16 Best French Bread Recipes Worth Trying

Baking French bread at home might seem intimidating, but it’s really about getting that mix of crisp crust and soft center without overthinking it. I’ve rounded up 16 solid recipes that cover everything from beginner-friendly quick bakes to ones with a bit more history and flair. Each one has its own twist, like adding olive oil for extra tenderness or using a Dutch oven for steam. What I love is how these turn a basic staple into something you can tweak for your kitchen setup. Whether you’re after a fluffy sandwich loaf or a rustic baguette, there’s a fit here for weeknight dinners or weekend experiments.

Speaking of saving french bread recipes easier, that’s where an app like ReciMe comes in handy. Our app lets you save all these recipes in one spot, pulling them straight from sites or even photos of your notes. No more scrolling through bookmarks or losing that one perfect variation you found online. Plus, it whips up grocery lists sorted by aisle, which saves a ton of time when you’re planning to try a few loaves. I’ve heard from folks who say it got them back into cooking by organizing the chaos. If you’re into meal planning, it ties everything together smoothly, so you can focus on the fun part instead of the hassle.

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A Bit of French Bread History

French bread, with its crusty exterior and airy insides, carries a story that stretches back centuries. The iconic baguette, often what comes to mind, didn’t take shape until the 19th century when French bakers started using steam ovens for that signature crunch. Before that, recipes like the 1660 French Bread from old cookbooks relied on whatever yeast was around – sometimes even ale foam – to make dense, chewy loaves for everyday tables. Rustic country breads, like King Arthur’s version with its poolish starter, echo the hearty rounds baked in village ovens, meant to last families a week.

The evolution wasn’t just about taste; it was practical. French laws once controlled bread prices to keep it affordable, tying it to daily life. Today’s recipes, whether quick like I Heart Naptime’s or traditional like Allrecipes’, build on those roots but lean on modern yeast and home ovens. It’s cool to think how a simple mix of flour and water still connects us to those old-school bakers, even if we’re just whipping up a loaf for dinner.

1. Homemade French Bread from I Heart Naptime

This recipe keeps things simple for anyone wanting fresh French bread without much fuss. It starts with basic yeast activation and builds up to loaves that come out golden and soft inside, perfect for everyday meals or dipping into soups.

Folks often tweak it a bit for extra crispiness, like adding an egg wash, but the core stays easygoing. It’s got that homemade vibe where the kitchen smells amazing during the rise.

Ingredients:

• 2 cups warm water (105°F)
• 1 Tbsp active dry yeast
• 2½ tsp granulated sugar
• 5 cups all-purpose flour (or bread flour, add more as needed)
• 2½ tsp table salt or fine sea salt
• 1 tsp olive oil
• Melted salted butter (optional)

How to cook it:

Combine the water, yeast, and sugar, then let it foam for about 5 minutes. Mix in 2 cups of flour and the salt, adding the rest of the flour little by little until the dough gets smooth. Let it rest for 15 to 30 minutes, or up to an hour if you have time. Divide the dough in half, roll each piece into a rectangle, then form them into cylinders and slash the tops. Let them rise for 30 to 60 minutes. Bake at 400°F for 17 to 23 minutes, and brush with butter afterward if you like.

2. Easy Homemade French Bread from Mel’s Kitchen Cafe

Here’s a take on French bread that’s all about getting a light texture without overcomplicating the process. The dough comes together with a mix of water, yeast, and flour, leading to loaves that puff up nicely and hold their shape.

What stands out is the option for different rising methods, like quick rests or a longer bulk rise, making it flexible for busy days. It ends up with a subtle chew that’s great for sandwiches.

Ingredients:

• 2¼ cups warm water (110-115°F)
• 2 Tbsp granulated sugar
• 1 Tbsp instant or active dry yeast
• 2¼ tsp salt
• 2 Tbsp oil (olive, canola, vegetable, or avocado)
• 5½-6 cups all-purpose or bread flour

How to cook it:

Mix the water, sugar, and yeast together, then add salt, oil, and 3 cups of flour. Knead in the remaining flour for 2 to 3 minutes. Let it rise either with 10-minute rest and stir cycles repeated six times or a full hour bulk rise. Divide the dough, shape into rectangles, roll them up, score the tops, and let rise for an hour. Bake at 375°F for 25 to 30 minutes, tossing in some ice for steam if you want a crisper crust.

3. Simple French Bread from Billy Parisi

This version focuses on a classic approach to French bread, using straightforward kneading to develop the dough. It shapes up into loaves with a nice crust from steam in the oven.

People like how it divides into smaller portions for variety, and the proofing step ensures a good rise. Overall, it’s reliable for that traditional bakery-style result at home.

Ingredients:

• 2¼ cups warm water (112-115°F)
• 2 tsp sugar
• 1 packet active yeast
• 2 tsp sea salt
• 2 tsp softened unsalted butter
• 5 cups bread flour

How to cook it:

Activate the yeast in half the water with sugar for 5 to 7 minutes. Add the rest of the water, salt, butter, and flour, then knead for 8 to 10 minutes. Let it rise for 90 minutes, punch down, knead briefly, and divide into 3 or 4 parts. Shape the loaves and proof for 60 minutes. Score the tops and bake at 425°F for 22 to 25 minutes with a pan of water for steam.

4. Beginner French Bread from That Bread Lady

A beginner-friendly recipe that mixes in a bit of oil for a softer touch, almost like a nod to Italian breads. It handles large dough batches well, with options to split for different pan sizes.

The resting and refrigerating tips make it adaptable, especially if you’re planning ahead. It turns out loaves that are easy to slice and enjoy fresh.

Ingredients:

• Half flour added first (full list includes olive oil, suggesting Italian influence)
• Other basics like yeast, water, salt

How to cook it:

Add half the flour in the first step, then mix the rest. Divide the dough if it’s too large for your pans, and give it a bench rest if it springs back. Shape, score deeper, and add steam with water. Refrigerate after the first rise for make-ahead convenience, then bake as usual.

5. Diane’s No Fail French Bread from A Bountiful Kitchen

This one emphasizes a no-fail method with repeated stirring during the rise for better texture. The dough incorporates oil and a mix of flours for chewiness.

It’s handy for making smaller loaves or rolls, and the egg glaze adds a shiny finish. Suits those who want consistent results without guesswork.

Ingredients:

• 2 Tbsp dry yeast
• ½ cup warm water
• 2 cups warm water
• 3 Tbsp sugar
• 1 Tbsp sea or Kosher salt
• 5 Tbsp oil (olive, canola, or vegetable)
• 6 cups flour (4 bread, 2 all-purpose)
• 1 egg (optional glaze)

How to cook it:

Proof the yeast in warm water, then mix hot water, sugar, salt, oil, and 3 cups of flour. Add the yeast mixture and remaining flour. Let it rise, stirring down every 10 minutes for five times total, about 60 minutes. Divide, roll into rectangles, form loaves, score, add egg wash, and rise for 20 to 30 minutes. Bake at 375°F for 20 to 25 minutes.

6. 1660 French Bread from Reddit (Old Recipes)

Drawing from an old 1660 cookbook, this recipe uses simple ingredients like milk and egg white for a dense loaf. It’s more hands-on with kneading and rising in a basket.

The historical angle adds interest, and it’s compact for a small batch. Ends up chewy, like breads from way back.

Ingredients:

• 2 cups flour (mix regular and warthog wheat)
• 2 tsp active dry yeast + ¼ cup warm water + pinch sugar
• 1 egg white (beaten)
• ⅛ Tbsp salt
• ½ cup warm milk

How to cook it:

Activate the yeast, then mix flour, yeast, egg white, and salt. Add the warm milk and knead for 7 to 8 minutes. Let it rise for 90 minutes in a banneton. Preheat a baking stone to 500°F, score the top, and bake for 20 to 25 minutes.

7. Soft French Bread from Wild Thistle Kitchen

A softer style of French bread that rolls out into longer shapes for even baking. The egg wash helps with browning, and it’s versatile for different sizes.

Reminds some of store-bought versions but homemade, with a tight crumb inside. Good for those who prefer less crunch.

Ingredients:

• 2 cups water (100-110°F)
• 2 Tbsp sugar
• 2¼ tsp active dry yeast
• 2 Tbsp olive oil
• 5½-6 cups all-purpose flour
• 1 Tbsp kosher salt
• Egg wash (1 egg + water)

How to cook it:

Bloom the yeast in water and sugar, add oil, flour, and salt, then knead for 5 to 7 minutes. Rise for 1 hour, divide, shape into ovals, roll to 15 inches, and rise for 30 to 45 minutes. Apply egg wash, slash, and bake at 375°F for 25 to 30 minutes. Use ice cubes for extra crust if desired.

8. Easy Vegan French Bread from Holy Cow Vegan

This vegan option sticks to minimal ingredients, with an optional vitamin C boost for better rise. The dough proofs twice for air pockets.

It bakes up crispy outside with a light interior, fitting for plant-based baking. Straightforward for quick sessions.

Ingredients:

• 2¼ tsp active dry yeast
• 1 tsp sugar
• 1¾ cups lukewarm water
• 3½ cups bread flour
• 1 tsp salt
• ¼ tsp vitamin C powder (optional)

How to cook it:

Bloom the yeast, add flour, salt, and vitamin C, then knead for 5 to 8 minutes. Rise for 45 minutes, shape into loaves, and rise another 45 minutes. Bake at 450°F for 35 minutes with a water pan for steam.

9. My Favorite French Bread from Handmade Farmhouse

Built around a proofing and stirring cycle, this recipe uses oil for tenderness. It shapes well into larger loaves or other forms.

The chew comes from bread flour swaps, and it’s practical for freezing extras. Feels like a go-to for regular baking.

Ingredients:

• 2 Tbsp dry yeast
• ½ cup warm water
• 2 cups hot water
• 3 Tbsp sugar
• 1 Tbsp kosher salt
• 5 Tbsp oil
• 6 cups all-purpose flour (sub 2 bread flour optional)
• 1 egg (glaze)

How to cook it:

Proof the yeast, mix hot water, sugar, salt, oil, and 3 cups flour, add yeast and remaining flour, then knead for 5 minutes. Rise with stirring every 10 minutes for six times. Shape, rise 20 to 30 minutes, score, egg wash, and bake at 375°F for 20 to 25 minutes.

10. No-Knead French Bread from Vintage Kitchen Notes

A no-knead method that relies on a food processor for mixing, leading to baguette-style loaves. The dough rests multiple times for flavor.

It gets a crackly crust from steam, and works with flour variations. Suits lazy baking days nicely.

Ingredients:

• 3½ cups bread flour
• 2 tsp salt
• 1 tsp instant yeast
• 1⅓ cups warm water

How to cook it:

Process flour, salt, and yeast, add water, and process for 45 seconds. Rise for 2 hours, divide, shape buns, rest 20 minutes, then form baguettes and rise 40 minutes. Bake at 450°F for 25 to 30 minutes with a steam pan.

11. French Bread from Preppy Kitchen

This straightforward recipe activates yeast first, then kneads briefly for tender loaves. The scoring adds that classic look.

It’s flexible with pan options and yeast types. Turns out crisp yet soft, good for pairing with meals.

Ingredients:

• 2 cups warm water (110°F)
• 2 Tbsp sugar
• 1 Tbsp active dry yeast
• 5½ cups all-purpose or bread flour
• 1½ tsp sea salt
• 1 Tbsp olive oil

How to cook it:

Bloom the yeast, add flour, oil, and salt, then knead for 2 to 3 minutes. Rise for 1 hour, shape into cylinders, rise 30 to 40 minutes, score, and bake at 375°F for 25 to 30 minutes.

12. French-Style Country Bread from King Arthur Baking

Using a starter for deeper flavor, this recipe kneads longer and shapes into rounds. The spritz of water helps with the crust.

It mimics rustic styles with holes inside. Worth the extra time for that authentic feel.

Ingredients:

• Starter with flour, water, yeast
• Dough: water, yeast, sugar, 3¼-4 cups flour, salt

How to cook it:

Make the starter and rest for 2 to 16 hours. Add dough ingredients and knead for 10 to 12 minutes. Rise 1 to 2 hours, shape balls, rise 45 to 90 minutes, slash, spritz for steam, and bake at 425°F for 25 to 30 minutes.

13. Soft Fluffy French Bread from Eat Dessert Snack

Focused on fluffiness with two rises, this one rolls into a log for height. The egg brush gives a polished top.

Honey or butter tweaks add variety. It’s soft enough for casual eating.

Ingredients:

• 1 cup warm water (90-110°F)
• 2 tsp active dry yeast
• 1 Tbsp sugar or honey
• 1 tsp salt
• 1 Tbsp oil
• 2½-3 cups all-purpose flour
• 1 egg (top)

How to cook it:

Bloom the yeast, add salt, oil, and flour, knead for 3 to 5 minutes. Rise for 45 minutes, roll into a log, slit, rise for 1 hour. Bake at 375°F for 20 to 25 minutes, brush with egg, and bake 2 to 3 more minutes

14. Easy French Bread from Your Homebased Mom

A quick yeast method with steam during the initial bake for crust. It uses an egg white wash for shine.

Small batch options make it versatile. Keeps the process short and simple.

Ingredients:

• ¼ cup warm water (105-115°F)
• 1 pkg active dry yeast
• 1 tsp sugar (yeast)
• 4 cups all-purpose or bread flour
• 1 Tbsp sugar (dough)
• 1 tsp salt
• 1 cup + 2 Tbsp warm water
• Egg white + 1 Tbsp water (wash)

How to cook it:

Proof the yeast, mix flour, sugar, salt, and water, add yeast, knead for 5 minutes. Rise 15 to 20 minutes, shape, slit, egg wash. Rise and bake with steam pan at 300°F off for 20 minutes, then 425°F for 8 to 10 minutes.

15. French Bread from Allrecipes

Traditional mixing with cornmeal on the pan for texture, this recipe rises twice and brushes egg midway. It yields chewy loaves.

The shaping from rectangles ensures even form. Popular for its reliability.

Ingredients:

• 1 Tbsp cornmeal
• 6 cups all-purpose flour
• 2½ pkgs active dry yeast
• 1½ tsp salt
• 2 cups warm water (110°F)
• 1 egg white + 1 Tbsp water

How to cook it:

Grease a sheet with cornmeal. Mix 2 cups flour, yeast, salt, and water, add remaining flour, knead 8 to 10 minutes. Rise 1 hour, punch, rest 10 minutes, shape rectangles, roll up. Rise 35 to 40 minutes, slash, bake at 375°F for 20 minutes, brush egg, bake 15 to 20 more minutes.

16. Easy Crusty French Bread from Life As A Strawberry

A no-knead dough shaped in a basket, baked in a Dutch oven for crust. The slack texture creates big air pockets.

Mix-ins like herbs offer customization. It’s straightforward for that artisan look without effort.

Ingredients:

• 2¼ tsp active dry yeast
• 1 tsp sugar or honey
• 1¼ cups warm water
• 1¼ tsp kosher salt
• 2½-3½ cups all-purpose flour

How to cook it:

Proof the yeast, add flour and salt for a shaggy dough. Rise 1 hour, shape round, rise 30 minutes in a basket. Bake in a Dutch oven at 460°F for 30 minutes lidded, then 10 to 15 minutes unlidded.

Storing and Freezing Your Bread

Keeping French bread fresh is key to enjoying it beyond bake day, and these recipes – like Preppy Kitchen’s or Handmade Farmhouse’s – offer loaves that store well with a little care. A good crust can go soft in plastic, so it’s about finding the right balance. Freezing is a lifesaver for busy weeks, letting you pull out a loaf whenever you need it.

Here’s how to do it right:

• Counter Storage: Wrap in a paper bag or cloth to keep the crust crisp for 1-2 days. Plastic traps moisture, so skip it unless you want softer bread.
• Freezing: Slice loaves (like Mel’s Kitchen Cafe’s) first for easy grabs, then wrap tightly in foil or freezer bags. They’ll stay good for up to 3 months.
• Reviving: Spritz day-old bread with water and warm in a 350°F oven for 5-10 minutes to bring back that fresh-baked feel.

Fun Ways to Use Leftover Bread

Got a half loaf of French bread sitting around? Whether it’s the chewy Allrecipes version or the crusty Life As A Strawberry one, day-old bread has tons of potential. Instead of letting it go stale, you can turn it into something new that’s just as tasty as the fresh stuff.

Try these ideas:

• Croutons: Cube up Diane’s No Fail bread, toss with olive oil and herbs, and bake at 375°F for 10-15 minutes for crunchy salad toppers.
• Bread Pudding: Use Wild Thistle’s soft loaf, soak in a custard of eggs and milk, and bake for a cozy dessert.
• French Toast: Slice Holy Cow Vegan’s bread, dip in a plant-based batter, and fry for a quick breakfast that feels fancy.

Conclusion

French bread’s charm lies in its simplicity – flour, water, yeast, and a bit of patience can turn your kitchen into a mini bakery. These 16 recipes offer something for everyone, whether you’re a first-timer kneading dough or someone chasing that perfect crusty baguette. From quick 90-minute loaves to historical recipes with a story, they’re all about bringing fresh, warm bread to your table. Apps like ReciMe can make the process even smoother, keeping your recipes organized and grocery lists ready so you can focus on the baking. Grab a recipe, heat up the oven, and enjoy the smell of homemade bread filling your home.

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