🥖 Simple Homemade French Bread
There’s something so grounding about homemade bread.
No mixer. No fancy steps. Just a bowl, a little patience, and that fresh-bread smell filling the kitchen. This simple French bread recipe is one I keep coming back to.
Ingredients
• 3 cups flour
• 1 ½ tsp salt
• 1 ½ tsp active yeast
• 1 ½ cups warm water (about 110°F)
• Drizzle of oil
Instructions
1. In a large bowl, add the flour, salt, and yeast. Mix together using a baking spatula or spoon.
2. Pour in the warm water and mix until a sticky dough forms.
3. Drizzle a little oil over the top of the dough.
4. Cover and let rise in a warm spot for 1½ hours, or until doubled in size.
5. Lightly flour your counter and turn the dough out. Sprinkle a little flour on top and gently form into a loose ball.
6. Divide the dough into two pieces and shape each into a loaf.
7. Place both loaves onto a parchment-lined baking sheet and score the tops with a sharp knife.
8. Carefully fill an 8x8 (or similar) pan with hot water and place it on the bottom rack of the oven.
9. Place the bread on the top rack and bake at 475°F for 30 minutes, until golden and crusty.
Nothing fancy — just warm bread, a quiet kitchen, and the kind of recipe that feels like home.
Save this for later and let me know what you’d serve it with 🤍🥖
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Baking French bread at home has been one of my favorite ways to connect with the soothing rhythm of cooking. The process is surprisingly simple but rewarding, especially when the smell of fresh bread fills your kitchen—it truly brings a sense of warmth and comfort that store-bought bread just can’t match. One tip I’ve found helpful is to pay close attention to the temperature of the warm water when activating the yeast. Water that’s too hot can kill the yeast, while too cold slows the rise. Aim for around 110°F, roughly body temperature, to get the best rise and a nice, airy crumb. Shaping the dough takes a gentle touch; handling it softly keeps those little air bubbles intact, contributing to a lighter texture inside. When scoring the tops, I like to make a few diagonal slashes, which not only help the bread expand beautifully but also give it that classic rustic look. Adding the pan of hot water in the oven is a great trick to create steam, which results in the perfect crunchy crust typical of French bread. I learned this from a local bakery’s advice, and it really does make a difference. I usually serve this homemade French bread with simple toppings like garlic butter, olive oil and balsamic vinegar, or as a side for hearty soups and stews. It’s a versatile bread that pairs well with almost anything. If you’re new to bread baking, don’t be discouraged by slight imperfections on your first attempts—each loaf teaches you something new. Just enjoy the process and the delightful taste of bread made with your own two hands. Happy baking!
