Diane’s No Fail French Bread is the best French bread recipe ever! Simple ingredients, most of which you already have in your pantry and about an hour and a half is all you need before baking. Most of the time is rising in the bowl or on the baking sheet.
Homemade French Bread vs Store bought
French Bread. When you think French Bread, do you think of the light, airy stuff you buy in a paper bag or a plastic sack at the grocery?? I used to buy it all of the time. When we moved to Bountiful nearly 25 years ago, my friend Diane made a loaf of this bread for me.I couldn’t believe the difference. When she shared the recipe with me, I stopped buying French bread at the grocery and started making it at home. Of course, this wasn’t any French bread, so we named it Diane’s No Fail French Bread!
Fail Proof French Bread!This bread has a chewy texture, without being too dense. It’s beautiful and golden. And the recipe makes two HUGE loaves! When I asked Diane for the recipe, she told me that it turned out perfect every time (this is the Pollyanna coming out in her, I thought). But she was right. In all of the years I have been making this bread, it has never failed. Not even one time. I usually mix this up in the KitchenAide, but it can be made by hand in a large bowl as well. When it’s made in a stand mixer, it yields smoother loaf, also baking on the Convection setting helps this as well. I usually bake it at 375 Convection for about 18- 20 minutes.
2 loaves per recipe, leftovers make the best French Toast!Diane’s No Fail French Bread is wonderful in so many ways: It really is so easy. A perfect bread recipe for a novice- to a seasoned cook. It blows the socks off of that grocery store French Bread you have been buying. No Fail French Bread keeps well. Just slice and store in a bread bag or Ziplock. I like to slice it into at least one inch thick slices. Oh, AND it makes the best French toast. Make this recipe tonight or tomorrow, and save a few slices for French toast!
One last bit of advice… if you live in a humid environment, PLEASE read the recipe notes for tips. Reducing the amount of liquid in the recipe will help tremendously!
Diane’s No Fail French Bread
The easiest and best French bread you will ever make. Simple ingredients, mixed in a stand mixer or by hand. Makes two huge loaves!
- 2 tablespoons dry yeast I prefer SAF brand
- 1/2 cup warm water
- 2 cups warm water*
- 3 tablespoons sugar
- 1 tablespoon (yes tablespoon!) sea or Kosher salt
- 5 tablespoons Olive oil, Canola or vegetable oil*
- 6 cups flour (4 cups bread flour and 1 1/2-2 cups All Purpose)
- 1 egg *optional beaten- for glazing bread
**Please read recipe notes before beginning if you live in a humid environment!**
Dissolve yeast in 1/2 cup warm water.
In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.
Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.
Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.
After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.
Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.
Divide the dough in half. Roll each half of dough in a 9×12 rectangle on a floured surface.
Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.
Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).
Let rise for 20-30 minutes in warm place.
Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.
- Tips for humid environment: If you live in a humid environment, you may need to either add more flour than called for or you may reduce the liquid in the bread by 1/2 cup. Instead of 2 cups hot water, use 1 1/2. While living in Spain (humid environment) , I use 4 cups bread flour and about 1-2 cups all purpose flour and about 1 1/2 cups water (not including the 1/2 cup of water used to proof the yeast). So, the water total is about 2 cups instead of the 2 1/2 cups called for in the recipe. This recipe was developed in Utah, where the elevation is often 4000 ft and very dry climate!
- After reading comments from people who have expressed frustration with the bread failing (the exception) I decided to change the water from “2 cups hot water” to “2 cups warm water”. I believe part of the issue was hot water was added along with yeast, and the hot water was killing the yeast. Warm water works. I use warm or hot water right from the tap.
- I add bread flour in place of the all purpose flour. When doing this, I use 4 cups bread flour and 1-2 cups All Purpose flour. Watch the amount of flour if using bread flour. In some cases, you will need only 1 1/2 cups of additional All Purpose flour. Do not add too much flour, it will result in the dough being stiff and difficult to handle.
- I make this in my KitchenAid stand mixer. Use the paddle attachment until you have mixed in the first 3 cups of flour. Then switch to the dough hook to mix in the final 3 cups of flour.
- I often forget the mixing down step (5 times every 10 minutes) and have never had a problem with the bread turning out perfect. Just make sure the bread raises in the bowl until it has almost doubled in size, or for about 45 minutes. Then proceed to the rolling out step. If you skip mixing down every 10 minutes, the bread will not have quite the same texture. Mixing down the dough will help develop the gluten and create the texture that is slightly chewy, but still light!
- If you have a convection oven, use the convection setting. Bake at 350-375 convection for about 15-20 minutes. The convection setting turns out the prettiest loaves of bread!
- This bread is best made with Extra Virgin olive oil.
- In Spain, my oven was very small and it works better for me to shape the dough into 3 smaller loaves. The bake time is about the same! I got used to shaping into three smaller loaves and now almost always shape into three loaves. I bake at 375 convection for about 18 minutes.
- The egg wash or glaze is not necessary. Egg wash will produce a shiny instead of a matte finish on your loaves. You will need about 1/3 of the egg wash for this recipe. Lightly brush the loaf with the egg wash before it starts to rise after shaping.
421 thoughts on “Diane’s No Fail French Bread”
This looks amazing! I have to try it! Thanks for the great recipe!
What an awesome recipe, I always fail at making any kind of breads but this is simply Devine , so simple and ooooh so so tasty. I made 4 smaller baguettes and it was perfect . Had 1 straight from the oven with some goats cheese and honey drizzle
I have been working on be patient with the old fashion yeast roll/bread recipe…now I think I am ready to take the next step and make this…
Si-I agree. I've done this same recipe for-seriously-100 years (or so it seems). The fact that my sister gave me the recipe was a clue that it had to be easy and tough to ruin!
I love how beautiful bread looks. This one looks so perfect and squishy in the middle which is a must! I'll have to make my french toast like that next time too. I'm a HUGE cooks illustrated and ATK etc etc fan too.
I’ve made this twice now and it is a fairly simple and easy recipe. Both times they came out perfectly fluffy and flavorful. My family (and myself) were amazed at how easy French bread is to make. No more store bought for me! Thanks for posting!
I agree, Amy, this recipe is so simple for anyone to make. Store bought bread will never taste as good. Thanks for sharing!
This bread turned out so delicious!! We loved it and made French toast with the leftovers! 🙂
I love that idea of making french toast with this bread, Cherith, thanks so much for sharing and for reading ABK!
I don’t know what is wrong with the way this came together but this bread was simply over my head. I followed each step properly, but I ended up with flat lumps of dough that would not rise. My yeast worked perfectly two days ago, so it isn’t a leavening issue. I’m a new baker though, so I think I just needed more detailed instructions. Will not try this recipe again. There are too many recipe blogs to return to this one after my failure here.
Yeast can be really tricky. It could be the temperature of the water was too hot or too cool. I’d definitely try this recipe again. It truly is the very best, best, best.
I’ve had a lot of failures with yeast. If the yeast mixture doesn’t bubble up and grow, then toss it and try again. I’ve had to do that as I’ve grown in my baking adventures.
Wishing you lots of luck! You got this!!
Hi…I just finished mixing this bread and am leavin git for the first 10 minutes. It is VERY wet. I mean its more like thick cake batter, not at all bread-dough-like. If you happen to catch this comment, please let me know if I need to ad more flour. Thanks!
Yes add more flour until it isn’t sticky to the touch. I actually used about a cup less flour than it says to get the right feel. Either I measured out too much, or I didn’t put enough water. (momlife🙄).
I agree! The dough was VERY WET! I had to add at least another cup of flour!! Should i decrease water amount?
Hi Martha, sometimes the dough can be a little tricky, especially if you live in a humid environment or at sea level. Next time I would reduce the amount of water by 1/2 cup and add more flour if needed. Hope this helps and thank you for asking!Also, I have added tips on the recipe for baking in a humid environment.
Sorry Anon I didn't catch the comment about the dough consistency earlier. The dough is a wet dough. After it finishes rising, and you are ready to turn it out onto the floured surface to shape, you may add a little more flour so it is easier to handle. I would try about a 1/4 cup at a time. The consistency of the dough will depend on your climate, elevation etc. One of the keys to making bread or rolls that are easy to handle is not adding too much flour before rolling out or shaping! How did it turn out?
To properly make bread you must go through the time it takes to knead the bread. All these crazy no-knead bread recipes are fast yes, but the bread is heavy and doesn’t have the same taste as doing it the old fashioned way. Slow down everyone and do bread right, you won’t regret it.
I have to disagree with you, at least about this recipe. It is light and the perfect density for bread. You are correct that many recipes need kneading and different techniques, but this one has turned out with just the right density each and every time and I am not a baker.
I made this tonight to go with some soup and it must really be no fail because it turned out perfect! I don't think my family will settle for store bought french bread anymore. We loved it! Beautiful and delicious with the perfect consistency. It was really easy, too. My son kept making bargains so he could have another piece… "If I sweep the whole floor can I have another piece?" etc. etc.
I made this as per your recipe but instead of forming to loaves I formed in to 3 larger strips, braided them and cut them into 3inch chunks. Tossed them into my big dish and let them rose for 25 minutes before brushing them with melted garlic herb butter. In the oven at the directed temp. Perfect pull apart garlic knots! Served warm with pasta or chilli.
Samantha, good idea to turn the french bread into garlic knots! Sounds delicious. Thanks for your kind review!
Just wanted to comment that I made this with whole wheat flour and it was excellent! Thank you!
I’m trying this this weekend for Valentines. One quick question. What are you saying to “repeat 5 times?” I’m not sure if you mean stirring or letting it sit longer…Please let me know. Thanks!
This is easy and delicious bread, however “French” bread it is not. This is simply white bread baked in long form like french bread instead of in a loaf pan. Again, very delicious but not French bread.
Why isn’t it French bread?
Ok, is it a French baguette with a chewy tough crust? And It’s not sourdough, or artisan bread, but it’s 10 times better than store-bought French bread. Most folks would say it’s classic american-French bread. We make it weekly!
Hi there—are you using SAF instant (red or gold), or SAF active dry? If you’re using active dry, do you recommend decreasing the amount of yeast if we’re working with instant yeast? Thank you!
I’ve been dissatisfied with ever other french bread recipe I have ever tried. I made your bread tonight and LOVED it! It was easy to make and the loaves were delicious and scarfed down hot out of the oven. It’s a keeper. Thanks again!
Any suggestions of how long to cook it you want to make smaller loaves? Like mini baguettes? I feel like this could be awesome for making French dip sandwiches!
I started making this bread about two months ago. I now make it every other day and have stopped buying store bought bread altogether. This is a great recipe and so easy. Thank you for sharing!
Hey there, quick question – do you use all-purpose flour or bread flour? Thanks!
Holy cow. This recipe rocks. It has ruined store bought! I just found your blog and I am in love!!!
Thanks for your kind words! I’m glad you love this recipe and I’m excited you found ABK – just in time for the holidays!
Thanks for reading ABK!
I made this bread Sunday, it turned out great. I was wondering if I could double it
To make 4 loafs at a time. When I have my whole family over, I would need more.
It was delicious!
Hi Jill, I love to make this bread when the whole family is over for dinner. I would definitely double it if you have a lot of bread lovers! Thanks for sharing and for reading ABK,
Hi I’m hoping to double this recipe as well to take to a pasta dinner for the high school cross country team. Do you double every single ingredient or do you adjust any amounts? Thank you!
I usually do not recommend doubling this recipe because of the amount of flour, but yes, if you double it, double every ingredient.
I made this French bread recipe yesterday and it came out perfect. I bake desserts pretty after but not bread. It was easy to make and the flavor was great. I will definitely add it to my favorite recepies and I won’t be buying French bread at the grocery store anymore! Thank you!
I agree, Flor, there’s nothing better than fresh homemade bread, and it’s far better than anything you can get at the grocery store! Thanks for sharing and for reading ABK,
Never ever ever EVER eggwash your french bread
I tried this bread and it was fantastic!!! This recipe is a keeper. Thank you!!
It’s one of my favorite bread recipe’s to make, especially for the whole family. Thanks for sharing, CeAnne!
I just made this recipe and they turned out perfectly.
I love the texture and I love that the crust isn’t too thick.
I’m so glad to hear that, Sally. I love making this recipe, it’s so easy and has the perfect texture. Thanks for sharing!
I am usually very bad at making bread even though I did two years of culinary school at Johnson & Wales. But I made this recipe and my family is absolutely devoted to this bread. It is so GOOD, and it’s really easy to make. I make this so often now that I know the recipe by heart. Just a side note… My dogs love it too, if I cut some they are there immediately begging for some.
I agree, Gerry, this bread recipe is hard to beat and my family always requests it for big dinners. Thanks for sharing and for reading ABK!
I made this bread this afternoon and boy oh boy did I hit the jackpot!!!! Thank you, thank you, thank you for sharing this amazing recipe. This bread was perfect with my Swedish Meatballs ♥️♥️♥️ The next time I make this I’m going to try gluten free flour for my daughter who has Celiac’s disease 🥰🥰🥰
You’re welcome, Melissa. This bread recipe has always been a hit in our family. Sounds yummy with Swedish Meatballs! Thanks for sharing,
Hi Melissa, Did you ever make this with gluten free flour? I was curious if it turned out? My Mom has to be gluten free now and she is missing bread so much.
We often make rolls for Sunday dinner (usually your Lion House recipe) but I tried this French bread yesterday. WOW. My husband says he’d rather have this than rolls, which is saying A LOT. My kids opted for more bread rather than dessert. Our guests took seconds and thirds. If *I* can make it this well, then it absolutely is “no fail”.
Hi Christy, I’m surprised you had leftovers! There are never any when I make this for my family. I’m so glad your fam enjoyed it, it really is a “no fail” recipe. Thanks for sharing and for reading ABK,
I have made this every week for over a month. Easy and delish!! I make a lot of homemade breads and this recipe really is a no fail! Thank you
You’re welcome, Tammy! I love how easy this recipe is to make, and that you enjoy it as much as we do. Thanks for sharing and for reading ABK,
Just made this recipe and they came out perfectly! Gorgeous color…used the convection oven…and they were delicious! So easy and so muchfun! Thank you so much for sharing your recipe!
Thank you for sharing, Karen! This is definitely one of my favorite no fail recipes and I’m glad you enjoyed it too.
In step 6, “sit in bowl for 10 minutes. When the dough has risen, stir down”. Does this mean 10 minutes on the clock or until dough has risen to certain degree? Also deflating every 10 minutes, do you end with deflate or 10 minute rest.
10 minutes on the clock. Just set your timer for 10 minutes, then stir down. Repeat until 60 minutes are up! End at 60 minutes, deflate and then roll out. Hope this helps!
I never comment on the recipes I use, but this one deserves it. It’s been a while (years) since I baked bread (except for banana bread) and it turned out amazing!! My husband keeps sneaking pieces before dinner. Thank you for sharing.
This recipe is hard to beat and it’s one of our family favorites as well. Thanks for sharing and I’m glad you and your family enjoyed it, Cecilia!
Truth be told…I was skeptical about this recipe, but I made it today and I’ll be making it again and again. The texture is perfect and the flavor, well let’s say I ate my allotted share before our spaghetti dinner tonight. Good thing there are two loaves! The dough seems to soft, but I only used enough flour to roll it out.
Thanks for sharing, Debby! This recipe is easy as it gets when it comes to French bread and I’m so glad you enjoyed it.
Can this recipe be used in the bread maker for at least to just make the dough? I plan on baking in the oven
I cut the recipe in half, throw everything into the breadmaker on the dough setting. When it’s done I take it out, shape into a French Loaf and bake in the oven. I’ve made it several times already and has been delicious every time!
Would you be able to recommend a no fail yeast brand? It seems it’s hit or miss with the yeast I buy. I have gotten so discouraged from making bread because of this
I’m sure you’ve got it all figured out by now, but I used to buy the big jar of yeast and got tired of throwing over half away. I now buy only little jars (or just a few packets). FRESHNESS is the key to dry active yeast. Learned the hard way. Ha!
I just made this the second time as the first time it was amazing! This time around something weird happen, I either left it to rise too long without beating the dough in (I had to leave the house for a few hours) or my oven started acting up and it turned out a bit chewy inside. 😅 Still delicious though. I carved up a loaf every 1 1/2″ on a bias (not all the way through and filled the pockets with homemade garlic and herb butter. Yum!
Hi Olga, that sounds delicious! The baking time can sometimes vary depending on your altitude and type of oven you use. Thanks for sharing and for reading ABK,
Does the bread need to cool on a rack after baking and if so, how long?
I usually let the bread sit for at least 10 minutes before serving. Either on the baking sheet or on a rack. Happy baking!
Just made this and it was so delicious! My granddaughter said it was the best bread she’s ever had!! I substituted quick rising yeast because it was all I had, but followed Si’s directions and it turned out perfect. Thank you Si for sharing delicious recipes with all of us .
You’re very welcome, Saunna, it’s such an easy recipe and perfect to make for the family. Thanks for sharing and for reading ABK!
Hi Si.. just wondering if the yeast is active dry or if you can use instant?
Hi Amber, I use the SAF instant yeast, but active dry works well too. Thanks for asking!
If you are using Instant yeast why does it need to be proofed.
Thanks for the question! You’re right- instant yeast doesn’t need to be proofed. I always begin with adding yeast to the warm water just to make sure the yeast is still active and ready to rise! It’s a simple step to double check my yeast before beginning this recipe. Then I won’t ever ruin a recipe with yeast that may be old. I hope you enjoy this ABK favorite!
Hello! In the ingredients when you put 6 cups of all purpose flour or 2 cups of bread flour…is that ‘either or’ or add 4 cups of all purpose and 2 cups of bread flour?
Hi Valerie, I usually add 2 cups bread flour and 3 1/2 -4 cups of all purpose flour. Hope this helps and thanks for reading ABK!
I have made this bread several times and it’s so simple. It has convinced my family, friends and neighbors that I am a baker! I’ve eaten more bread in the last four months than I have in my life and I’m not fat or dead from it! Yay me! Thank you for the great recipe and fool proof instructions.
You’re very welcome, Ashley! I love how this recipe is so simple, really anyone can make it and make it taste so good. Thanks for reading ABK,
I was skeptical because I have made several homemade french bread recipes that weren’t very appetizing. After reading so many positive reviews I gathered ingredients, pulled up my big girl baking pants and went to work.
The only change I made was to use white whole wheat flour (measured lightly) in place of the white flour.
The bread was AMAZING. My family absolutely loved it. We froze one loaf and pulled it out a few weeks later and it tasted just as good as the first time.
This is the perfect recipe to make if you NEED a no fail French bread recipe.
Thanks So for sharing a fail proof classic. Now I better go plan some pasta meals so I have an excuse to make it again.
This bread is FABULOUS! The instructions are so easy to follow! I love it so much that I am teaching a couple of friends (who are afraid of yeast) to make it next week!
Thanks for sharing amazing recipes!
This recipe is lights out the best French bread ever! When I make it my family raves about it and so do my neighbors.
This French bread is AMAZING! It’s so easy! And thankfully it’s a quick recipe because it gets eaten so fast anytime I make it!
Love, love, love this recipe! It’s so easy. I actually cut it in half, stick everything in my breadmaker on the dough setting, then take it out when it’s done to shape in a French loaf and bake. It’s a big hit every time!
You do let it rise again after shaping the liaf don’t you??
Yes, after shaping the loaf needs to rise before baking.
Thanks for reading ABK!
Love this recipe, have made it a number of times now (have it memorized) and have been successful every time. I haven’t always been right on schedule with the stir down, and once I even had to take it out of the oven mid-baking and finish up a few hours later, but it is always great. Today I divided the dough into 6 smaller loaves for subs and they turned out perfectly.
Made this today and love it! This is the first bread recipe to ever turn out for me! This bread and is super duper soft. Excited to turn the left overs into French bread, garlic bread, and see how it turns out after freezing a loaf. Next time I plan on baking it on convection at a higher temp (375 rather than 360) as I’m figuring out my oven temps for this bread.
Wow! This bread is fabulous. I’m making my second batch. First two loaves were to die for, even though I forgot to punch down the dough after the first 2 times. It sat for about 30 minutes after that, doubled in size, I punched down and rolled out. My son says “don’t change a thing!” since I am famous for tweaking recipes. LOL It is definitely a sticky dough, but I add a few extra tablespoons of flour in the beginning and then, when I roll it out, I add just enough to make it smooth and manageable. I use the silicone spatula to push it down in the bowl during the 10 minute rises. That way it doesn’t stick to my fingers.
Literally for real no fail. I’m
Not great when it come to bread, but I always love making this yo pie with different to make it just a little more out together. Easy and so so delicious.
This is the best French bread I’ve ever eaten (I made the variation with bread flour). It was fun to make too. I was busy working in the kitchen on other things so I used my Kitchen Aid and let the dough hook run for 10 seconds and then set a timer for 10 minutes and repeated the dough hook process x 5 which was simple.
I served this with another Pinterest recipe by Bon Appetit for Roasted Cherry Tomato Caprese (doubled the garlic in the tomato recipe but should have tripled it).
I served the bread slathered with labneh cheese (although any spreadable cheese like Cowgirl Creamery’s Mt. Tam or Green Dirt Farm’s Woolly Rind would taste great) and then topped the bread/cheese mixture with the tomato/garlic mixture. Absolutely wonderful.
This morning I made french toast with it and it was wonderful with great flavor and the egg soaked all the way through without being soggy.
Will definitely make this recipe over and over again.
This is the best French Bread I’ve ever tasted..yum!!
This is the best french bread I’ve ever tasted….YUM!!!
Question: has anyone tried splitting this up into 3 loaves instead of 2 giant ones? Would love to know cooking time for that. I’d like a slightly smaller loaf, more like a French baguette, but don’t want to mess up the texture.
I have always been intimidated by homemade bread recipes but I decided to try this one because I didn’t have to knead it!😂 The recipe was super easy to follow and the loaves turned out beautifully. My family raved over how good it was! Thanks Si!
Sorry I missed your question earlier! Yes, I have been making this in three smaller loaves since we are living in Spain with small ovens! It works out quite well. I still bake it the same amount of time.
Thanks for reading ABK,
I made this recipe tonight and when I set it on the dinner table, my daughter audibly gasped!! I didn’t plan ahead very well so I shortened the rest time intervals to 7 minutes instead of 10. I also used 3 cups bread flour and 2 ½ cups AP flour. Both loaves turned out beautifully! Definitely a keeper! Thank you, Si!
I wish I could give this more than 5 stars! I was SOO worried about setting myself up for a horrible letdown when it said “No Fail”. My bread game is not the best. I’m a beginner and have failed more recipes than I’ve won. BUT! This was easy and the instructions were clear and simple. I made it in my KitchenAid. So. Easy!
And the yummy factor—sooo good! I didn’t end up doing the egg wash, but I did bake it on my oven’s convection setting: it turned out so great!
Thanks Si!! Love your website!
Thank you for sharing this!! It was AMAZING! Easy, beautiful, and so delicious. I can’t wait to make it again!
I never ever made a review; but this recipe is awesome!! I’m from Puerto Rico and we loved bread so I took your tip of use Bread Flour. My family loved it!!! Thanks!!!!!!
This bread is pure magic!! It really never fails!! My kids LOVE it!! I love that I always have everything I need to make it! Thanks, Si!
Hi this is a fun new way … punching down every 10 min! Looks like I may be the only one but after I rolled into shape and rising for last time it was spreading to be more flat than high this seems to happen to me a lot … I know I’m doing something wrong🥴any ideas ?Many thanks for a great recipe I’ll def try again and again until I get it right!
Here are my tips for success:
Be sure your yeast is fresh and active. It should bubble up a lot in the 1/2 cup of water and at least double in height in the time it takes to get the other ingredients into your bowl or stand mixer.
Be very precise with temperatures and measures. Mix the yeast into the 1/2 cup of water when water is between 110-115 degrees, warm. For the 2 cups of water, make sure it is right at or just below 130 degrees, this will feel hot to you but not scorching. Too hot and you will kill the yeast.
I always have to add a few extra tablespoons of flour, in addition to the 6 full cups. If not, it is too sticky to handle. Maybe that’s because I live in North Carolina and it is humid here in the summer!
When rolling up the dough, try to roll as tightly as possible. I let the dough sort of stick to my baking mat and then start rolling by stretching dough up and away from me and then tucking it in tightly at the bottom, as I roll it up. I flour my hands well so they don’t stick or tear up the dough.
That’s it. Cover them with a light, dry kitchen towel for the last rising, about 20 minutes. Then into the oven and they should turn out as pictured! They do tend to spread a little wide, so not as tall as a sandwich loaf, but more like an Italian loaf.
This is exactly the advice I needed,,,,,wish you had put this paragraph @ the beginning of your recipe as the temperatures are necessary and Welcome!!
When you are rolling out the dough, are you using a rolling pin or just sort of Stretching the dough??
Hi Annie, when rolling out the dough I would definitely use a rolling pin, thanks for asking!
What is the difference between bread flour and AP flour. Would the recipe still turn out if I used all bread flour. I buy that turkey flour from Lehi roller mills and it’s bread flour
Hi Amy, bread flour has more protein content than AP flour, it can turn out too stiff if you use too much bread flour, that’s why I like to use a combination of the two (2 cups bread flour and 3 1/2 to 4 cups of AP flour). Thanks for asking!
Hi. Quick question before I try the first time. I use King Arthur’s flour and like to be very accurate by using weight.
If you know, what is the weight (eg in ounces) for each cup you measure?
Im sorry I don’t weigh the flour for this recipe. It is extremely forgiving and an exact measurement is not needed. I’ve had several people email me who are novice bakers and had success with this recipe. Just measure and bake. I think you’ll be fine!
Hope this helps,
The King Arthur Flour website has a conversion chart with cups, ounces, and grams. I like to weigh in grams because it’s more precise.
1 cup All Purpose flour = 4.25 ounces = 120 grams
1 cup Bread flour = 4.25 ounces = 120 grams
1 cup Whole Wheat flour = 4 ounces = 113 grams
1 cup White Whole Wheat flour = 4 ounces = 113 grams
I never use regular whole wheat flour anymore because it’s heavy and I find the flavor to be bitter. Instead I used White Whole Wheat. It’s got all the benefits of whole wheat but tastes more like All Purpose. Generally I replace 1/3 of the All Purpose flour called for in a recipe with White Whole Wheat.
I haven’t tried this recipe yet, but I definitely will. It sounds wonderful.
I made this tonight for the first time and the flavor and texture of the bread was perfect. However, I didn’t get much of a crust. Is there something I’m missing? I baked in convection and they were gorgeous coming out of the oven. But after about 5 minutes they deflated a bit and got pretty soft. It didn’t stop anyone from devouring them, though!
This was a last minute addition to dinner tonight when I saw a post about how easy it was to make. It lived up to it’s reputation! I let my kitchen aid do the kneading and it turned out wonderfully. It was delicious. I will be making it regularly now I have found it 🥖😀💜
This recipe is amazing! I’m not a bread maker by any means but I followed the recipe and couldn’t be happier with how it turned out! I definitely will be making it again in the near future.
I’m so glad to hear that, Amber. This recipe could not be any easier and it’s perfect for beginners! Thanks for sharing and for reading ABK,
I made this bread over the weekend and loved how easy it was! I usually get scared to work with yeast but this recipe is easy to follow and turned out perfectly despite my lack of baking skills. I appreciate all of the helpful notes that were attached to this recipe as well.
I’m so glad you found it helpful and easy Laura. We love this recipe at our home! Thanks for sharing,
Terrific recipe, great bread. Thanks for it.
Worked out perfectly so delicious my kids and hubby raved about it.! I even made it with 1/2 ground whole wheat flour 1/2 white flour and it was perfect!! THanks Si
You’re very welcome, Natalie, I’m so glad you enjoyed it and I love your variation!
Such a great recipe that’s become a staple at our house! Simple enough for my 13 year old twins to make! Thanks so much for sharing and making us look like we know what we’re doing in the kitchen!
Such a light & airy French bread. It is the perfect complement to any autumn soup or fresh spring pasta dish. I love the flavor of this bread covered in soft salted butter. This will be a definite repeat in our family.
How hot does the water have to be
The water should be at about the same temperature you use to give a baby a bath! That’s the rule of thumb for me when proofing yeast. Thanks for reading ABK,
Every step of the way I questioned my ability to make delicious homemade bread. I’m so pleasantly surprised with the way this recipe turns out! Even though I didnt put the seam side down in the center and when it rose while baking it unraveled a bit it was still so delicious. So, my tip would be to pay attention to where that seam is because the bread does continue to rise in the oven.
I hesitate to rate this recipe because it’s my first time attempting to bake a yeast bread and I feel like I failed, not the recipe! I followed it exactly – I thought – but it didn’t rise well at all. In fact, I feel like after I punched it down the first time, it never rose after that. I kept trying tho, and rolled and baked it. I ended up with 2 heavy “bricks” that were shaped like french bread but weighed as much as 2 bricks! The only thing I can think of is that the yeast was old – but when I looked at the package it said its expiration date was June 2020. Any ideas? Or do you have a simpler recipe I could try next time? This seemed simple enough, but alas…..failure!!!
I am so sorry you didn’t have success with this recipe! As you can see, we have had dozens of positive reviews, many from people who have not baked previously! I’m not sure what happened with your bread. Especially since you checked the expiration AND it raised up the first time. Give it another try. I don’t think it was the yeast! Make sure when your bread is in the rising period it’s in a room that is warm and without a draft. Also, make sure you don’t use all bread flour, just half or up to 4 cups at most, with the remainder being all purpose flour. Hope this helps and would love to hear if you try this recipe again. Thanks for reading ABK,
My family loves this bread & it’s always a huge hit at family dinners! I’ve even used the 2nd loaf for French toast the next night & we all loved how great it turned out.
I made this bread to go with our dinner the other night and it was a hit!! I loved how it turned out and I will definitely be making this again. Usually the crust is too hard for me with typical recipes, but this light buttery crust was perfect and not too hard to bite into.
Can you add photos/a description of the dough consistency? I make bread fairly often, but this one is baffling me. The dough is so wet, I can’t imagine how you can even shape it into loaves, it’s like soup. I added an extra 1/2 cup of flour, but it didn’t do much.
So easy, so delicious! Have not bought a French loaf or baguette since I found this recipe!
I tried this recipe last night, and it was a huge hit!
Very good bread with a nice texture. Would have liked a crispier crust. Is instant yeast ok to use to just regular dry yeast?
Hi Mary, you can use instant yeast in this recipe. Thanks for asking!
Si … my 12 year old woke up this morning and had a hankering for fresh bread. 🙂 She has never made yeast bread in her life, but wanted to try it all by herself. No help from mom, thank you very much. I gave her my permission to try it, sort of expecting it to fail. But seriously! She made 2 beautiful loaves that taste amazing! First time ever for a 12 year old unexperienced breadmaker and voila! No fail indeed!
I just made this yesterday and it’s fantastic! I’ve been baking bread for many years and would say this recipe is awesome. I used a glass tube for one loaf and a longer loaf pan to make the other. The crust was wonderful, and so was the crumb, texture, color and rise. I will definitely use this recipe over and over. Thank you so much. Oh and I used all bread flour.
This was very easy and delicious. My kids gave me so many compliments! However I have to agree with the others, this is not French bread. I would call this Italian bread before French bread. It’s just like the loads you buy in the store to go with a spaghetti meal. I’m glad to have a great recipe to make my own!
This recipe is easy, just need patience for the rising proceess. The bread came out perfect!! Now my family wants it every day! Thanks for sharing this family recipe.
This failed, like, so bad in every way. I tried two batches and both were an absolute messy disaster. Currently snowed in with plenty of beef stew but no bread. So sad ☹️
I’m sorry to hear that, Brianna, what was the big issue with the bread? Maybe I can help troubleshoot for you!
Just cut into the hot freshly baked golden loaf…. crazy good! So easy and so delicious!
Made it and it was perfect!! Throwing all of my other French bread recipes away. Made a bunch and gave them as Christmas gifts wrapped in tea towels. Italian families love getting bread for any occasion. Thank you!
Do you cover while rising? I usually do with the yeast recipes. Thanks!
Hi Mickey, I don’t cover for this recipe, but the bread will still turn out great if you prefer to cover it. Thanks for sharing and for reading ABK!
This is is best french bread ever! A million times better than anything at the store. It’s so easy to make, it’s a great beginner bread if you’re a beginner at making bread. It’s so soft and the taste is heaven
You lost me on the 350-375 temps on Convection? Which is it???
I plan to back it Convection oven.
Hi Sylvia, you can bake the bread at any temperature between 350-375 degrees on convection. If you’re unsure, I would bake it at 375 degrees and keep an eye on the bread after 15 minutes of baking. Thanks for asking!
I am a famous baking failure, yet keep trying, so I plan to try my hand at your recipe. One question about the salt. From what I’ve read, kosher salts differ. Diamond brand is less salty than Morton. And, the only sea salt I’ve seen is finely grained, not flaky like Kosher salt. Would you explain more about the salt? Flakes? Grains? Brand of Kosher salt you use? Thanks!
Hi Lynn, I use either course sea salt or kosher salt, both are coarse-grained salt. I usually use the brands Morton or Diamond Crystal for kosher salt, I don’t usually worry about the difference between the brands. If I’m using sea salt, I use Redmond Real Salt. Hope this helps and thanks for asking!
squishy in the middle is for wonder bread
Made this for the first time today. Turned out perfectly and was so easy to make. So delicious!
That was delicious! Thank you!
I’m not sure why you said “I often forget the mixing down step (5 times every 10 minutes)”? Is that one of the main steps in making this recipe?
Made the French bread for Sunday dinner, it was amazing! My company raved about it. Will definitely make this again, so easy.
This bread was delicious! It’s exactly as it’s named, “no fail!” I followed the directions and found that it was a pretty straight forward and easy to follow recipe. I had to cook mine just a bit longer than the recipe states, but, that’s common–all ovens cook differently. I can’t wait to make this bread again!
Is there any substitute for canola/vegetable oil? Either olive oil or butter? Thank you!! X
Hi Abigail, I would use olive oil if you’re trying to substitute vegetable oil. Hope this helps and thanks for asking!
Must try! Love the sound of this years ago I made sour dough bread all the time! This sounds like what we would like! Thank you love cooking!
Bread is not my forte, but this turned out delish!
This no fail recipe is delicious. Even when you don’t heed the directions to place it seem side down and it in rolls in the oven.
This is the easiest bread recipe ever. You will feel like a true artisan after making this bread and then you will NEVER buy it from the store again! I make this probably twice a week. My kids love it as an afternoon snack. Easy to follow, and like the recipe name: it truly is a. NO FAIL
Hi. This is Joanne. I’m in Texas at sea level. My dow was extremely sticky and it kind of ran on the pan. It did not rise much during the 10 min intervals and at the end is quite flat. What can I do. I must include that this is a humid climate the this time of year. If you live in Bountiful BC you will be a much higher altitude and dryer climate.
Turned out great! So Yummy!
PS. I used Avocado oil and it turned out wonderful!
I though I would try this recipe, but making half in case I didn’t like it, but I should have made the whole thing. It turned out great, put some slices in the oven with butter and garlic, for dinner. Husband loved it.
Diane is my aunt, so this is so fun to have this recipe! Thank you for sharing!
She is the sweetest and this recipe has always been a hit, thank you for sharing Kate!
I’ve been making bread for over 50 years, this had to be one of the easiest ones to make, and delicious besides! Can’t wait to try the overnight rolls.
If I can’t use both loaves at once, would you suggest freezing the dough after letting it rise, before letting it rise or would you bake both loaves and freeze the baked loaf? I’m thinking freezing the baked loaf would be best.
Hi Michelle, I would definitely bake both loaves and then freeze one of the baked loaves, thank you for asking!
Can you half this recipe to make just one loaf?
Hi Ginger, yes you can half the recipe, I usually make both loaves and then freeze one for later. Thank you for asking and for reading ABK!
Delish and easy, I just made it again and put everything bagel spice on it. OMG so good!
Super easy and yummy. I made mine into three loaves, one plain, one garlic and sea salt and one rosemary with sea salt.
This bread is amazing! Just made while we are on lockdown! It was so easy to make. Best bread recipe I’ve ever made! Thanks for sharing!
I’ve been afraid of using yeast but decided I wanted to get over it and tried this recipe as my first attempt. It was delicious! I was thrilled that it worked.
I add an extra cup of flour, hope it will be ok!
I think it could have stood to rise a little longer on the last rise or a little longer bake. It turned up doughy in the middle. Also could have used a little more salt. I will give it another try because the crust was perfect.
This was my first time trying this recipe and everything turned out great! It was easy and it really is fail proof. I will definitely be using this recipe again and again!
Thank you so much for this recipe. So easy to follow. I have been wanting to try bread baking for months. I have searched for a good recipe and came across yours that morning.
By noon I had 2 wonderful homemade loaves of French bread. I look forward to trying your other bread recipes.
You can make this bread. Just like the pictures! Follow the notes to the letter. Use SAF yeast. Try the convection setting. Use egg wash. Don’t undercook it. I even just bought 50 paper sacks on Amazon for French bread, because these will make the best gifts! We used the other loaf for French toast, which in turn, becomes a Kneaders knockoff! Win win!!
Thank you best and easiest french I have ever tried
I read the instructions wrong and accidentally added three cups of bread flour instead of two, but this didn’t seem to be a problem. I measured all my flour using the spooned and leveled method, and found I had to add almost 7 cups for the dough to come together. It was still mildly sticky in the bowl, but was a cohesive ball. Over the punching down steps it lost its stickiness and was easy to work with. The loaves look very impressive when they are done baking and taste delicious!
This was so easy to make. I followed the original recipe exactly and it turned out perfectly! It was a huge hit. I can’t wait to try this bread for French toast as suggested. I’ll definitely be making this again!
Did you substitute the white flour entirely for wheat flour? I’ve been wanting to substitute wheat flour but not sure the best way to do it for this recipe! Thanks!
Hi Ariana, if you want to incorporate wheat flour into this recipe, I would use 2 cups wheat flour and 3 1/2 to 4 cups of AP flour, I think the dough will be too dense if you substitute the AP flour with wheat flour. Hope this helps and thank you for asking!
Can you half this recipe?
Yes you can half the recipe; I usually make both loaves and then freeze one for another day. Thank you for asking!
Best French bread recipe! The only change I do is just let it rise for the fifty minutes. Momma doesn’t have time to mess with it! Lol It turns out every time!! If we have guests over we eat both loaves but if it’s just our family then I get two meals out of it because we make French toast! It’s delicious!!
This bread is delicious, but it’s a misnomer to call it French Bread. This is definitely NOT French Bread.
French Bread is very crispy on the outside and chewy on the inside. You can only make real French Bread, especially baguettes, in a wood-burning steam-injected oven, or at least a brick gas-fired, steam-injected oven, which are terribly expensive, and not very practical for the ordinary home Baker.
This bread is, however, quite good and very easy to make.
Thank you for your comment. Obviously, this is not authentic French bread, but is the name given and recognized as French bread sold in most grocery stores in the US. I appreciate your insight and feedback!
Thanks for reading ABK,
Not everyone has a convection oven and stand mixer with a dough hook. What do you do in that case?
I have made this recipe in a large bowl as well. Use a sturdy spoon to stir down the dough every 10 minutes. It works just as well!
thanks for reading ABK,
Make this with soup and it turns out perfect every time! Two loaves go fast!
Seriously the BEST bread! It does kind of take some time and you have to be at the house watching it for a little while but it is worth it! Best tasting! Super soft! And lasts for days. That’s if you don’t devour it in one night like we normally do!
Just made this French bread today and I am so impressed. I can mess up anything I bake but these loaves turned out amazing. The best I’ve ever had and I’ll never want to buy it again! My husband and I just had slices of this bread on a charcuterie board for lunch with a glass of red wine- so good!
I would love to try this recipie but don’t have yeast…ever made it with double acting baking powder? think it would work?
Hi Mag, I have not made it with double acting baking powder, I think it might work but another substitute for yeast is equal parts lemon juice and baking soda. Let me know if you try either method and how it turns out!
Amazing! First time making bread and it was so easy. Instructions straight forward and easy to follow. I have allergies to egg and milk-without the egg wash it’s great! Thanks for the newfound love of bread baking!
A delicious and pretty easy recipe for warm, fresh baked bread. I really appreciated the extra notes since I have a stand mixer and a convection oven. I used exactly the amounts of AP flour and bread flour and the dough was very sticky and amorphous. Can you please add more content with the description of the expected dough consistency (and photos)? I was careful not to add more flour but the dough spread out quite a bit and I could not get slashes to save my life (they kept pulling on the dough even though I floured the knife.) All told though, the family loved it for shelter-in-place baking and hey, marscapone on top of warm fresh bread rocks, right?
Thanks for your input, Dana, I’ll see if I can add some more content about the dough consistency soon. Love that idea of putting marscapone on top, sounds yummy!
I feel like I hit the jackpot with this recipe. I have tried and failed with so many breads but I’ve made six loaves with this recipe (in 2 days, good-by waistline!) and not one wasn’t perfect and delicious.
I’ve made this French bread recipe twice now and it turned out perfectly both times! The first time, I did the kneading 6 times like the instructions say; the second time, I skipped this step to see if there was a difference. I’m happy to say that it turned out great both ways. I absolutely love and appreciate how well written Si’s instructions are on every recipe. I feel like she’s in the kitchen right there with me all along the way. I was so scared of using yeast, but since Covid-19 and all this extra time on my hands, I’ve turned to Si’s recipes and have found success in everything I’ve tried! Thank you!!
This has become a family favorite in our home. It turns out prefect EVERY time! My daughter and I like to slice it up to make Chunky Cinnamon French Toast! It’s amazing!! ♥️ So many people have asked for this recipe. I love that it’s easy enough for anyone to make and can be used in so many ways, sandwich bread, garlic cheese bread, French toast, etc. Thanks so much! We love this one 🥰
Everytime I make it my husband is like a kid in a candy store and anxious to sample some. I do cut the recipe in 1/2. It’s our go to bread. We love it! Thank you for sharing it.
The SAF yeast you say you like, where do you get it? I can not find it in any of my stores in AZ. I can find it on amazon, but just the instant kind. Do you use instant? If so do you still dissolve it in water as the recipe indicates?
Thanks so much! I’ve made this a few times now and the family loves it so much!! Just looking for ways to improve My success even more!
Fabulous! I’m new to bread making and was ready to fail but yummm! They are HUGE loaves. I will probably bake them separately or on two sheets for sure because they were a little under internally but done outside. I think they needed more circulation. But still delish and the family raved.
Does this store in the freezer alright?
Hi Andee, this stores great in the freezer, just make sure it’s in an airtight freezer bag. Thank you for asking and for reading ABK,
Hi! I made this bread today but I can taste a lot of yeast in it. Do you have any thoughts as to why it tastes that way? With all of the comments about how wonderful it is, I am certain I did something wrong! Thank you!
Hi Emilee, the bread can taste like it has more yeast if you added too much sugar, or if you let the dough rise for too long. I would just pay attention to those two things if you make it again. Hope this helps and thank you for asking!
Thank you for an easy to follow, delicious recipe! My first time making French bread and it gave me a lot of confidence. I will cook it a few minutes longer next time (I did 15 minutes on 375 convection), which will likely be later this week!
I was in need of French bread with French onion soup my wife was making. I saw your recipe and gave it a shot. It was very easy and the bread turned out wonderful. Very soft and tasty. My wife looked at the two loaves and said she Would have to freeze it because there was too much. Well, it was all gone the next day. The family loved it.
By definition, “French bread” cannot contain any form of fat. So, this is technically “Diane’s No Fail White Bread”.
I have made this recipe 4 times, and each time I needed at least 1 more cup of flour to make it firm enough to work with. When using a kitchen aide mixer, do you want the dough to be pulling away from the sides of the bowl before you are done adding flour? It’s just too wet and sticky with just 6 cups of flour. Should I use less water? I live in San Diego at 1000 ft. It’s not usually very humid here, but we have had a rainy year. Also, what exactly do you think letting it rise every 10 min for an hour does? Thank you!
Wow, this was so easy and the result is amazing! So fluffy and soft with a little crunch to the crust. I used 3 cups of bread flour.
This was so delicious and easy- a quick family favorite? Question- any tips to get a crustier crust? Thank you for this recipe!
This recipe is so easy and it makes the best bread! Thank you
Love this recipe! Made this the first time when my daughter and I were doing “French week” during covid. We’ve done kamut flour instead of all purpose but still the bread flour. Easy and beautiful presentation.
I’m 83, and just returned to breadmaking after thirty years….
This bread And Instructions I LOVED!
Only thing is I no longer have my kitchen aid, so the semi-kneading during the 10 minute moments was deefecult!
Is there a way to rectify this??
I, basically just turned it over and pushed it down with my hands,,,,
Yet to see if it Worked!!
I am loving finding recipes that are NON -MACHINE!🌹
Ps. The breads make Great Covid 19 gifts for masked neighbors!!
I have made bread for so many years, but this one beats in ease and taste. Everybody loves it!! It really is no-fail. Thank you so much.
I asked about using your French bread recipe for hoagie buns…. Well, it works!!!! I get 6 buns per loaf, so 12 per batch. I found a recipe online that was YOUR recipe adapted for these buns…. they bake about 15-17 minutes at 375, or 15 at 375 convection. (FYI) So it is similar to how long the bread bakes. Thought I’d let you know!
Mine aren’t very pretty (I didn’t weigh the dough to make them “perfect”) but they are DELICIOUS! Thank you SO MUCH for sharing your talent with us!
My family loooooves this bread so much! It’s our go to for potlucks and fancy Sunday dinners. I’ve even made french toast and it’s amazing! Thanks for sharing Si.
I made this french bread for the first time tonight for Father’s day dinner! It was the easiest loaf of bread I’ve ever made. I used my kitchen-aide. I used 2 cups of bread flour and 4 cups of all purpose. I left it in the kitchen-aide with the dough hook. Every ten minutes I’d turn it on for a minute or so and then knock it down with a wooden spoon. It was so easy! It rose beautifully. I kept the dough covered with a towel while it was rising over those 60 min. Rolling the dough out was super easy. It rose quite significantly during the 20-30 min rise after the egg wash. With the egg wash, the bread had a beautiful golden color. Next time I make this recipe, I’m going to make 4 small loves instead of two large ones. This bread was so soft and would make excellent french toast or french toast casserole!
I did add maybe 1/2 cup flour more to the dough because it was sticking to the sides of the kitchen aide. I added enough so that it began to pull away from the edges. Just FYI.
JUST MADE THIS BREAD WITH MY GRAND-DAUGHTER AND IT TURNED OUT GREAT. THANK YOU FOR SHARING THIS RECIPE.
Sad to say that I failed twice baking this bread. But I have learned from my mistakes, lol. FIRST, do not use water that is too hot! I found the recommended water temps in the comments after my bread failed to rise. SECOND, use enough flour. I learned that I am not experienced enough yet to eyeball the dough and think it “looks good.” Discovered this when my dough spread out too much, and I had super flat bread.
The first time I made the bread it was perfect, so delicious! So was very disappointed in my failed second and third attempts. The fourth batch is currently in the oven. Fingers crossed!
The best French bread recipe ever! Thank you and may God bless you for this. It only turns out better every time you make it!
I love this recipe! The texture of the bread is perfect! You are absolutely right about it making wonderful French Toast! We usually one loaf with dinner and use the second loaf a few days later for breakfast!
I’m so glad you made french toast with this bread, it is the best! Thank you for sharing Jennifer,
Hi! Made these for the first time in convection, and they kind of imploded on themselves! 😂 Could too deep of slices on the top have done that?
Hi Shannon, yes the slices on top could have made the loaves sink a little. Also if the oven isn’t hot enough or you let the dough rise for too long, it can cause the loaves to sink. Let me know how it turns out when you try it again!
I don’t bake a lot of bread but decided to give this one a try and it was AMAZING. I followed the directions exactly and it turned out wonderful. I don’t know if I can go back to store bought French bread!
This recipe worked out wonderfully. The hints at the end were helpful and it was a big hit. Also the first time I’ve ever successfully made bread!
This recipe worked out wonderfully. The notes at the end were helpful and it was a big hit. Also the first time I’ve ever successfully made bread!
This is the BEST French Bread! It’s the easiest French Bread recipe, and always delicious! I make this recipe once a week because my son likes to make sub sandwiches for lunches. One loaf makes 3 sandwiches for him, and I keep the other loaf in the freezer. It freezes beautifully! I also make it to eat with soups & stews, and of course with lasagna!
This is my go to bread recipe!
I love the texture and the taste!!
two quick questions:
1. does the dough need to be somewhere warm when rising?
2.can i place a silicone mat on my baking sheet when making these?
planning to make garlic bread with these tomorrow and can’t wait to see how it turns out!
I have a testimony of just how “no fail” this bread is. I was in the middle of the “punch down every 10 minutes” part of the recipe when I had to run downstairs. I told my adult niece, “when the timer goes off, flip the switch on the mixer for a few seconds and set the timer for ten minutes.” When I came back upstairs, the mixer was still going and there was three minutes left on the timer.😱 My immediate thought was, “OH NO!!! THE GLUTEN IS ALL MESSED UP NOW!” The dough was super sticky, so I added more flour until it was a good consistency again. Then I let it rise for ten minutes. I was running out of time, so I decided to roll it out into the two loaves for the final rise. I have the same double oven as you do in your house (Wolf). I put the loaves in the bottom oven on the Proof setting while preheating the upper oven. I realized I put the wrong temp to preheat and corrected it. When the timer went off, I opened the bottom oven to transfer the loaves to the upper oven. To my absolute HORROR, I accidentally switched to the bake function on the bottom oven. I pulled the loaves out. They were starting to brown on the top and were raw looking on the sides. I put them in the upper oven and started checking on them every few minutes. After about 15 minutes, they looked normal and I pulled them out. Guess what?? The bread tasted amazing with your creamy bow tie pasta recipe. Truly, you cannot fail with this recipe!!😂😂😂
Very good recipe, I have made it in various occasions. Thanks for posting it.
I love homemade bread, the smell the taste the satisfaction! However, I struggled with most recipes. This however is the best! One, it makes 2 loaves-bonus for large families or those who love the carbs 🤪 Two, it’s simple and can be made really on the fly! I make it for dinner, we enjoy it for sandwiches and it makes BOMB French toast! I have forgotten to deflate a couple time and it comes out wonderful either way. The egg wash makes a big difference aesthetically but also tastes amazing naked 🧡 Try it and you won’t stop! I make it 3x week for a family of 6 and never feel like it’s a hassle. Thanks Si!
This recipe was so easy and so delicious! I don’t think I’ll ever buy a loaf of French bread again.
Just made this today. I don’t have a KitchenAid anymore and just used a wooden spoon. It worked out great and the bread is so light and fluffy and delicious! Wonderful recipe!
Curious if using only bread flour instead of all purpose flour would change the outcome? This recipe is definitely on my short list to make! 🙂
Can you make this with instant yeast?
Hi Tricia, yes you can make this with instant yeast, thank you for asking!
If you use instant, you don’t need to proof it first. That’s the beauty of instant yeast!
This is my go to recipe when it comes to bread! It’s soft but chewy, moist and light!
I’ve been making this for quite some since I discovered this recipe.
Yesterday though, when I made it, the dough felt a bit too wet and still quite sticky after kneading and punching down. As I’ve never had a fail with his recipe, I didn’t change a thing and kept it like that and baked it. Turned out fine but it was so sticky that I couldn’t shape it so well as I would normally be able to. In that case, can I add some flour to make it not too sticky? You said not to add too much flour than recipe calls for as the bread won’t be so soft but what is the right texture of the dough after kneeling?
Easy to follow recipe, and the bread turned out perfectly. (As others have noted, it is NOT French bread, but delicious nonetheless.) It was a fairly humid day here in the DC suburbs (75 degrees, dew point at 65), so I followed the directions for higher humidity and cut down the water by 1/2 cup. That produced an appropriately substantial dough that wasn’t too sticky to work with. (Note that if you use instant yeast, you do NOT have to proof it first. I only had instant, so I just dumped it in with all the other ingredients, and it worked out fine.)
Easy and turns out perfect! So delicious!
I made some chili this morning and thought some homemade bread would be wonderful on this dreary Fall
day! I came across a lot of recipes but I thought I’d give your French bread recipe a try. It’s a keeper! My family loved it and pretty much detoured it! So soft and yummy, just what is needed on a day like today! Thank you for the recipe, can’t wait to make it again!
The ads on this site make it practically unusable. Very disappointing as I was interested in this recipe.
Can you freeze this dough before baking or would you make and bake the loaves and then freeze. Our family cannot eat 2 large loaves at one sitting (or maybe we CAN, but should not!!). Thanks
Hi Jenny, I would bake the loaves and then freeze them! Thanks for reading ABK,
I think I missed the part when you said this recipe makes 2 HUGE loaves! 😅 I’ll have to share some of it, grudgingly, because it came out so well! My husband and I simply won’t be able to finish it by ourselves. The technique was flawless and the results can’t be argued with. I’ll be making this again for the holidays to go with my pepperpot, a rich stew native to the Indigenous peoples of Guyana.
Absolutely delicious and easy to make.
I have made this amazing recipe about 8 times :). Perfect every, single, time !! This time I sub’d 2c oat flour for white. Still came out delicious. Thanks…you make me look good. I even ordered bread bags from Amazon for all my family requests lol!!
Excellent recipe. Didn’t change a thing.
I made this tonight to go with your Panera copycat broccoli cheddar soup which I love. I was taking dinner in to my sister’s family who recently had a baby. It was a huge hit! They all loved it!! Even though I have never made French bread before it turned out delicious! I just love all of your recipes!! Thank you!
I’m so glad to hear that, Keri, these recipes are so perfect to make for others and so easy! Thank you so much for sharing and for reading ABK!
Wow! I am not a bread maker and this turned out amazing! Someone shared the recipe with me and I will surely be passing it on as well. Thank you and bravo!
For me i felt it was so good! I live in humid weather country and i followed your recipe to the T (though I halved it for trial). It turned out not too hard, a little on the softer side, but the inner part was chewy and oh so tasty. The only mistake i made was baking it at night and instead of having them for breakfast, i was only left with half of it, as we (my kids and i) walloped it for supper instead. Warm bread with butter and jam ah life was good 🤤
Once again a homerun recipe, thank you! I love all of your tips that you share in all of your recipes, it helps so much!
Can I make rolls with the French bread recipe?
This recipe came out awesome, better than store bought french bread. I live at 4800 feet above sea level and this came out awesome.
Very good…will be making again!
Can I use my sourdough starter in place of packaged yeast? And if so, how much would I use?
Hi Susan, I’m sure that would turn out great, I would use 1 cup of starter and then subtract a 1/2 cup of water and 1/2 cup of flour to compensate for the starter. Hope this helps and thanks for asking!
I have made this recipe several times. It comes out beautifully every single time. Thanks for sharing this with the world.
I was really nervous to try this as I am not an experienced baker– like at all. But it turned out absolutely beautifully and made my house smell amazing in the process! Thank you for sharing this awesome recipe!
I was very skeptical. That’s too much yeast! I thought as I began making this. I didn’t have much flour so I halved the recipe. Then I forgot the oil and haphazardly added it to the dough. My roll was too fat and not long enough. There were so many opportunities for this to bomb, but it turned out awesome. Well done. Thank you! It is soft and flavorful and I will never make half a recipe again!
When I first put this together my dough was very dry, I knew from reading the reviews this should be a wet dough so I added more water. We have had a lot of low humidity days so my flour is very dry. With doing sourdough there is a stretch and fold method used with that type of very wet dough and I think this recipe us using the machine to replicate this. I decided to do it by hand like with the sourdough. I made one plain and one with cheese/chili (I should have proofed the filled one longer, it also cooked longer). Both came out great. This will be a keep recipe for me, thank you. (don’t use water over 110deg or 43c as that will kill your yeast, everyone’s water heater has different settings)
I just love this recipe SO MUCH. It was the first recipe I turned to when attempting to make bread from scratch, and it totally set me up for success! I love that it makes two loaves, which is perfect for sharing with neighbors and friends.
For Thanksgiving, my daughter wanted to make rolls from scratch, so we used this recipe, and it made 2 dozen delicious rolls. We did the egg wash on top, and sprinkled sea salt on them before baking. Perfection.
When it’s a few days old, this bread makes delicious French toast, and it also makes a scrumptious bread pudding. You just can’t go wrong with it!
Always delicious anytime I make them. I sometimes swap the 2 cups of bread flour for whole wheat flour. It is no fail so far. Simple, yet delicious. I Swap water with milk sometimes.
This really is the best and easiest bread recipe! I make it often. The other day my husbands daughter said that she used it for making cinnamon rolls and they were amazing!! I made them right away and they were so yummy! I followed the instructions as written until it was time to make into 2 loaves. Instead i made them into 2 rectangles. Approx 10 x 15. Then spread 1/2 stick of butter on each, 1/2 cup of sugar and 3T of cinnamon. I rolled them and then sliced. I did the second rise and baked for approx 25 min. They were amazing and easy!
I love this recipe! Comes out perfect everytime. I moved from a high altitude state to humid, sea level Florida. I wasn’t sure the recipe would work here. I followed your notes for this climate and again it came out perfect!
Thank you Si,
Really enjoyed your great instructions!
Although I cook dinner & bake all the time; I had never tried bread.
Turned out great when I made it using mixer. Only thing I did wrong was wrong temperature in convection oven 350. It just took a little longer.
Worth waiting for!
I’m with you; after this who need grocery store bread?
Rebecca in Maryland
I am a notorious bread baking failure. This was so easy and my bread came out amazing! Thank you
2T of yeast, how many packets would that be? And can these be frozen and how?
Each standard packet of yeast is about 2 1/4 teaspoons. Yes, you can freeze this dough. Follow directions for making dough and shape the dough, then before it rises for the last time on the baking sheet freeze. When ready to bake, take out of freezer at least 4 hours before baking. Lat thaw, rise and bake as directed. Hope this helps!
Could the dough be made in
a bread machine and then, be
baked in the oven?
I have tried several times to make fresh yeast bread but with disastrous results each time but this recipe turned out perfect! Thank you so much! It’s my nbn rw go to!!!
To much sugar! No bread usually has that much sugar in it, it was to sweet.
This recipe is bread perfection! I have made it countless times and use it as a base for everything. Slathered in butter (or honey butter!), french bread pizzas, made smaller for homemade hoagie buns, slicing it in half and stuffing it with deli meats and cheeses and then baking it to make a giant panini..this bread is perfect for all of it! You won’t regret making it, promise!
Diane’s no fail French bread is our family favorite! I took the advice of one of your followers and made hoagie buns on New Year’s Eve, it was a HUGE hit! I divided the dough in half and then made four hoagie French bread rolls out of each half, 8 total. They were beautiful and made the best sandwiches! All my guests have since made their own Diane’s French Bread.
I love your recipes!!
Thank you Bonnie, I think this is a new trend! I love that you passed this recipe along to your guests.
Thanks for reading ABK!
Thank you for the recipe. It came out perfectly. I made soup today to share with my daughter and her family and also gave them a loaf of bread.
I especially like the tip about how much liquid to add when cooking in humid weather like we have here in Florida.
Yuumm. I made this bread tonight and it was beautiful, easy and delicious. My whole family agreed! Thank you!
Can this recipe be cut in half?
Thank you for sharing this recipe! This bread is so easy to make! My family loves it!
My bread turned out perfect! Thanks for giving such great instructions. I can’t wait to make another one of your recipes! I did use the egg wash and grad I did: I also sprinkled with sesame seeds. This will be my go-to bread recipe.
I love love love this recipe! It turns out amazing every time, truly a no fail recipe!
Will this recipe work fine if I cut the amount down to a half?
Such a good recipe ! I have already done it a few times and the children love it . Thank you for sharing it
This recipe really does turn out perfect every time. A true no fail. I make it once at week and people always want me to bring some to them. Simple ingredients that I always have on hand. We love it for sandwich bread. I’ve also made meatball subs with the loaves (two huge loaves was enough to invite the neighbors over for meatball subs too!) I love how many things can be made out of this recipe. French bread pizza, French toast, and I need to try cinnamon rolls too. Thank you for this awesome recipe that regularly makes my home smell like heaven and only really takes about a total of 10 min of work!!!
Instead of 2 large loaves I made this into 8 mini loaves to use for french dip style sandwiches and they turned out perfectly! I followed the recipe and baking time exactly. Minimal work, mess and fussing when you make it in a stand mixer. Honestly it was easier than running to the store to buy rolls. I love this recipe! Thanks!
I made this and it was a huge hit!! Better then any store bought French bread! My husband ate almost a whole loaf himself! It was delicious! And didn’t take much time at all to rise! The flavor was absolutely amazing though, and we really enjoyed the denser consistency. I used half bread flour and half all purpose flour. It was perfect! Thank you
This is a perfect recipe—truly no fail (my 12 year old daughter is even successful making it). Thank you, Si, for providing such great instructions with your recipes. I feel like I am in your kitchen learning. We make this almost every week now and my family doesn’t want the store bakery French bread anymore (which we used to live).
You have this non-baker convinced to try your recipe, but I’m very confused about the salt. My sea salt is fine, like table salt and kosher salt is a completely different size, so the correct measurement makes a difference. Would you clarify about the salt? Thanks!
I purchase Sea Salt usually from Costco, it is fine sea salt. But I occasionally use a larger grain. I consistently use 1 tablespoon in this recipe no matter the type of salt I have on hand!
Hope this helps,
Any suggestions on how to convert this to be used in a bread maker atleast for the dough and raising portion? Or if it would even be possible.
I am so sorry, I have never used a bread maker! Maybe google this question online to see how to convert recipes using a bread maker.
Can I use all purpose flour as I don’t have bread flour?
Yes you can just use all purpose flour. Thank you for asking and for reading ABK!
Great recipe. 3rd time making it!
This recipe is awesome. The bread is so soft and moist at the same time. Stayed fresh for 3 days. It’s my staple now 👍
IT IS THE BEST RECIPE EVER! I am not great with breads, and only have success about 50% of the time. This recipe has NEVER failed…hence the title. I have shared it with all my siblings and they all make it now too. I made it for Bunco and everyone asked for the recipe. I took it over to someone in my neighborhood that just had a baby with some pasta, and she texted me to ask for the recipe. It is not only fail proof, it is delicious. After I made it for the first time, my kids said they didn’t want the store bought french bread anymore. It is also delicious for french toast as well. Try it and you will never look back! I have been making it for over a year now and we still love it!
I have made this two times and both was great! Very easy!
I make this all the time and is way better than store bought bread. So easy. Thank you!
I will never buy store bought French bread again. This was so super easy & delicious!!!
I have been making this for our home and others for quite sometime now. People always rave how great it is.
It’s the best recipe! Thanks so much for sharing it.
My gosh….the recipe is exactly as easy as you have named this bread.the bread has turned out awesome and my house smells so gud even after the baking is done.now waiting to try it tom as French toast.
Can I freeze the dough if I only want to make one loaf at a time? And if so; at what point in the process should I stop preparing and freeze? If I make both, I eat both and that just won’t do. Haha
I understand your dilemma! Two loaves of bread is quite tempting! After the bread is formed into loaves on a greased baking sheet, cover with saran wrap and freeze. When the loaf is frozen, remove from the pan and wrap well with saran wrap and then a plastic bag. Bread dough will freeze well for up to four weeks. When you’re ready to bake, unwrap and place on greased baking pan, cover with a towel and let rise (probably 2-3 hours since it is frozen). Then bake. Enjoy!
Also, if I want to make the dough ahead of time, am I able to refrigerate it overnight to cook the next day or is it best to cook it immediately after prepping?
This bread would work best if you bake it right after prepping. Thanks for your question!
We’re so glad you loved this favorite recipe! Thanks for the great review!
Loved this recipe. I put a pan in the oven on lower rack while preheating oven. Then quickly poured in some hot water in pan prior to putting in the bread to bake. Gave it a nice crust that wasn’t crunchy. This recipe is a keeper and going into my rota.
Thank you for your positive feedback and tips on creating a delicious crust. Thank you for reading ABK.
This is a great recipe. I’ve made this multiple times. Have you ever put a loaf in the freezer for use later? Wondering how it holds up. Thanks!
Yes, wrap the loaf in plastic wrap, then a plastic bag. You can cut the loaf beforehand or not. Bread will keep up to four months in the freezer if it is well wrapped. I recommend using within the month. Thank you for your positive comments and thank you for reading ABK!
This is soooo good! I always thought grocery store French bread was pretty good, but now that I’ve made thi recipe, I never want to buy it again. My younger teen girls have even made it, it’s simple!
My loaves turned into one big flat focaccia looking loaf. It still tasted good, I’m not giving up!! I’ll try less water next time.
This recipe is AWESOME! Do you possibly have a sourdough starter version by chance?
I have a sourdough starter recipe, but have not used it in this bread recipe. I’d have to experiment with it a bit to give a recipe with confidence! let me know if you try it!
Help! I’m at 7000 elevation. What adjustments should I make? Less yeast? Slow the rise? I have 18 people for dinner tomorrow and we definitely need this famous loaf – or 6 😉
I bake at about 45-4800 in elevation and this recipe works for me. I would try one batch and see how it turns out. Sometimes, at higher elevations, it is better to reduce the yeast a bit so it won’t rise too quickly and then fall. If you are in a dry climate, the ratio of water to flour should work. I’d love to hear feedback from you on how this recipe works at your elevation!
Hi the bread looks amazing, I wanted to know how many people does it feed?
This recipe makes two large loaves or three medium size loaves. I estimate 24-30 servings for each recipe.
Thanks for reading ABK,
I’m so proud of myself. I followed step by step this recipe and I got a good result. I wish I could send a picture to show everybody how great my breads are. Thank you for the instructions; they are very clear and precise.
Great job! I’m proud of you too! Thank you for reading ABK and thank you for your kind comments.
I love this recipe so much!!! I’ve made it countless times and it always turns out amazing. Anyone I’ve ever made it for (and I’ve made it for probably 30 different people) has RAVED about it. Delicious, soft, and amazing flavor. Love!
How kind of you to share your bread love with so many people! I’m glad this recipe works so well for you. Thank you for reading ABK.
Hi, I really want to make this for a family dinner while on vacation at the beach, but I’ll be limited to whatever kitchen tools the condo provides. So I’m wondering if there’s a way to freeze the dough to be used a week later?
Go ahead and make the bread at home, cool, and wrap the loaf in plastic wrap, then a plastic bag. You can cut the loaf beforehand or not – I would! Bread will keep up to four months in the freezer if it is well wrapped. Enjoy your time at the beach! Thank you for reading ABK.
This recipe is easy and delicious! Turns out perfect every time I make it.
Made two loaves last evening…awesome recipe! It was light and fluffy bread…I Love it!
I liked the resting intervals but turned out to be a Very sticky dough. Very hard to handle. I even added quite a bit more flour. Loaves not smooth on top or very pretty but taste was great.
I think this is my new favorite bread recipe! I had to add a bunch of flour at the shaping step to make it workable, but it turned out fine. I also added a teaspoon of diastatic malt powder to the yeast, and another teaspoon while mixing. I did one loaf as described in the recipe, and popped the second one in a loaf pan. The second one took a bit longer to bake, but it made a perfect sandwich bread.
OMG the best. I have tried many Recipes and this is by far the best. Easy and delicious. I also tried it with wheat flour. It was just as yummy. So soft and yummmmm.
So delicious. Chewy and perfect. Great for dipping in soup and great for French toast.
So glad you like this recipe. Definitely a favorite!
For Humid environments (LOUISIANA) u list 4 cups bread flour and 2 cup all purpose!
That is opposite of original bread to all purpose ratio! Are the Humid directions CORRECT as written or a mistake! Thanks
This was the very first time I’ve every baked bread and it turned out perfect! All Si’s recipes have so many helpful notes I feel like I’m cooking next to my mom helping me to make sure I don’t mess up. You won’t regret making this!
Made this French bread a few times now and is delicious big hit with the family for thanksgiving thanks Biscuit
First time making French bread and it turned out great!
Hi! What specific adjustments should be made for high altitude? I’m in Colorado, around 5000ft …
I live at about 4800 ft. This recipe works as written for my elevation, and it should be fine for your elevation as well. You will probably have the best results when using bread flour, in place of the all purpose flour. I often use all bread flour. It takes less bread flour than all purpose flour. I start with 4 cups and then mix in the rest as needed. The dough should lose any wet appearance and have a matte finish when being mixed and then shaped. Hope this helps!
I absolutely love this recipe! It’s so easy and the bread is so good. I mix is with my Danish dough utensil and knead the last 3/4 cup of flour into the dough! It’s so nice to knead the warm dough! Thank you!
I would like to make this, but feel slightly confused. On step 5 you mention mixing down 5 times every 10 minutes? Sorry if this is a stupid question but what do you mean?
This was an easy to follow recipe. My bread did not turn out as pretty as yours but it tasted great. I made one large loaf and several small loaves. This was my first time making bread from scratch. Thanks for the recipe.
Wish I could add a pic of how beautifully this turned out. Great directions! Thank you.
I just made this today for the first time and knocked my own socks off. This was fantastic I can’t believe I made bread that turned out so well. Thanks for the recipe.
I made this with my kids last night! Life changing and fun! I appreciate a recipe that is “fail-proof!” Thank you for the steps and tips! Love following you!
First time making bread I found the dough a little sticky to work with, not sure where I went wrong but I will try again
Recipe calls for 2T of yeast. Small packets are 2.25t. So use 3 packets???
3 teaspoons equal 1 tablespoon, so a bit less than three packets will work!
It’s rising to go in the oven in about 10 minutes. I used my generic kitchen stand mixer, mixed and knocked it down a few more times than the recipe calls for and the last 4 knock downs I added about 3Tblsp of softened unsalted butter to the dough. We well see how this works!?!
It worked like a charm. Highly recommend. Light, fluffy, loaves. Note: leave plenty of room between them on baking sheet…mine grew together..lol. HUGE loaves…for real.
I used 3 packets of instant yeast but bloomed it in the 1/2 c water anyway to make sure it was good. Me and the dog are eating a slice (or 3) as I try to type with butterfingers…lol. Maybe a tad more salt but I’m also using unsalted real cream butter. YUMMY!!!
I can’t agree it was no-fail. It made a mess of my stand mixer starting after the third 10-minute interval in Step 5, all the dough glommed onto the paddle so I punched it down by hand the next 2 times. On the final rise the dough only rose about half the amount I expected, given the amount of yeast called for.
Can this recipe be made the night before and baked in the morning?
I don’t recommend letting this rise overnight. One option is to bake it the day before and then reheat in the oven a bit. Preheat oven to 325 and heat for about 10 minutes. Hope this helps!
Hello from north of Seattle.
Of all the breads I’ve made since Covid hit us (I had never made bread before), this is the favorite & MOST asked for in my home. It rarely barely comes out of the oven & we all are cutting in to it. It’s simple & LOVED ♡
….and the boiling water works for me 🙂
Just like another commenter, my dough was so wet it was like cake batter. Even after adding flour, I could not shape it as it kept spreading out. I measured all ingredients as stated. I will give it one more try, with less water (per your notes) I baked this in cake pans. There was no rolling this. It did taste good enough for my wife and I to devour one loaf.
One more question: how do one get the larger air pockets typical in French bread? Look at pic for Fabulous French Bread from Big Oven (Seem to have copied this recipe)
I will rate this bread when I re-try recipe (And kudos on your notes)
Well done! I made this recipe with 2 parts bread flour 1 part whole wheat flour. It turned out fluffy and amazing. A quick note, I am too lazy to do repeat punch down and rise cycles on the dough, so I let it rest for an hour, punched down and formed the rolls, then let them rise for a half an hour. Also, I used a touch less sugar. The end result was fantastic. Thank you for this! -A
Good to know about the wheat flour substitution! Thanks for letting us know!
I made this bread in the motor home using a Breville oven. Since space was limited and the sheet pan was small, I was worried I’d have a mess on my hands but it worked out fine. It’s easy to get distracted so if you have a timer, use it. The bread was delicious!
Trying this now, wish me luck 🙂
Well I did it! :). Came out great. Thanks for the recipe. Kids loved the bread.
This bread is easy and Delicious! Thanks for sharing the recipe! It will definitely be one of my go to recipes when I need bread for company!
The first time we made this turned out to be a real treat. The loaves were huge! We sliced it and made French toast.
Thanks for your positive comments! French toast with this bread is so delicious! Thank you for reading ABK.
The first time we made this turned out to be a real treat. The loaves were huge! We sliced it and made an overnight French toast. We’ve made it several times and it’s so easy to make.
This is the softest bread I’ve ever made. Can I bake it in a loaf pan so it will be the shape of white bread instead of rolling it?
Ho Sheila! Great question. This recipe is intended to make two french bread loaves. I’ve never used a loaf pan. If you try baking it in a loaf pan, you may want to divide the dough in thirds and bake in three pans. Let us know how it turns out! Thanks for reading ABK.
BUT, I’d love to be able to make this in a bread machine. It’s so easy to use for dough when you’re busy with other cooking, laundry and such. Can you help?
I have never used this recipe in a bread machine. I know many people use bread machines for the same reason you stated. I’m sure the ingredient measurements would have to be adjusted. If you this recipe with a machine, please let us know! This recipe can make two large loaves or three baguette style loaves which is perfect for a large crowd or to freeze or share. Thanks for reading ABK.
Made your recipe tonight. Simple, easy and so delicious. Made two wonderful light loaves which I shared with neighbors. This will be my go to recipe for French bread for sure. Can dough be made ahead and frozen or cook first, then freeze? Thank you so much for sharing this recipe.
Hi Nana Sharon,
I’m glad you love this recipe. Yes, it can be made both ways. The dough can be made, shaped, wrapped and frozen before rising, or the bread can be baked, cooled and wrapped for freezing. Either way, a delicious loaf. Enjoy!
Thank you for reading ABK.
I was amazed how easy this is. I even made it in our motorhome and baked it in a small Breville oven. GREAT results! I’m getting ready to bake it again. Thanks for the great recipe.
So glad you like this recipe and thanks for testing it in a motorhome oven! Happy travels and happy baking.
Hello. The instructions do not specify whether or not the loaves should be baked separately, or together at those temps/times. It is not a question for me’ per se, but rather, for beginners. They won’t know to separate the loaves, likely. Thanks!
The loaves can be baked on one sheet or two separate baking sheets as well!
I’ve been baking breads for years and have tried several French bread and artisan bread recipes. This is by the far the best recipe I’ve ever made. It literally looked like the picture and tasted wonderful. I usually don’t veer from Sally’s Baking Addiction and a few others but this was well worth it. I highly recommend!
BEST French Bread Ever! 5 Stars! I have made this many now and it turns out beautifully every time. Thanks for sharing ❤️
Thank you April! So glad you like! Thanks for reading ABK. Have you tried making this into 3 loaves? Works great!
I just finished making this bread! It is my first time making bread in my life, I messed up a couple of steps, and it STILL worked out great! Started the recipe before reading it all first (my bad!) So only had AP flour on hand. Accidently mixed all the flour first instead of adding in the second half after the yeast. Still was great! Will definitely use this recipe again!
Great job! I love to hear success stories from first-time bread bakers! Thanks for sharing your story. Proud of you.
Is it really 2 tablespoons of yeast?! My sister told me that was a lot after i showed how successful they turned out lol … she said normally it’s 2 teaspoons
Yes, 2 tablespoons! The recipe is correct as written 🙂
Glad this turned out for you!
I made this recipe today. The best bread I have ever made!!
WOW FINALLY! I’ve been looking for a French bread recipe comparable to bakeries and I’m so thankful you shared this recipe because it’s EXACTLY what I’ve been looking for! I’m at 4500’ elevation and the bread came out perfectly! I had to restrain myself from eating one of them immediately! The only question I have is about making them into smaller size loafs, any change to temp or time? Thank you again I’ve found my new main bread recipe♥️
i followed the recipe exactly and the dough was perfect
It rose and baked just right according to recipe
Taste and texture was spot on
I have been making this bread for over 2 years and have never had a bad loaf! If you have any leftover, it makes the most delicious French toast or use it to make an oven French toast with praline topping!
I made this bread, turned out amazing! So fun to make! Definitely making this again!
I’m in the process of making this delicious French bread. It’s in the rising stage as I’m typing this . I can’t wait to bite into this bread! I’m making 2 loaves! I’m sure it will be so delicious!! Thank you so very much for this recipe!
Can you refrigerate this dough overnight or for 48 hours? Also I made this dough tonight. We did a half recipe and then I made a small perfect loaf with half and PIZZA with the other half. Both turned out great!
Hi Just wondering if I can freeze half of the dough and if so at what point in the process? I am excited for fresh hot bread with my butternut squash soup! Thanks for the recipe and the info on freezing.
Hello! Yes you can freeze the dough! After the bread is formed into loaves on a greased baking sheet, cover with saran wrap and freeze. When the loaf is frozen, remove from the pan and wrap well with saran wrap and then a plastic bag. Bread dough will freeze well for up to four weeks. When you’re ready to bake, unwrap and place on greased baking pan, cover with a towel and let rise (probably 2-3 hours since it is frozen) and then bake. An alternative would be to bake both loaves and then freeze one after baking. Sounds delicious with the soup and perfect for this time of year. Enjoy!
Finally made this and it’s a winner! Followed the recipe exactly and bread is so good!
So I just moved to Colorado, 7,000 feet up and over what I usually live. The high bread prices were shocking to me , so I decided it was time to make my own. I chose this recipe as my one to “experiment” with, figuring it might take me multiple tries and messing with to figure out altitude differences and everything. Well . . . PERFECT! First try! Just did 375 and only 20 minutes with a gas oven and it amazed. Taste, texture, everything perfect!
Thanks so much for your feedback on this recipe at a high altitude. Your review is so helpful!
I switched out the water for a can of pumpkin and now its not rising. Any idea why?
Probably because water and a can of pumpkin are two completely different ingredients!
The best tasting French bread I’ve made so far! The grown kids fought over who was taking the leftover bread home! I did cut down on the water and only had to use 4 cups bread flour and a a !title over 1 cup AP flour. Perfect!! I also used EVO oil.
Hi Linda, I am glad that you and your family enjoyed this bread. It’s always a hit at our home too! Thanks for reading ABK!
I’m giving it a 5 Star because I have made French bread before & this one sounds better!! NO have not made it yet but will very shortly. I live in Houston…capital city of Humidity!! I bake alot & most of my breads, etc come out ok…It’s cooler lately so maybe THAT helps. Alot of my recipes whether bread or cookes/ pies use stand mixers!! I LOVE LOVE making bread (especially) with my hands…My Mom & grandmaw did it that way! It’s theraputic!! It really doesn’t seem to change anything without a stand mixer (No room in my kitchen, in my 1 BR condo!!!) Thanks for all the wonderful recipes, stores & pictures…May our Heavenly Father bless you & your family in 2023 with health & happiness
Linda, thank you so much for your kind review. That is so special that you are following your mom and grandmother’s bread-making tradition. Please let me know how this recipe turns out for you being in Houston!
I made this and was amazed at the ease. But for me it just did not have that French Bread crust I love. That being said, I live in the Andes of Ecuador and ingredients, well it is hot and miss. BUT, the flavour.. that flavour was reminiscent of…… Ahh A little Pastry shop in Port Hardy, Vancouver Island,BC.
Their Friday cinnamon rolls! So I baked another batch and made the best rools I have ever tasted, Thank You!!!!!
Sherryl! Wow, thats amazing you live in Ecuador! What a beautiful country. I am happy that this bread took you to another place. Thanks for your kind review and for reading ABK!
I made this for the first time yesterday, it was so good that we made it again today for a dinner party! We did experiment with one loaf, we added chopped up salami and Asiago cheese and topped with garlic and sea salt! Turned out great!!!
*** Question*** the recipe calls for 6 cups of flour (4 c. Bread flour and 1 1/2 c. AP flour)
But a few times in your comments your said 2 c. Bread flour and 4c. AP flour. Can you please confirm?
Hey Tina, I have experimented with this recipe over the years and found I like the texture better when using bread flour, or a combination of bread and all-purpose flour. Currently I use bread flour (about 5 1/2 cups total) in this recipe. If you do not have bread flour on hand, all-purpose works as well!
WOW I wasn’t expecting much success I followed the instructions except I used Rape seed oil instead of olive oil
Not so much French sticks as Bloomer loaves
IDK how to attach a photo
HI Catherine, glad it worked with a different oil! Thanks for the positive review and for reading ABK!
Love this recipe.
It’s become my weekly homemade bread now.
Perfect for buttered slices, sandwiches & toast!
Thanks so much for sharing.