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172 Comments | Jill Winger |    Last Updated: April 10, 2019

French Bread Recipe

Jump to Recipe

homemade french bread recipe

French bread comes from the store, right?

Did you know that I was approximately 22 years old before it occurred to me that a person could make homemade French bread?

Yeah, for real…

I had it in my head that you simply had to schedule a trip to the store to grab a loaf or two of French bread if you wanted to serve it with your spaghetti or lasagna that evening.

So imagine my surprise, back at the beginning of my real food journey, when I came across a perfectly chewy French bread recipe. And it was even BETTER than the store-bought stuff. Oh. My. Word.

homemade french bread recipe

(I’m telling ya– if it’s possible for someone like me to learn how to enjoy whole foods and cook from scratch, then ANYONE can!)

I love making bread of all kinds, but this French bread recipe is one of my absolute favorites.

With only five ingredients, you’ll pretty much look like a rockstar when you serve a loaf of this gorgeous French bread alongside a bowl of homemade tomato soup or spaghetti.

homemade french bread recipe

Homemade French Bread Recipe

(this post contains affiliate links)

Ingredients:

  • 1 1/4 cup warm water (80-90 degrees)
  • 2 teaspoons sucanat (where to buy) (regular sugar will work too)
  • 1 teaspoon sea salt (where to buy)
  • 3 to 3 1/2 cups flour *see note below
  • 1 1/2 teaspoons active dry yeast (where to buy)

Instructions:

Place the yeast and sucanat in a large bowl and stir in the warm water until everything is dissolved. Add in the salt, then stir in as much flour as you can. You might not need the full amount, or you may need more– it just depends. You are looking to create a soft, pliable dough that isn’t too sticky.

Knead on a lightly floured surface for 6 to 8 minutes, or until the dough is smooth and elastic.

Place the dough back in the bowl and cover with a kitchen towel. Allow it to rise for about an hour, or until doubled in size.

homemade french bread recipe

Plop the risen dough back out on your counter top and divide in half. Roll each half into a rectangular shape (it does NOT need to be perfect. Look to make the shape about 10″ by 8″. However– I will repeat– it does NOT need to be perfect.)

Roll up the rectangle starting with a long side. Pinch the ends of the loaf to seal and shape in a “log.” If your seam doesn’t want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere. Otherwise, it’ll try to unroll during the baking process.

homemade french bread recipe

Grease a pizza stone (where to buy) or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.

Meanwhile, preheat the oven to 375 degrees, and prepare an egg wash by beating one egg with one tablespoon of water. (The egg wash is optional– however– it gives the loaves a lovely, shiny brown finish)

Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.

Bake for 20-25 minutes, or until golden brown. Allow to cool on wire racks before serving.

Serve warm, with lots of butter.

homemade french bread recipe

Kitchen Notes:

  • You can really go with whatever type of flour you like here. Feel free to use whole wheat or half wheat, half white. I generally use unbleached white, and sometimes I’ll throw in whatever freshly ground wheat flour I  have hanging out in my fridge. For a chewier bread, try adding 1 Tablespoon of vital wheat gluten to the yeast/sucanat mixture at the beginning. I have no experience in trying this recipe with gluten-free flours— so I have no idea if that would be successful or not.
  • I have never tried preparing this recipe using the “soaked grains” method. Feel free to try it out.
  • You could totally make this recipe in your mixer if you have something like a Kitchenaid mixer or Bosch. However, I’ve found that I prefer making my bread by hand. I just need to have my hands in the dough in order to know if it’s right or not. 😉
  • If you have a large family, you might want to double the recipe. It’s enough for my little family, but the loaves aren’t huge.
  • I supposed you don’t *have* to use stoneware to bake this bread, but I sure recommend it. I think my pizza stones are some of my most-loved kitchen tools. Couldn’t live without ’em.

homemade french bread recipe

I was also going to add that if you have some left the next day, it makes a great garlic bread. Just slather some butter on top and sprinkle on garlic powder and parmesan cheese before sticking it into the broiler.

But let’s be honest… there probably won’t be any left the next day. 😉

homemade french bread recipe

Print

French Bread Recipe

  • Author: The Prairie Homestead
  • Yield: 2 loaves 1x
  • Category: Breads

Ingredients

  • 1 1/4 cup warm water (80–90 degrees)
  • 2 teaspoons sucanat (regular sugar will work too)
  • 1 teaspoon sea salt
  • 3 to 3 1/2 cups flour *see note below
  • 1 1/2 teaspoons active dry yeast

Instructions

  1. Place the yeast and sucanat in a large bowl and stir in the warm water until everything is dissolved. Add in the salt, then stir in as much flour as you can. You might not need the full amount, or you may need more– it just depends. You are looking to create a soft, pliable dough that isn’t too sticky.
  2. Knead on a lightly floured surface for 6 to 8 minutes, or until the dough is smooth and elastic.
  3. Place the dough back in the bowl and cover with a kitchen towel. Allow it to rise for about an hour, or until doubled in size.
  4. Plop the risen dough back out on your counter top and divide in half. Roll each half into a rectangular shape (it does NOT need to be perfect. Look to make the shape about 10″ by 8″. However– I will repeat– it does NOT need to be perfect.)
  5. Roll up the rectangle starting with a long side. Pinch the ends of the loaf to seal and shape in a “log.” If your seam doesn’t want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere. Otherwise, it’ll try to unroll during the baking process.
  6. Grease a pizza stone (where to buy) or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.
  7. Meanwhile, preheat the oven to 375 degrees, and prepare an egg wash by beating one egg with one tablespoon of water. (The egg wash is optional– however– it gives the loaves a lovely, shiny brown finish)
  8. Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.
  9. Bake for 20-25 minutes, or until golden brown. Allow to cool on wire racks before serving.
  10. Serve warm, with lots of butter.

 

172 Comments | Home Bakery

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Reader Interactions

172 Comments

  1. RevAllyson says

    April 12, 2013 at 6:08 am

    I use a similar recipe for making sandwich loaves! 🙂 Instead of the long loaf, I plop mine into bread/loaf pans and cook that way. For those who want a softer crust, the moment the bread comes out of the oven, take a stick of butter and just slide it over the top once to coat. You end up with this lovely soft but slightly chewy top crust that slices like a dream. 😉

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:14 pm

      Oh yeah… Love the butter idea!

      reply to comment
      • Kelly says

        January 27, 2014 at 7:19 pm

        Are yall sure about the temp of the water….in my experience the water had to be about 100 to 105 to activiate.????

        reply to comment
      • Tim & Karen Kirkman says

        April 22, 2014 at 4:49 pm

        I hope we have this right. Hi Jill. Have read your site, and am very excited about the future info. My wife and I (both Christians) chose to go this path mearly by chance a number of years ago. So to find something else out there for the all natural thing (not always being dependent upon Mother Earth News) is great.
        We really like the Eggshell story on your site. We have but two laying hens, but they keep us well indowd in eggs/shells.
        Sense I had to retire (Line of Duty injury Fire/Medic) I’ve really got busy with the house, and trying differant ways to save on our budget. Poor Karen must work yet, but it won’t be too much longer.
        Looking forward to more info.
        Tim and Karen <

        reply to comment
    • Bethany says

      January 27, 2014 at 8:22 pm

      I do the same thing with my french bread too! 🙂 I love the soft crust it gives! Sometimes, to change things up a bit, I will sprinkle some shredded cheese & herbs (and maybe a little garlic) on the rectangle before I roll it up. It goes SO well with stew & it looks pretty when you slice it!

      reply to comment
    • Sabrina says

      January 28, 2014 at 12:35 pm

      Can an organic sugar substitute like Agave Nectar be used instead?

      reply to comment
      • Essie says

        March 19, 2014 at 5:18 am

        Sucanat is unrefined whole sugar (and they do sell organic), and it is much better for you than sugar that is refined. 2 teaspoons throughout the whole bread is not a lot anyway. But most agave on the market is made through a highly chemical process from the starch (similar to corn) and actually has even more fructose than corn, so I’d not recommend using it.

        reply to comment
      • Susan D Bevington says

        February 19, 2020 at 3:37 am

        I have a question, why is the recipe on here different from your cookbook? Should I be using sugar in the recipe? The book does not call for it. Along with a different amount of warm water. My bread does fine without the sugar, but curious if it would taste different with it?

        reply to comment
    • Rachel says

      February 1, 2014 at 7:38 pm

      Found this recipe yesterday cause my mom couldn’t get me her recipe for French bread on time. Was amazing. My husband loved it! Will be making this recipe often. Thank you!!!

      reply to comment
    • Aloha says

      February 16, 2021 at 2:03 pm

      I’m gluten intolerant can you please give me gluten free flour options ty

      reply to comment
      • liz burgett says

        April 14, 2021 at 10:41 am

        gluten free would be achieved by using an organic yeast starter, for instance you can go to youtube and look up how to make organic sourdough starter and you can then use that starter if it was made the right way without store bought yeast, or you can experiment with putting some fruit or even a handful of raisins in a half cup of water and then use that water the day after and add that to your dough, it will rise your bread…when you use an organic yeast starter, this is what pioneers did and all the way back to biblical times, the organic yeast breaks down the part of wheat that causes intolerance now days, it is just that store bought yeast which has only been around for a hundred years and less for quick rise, has chemicals in it that prevent the yeast from breaking down that part of the wheat…thus gluten intolerance began…. if you have an intolerance then go to educational videos on you tube from experts in organic yeast and learn how to make a variety of them and you will never have to do without hot homemade bread again because it wont make you sick

        reply to comment
  2. Angela W says

    April 12, 2013 at 6:15 am

    I use a similar recipe but I leave off the sugar, making it only 4 ingredients. It takes a little longer to rise, but it’s so worth it!!

    reply to comment
  3. Shannon-Vintage Housewife says

    April 12, 2013 at 6:18 am

    YUM! I love fresh baked bread and this one looks like an easy treat I could pull together in a pinch 🙂 Thanks for sharing!!

    reply to comment
  4. Carol says

    April 12, 2013 at 6:21 am

    Any changes to temp/time if using a regular cookie sheet? I don’t have any sort of stoneware to bake on. Thanks for sharing this recipe!

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:13 pm

      Hi Carol,
      I’d definitely start out by reducing the heat if you are going to use a regular sheet.

      reply to comment
    • Adam says

      November 30, 2017 at 5:46 pm

      I used a dark non stick cookie sheet at the same time/temp and it worked out beautifully.

      ★★★★★

      reply to comment
  5. Heather says

    April 12, 2013 at 7:03 am

    I love french bread, but have never attempted it before. I really only have one everyday bread recipe that I use, but this looks really good! I would love for you to share it at what i am eating http://www.townsend-house.com/2013/04/what-i-am-eating-homemade-coconut-milk.html

    reply to comment
  6. Cathy says

    April 12, 2013 at 7:06 am

    I can’t wait to try this with some Einkorn wheat flour!!!!

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:13 pm

      Oh heck yes! 🙂

      reply to comment
  7. Mike the Gardener says

    April 12, 2013 at 8:03 am

    Wow, that seemed easy enough .. definitely have to give it a try now.

    reply to comment
  8. Grace says

    April 12, 2013 at 8:45 am

    I’m thinking this would make AWESOME french toast! Thanks for the recipe. 🙂

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:12 pm

      Ooooh… yes it would! 😉

      reply to comment
  9. Sonia says

    April 12, 2013 at 9:18 am

    This recipe seems much more simpler than others I’ve tried in the past….which is why I haven’t made french bread in over a year. I’ll be trying your recipe this weekend. Thanks!

    reply to comment
  10. Sophy says

    April 12, 2013 at 9:49 am

    Would a cast iron griddle work as well as a pizza stone?

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:11 pm

      Hmmmm… It might– I’ve never tried it– but I can’t see why it would hurt!

      reply to comment
  11. Genet says

    April 12, 2013 at 11:40 am

    Yummm!!!!
    Was looking at your pizza stone right now on Amazon . . . . .Does it really work well? Have you used it awhile with good results ? The reviews on there are not so hot. . . . .
    Was thinking of going to Lowe’s and getting some tiles or something. . . . I SO want a baking stone 🙂

    reply to comment
    • Billie says

      April 12, 2013 at 1:23 pm

      Try Pampered Chef. My mom has a lot of stone bakeware from them and they are great! They are a little pricey – which is why I don’t have any – but they work awesome!

      reply to comment
    • Jill Winger says

      April 13, 2013 at 10:11 pm

      Ugh– thanks for pointing that out. I have a “generic” brand circular stone, and a Pampered Chef square stone. I wanted to link to one on Amazon, but didn’t realize that that particular one was getting bad reviews. There are definitely other ones on Amazon, so I’d look around first. 😉

      reply to comment
      • Christy says

        December 27, 2013 at 9:38 pm

        Just buy a Pampered Chef one, there are things you get what you pay for and seriously, they really aren’t that much when you break down how often you use it and what a great product it is. I’d rather pay a few dollars more for quality, than not much for junk!

        reply to comment
    • Connie says

      July 14, 2018 at 6:56 am

      I have a couple of the Pampered Chef pizza stones and they really work well, especially after they are seasoned. The more you use them the better they become. Like cast iron pans.

      reply to comment
  12. India says

    April 12, 2013 at 12:07 pm

    Thank you so much for this! I’ve been trying out bread recipes like crazy but this one looks extremely successful through it’s simplicity! Thanks again.

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:09 pm

      I’m a big fan of simple! 🙂

      reply to comment
  13. Jenny says

    April 12, 2013 at 1:06 pm

    Saw your Facebook post & couldn’t comment there. Just wanted to say that I think you’re awesome and I have so much respect for you to stand up for what you believe in. I hope that everyone’s comments are sliding off your back and you realize how great you are. Thanks for staying true to yourself.

    reply to comment
    • Jill Winger says

      April 12, 2013 at 3:48 pm

      Jenny- Your comment means so much! Thank you! It’s been a long afternoon– I’ve been attacked, cussed at, and berated… But I’m still glad I posted it. 🙂

      reply to comment
      • Jenny says

        April 12, 2013 at 4:00 pm

        Me too. 🙂 Wisdom from my daughter’s Veggie Tales DVD: You never have to be afraid to do what’s right. As someone who’s a ‘convert’, it DOES make a difference when people aren’t afraid to tell others about stuff like that. You”re a blessing.

        reply to comment
        • Jill Winger says

          April 13, 2013 at 10:09 pm

          Jenny- You have encouraged me more than you’ll ever know. Thank you. 🙂

          reply to comment
  14. Gennah says

    April 13, 2013 at 4:08 am

    Yup. Felt like a rockstar last night cuz of this recipe. Had to do it on a cookie sheet and it was still fine. I put a shallow pan of water in the bottom of my oven as I typically would when I bake bread and preheated to 50 degrees higher and turned the oven down to correct temp just the moment before I slid it in. I’ve read this helps the temp not drop too low at the start of baking, allowing for maximum rise before the loaves start to harden. I love love love your blog and appreciate the info you share! Blessings to you!

    reply to comment
    • Jill Winger says

      April 13, 2013 at 10:08 pm

      Wahoo! I’ve tried the pan-of-water trick, but never the deal about preheating the oven hotter– it totally makes sense though! Definitely gonna implement that next time I make this recipe. Thanks for the tip!

      reply to comment
    • Connie says

      July 14, 2018 at 6:57 am

      Great idea! The steam from the water is good for the bread too.

      reply to comment
  15. Stace says

    April 19, 2013 at 5:58 pm

    Great alternative to rolls with our Saturday soup.
    Just cooking the second batch now 🙂
    I did three sticks from each batch to fit on the tray better and sprinkled with sesame seeds. I also added a small amount of olive oil (1tablespoon) and had a mix of white flour and spelt for the second batch.Will see how it goes.

    reply to comment
    • Jill Winger says

      April 19, 2013 at 8:27 pm

      Awesome! Love the sesame seed idea– hope you enjoy it!

      reply to comment
  16. Dessa says

    April 20, 2013 at 1:57 pm

    I have a similar recipe. The only real difference is that I use honey instead of sugar or other sweeteners. I try to get local, raw honey in wherever I can.

    reply to comment
    • Jill Winger says

      April 20, 2013 at 2:19 pm

      Yes, I think honey would be great in it too!

      reply to comment
  17. Tamara says

    May 18, 2013 at 9:08 am

    Hi Jill,
    I tried this recipe not long ago, and it turned out as a bit of a disaster. I live across the Pond and my world revolves around the metric system, thus silly little me thought you actually meant the oven temperature in CELSIUS so I turned it up to max (220 C or about 428 F…), thinking that I’ll just leave it in a little longer than you recommended, since my oven can’t do 375 degrees… Uh-oh! So yep, 25 minutes later there was a dark, dark brown, hard loaf of bread sitting in my British oven! 🙂

    However, even before popping the bread in the over, something must have been already wrong with my measurements as although I converted your cups of water and sugar into metric measurements, my dough ended up being extremely sticky even after I added DOUBLE the amount of flour you recommended. So my dough ended up kind of flattening out on the rack before I put it into my scorching hot oven.

    Learning from my mistakes, I would really like to give this another go so I wondered if you could advise what an actual cup means in your world and if your teaspoon is the “smaller” spoon – ya know, teaspoon vs. tablespoon kinda thing….? Thanks in advance!

    reply to comment
    • Jill Winger says

      May 19, 2013 at 6:26 pm

      Oh dear– that doesn’t sound so good! My cup measures are 8 oz– although I usually just add flour until it looks and feels right. And yes, my teaspoon is the small one. 🙂 Hope your next attempt is better!

      reply to comment
    • Penny says

      December 22, 2013 at 10:24 am

      A cup is 8 oz or 250 ml, a teaspoon is 5 ml, a tablespoon is 15 ml.
      375 F is about 190 C

      reply to comment
    • Brian says

      January 31, 2017 at 8:22 am

      There are conversion tables and calculators available all over the internet.

      reply to comment
      • Tamara says

        January 31, 2017 at 11:47 am

        Brian, instead of automatic mansplaining, perhaps you could have read my comment properly: I *did* convert the measurements. Plus, Jill and Penny kindly already answered my question, so there was really no need for your comment.

        reply to comment
  18. Vicki says

    May 19, 2013 at 1:09 pm

    Can you divide it into two loaves and freeze one? My dough is rising right now and I’m excited to try!

    reply to comment
    • Jill Winger says

      May 19, 2013 at 6:18 pm

      I think that would be ok Vicki– I’ve never tried it, but I know that most yeast doughs do fine when frozen. 🙂

      reply to comment
  19. Jan Easter says

    June 6, 2013 at 2:09 pm

    A friend of mine used to make slings for bakers to let their french bread dough to rise in. It was basically a cotton duck long sling. They would let their dough rise in it to get the french bread shape.

    reply to comment
  20. Trisha says

    June 6, 2013 at 4:36 pm

    Wondering if anyone has tried using regular table salt instead of sea salt as i don’t have any on hand.

    reply to comment
    • Jill Winger says

      June 6, 2013 at 6:56 pm

      Yep- table salt will work too. 🙂

      reply to comment
      • Jennifer says

        June 7, 2013 at 6:40 pm

        I have rapid rise yeast. how much do I use?

        reply to comment
  21. Leslie says

    June 13, 2013 at 3:27 pm

    Amazing recipe! Just now I have thrown it in the oven and I can’t wait to use it to top my French Onion Soup tonight! To God be the glory forever!!!!

    reply to comment
    • Jill Winger says

      June 13, 2013 at 8:53 pm

      Oh YUM Leslie- that sounds delish!

      reply to comment
  22. Cecily says

    June 14, 2013 at 1:52 pm

    Yum! Just made these! They’re delightful. I have to say though – do NOT oil your pizza stone! You may ruin it 🙁 I just greased some tin foil to put the bread on for the second rise and then put the foil/baguettes on a preheated pizza stone. Worked like a charm!

    reply to comment
    • Jill Winger says

      June 14, 2013 at 1:55 pm

      Ooh… good to know- I’ve oiled mine in the past without trouble, but I supposed I’ll stop! glad you enjoyed the bread!

      reply to comment
    • Lee Ann says

      January 27, 2014 at 7:25 pm

      I don’t use oil on my stone at all. I’ve had excellent success using corn meal on the stone. Just make sure you have a even coating and allow room for the bread to expand as it bakes. Haven’t had a loaf stick yet! 🙂

      reply to comment
  23. jessica says

    June 19, 2013 at 5:49 pm

    Im making this right now. Can’t wait for it to be finished!!!

    reply to comment
    • Jill Winger says

      June 19, 2013 at 9:12 pm

      Yay! Enjoy Jessica 🙂

      reply to comment
  24. Christin says

    June 26, 2013 at 2:23 pm

    You should try baking bread from natural wild yeast starter (my starter is over 200 years old passed through generations from Sicily, so neat!). Without getting into all the amazing science the basic gist is that it breaks down the wheat (through fermentation) which actually allows it to be digested properly by our bodies…in addition to actually being good for us. The only way to achieve a healthy bread is by using a starter and allowing your bread to ferment and rise for at least ten hours. Modern bread, using man-made dried, rapid rise yeast (whether you are buying it or making it) is a long term death sentence. Rapid rise yeast was created merely to pump out more loaves of bread at a faster pace to make more money and deterioration of health became the side-effect. Great book on wild yeast is called The Art of Baking with Natural Yeast. I’ve browsed through your blog and it definitely seems you’re about natural, sustainable etc, so maybe you would be interested in reading up on it!

    reply to comment
    • Jill Winger says

      June 28, 2013 at 11:18 am

      That would pretty much be the same as sourdough, right? I’ve done sourdough in the past (and love it!), but I need to get a starter going again!

      reply to comment
  25. lori says

    August 5, 2013 at 6:09 pm

    I’m trying this recipe now! it looks awesome, I’m hoping mine comes out the same (:
    I was just wondering how i would go about making it a garlic bread to be pared with spaghetti right away?
    is there any certain way that comes out better?

    reply to comment
    • Jill Winger says

      August 5, 2013 at 7:38 pm

      Hey Lori-
      My garlic bread is pretty basic– I butter slices of bread, and then sprinkle a tiny bit of garlic powder, and then some Parmesan cheese on top. Stick it under the broiler for a few minutes until it’s golden brown. Yum!

      reply to comment
  26. Joy says

    September 2, 2013 at 10:27 am

    You mentioned that the type of flour , white or wheat, doesn’t make a difference. I was wondering, however, if you’re referring to All Purpose or Bread flour? That usually does make a difference. I was assuming you meant Bread flour, but I didn’t want to try the recipe without being 100% certain..

    reply to comment
    • Jill Winger says

      September 2, 2013 at 3:16 pm

      Hi Joy- I’ve actually used both all-purpose, as well as bread flour for this recipe, and it works either way.

      reply to comment
  27. Hannah Whitten says

    September 10, 2013 at 8:14 pm

    Just made this. Everyone loved it. I didn’t split the dough, just made one big loaf and it turned out fine. Next time I will double the recipe and do two loaves so that I can have one for snacking on the next day.

    reply to comment
    • Jill Winger says

      September 10, 2013 at 9:10 pm

      Yes- doubling this recipe is Highly recommended! 🙂 We actually had it for supper tonight as well!

      reply to comment
  28. Levita says

    September 20, 2013 at 2:00 pm

    HEY!! I am so happy I found this ! I am working on my second go at the bread. I added garlic and cheese last time…big hit! Tonight its garlic, basil, and onion bread to go with alfredo pasta and salad!

    reply to comment
    • Jill Winger says

      September 20, 2013 at 3:31 pm

      Darn it Levita– you’re making me hungry!! 🙂

      reply to comment
  29. Lance Paqua says

    September 23, 2013 at 10:04 am

    The recipe you have here is pretty close to the one I use but you should try something I do that I actually stumbled on by mistake…on the beginning when you are dissolving the yeast in the correct temperate water…instead of sugar or anything else the using maple syrup!.. I don’t know why it works but itALWAYS seems to proof perfect and finished product is so soft and fluffy. Also when dissolving the yeast just dissolve the yeast,syrup, water, and maybe 1/2-3/4 cup flour then whisk it. Let that sit for10 minutes and you will see it grow and fluff out and you will know its gonna be HAPPY dough.. I mean is there anything better than HAPPY dough?? After it has sat for10 minutesthen add remaining ingredients and proceed as directed. Hope this works for someone ..

    reply to comment
    • Jill Winger says

      September 23, 2013 at 2:02 pm

      Nope- ain’t nothin’ better than happy dough! Love the syrup idea!

      reply to comment
    • Lee Ann says

      January 27, 2014 at 7:28 pm

      Definitely want to try this. I really like the idea of “Happy” dough. 🙂

      reply to comment
    • Debbie Knott says

      May 7, 2014 at 9:25 pm

      to the person who suggested this method…I use organic honey like the maple syrup in your yeast mixture. But i am going to try your recipe for “happy” dough. i like the idea of mixing a small amount of flour with the yeast,water&whatever you use for a sweetner. For everyone on the site…. I just really started baking bread in the last 6 months. I had made it in the past but very few times, and sometime used a machine but now i am trying to learn home baking bread. I am better with wheat bread but am still trying also to master the french bread crusty type loafs. Hopefully I will get the hang of it soon…my husbands grandmother was a master baker that worked for the Queen so thats a lot of expectation for me!!!

      reply to comment
      • currey says

        December 21, 2017 at 3:23 pm

        thank you so much. I’ll try your way.

        reply to comment
  30. Kenz says

    September 25, 2013 at 2:56 am

    Mmmm. I just made this bread (at three am!) due to an intense bread craving. Perfect! I paired it with a reduced balsamic vinegar paired with brown sugar and some spices to give the balsamic a faux aged taste and syrup consistency. Perfect pair! We ate half the first loaf just out of the oven, so hot it was burning our mouths. Tasty.

    reply to comment
    • Jill Winger says

      September 25, 2013 at 7:15 am

      YUM- the balsalmic vinegar reduction sounds to-die for!

      reply to comment
    • Gail says

      December 22, 2013 at 9:28 am

      Please give us the ingredients for the balsamic/brown sugar/spices mixture – please.

      reply to comment
  31. Ursula brown says

    October 1, 2013 at 3:02 pm

    yummy….. best recipe yet. going to make it into smaller rolls for beef dip next time.

    reply to comment
    • Jill Winger says

      October 2, 2013 at 6:11 pm

      Oh yum! Love the beef dip idea!

      reply to comment
  32. Michelle says

    October 11, 2013 at 1:16 pm

    I just have to say how much I love the “print” button on your recipes. This make it so much easier for me to use your wonderful recipes. I’ve been searching high and low for an easy and delicious French bread recipe the last couple of days. I have now printed this one and it will definitely become a recipe I depend on. THANKS!

    reply to comment
    • Jill Winger says

      October 12, 2013 at 7:34 am

      Whoo-hoo! Yes, my assistant just finished updating all the recipes, due to popular demand. Glad you are putting it to good use!!

      reply to comment
  33. vengayam says

    November 3, 2013 at 7:31 pm

    Just baked this – we have 2 gorgeous loaves with a crunchy crust and soft, chewy interior – perfect for our carrot ginger soup.
    Thank you so much for sharing your recipe – good wishes from Edmonton (:

    reply to comment
    • Jill Winger says

      November 3, 2013 at 9:57 pm

      Enjoy! And carrot ginger soup = YUM!

      reply to comment
  34. Donna says

    November 14, 2013 at 1:29 pm

    Off to the kitchen to make this immediately, I already have the spaghetti sauce brewing, so it will fit in with my supper great tonight. Thanks for the simple recipe!

    reply to comment
  35. Rachel says

    November 28, 2013 at 10:57 am

    I notice you have the loaves rising on the pizza stone, so the stone doesn’t get preheated. I followed the directions the first time, and my bread was undercooked on the bottom and very dark on top. Probably because it takes the pizza stone so long to heat up.

    I’m making 8 loaves using this recipe for Thanksgiving today, and I plan on preheating the stone and transferring the loaves to the hot stone just before it goes in the oven. I think reducing the oven temperature would also work fine, though.

    Anyway, this is a really lovely, delicious bread. Thanks!

    reply to comment
  36. Allie says

    December 12, 2013 at 4:27 am

    I’ve made this bread at least three times in the past few weeks since finding this recipe and every time I make it I feel like a total rock star! I just made a double batch yesterday, made the loaves into rolls and froze a dozen so I have fresh, homemade bread within reach at all times! Thanks for making homemade bread look so easy!

    reply to comment
    • Jill Winger says

      December 13, 2013 at 1:24 pm

      Yay Allie! You are a rockstar. 🙂 So happy you are enjoying the recipe!

      reply to comment
  37. Stephanie P. says

    December 21, 2013 at 1:30 pm

    I have never in my life baked a successful loaf of bread before trying this recipe but I did try it and guess what?! It came out awesome!

    https://www.facebook.com/photo.php?fbid=10202321516313759&set=a.3531935231548.149135.1667298397&type=1&theater

    reply to comment
    • Jill Winger says

      December 28, 2013 at 9:26 pm

      Yay Stephanie!!

      reply to comment
  38. Melissa says

    January 1, 2014 at 5:27 pm

    Just made this today and how easy it was… And the bread was amazing in taste… My family loved it.

    reply to comment
    • Jill Winger says

      January 4, 2014 at 9:33 pm

      Whoohoo!

      reply to comment
  39. Jodi says

    January 4, 2014 at 12:09 pm

    I have made this several(10+) times winner every single time. I dont use a baking stone I put parchment on the sheet. I have also used this for pizza pies. Roll i out, put in pie plate,layer with toppings, pull hanging dough over and pinch it closed. Awesome!(http://coeurdelamaison.blogspot.com/2013/10/layered-pizza-pie.html)
    Thanks for sharing…

    reply to comment
    • Jill Winger says

      January 4, 2014 at 9:15 pm

      Awesome ideas Jodi!

      reply to comment
  40. angela says

    January 8, 2014 at 9:15 am

    If you want your French bread crusty you put a dish of water in the oven during the preheating. That gives it that characteristic crunch.

    reply to comment
    • Jacy says

      February 22, 2014 at 9:14 pm

      Angela, cold or boiling water? do you leave the dish of water throughout baking? thanks for the tip.

      reply to comment
      • Angela says

        February 23, 2014 at 5:43 pm

        You put in cold but it starts to boil and evaporate during the baking and yes leave it in there until the oven cools off.

        reply to comment
  41. Amber DeGrace says

    January 11, 2014 at 1:20 pm

    Mine ended up looking more like baguettes than French bread because I must have rolled it out thinner than required. Still delicious! Thank you.

    reply to comment
  42. Rachxl says

    January 21, 2014 at 8:05 pm

    Do you think spelt flour would work?? Thanks!

    reply to comment
  43. Cristan says

    January 22, 2014 at 11:47 am

    Made this last night and love it! Thanks for sharing 🙂 I tried to share via FB but the button isn’t working. Just letting you know. 🙂 I pinned it though 🙂

    reply to comment
  44. Joan says

    January 24, 2014 at 2:28 pm

    my bread turned out terrible. it did not rise at all. i used yeast that was fresh, i used plain flower. what did i do wrong???

    reply to comment
    • Marina says

      March 17, 2014 at 5:46 pm

      Was your water possibly too HOT rather than warm when you attempted to dissolve your yeast? That will definitely kill the yeast … no rising, no matter how fresh it was.

      reply to comment
    • Pat says

      September 25, 2017 at 7:08 pm

      You used flower instead of flour.

      reply to comment
  45. Maria Alison says

    January 24, 2014 at 6:00 pm

    Made this tonight without a second thought. Bread was perfect. Eating it right now. Sooooooooo darn good. Great recipe!

    reply to comment
  46. Joan says

    January 26, 2014 at 12:20 pm

    So i tried this again and found what i did wrong. my water was twice as hot as it should have been. i never checked the temperature until today. my french bread turned out AWESOME!!!!
    family loved it. thank you so very much for this simple but great bread.

    reply to comment
    • Jill Winger says

      January 29, 2014 at 2:00 pm

      Ah yes– the little yeasties don’t like too hot water. 🙂

      reply to comment
  47. Danielle Schumacher says

    January 28, 2014 at 6:51 pm

    Does anyone know if this can be done in a bread machine on the dough cycle?

    reply to comment
    • Jill Winger says

      January 29, 2014 at 1:51 pm

      Yes–it should work!

      reply to comment
  48. Carol says

    January 30, 2014 at 4:14 pm

    Made this tonight it was fantastic!!!!!

    reply to comment
    • Jill Winger says

      January 30, 2014 at 10:11 pm

      Yay!!

      reply to comment
  49. Micheline says

    January 31, 2014 at 11:21 am

    I need to try this! I’ve always been very comfortable in the kitchen except my Achilles heel is yeast breads. Maybe I haven’t been trying the right recipes, and maybe I’ve given up too quickly!

    reply to comment
  50. Mrs B says

    January 31, 2014 at 1:48 pm

    1. Never grease or oil a pizza stone
    2. Always put a stone in a cold oven and preheat the two together. Use cornmeal on the stone to keep from sticking
    3. Let rise on a parchment paper and put on the stone removing 1/2 way througj the cook.
    4. Put a pan on the ravk under the stone and add a cup of hot water when putting the bread in to help steam the crust

    reply to comment
  51. Monica says

    January 31, 2014 at 6:25 pm

    Hi Jill – Just a quick Thank You!!! I have had the worst time making bread since we moved to Utah – the altitude adjustments were killing this southern girl from back east.

    Anyway, I made it today and my Italian husband literally stood at the stove with a stick of butter and ate 3/4 of a loaf before it was even cool enough for a sane person to touch.

    Tomorrow I am using your biscuit recipe to make a southern version of meat pies for a church luncheon…wish me luck.

    Thanks!!!

    reply to comment
    • Jill Winger says

      February 3, 2014 at 8:07 pm

      Yay! So glad to hear this! Hope the biscuits turn out great too. 🙂

      reply to comment
  52. Kenzie A says

    February 1, 2014 at 2:15 pm

    I made this bread, but only got as far as allowing it to rise before I realized my yeast must not have activated because it didn’t rise at all. Could it be that the water needs to be between 100-115 degrees?

    reply to comment
    • Jill Winger says

      February 3, 2014 at 8:04 pm

      Yes–use warm water and make sure that it’s rising in a warm spot (but not too hot!)

      reply to comment
  53. Homemade Baker says

    February 5, 2014 at 12:31 pm

    I have tried to make bread to go with my soups or spaghetti but none of the ones I’ve ever made have actually tasted like the French bread I know and love. I also hadn’t come across such and easy recipe either. I think this recipe will definitely be a keeper for me. I could eat a whole loaf by myself in one sitting and feel good that it does not contain all the added doubtful ingredients that the store bought version has. (Not that I really do eat a whole loaf…because I force myself to stop). Thanks for sharing it. ; )

    reply to comment
    • Jill Winger says

      February 7, 2014 at 8:51 pm

      yeah… I usually have to force myself to stop too. 😉

      reply to comment
  54. Liane Keady says

    February 23, 2014 at 9:19 am

    Thank you so much for this amazing recipe. It is so straightforward to make and the bread is so delicious – lovely and light inside with a super crust on top. I have tried other French bread recipes but have never had this success before. I will definitely be making it again.

    reply to comment
    • Jill Winger says

      February 24, 2014 at 2:20 pm

      Yay! Thanks what I like to hear!

      reply to comment
  55. Crystal @ Serving Joyfully says

    March 11, 2014 at 8:11 am

    Okay, we are just now cutting out ALL processed foods from our diet. We’ve always eaten fairly well, but decided to go ahead and make the jump to get all of those chemical preservatives and natural flavorings. Anyway, I was under the impression that white flour, even unbleached, was considered a refined type of food and not whole foods since they remove the most nutritious part of the wheat during that processing.

    Can you weigh in on this for me? Everything is very confusing and I am trying hard to figure it out! Especially since you seem to agree that refined sugar is not a whole food…what makes the white, refined flour okay? Does it go through less of a process than the sugar?

    Please note: I LOVE your blog and I am not in any way trying to argue with you about what is or isn’t whole foods. I am genuinely trying to understand and I hope that comes through in this comment 🙂

    reply to comment
  56. MrsJennyK says

    March 17, 2014 at 12:44 pm

    This is a great recipe and super easy. I bake all my own bread, so I know from good bread recipes! I made half the recipe because I just needed enough for one meal for two adults and two toddlers. I hate kneading, so I do it in the food processor. I also buy bulk yeast that I know is good and I keep it in the freezer so I never bother to proof. I put all of the dry ingredients into the food processor and let it mix for about 10-15 seconds. Then I slowly pour in the warm water while it’s running. When the dough looks “right” to me (usually when it starts to pull away from the sides and form a ball) I stop the water and let it run for about 2 minutes. I check the dough by touching it. If it needs more Kneading I run the processor for another minute or so. Everything after that is as normal. Just a little shortcut for ya!

    reply to comment
  57. Amie says

    March 17, 2014 at 6:00 pm

    made this tonight. it was a big hit!!! next time im going to try it in the bread amchine

    reply to comment
  58. Renee says

    April 11, 2014 at 6:36 am

    I love this bread!!! I have NEVER made homemade bread and this was simple and easy and fun!!! I’m so glad I found this recipe. Last night I made it for the third time and decided to cut it into three instead of two. I rolled out and rolled up each piece, then BRAIDED them together. Just before sticking the braid in the oven, I did the egg-wash and sprinkled on just a tiny bit of coarse ground sea salt from my grinder. It was amazing!!! The perfect complement to our brisket & veggies!!! Mmmmm!!!

    reply to comment
    • Jill Winger says

      April 17, 2014 at 2:37 pm

      LOVE the braid idea!

      reply to comment
  59. Ale says

    May 5, 2014 at 8:21 pm

    Can I use coconut sugar instead? I

    reply to comment
    • Jill Winger says

      May 6, 2014 at 8:51 pm

      Sure! 🙂

      reply to comment
  60. Debbie Knott says

    May 7, 2014 at 10:20 pm

    I just finshed making this with some minor adjustments but I finally made a crusty chewy french loaf!!! Yea!!! i just found this site & recipe today and already i feel humbly obligated to people I didnt even get to know yet. I still am going to try the happy dough recipe to ferment the yeast with a small amount of flour. But I definately will be keeping this recipe bookmarked. When my husband comes back in town next week im getting him to hook up my printer right away. this was a great recipe

    reply to comment
    • Jill Winger says

      May 11, 2014 at 1:57 pm

      YAY Debbie! 🙂

      reply to comment
  61. Nico says

    May 14, 2014 at 5:17 pm

    I am loving this recipe. I have brought it to a few potlucks and it is a hit. Who doesn’t love homemade bread. Sometimes I roll up one loaf with herbs, maybe some fresh garlic and I think cheese would be great too. I have used both maple syrup and honey with the yeast and both produced good results. I might try it with whole wheat flour since I have a lot on hand right now. Thanks so much for this. It is a keeper.

    reply to comment
    • Jill Winger says

      May 15, 2014 at 1:55 pm

      I LOVE the garlic and cheese idea!! oh my…

      reply to comment
  62. Damien says

    May 29, 2014 at 11:36 pm

    Hi Jill, thanks for the recipe. I tried it an everything looks good. Unfortunately the bread is a little chewy and kind of heavy. I used all purpose flour, do you think that could be the issue?

    reply to comment
    • Jill Winger says

      May 30, 2014 at 5:25 pm

      How long did you let it rise? Sometimes a shortened rise time or inactive yeast will make it heavy.

      reply to comment
      • Damien says

        May 30, 2014 at 5:45 pm

        I bought new yeast and let it rise for 60 minutes the first them. On the 2nd rise, I let it sit for about 20 minutes. I did add in a lot of flour while kneading which might have caused an issue. The flour was also a little old and stored in the fridge.

        reply to comment
        • Jill Winger says

          June 1, 2014 at 2:30 pm

          Yes– if you added too much flour, it definitely could have made it too heavy. I like the dough to be smooth and pliable when I’m done kneading, but still moist so it doesn’t get crumbly.

          reply to comment
  63. Maria Alison says

    July 2, 2014 at 1:59 pm

    Jill, I have made this 8 times this week (it’s Wednesday)! We have ten people in our house and they keep on asking for it!!!

    reply to comment
    • Jill Winger says

      July 6, 2014 at 2:26 pm

      LOL– 8 times? Wow– it sounds like it was a hit! 🙂

      reply to comment
  64. Leah Lynch says

    September 15, 2016 at 7:32 am

    I don’t know if someone has posted this yet but I made several loafs and froze them! Its great for those days when I want bread but don’t have the time to make it. Just wrap in plastic wrap that has been sprayed with cooking oil and put the balls of dough in a freezer bag. You will get a good 6 months or better that way.

    reply to comment
    • Jill Winger says

      September 27, 2016 at 11:48 am

      Hooray for freezing!

      reply to comment
  65. Dorothy Henderson says

    September 15, 2016 at 7:05 pm

    I’ve been making bread for years and have only one problem
    My bread collapses if I try to score it. How do you make the cuts without the bread sinking?

    reply to comment
    • Jill Winger says

      September 27, 2016 at 11:46 am

      It might be because it’s risen extra-high before scoring. Mine will deflate a tiny bit after scoring, but then puffs back up in oven.

      reply to comment
      • Liz says

        April 14, 2021 at 9:42 am

        Jill, I love everything about your homestead work and all the teaching you do, I think you are amazing and I read your blog regularly, this is not a criticism, this is not french bread, from the hydration to the sugar to the method to the shape to the rise time to the oven baking without moisture to the lack of holes in the bread to the lack of crackle…french bread is a specific recipe formula that is a labor of love and has a distinct flavor because of the work that goes into it. Go to any ligit site from a baker and learn about french bread. You can do it and trust me when you do you will feel amazing because it is so much work and such an accomplishment to do it, and it tastes different than this recipe. That being said what you have here is white bread, you can shape this multiple ways and have any form of white bread, and specifically this recipe and shaping idea is what is traditionally called an American white bread baguette, it’s just white bread. If you want to bump up the awe factor of your white bread baguette here, try and egg wash and sprinkle some Italian seasoning all over it and a little parm and you will be blown away by the smell in your house for the entire day. All in all this is a good recipe but it is not a french bread recipe or formula. I make white bread baguettes all the time and they are wonderful and you have a good recipe for it here. Much love and blessings <3

        reply to comment
  66. Heather H says

    November 13, 2016 at 4:58 pm

    I made this for the first time tonight and we loved it! I was making a pasta dish so decided to add coarsely chopped fresh garlic and Parmesan to one of the baguettes before rolling. Delicious!
    This recipe will be a household staple for soups, stews and pasta dishes. The leftover slices will be great toasted for sandwiches as well.
    Thanks

    ★★★★★

    reply to comment
    • Jill Winger says

      November 21, 2016 at 9:16 pm

      Love the garlic and parm addition idea– so glad you enjoyed the recipe!

      reply to comment
  67. amyjo says

    December 31, 2016 at 9:45 pm

    Well, second time. I hope this works. The first time I was gonna leave it by the front door to beat the @%$^$^ out of unwanted people selling stuff

    reply to comment
  68. Ginger says

    May 17, 2017 at 11:27 am

    Jill, what is the difference between French bread, Italian bread, and a baguette? I am confused. I do know what a baguette is as we purchase them on a regular basis. Your French bread looks, to me, like the Italian bread I have seen for sale in the grocery store. I like chewy breads except for some sandwiches. Thanks.

    reply to comment
    • liz says

      April 14, 2021 at 11:02 am

      this is a white bread baguette style bread, not a french bread, a french is going to have higher hydration a different flour, no sugar, and a min of four risings, will be smaller in bulk, chewy, lots of holes, harder crust etc… you are right it is much closer to an Italian bread loaf with the shape of a large oversized baguette but none of it’s features. homebakers mistake this stuff all the time, especially people who are really good cooks like Jill, but they don’t usually understand that baking is chemistry and a recipe is a formula, and that specific breads have specific names and since they don’t own their mistakes now because of the internet we just have everyone telling everyone else incorrect things. if I made this and called it a french baguette my family would laugh, they know the difference. it is like calling cinnamon rolls, babka ..two different things, it is like calling steak a hamburger. but they keep doing it and will say stuff like oh well this is how I make it and what I call it. and that is alright except don’t “teach” people to bake and not call it what it is just so you sound cool, just say this is some bread I make and how I make it…that is more real and is closer to teaching

      reply to comment
  69. Green Eggs And Ham says

    June 19, 2017 at 1:39 pm

    I am using a cookie sheet because I don’t own a stoneware sheet. If I reduce the temperature of my over to 350 degrees, then around how many minutes would the bread take to bake.

    ★★★★★

    reply to comment
  70. nanoo says

    September 3, 2017 at 4:26 pm

    I do accept as true with all the concepts you’ve presented in your
    post. They’re very convincing and can certainly work.
    Still, the posts are very brief for newbies. May just you please extend them a little from next time?
    Thank you for the post.

    reply to comment
  71. Jamie says

    September 27, 2017 at 11:57 am

    Made this yesterday and the family and I loved it!! Seriously, it only lasted through dinner. And it was made right after the older kids got home from school. I’ve only made bread a handful of times and this was by far the simplest and best recipe!! Thanks so much!

    ★★★★★

    reply to comment
  72. david says

    December 31, 2017 at 6:25 am

    Hi, I will give this recipe a try this morning, thanks! I do question putting the cold pizza stone with the loaves on it into the hot oven. The stone will be a heat sink until it comes up to temp, which takes awhile. Better to use a cookie/baking sheet IMO. Much better if the stone or baking steel is already hot, which will act to spring the loaves. I have a pizza conveyor peel https://superpeel.com/ I will use to drop the loaves onto a pre-heated steel plate already in the oven…

    reply to comment
  73. JACKIE BROWN says

    January 3, 2018 at 3:53 pm

    Yes, definitely use stoneware for baking your breads. I can recommend and help y’all with the right Pampered Chef stone.

    reply to comment
  74. Karen says

    January 27, 2019 at 12:23 pm

    Jill, in the photo it looks like the loaves are rising on parchment. Do you take them off the paper and put them on a bare stone to bake, or bake right on the paper?

    reply to comment
  75. Ryan K says

    March 30, 2020 at 12:11 pm

    Hey first time making bread, I saw your youtube channel, and ventured to your website. Great content and directions. Any pretzel recipes coming up?

    reply to comment
    • Kayla- Prairie Homestead Assistant says

      April 2, 2020 at 2:45 pm

      The soft pretzel recipe is in the cookbook! You can find The Prairie Homestead Cookbook on Amazon, or wherever you purchase your books.

      reply to comment
  76. Joel says

    April 15, 2020 at 5:01 pm

    I’ve been cooking professionally for a long time, but I’m relatively new to baking bread. All this free time during our statewide shelter-in-place order has inspired me to try new things, and this recipe was great! I did sub bread flour for half of the AP flour, just because I had some around, but otherwise I followed the recipe to the letter. I used one loaf to make meatball subs, and everything about them was perfect and delicious!

    ★★★★★

    reply to comment
    • Kayla- Prairie Homestead Assistant says

      April 16, 2020 at 5:40 pm

      So glad to hear this, and that you liked the recipe!

      reply to comment
  77. Izzy says

    November 9, 2020 at 10:51 am

    I have been making this for a long time now and been loving it! my friend who is super picky loves it also I mean who doesn’t!

    ★★★★★

    reply to comment
  78. Lisa says

    December 30, 2020 at 2:39 pm

    I have made this recipe numerous times. It turns out great every time. No adjustments needed for me! The only problem is trying not to eat it all!

    ★★★★★

    reply to comment

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