The fastest, most delicious, easy peasy french bread recipe IN THE WORLD!! Legit love this easy french bread recipe and have had so many friends say the same and put it in their permanent recipe box! Once you try it you won't be able to stop too!
This bread is quick and will be ready in only about an hour! Bread making can be no joke, it can take hours for kneading, rising, baking but this recipe cuts out all that time and work yet creates a perfectly fluffy, soft french bread with incredible flavor.
How to make perfect fluffy french bread
Start by using a really great yeast. I love this brand saf-instant.
How do I store yeast? How long is Yeast good for?
If you store your yeast in an air tight container in your fridge it will be good for several months. You can always test whether your yeast is still alive and active by sprinkling a little of it in warm water. You can even add a little sugar for the yeast to feed on. If the yeast foams and bubbles then its still active and ready use in your bread.
How to add dry ingredients to bread dough
- Mix in the sugar and salt with the warm water. The sugar helps to feed the yeast before adding in loads of flour.
Slowly add your dry ingredients, while mixing with your dough hook. Add the first 4 cups one at a time, allowing it to knead together. *If you want to add in herbs for a rustic herb french bread add them in now. Add the next two cups very slowly- ½ cup at a time, then let it knead for a few minutes, then add another ½ cup. You want to add flour until the dough pulls away from the sides.DON'T over flour it or the bread will turn out dry. Just add flour till it pulls away from the sides.
WHAT DO I DO IF MY DOUGH IS TOO STICKY?
Weather, humidity, temperature and altitude always play apart in baking and bread. If you are making bread on a cool humid rainy day your bread might be overly sticky and won't rise as fast as it would in a dry warm climate. If this is the case and you dough feels too sticky slowly add more flour, ¼ cup at a time, until the dough pulls away from the sides. Again DON'T over flour to the bread will turn out dry. You want the dough to just barely pull away from the sides, but have a nice shine.
How to make bread loaves
- Divide the dough into two even balls and hand shape them into two smooth dough cylinders.
- Place on a greased cookie sheet or parchment paper. Have you tried these parchment paper sheets? I love them!
*if you want to make these with a delicious herb flavor roll the dough in chopped herbs.
3. Take a sharp smooth knife (not serrated) and cut shallow slits on the top of your bread diagonally.
Allow bread loaves to rise for 20 minutes, or until they double in size. If your kitchen is cool they make take a little longer to rise.
Pro tip: To help keep them warm place a clean dish towel over them or set them next to a window with sun.
Bake them for about 25 minutes until the tops are golden brown.
Then take your melted butter and brush the beautiful golden crust with it.
You'll find this homemade easy french read recipe has the most delicious crusty crust and soft, fluffy inside. Adding the herbs makes you feel like you're sitting in a delicious cafe, dipping it in balsamic vinegar and the finest olive oil. Which, I totally did, after taking one bite.
Want to make a french baguette?
You can totally take this recipe and turn it into a homemade baguette! just divide the dough into 4 loaves and roll them skinner and longer! adjust the cooking time, cook just until they're golden brown.
What to serve this with?
We love to serve it with all of our soups or chilis! It's also great with this lentil bruschetta or make it for a bruschetta bar!
Make this recipe?
If you tried this Easy French Bread or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
Easy French Bread
- 3 cups warm water
- 2 Tablespoon yeast
- 2 Tablespoon sugar
- 3 teaspoon salt
- 4-6 cups flour
- 2 Tablespoon melted butter
- *2 tsp fresh thyme (leaves removed from stem)
- *2 teaspoon fresh rosemary (removed from stem)
- 2 teaspoon oregano leaves dried or fresh
- In a large mixing bowl (I use my kitchen aid and dough hook) dissolve yeast into water. Let sit for a few minutes to grow and bubble.
- Add salt, sugar and start mixer on slow speed.
- Slowly mix in the 4 cups of flour, increasing to med speed. *if adding in herbs mix in 1 teaspoon thyme, rosemary and oregano leaves. Once smooth add ½ cup flour at a time, letting it mix for 1-2 minutes until incorporated then adding another ½ cup. When the dough is smooth, elastic and pulls away from the sides stop mixing.
- Cover and let rise (about 10 minutes).
- Divide into two loaves. *Combine remains spices (1 teaspoon rosemary, 1 teaspoon thyme, 1 teaspoon oregano) and roll top of dough in them.
- Pinch ends together and score with sharp smooth knife.
- Let rise, about 20 minutes here- or doubled in size.
- Place on greased cookie sheet. Bake at 400°F (200°C) for 25 minutes or until done.
- Brush top with melted butter and serve hot!
WHAT DO I DO IF MY DOUGH IS TOO STICKY?Weather, humidity, temperature and altitude always play apart in baking and bread. If you are making bread on a cool humid rainy day your dough might be too sticky and won't rise as fast as it would in a dry warm climate. If this is the case and your dough feels too sticky slowly add more flour, ¼ cup at a time, until the dough pulls away from the sides. Again DON'T over flour to the bread will turn out dry. You want the dough to just barely pull away from the sides, but have a nice shine
OMG-hold me back, I've already had 3 slices!! Made this to go with the weight loss soup-HA! Think I've sabotaged that idea! I've never made french bread or even used my grandmother's handed down KitchenAid to make bread but today I did and it will now happen often! I mixed half whole wheat and half all purpose flour. I measured out 8 cups after reading reviews and used between 7-7 1/2 cups. It was still sticky, but was pulling away from the sides so I didn't want to overdo it. It came out beautiful! Also, I put all the herbs in the bread and will probably triple the amount next time as I love an herby bread and this makes 2 large loaves. Glad I found you girls!!
Randi Merchand says
Simple. Easy. And Delicious! My family loves it.
I have made this twice now, and have a sticky mess in my kitchen. The dough as made following the recipe is very wet and sticky. I feel like there needs to be a review of the water flower ratio and more direction on the length of kneeding in the kitchen aid. I went until the dough was smooth and pulling awsy from the sides but i should have put in more flour - 7 cups want enough.
The flavor is awsome and second day bread last time was almost better than first day!
I'm sorry it is more sticky for you- make sure to take into account the weather and altitude. It can really effect some foods- especially breads and baking. If you live in a wet or humid climate that will definitly make your dough more sticky. An easy remedy for this is just to add a little flour at a time until the dough is pulling away from the sides.
I've made this recipe many many times and have friends that make it 2-3 times a week for the family and the ratio works out perfect.
You're not crazy. 3 cups water to 4-6 cups flour results in waaay too wet a dough. As I said in my review, I used 8 cups, which was the perfect amount. I just made it again with 2 cups water, and 4 3/4 cups flour was just right, for future reference. And I agree, the flavor is great!
None of the other reviewers I saw actually made this bread, so I really wasn't sure how it'd turn out. I ended up using like 8 cups of flour, and that was just the right amount. I also waited to slash the bread right before going in the oven and added ice cubes to the bottom of the oven when I put the loaves in to give it a crisper crust. But anyway, the end result was great! I am a huge fan of how fast it came together too. I'm sure I'll make it again.
Yum, this bread looks DELICIOUS!! It seems like a simple recipe but with great flavour and I can smell how good it would taste from here. Love the herbs too, cheers!
Yum! Thanks for sharing this! Perfect for so many things! And I imagine you can freeze any unused for later. :-)
yes! I have frozen the second loaf often!
Emily Kemp says
There's nothing better than the smell of freshly baked bread, this looks so good!
Hi, I want to try this bread, when you say 2 T of yeast is tablespoon or teaspon, thanks!!
Capital T is Tablespoons :) let us know how it turns out!!
One of my favorite breads!!