Make your own French Bread!

Well if you know what is in French bread, you’ll never want to pay $1.50 (or more) for it again!  It is really just flour, water, salt, sugar, and yeast and it’s much easier to make than you think!  Plus, it is so versatile!  You can use french bread as…well…french bread ;) , garlic bread, sub sandwiches, french bread roles, french toast, and so much more! Not to mention your house will smell AWESOME during and after baking this bread. Watch my how-to videos to see just how to do it (not to mention the best way to start incorporating whole wheat into your families recipes and how yeast should look when it is alive and working)!

French Bread 3-4 Loaves

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

© 2009 – 2011, Crystal. All rights reserved.

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  • bridge318@hotmail.com

    I can’t wait to try this!

  • bridge318@hotmail.com

    I can’t wait to try this!

  • Ellie

    I have been making a similar french bread recipe for years and it’s true that it doesn’t keep well if you leave it out. But it freezes GREAT. I try always to keep some in my freezer so we can pull it out on the nights that our dinner needs a little something extra. I let it thaw on the counter for about an hour and then pop it in the oven for a few minutes to warm it up. It tastes ALMOST as good as when it’s fresh.

  • Ellie

    I have been making a similar french bread recipe for years and it’s true that it doesn’t keep well if you leave it out. But it freezes GREAT. I try always to keep some in my freezer so we can pull it out on the nights that our dinner needs a little something extra. I let it thaw on the counter for about an hour and then pop it in the oven for a few minutes to warm it up. It tastes ALMOST as good as when it’s fresh.

  • Lisa.S

    This looks like fun,so I’m going to try it with my sister-in-law today.She has come over to learn how to make bread and this one seems easy enough to do.
    Thanks!!!

  • Lisa.S

    This looks like fun,so I’m going to try it with my sister-in-law today.She has come over to learn how to make bread and this one seems easy enough to do.
    Thanks!!!

  • Heidi

    Can you freeze it?

  • Heidi

    Can you freeze it?

  • gaby

    I’m so excited to give it a try to these recipe I have some breakfast that use french bread so I have to buy it but not any more

    thanks it looks easy and fun

  • gaby

    I’m so excited to give it a try to these recipe I have some breakfast that use french bread so I have to buy it but not any more

    thanks it looks easy and fun

  • lvlc

    Awesome! I love your bread series! Are you planning on doing a handout for these! So much information! Thanks for your time doing this! :)

  • lvlc

    Awesome! I love your bread series! Are you planning on doing a handout for these! So much information! Thanks for your time doing this! :)

  • Kristi

    I really appreciate all the posts that you do! I am just converting my family over to using wheat flour & I am also just starting to use food storage in my everyday cooking.
    Again, thank you!!!!

  • Kristi

    I really appreciate all the posts that you do! I am just converting my family over to using wheat flour & I am also just starting to use food storage in my everyday cooking.
    Again, thank you!!!!

  • http://everydaycelebrate.blogspot.com LeAnne

    Ohhh. Can’t wait to try!!! I am glad to hear it freezes well. Perfect to keep one in the freezer for a side. Also, we usually buy French Bread to slice up for French Bread pizzas. (Hopefully I will not buy French bread again.) So that is another way to use the bread and they are always tasty and quick.

  • http://everydaycelebrate.blogspot.com/ LeAnne

    Ohhh. Can’t wait to try!!! I am glad to hear it freezes well. Perfect to keep one in the freezer for a side. Also, we usually buy French Bread to slice up for French Bread pizzas. (Hopefully I will not buy French bread again.) So that is another way to use the bread and they are always tasty and quick.

  • julie

    oh delicious! I LOVE LOVE LOVE french bread!

  • julie

    oh delicious! I LOVE LOVE LOVE french bread!

  • Shaylyn

    I have tried french bread before and it was a disaster. Thanks for the video. I will try again.

  • Shaylyn

    I have tried french bread before and it was a disaster. Thanks for the video. I will try again.

  • http://www.tallclothingmall.com/ Krista

    Thanks so much. I’m going to try this today!

  • http://www.tallclothingmall.com Krista

    Thanks so much. I’m going to try this today!

  • Susan

    I create a steam oven by leaving the bottom of a broiler pan in the oven as the oven pre-heats. Then I put a cup of water in the pan after I put in the bread….and quickly shut the oven door. This creates a steam bath too!

    Have you tried the ‘artisan bread in five minutes a day’ bread – you make a lot of dough and leave it in the fridge and use as needed. It needs very little kneading. Off to throw some in the oven now!

    Love your web site and your helpfullness!

  • Susan

    I create a steam oven by leaving the bottom of a broiler pan in the oven as the oven pre-heats. Then I put a cup of water in the pan after I put in the bread….and quickly shut the oven door. This creates a steam bath too!

    Have you tried the ‘artisan bread in five minutes a day’ bread – you make a lot of dough and leave it in the fridge and use as needed. It needs very little kneading. Off to throw some in the oven now!

    Love your web site and your helpfullness!

  • Shaylyn

    Just took my loaves out of the oven. This is the first time that my french bread has turned out. We’ll be using them for hoagie sandwiches tonight. Thanks for the great tutorial.

  • Shaylyn

    Just took my loaves out of the oven. This is the first time that my french bread has turned out. We’ll be using them for hoagie sandwiches tonight. Thanks for the great tutorial.

  • Lisa H.

    A few years ago my husband had a temporary co-worker from Australia. He and his wife complained and complained about our American bread.

    After searching hi and low for what they were talking about, I discovered that they were looking for a true French bread. The big difference between our American French bread and a true French bread is that there is the absence of sugar.

    I learned that my notions about having sugar feed the yeast were not necessarily true. It did take longer to rise but had a different taste that my husband’s co-worker raved about.

    By the way, I used a spray bottle with water in it to spray the bread before baking and during baking. It made a nice crisp crust.

    There are so many different kinds of bread. I find it fun to try something new every now and then.

  • Lisa H.

    A few years ago my husband had a temporary co-worker from Australia. He and his wife complained and complained about our American bread.

    After searching hi and low for what they were talking about, I discovered that they were looking for a true French bread. The big difference between our American French bread and a true French bread is that there is the absence of sugar.

    I learned that my notions about having sugar feed the yeast were not necessarily true. It did take longer to rise but had a different taste that my husband’s co-worker raved about.

    By the way, I used a spray bottle with water in it to spray the bread before baking and during baking. It made a nice crisp crust.

    There are so many different kinds of bread. I find it fun to try something new every now and then.

  • http://frederickisofutah.blogspot.com/ Stephanie F

    I have been making this bread for years. It’s always a hit. It does not taste as great a day or two later and that is when we use it for french toast. It makes a warm dense french toast that is delicious. My kids love the french toast when it is a thick piece and I put a slice through the bottom of the piece and “stuff” it with a chunk of cream cheese, cook on the skillet like normal french toast. It’s one of my families most requested breakfasts.

  • http://frederickisofutah.blogspot.com Stephanie F

    I have been making this bread for years. It’s always a hit. It does not taste as great a day or two later and that is when we use it for french toast. It makes a warm dense french toast that is delicious. My kids love the french toast when it is a thick piece and I put a slice through the bottom of the piece and “stuff” it with a chunk of cream cheese, cook on the skillet like normal french toast. It’s one of my families most requested breakfasts.

  • Chalet

    I am wondering if the type of yeast I use would make a difference. I made this last night but it was so heavy. I am using the Saf Instant Yeast. Do I need to use more that the 2 T the recipe calls for? Please help!!!

  • Chalet

    I am wondering if the type of yeast I use would make a difference. I made this last night but it was so heavy. I am using the Saf Instant Yeast. Do I need to use more that the 2 T the recipe calls for? Please help!!!

  • Nicole

    Where do you get your bags to store your bread in? The french bread is extra long. Even the bread I make in pans…Maybe I have big bread pans, but my bread will not fit in gallon size bags. Does anyone else have this problem?

  • Nicole

    Where do you get your bags to store your bread in? The french bread is extra long. Even the bread I make in pans…Maybe I have big bread pans, but my bread will not fit in gallon size bags. Does anyone else have this problem?

  • http://frommomtomom.blogspot.com/ lvlc

    Can these be frozen?

  • http://frommomtomom.blogspot.com/ lvlc

    Can these be frozen?

  • Elizabeth Golly

    Thank you so much. Last night we had our annual Conference Dinner with the Missionaries and it was a big hit with the chicken alfredo. yay! im so excited to make more next week!

  • Elizabeth Golly

    Thank you so much. Last night we had our annual Conference Dinner with the Missionaries and it was a big hit with the chicken alfredo. yay! im so excited to make more next week!

  • http://leeandcourtney.blogspot.com/ courtney

    Can you make this fully in your kitchen aid? I am always afraid it will go over the hook and make a big mess.
    Bread bags are found in the baggie section they say bread bags and are big enough for homemade loaves of bread they use a twisty tie.

  • http://leeandcourtney.blogspot.com courtney

    Can you make this fully in your kitchen aid? I am always afraid it will go over the hook and make a big mess.
    Bread bags are found in the baggie section they say bread bags and are big enough for homemade loaves of bread they use a twisty tie.

  • missy

    okay, so another great use for this recipe!! For those of you that like Navajo tacos – this works fantastic! It doesn’t soak up the oil (I used light olive) like other recipes I have used and stays soft. Now I don’t have to buy Rhodes. I just whip up a batch, use 1/2 in one night and put the other 1/2 in my freezer for the next time I want to make them. YEAH!!!

  • missy

    okay, so another great use for this recipe!! For those of you that like Navajo tacos – this works fantastic! It doesn’t soak up the oil (I used light olive) like other recipes I have used and stays soft. Now I don’t have to buy Rhodes. I just whip up a batch, use 1/2 in one night and put the other 1/2 in my freezer for the next time I want to make them. YEAH!!!

  • Jeanette

    I am scared of making bread but tried it. It came out very hard on the outside and stuck a lot to the pan. Is that normal ?Did I do something wrong? I dusted the pan with corn meal but it still stuck? I used 2 TLB of store bought whole wheat flour per cup. My dough seemed to rise very quickly. I live in very low altitude. Why would it rise so fast?

  • Jeanette

    I am scared of making bread but tried it. It came out very hard on the outside and stuck a lot to the pan. Is that normal ?Did I do something wrong? I dusted the pan with corn meal but it still stuck? I used 2 TLB of store bought whole wheat flour per cup. My dough seemed to rise very quickly. I live in very low altitude. Why would it rise so fast?

  • http://missyskitchenadventures.blogspot.com/ Missy

    Great site! I have tried French Bread so many times and it has never turned out so well. Thanks for the video.

  • http://missyskitchenadventures.blogspot.com Missy

    Great site! I have tried French Bread so many times and it has never turned out so well. Thanks for the video.

  • John Optec

    This is only “cheaper” if your time is worth nothing. Don't get me wrong, if you have kids or you're bored and want to try to create something, this is wonderful, but this isn't practical for today's working families.

    Also, what do you suggest for families that don't have a mixer (those cost big bucks)?

    John Optec
    -CPA

  • John Optec

    This is only “cheaper” if your time is worth nothing. Don't get me wrong, if you have kids or you're bored and want to try to create something, this is wonderful, but this isn't practical for today's working families.

    Also, what do you suggest for families that don't have a mixer (those cost big bucks)?

    John Optec
    -CPA

  • Emma

    Thanks for the great tips. I had never though to cook bread in a steam oven, but it makes all the difference.

    To John Optec: I work full time, and still make bread on the weekends, it’s great for brunch or I freeze it for sandwiches. And I don’t use a bread machine or even a mixer, a loaf of bread takes ten minutes to knead plus about an hour of rising(all up) while I read the paper, not exactly labour intensive. And it’s good exercise. If I get up at 7-8, I have bread by 10am at the latest.