Is homemade French bread healthy?

Homemade bread can be a healthier choice than store-bought versions as it contains no preservatives or artificial additives. However, it is made with refined white flour, so it should be enjoyed in moderation as part of a balanced diet. For a healthier version, you can substitute some of the bread flour with whole wheat flour to increase fiber content.

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour. The bread will have a slightly softer crust and a less chewy texture compared to bread made with high-protein bread flour, but it will still be delicious.

Why didn't my bread rise?

The most common reason is expired or inactive yeast. Always check the expiration date and ensure your water is warm (not hot, which can kill the yeast) to properly activate it. Another reason could be that the rising environment was too cold.

How do I get a really crispy crust?

The key is steam! Placing a pan of hot water in the oven during the initial baking phase creates a humid environment. This moisture keeps the crust soft at first, allowing the bread to expand fully (oven spring), and then evaporates to create a crisp, golden-brown finish.

Can I make this dough ahead of time?

Yes. After the first rise, punch the dough down, place it in a lightly oiled bowl or bag, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30-60 minutes before shaping and proceeding with the second rise.

Home / Recipes / french / French Bread

frenchMediumeggetariandairy freenut free

French Bread

POPULARITY

0.0/5

TASTE SCORE

9/10

Master the art of baking with this classic French bread recipe. Achieve a bakery-quality loaf at home, featuring a crisp, golden-brown crust and a soft, airy crumb. Perfect for tearing and dipping in soup, making sandwiches, or enjoying warm with butter.

PREP

20m

COOK

30m

SERVES

2 SLICES

212 cal

SERVINGS

INGREDIENTS

For 10 servings

1.5 cupWarm Water · 105-115°F or 40-46°C2.25 tspActive Dry Yeast · Equivalent to one 7g packet1 tbspGranulated Sugar4 cupBread Flour · Plus more for dusting2 tspSalt2 tbspVegetable Oil · Plus more for greasing the bowl1 largeEgg · For egg wash1 tbspWater · For egg wash1 cupHot Water · For creating steam in the oven

NUTRITION · PER SERVING

212

CALORIES · 2 SLICES

Protein7g · 13%

Carbs37g · 70%

Fat4g · 17%

Fiber2g

Sodium474mg

Potassium78mg

Phosphorus78mg

How we calculate →

INSTRUCTIONS

7 steps. 30 minutes total.

7 STEPS

1
Step 1
- a.Activate the Yeast
- b.In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
- c.Stir gently to dissolve and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active.
2
Step 2
- a.Make and Knead the Dough
- b.Add the bread flour, salt, and vegetable oil to the yeast mixture.
- c.Using a stand mixer with a dough hook, mix on low speed for 6-8 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
- d.To knead by hand, mix ingredients with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky.
3
Step 3
- a.First Rise (Proofing)
- b.Shape the dough into a ball and place it in a large bowl lightly greased with oil, turning the dough to coat it.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Step 4
- a.Shape Loaves and Second Rise
- b.Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
- c.Divide the dough into two equal portions.
- d.Working with one portion at a time, press it into a rectangle (approximately 12x8 inches).
- e.Starting from the long edge, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
- f.Place the loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise for another 30-45 minutes, until they look puffy.
5
Step 5
- a.Prepare for Baking
- b.About 20 minutes before baking, preheat your oven to 400°F (200°C). Place a shallow metal or cast iron pan on the bottom rack of the oven to heat up.
- c.In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
- d.Using a very sharp knife or a bread lame, make 3-4 decisive diagonal slashes across the top of each loaf, about 1/4-inch deep.
- e.Gently brush the loaves all over with the egg wash for a golden, shiny crust.
6
Step 6
- a.Bake with Steam
- b.Place the baking sheet with the loaves on the middle rack of the preheated oven.
- c.Carefully pour 1 cup of hot water into the preheated pan on the bottom rack. It will create a burst of steam. Quickly close the oven door to trap the steam.
- d.Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
- e.The loaves should also sound hollow when tapped on the bottom.
7
Step 7
- a.Cool and Serve
- b.Immediately transfer the baked loaves from the baking sheet to a wire rack.
- c.Let the bread cool completely for at least 1 hour before slicing. This is crucial as it allows the internal crumb structure to set properly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, use bread flour, which has a higher protein content that develops more gluten, resulting in a chewier crumb.
2
Ensure your yeast is fresh. If it doesn't foam up in the first step, it's likely inactive, and your bread will not rise.
3
The steam created in the oven is essential for a crisp, golden crust. Be extremely careful when pouring hot water into the hot pan.
4
Don't rush the cooling process. Slicing into hot bread can cause the soft interior to become gummy and dense.
5
Store leftover bread in a paper bag at room temperature for up to 3 days. Avoid plastic bags, which trap moisture and soften the crust.
6
For accurate flour measurement, use the 'spoon and level' method: spoon the flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag.

RECIPE VARIATIONS

Adapt it for your goals.

Herb Bread

Add 2 tablespoons of chopped fresh herbs (like rosemary or thyme) or 2 teaspoons of dried herbs to the dry ingredients in step 2.

Seeded Crust

After applying the egg wash, sprinkle the tops of the loaves with sesame seeds, poppy seeds, or a mix of your favorite seeds before baking.

Whole Wheat Blend

For a heartier loaf, replace 1 cup of the bread flour with 1 cup of whole wheat flour. You may need to add a little extra water as whole wheat flour is more absorbent.

Traditional Baguette Style

For a more authentic French baguette, omit the vegetable oil from the dough and skip the egg wash. Instead, spritz the loaves with water before and during the first 10 minutes of baking.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Source of Energy

The carbohydrates from the bread flour provide a readily available source of energy to fuel your body's daily activities and brain function.

🌿

No Preservatives or Additives

By baking your own bread, you have complete control over the ingredients, avoiding the artificial preservatives, dough conditioners, and high levels of sodium often found in commercial breads.

🧘

Mindful Activity

The tactile process of kneading, shaping, and baking bread can be a relaxing and rewarding activity, promoting mindfulness and helping to reduce stress.

QUESTIONS?

Frequently asked questions

Each serving of two slices contains approximately 212 calories. This is an estimate and can vary based on the exact ingredients and final loaf size.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

EXPLORE

Cuisines we love

American742 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion0 Greek1 Gujarati375

French Bread

For 10 servings

7 steps. 30 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7