
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.


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.

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.
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

Ingredients
- 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
Instructions
- **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.
Notes
- 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.
Did you make this recipe?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!
ReBecca
It was that kind of day. The kind that grabs you by the collar and drags you through every minute. Work ran long, responsibilities stacked like dirty dishes, and by the time I walked through the door, the clock was already mocking me. Dinner loomed. I don’t do shortcuts—I make everything from scratch. But tonight? Tonight had all the makings of a culinary surrender.
Still, I got to work.
Pasta dough? Cranked out like a machine. Fresh veggies? Chopped like a samurai.
Spinach salad? Tossed and soaking in its zesty, homemade dressing like it was waiting for a magazine cover shoot.
But something was missing. Something critical. The bread. That glorious, crusty sidekick made to soak up every last drop of that rich, soul-warming Italian gravy. And let me tell you, I’ve been baking bread since forever. I know how long it takes. I know the process. And I knew there was no way I could pull off a golden, crusted miracle in the time I had left. Or so I thought.
I threw caution to the wind. I measured everything out and dumped everything straight into the mixing bowl without a second glance at the instructions. Then I let it soak…just a few minutes, enough for the magic to begin. Then, I cranked the mixer.
No hesitation. No fear. Just flour, water, yeast, salt, a pinch of sugar, and a wild hope. And cheehoo! Did it deliver!!!
The dough came together like it had something to prove. It rose with vengeance. And when it hit the oven, I knew 350°F wasn’t going to cut it. I needed crust, I needed crackle. I needed that shattering bite when you tear into it, steam rolling out, the air rich with the smell of fresh bread.
So, I turned up the heat. What came out of that oven? A loaf so crisp, so golden, so unapologetically perfect, I almost cried. That crust? Legendary. The inside? Pillowy heaven. I didn’t just make bread. I made a comeback! Sometimes, chaos in the kitchen leads to brilliance. Sometimes, you just have to trust your gut, your mixer, and your fire.
Jillian
Hi Rebecca!
Thank you for sharing your insights and experience through such a fun story! We are happy to hear that you enjoyed this bread and that it turned out the way you like.
Happy baking,
Jillian
ABK Team
Eva
This bread was amazing! I have never tried French bread before, but wanted to make some to go with a lasagna I’m taking to a church dinner. The bread worked up amazingly in my bosch mixer with freshly milled flour, without altering the directions at all! (I did use a little extra flour.)
Jillian
Hello Eva!
What a delight to hear! Honestly this French bread comes out amazing every time I make it and so I’m thrilled to hear that it worked great for you too. It’s the perfect recipe to go with lasagna!
Best,
Jillian
ABK Team
Jeremy Huyser
So easy, so good, so fool proof! I’ve used active dry, instant, and a combination of both and it always turns out great. The last few batches I’ve diced and roasted a whole head of garlic to mix into the loaves and that’s now the kids favorite! Honestly the hardest part of making this bread is dealing with this webpage on an iPad or iPhone (and that could only be my problem). Between the pop up ads and the webpage crashing repeatedly, it’s taken me 15 minutes and multiple drafts to type this out and submit. Glad I have the recipe memorized!
Jeremy Huyser
I forgot to add that I’ve made this recipe many times and have always used all-purpose flour, never bread flour. Maybe it would be better with bread flour, but this stuff turns out so good with all-purpose that I see no reason to change.
Jillian
Hi Jeremy!
We are just delighted to hear that you love this recipe! The addition of the roasted garlic sounds absolutely delicious. We’re sorry to hear that the webpage has been difficult, we will be sure to look into that and see what adjustments we can make. We are also glad that you have the recipe memorized, that will definitely make it a little easier!
Best,
Jillian
ABK Team
Lucy Smith
This bread is real good..I bake it at least 2 times a week, i divide it in few smaller loaves including
hoagie rolls.i made some changes . Instead of white sugar I use 2 table spoon of honey and one of light brown sugar. I instead olive oil (we don’t like olive oil so i use 2 table spoon of unsalted butter and one tablespoon of canola oil. I use only a teaspoon of kosher salt. I also use warm water one cup of water and one cup of milk. I make small loaves including hoagie rolls..I use sometimes cinnamon with brown sugar it is delicious..I use a mixer much easier. Then I follow the steps for the rising ..punched down..rest for 10 repeat it for 60 minute…
The bread is real good ..been using this recipe for at least 1 year or more!!
Jillian
Hi Lucy!
I absolutely agree with you. This bread is absolutely amazing and it really never fails. So happy to hear that you enjoy it!
Happy baking,
Jillian
ABK Team
Sevil Kianieff.
Very easy to make. I used instant yeast and results were great.
Jillian
Hi Sevil!
Happy to hear that you enjoyed this recipe and that it turned out great for you! The instant yeast will do the trick.
Happy Baking,
Jillian
ABK Team
Melissa B
This always makes amazing bread for me. Everyone loves it
Jillian
Hello Melissa!
I am so delighted to hear that this recipe works well for you! I absolutely love it too, just made it yesterday and it really never fails!
Happy Baking!
Jillian
ABK Team
PATRICIA GATLIN
Omg. The best bread I’ve ever made. So soft and fluffy. I would like a harder crust. Can I bake as regular French bread ie. 450 with water bath.
Jillian
Hi Patricia!
We are so glad that you enjoyed this recipe. We love it too! We recommend following the recipe for the best results; however, in order to get a harder crust you can most definitely increase the temperature, bake time, or use a water bath.
Best of luck!
Jillian
ABK Team
Terri L Bertelsen
This bread is too soft and not crispy on the outside. I don’t live in a humid area. I think the temperature is too low to get a crispy outside texture.I did substitute 1 cup of spelt flour for all purpose. I have a bread bowl recipe that comes out crispy on the outside and better texture on the inside.
Jillian
Hello Terri!
Thanks for sharing with us, we appreciate the feedback.
Best,
Jillian
ABK Team
Sally
This looks delicious and so easy! I’m a newbie first timer so I have a Q. Do you use instant dry yeast or dry active yeast? Looking forward to trying this recipe!
Jillian
Hello Sally!
You will use instant dry yeast for this recipe for best results.
Happy Holidays,
Jillian
ABK Team
Cindy
I bake a lot of bread and this is by far the best French bread recipe I have ever tried.
Jillian
Hi Cindy!
This recipe is one of my favorites too, it really is no fail! I am always amazed with the moist, soft, texture and delicious taste!
We wish you the best,
Jillian
ABK Team
Sally
Thank you!! 🙂
Olivia S
I never leave comments, but I’ve made this bread recipe a few times. The first two times I followed the recipe and it was perfect. The second time I mixed different flours, (bread flour, whole wheat flour, and all-purpose flour)still perfect!
I don’t even really like bread that much but I have been converted to a bread eater, as long as it’s this bread.
Jillian
Hi Olivia!
You are so sweet to leave a comment! We are thrilled with your success and are grateful that you enjoyed this recipe so much. Thank you for sharing with us.
Happy baking!
Jillian
ABK Team
Leah
These look amazing I’ll try it today! Diane by any chance did u have a cannelloni recipe posted about 20 years ago? This is long shot I found one, it was called Diane’s cannelloni. And it was amazing. my mom recently passed from cancer and she requested the best cannelloni in the world ! But we had lost all our belongings in an unwarranted eviction.I lost my precious recipes. I search and search lol…soooo is it u? It’s ok if it isn’t. It will give me something to continue looking for 😀😀❤️