic loaf is perfect for sandwiches, soups, or simply served warm with butter. Is it really French? Watch the video to find out!

Pro Tips

Make sure your water is between 105°F and 115°F to properly activate the yeast. Too hot and you'll kill the yeast; too cool and it won't activate. Also, don't skip the egg wash step — it gives the bread that beautiful golden shine and slightly crispy crust that makes French bread so special.

Did You Know?

Traditional French bread uses very few ingredients — just flour, water, yeast, and salt. This recipe adds a touch of butter for extra flavor and tenderness. The key to great French bread is patience during the rising process — let the dough fully double in bulk for the best texture.

Nutrition Facts

Nutritional values for this homemade french bread recipe - kelvin's kitchen will vary based on specific ingredients, portion sizes, and any substitutions. Use a nutrition calculator with your exact ingredients for accurate info.

Storage & Meal Prep

French bread is best enjoyed fresh on the day it's baked. Store leftovers wrapped tightly in aluminum foil at room temperature for up to 2 days. You can also freeze baked loaves for up to 3 months — wrap tightly in plastic wrap and foil. To refresh, bake frozen bread at 350°F for 15-20 minutes.

What to Serve With

This French bread pairs beautifully with soups, stews, pasta dishes, or a classic cheese board. Slice and toast for bruschetta, or make garlic bread by spreading with herbed butter and baking until golden.

FAQ

Can I make this bread without a stand mixer? Yes! You can mix and knead the dough by hand. It will take about 8-10 minutes of hand kneading to develop the gluten properly.

Why is my French bread dense? This usually happens when the yeast isn't properly activated or the dough hasn't risen long enough. Make sure to use warm (not hot) water and give the dough plenty of time to double in size.

Can I use bread flour instead of all-purpose? Yes, bread flour will give you a slightly chewier texture with more structure, which works great for French bread.

Ingredients for Homemade French Bread

2 packages active dry yeast
2 ½ cups water (105F to 115F)
1 tablespoon salt
1 tablespoon melted margarine or butter
6 cups all-purpose flour
2 tablespoons cornmeal (for dusting baking sheets)
1 egg (for egg wash)
1 tablespoon cold water (for egg wash)

Substitutions & Variations

All-purpose flour: Replace 1 cup with bread flour for a chewier texture that mimics traditional French bakery bread.
Margarine or butter: Substitute with coconut oil (solid, not melted) for a subtle tropical flavor that pairs beautifully with Caribbean soups and stews.
Water: Use coconut water instead of regular water for a hint of sweetness and electrolytes that complements Dominican flavors.
Cornmeal dusting: Replace with fine semolina flour for a crispier, more authentic French bread crust.
Salt: Use sea salt mixed with a pinch of garlic powder and dried oregano for a Caribbean-inspired savory bread perfect for mopping up sancocho.
Egg wash: Brush with melted butter mixed with minced garlic and cilantro before baking for a Dominican-style garlic bread variation.

How to Make Homemade French Bread

Dissolve yeast in warm water in warmed mixer bowl.
Add salt, butter, and flour.
Attach bowl and dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about 2 minutes longer. Dough will be sticky.
Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into a 12" x 15" rectangle.
Roll dough tightly from the longest side, tapering ends if needed.
Put loaves on greased baking sheets dusted with cornmeal. Cover and let rise about 1 hour, or until doubled in bulk.
With a sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450°F for 25 minutes, then remove from oven.
Beat egg and cold water together and brush each loaf with this mixture.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks. Serve with your favorite spread.