Really Easy, Really Good French Bread

Total Time
Prep 1 hr 30 mins
Cook 30 mins

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery!

Ingredients Nutrition


  1. Dissolve yeast, warm water, and sugar in a small bowl.
  2. In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
  3. Add 1 – 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
  4. Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
  5. Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
  6. Bake for 25 - 30 minutes.


Most Helpful

The perfect recipe for beginner bread makers. I also add fresh herbs and garlic powder. I also substitute half and half for the water.

cookiemed December 04, 2016

This is a great recipe! It's easy to mix and the taste is amazing. I added rosemary, oregano, garlic powder, thyme, and basil to the mix and it was scrumptious. My kids and husband loved it and wanted more. I make an olive oil mixture with these herbs, pepper, and roasted garlic for dipping. It went together perfectly. I can't say enough good things about this recipe.

mistyburke78 March 20, 2016

I was looking for a quick recipe and I was surprised how well it turned out, since I'm a little bit of a bread snob. I usually do an overnight sponge, or an artisan bread that takes over an hour longer from start to finish. This is a very wet dough (as is my artisan recipe). It is quite sticky, but if you work on a floured surface it works out well. I use the same technique I use with my artisan recipe, which involves a "gluten cloak"... a little flour dump on top just while you shape it. If you aren't familiar with that technique but want to try it, I recommend reading about the master recipe in Artisan Bread in 5 Minutes a Day. I will definitely use this recipe whenever I'm in a time pinch. Thanks a bunch!

Chef TanyaW October 07, 2015

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