There’s truly nothing more comforting than the smell of freshly baked bread coming out of the oven, especially when it’s my Easy Homemade Bread Loaf!
After years of baking and a few funny kitchen fails, I can promise this bread recipe is a keeper. It’s soft on the inside, golden on the outside, and perfect for beginners who want to make bakery-quality bread at home.
Tap here for more bread recipes
While this isn’t a traditional crusty French baguette, it’s a copycat-style French bread that reminds you of what you’d buy at the store, only better. I tested this recipe again and again until it came out perfectly every time.
You can make the dough using a stand mixer with a dough hook. Or keep it simple with a wooden spoon and your hands. Either way, it’s incredibly satisfying to watch your dough rise and bake into something beautiful.
I started baking bread when I was just 12 years old. I still remember that messy kitchen, flour everywhere, laughter echoing, a few tears… and a loaf that somehow turned out edible!
Looking back, I realize that bread baking is equal parts patience, love, and practice. Today, my family shares that same love for bread, even though we try to stay low-carb most of the time.
Occasionally, I’ll bake a loaf or two to share with neighbors or as a nostalgic treat for us. Honestly, freshly baked bread just brings people together.
Some of you have asked why I add a bit of oil to my dough. While traditional French bread is made with just flour, water, yeast, and salt, which are pretty much textbook ingredients of an authentic baguette, I find that a touch of oil adds softness, nice crumb, and flavor that I really enjoy.
But whether you stick to the classic method or add that drizzle, you can’t go wrong.
Let me make sure you understand this again: This recipe isn’t a traditional French baguette with the super-crusty exterior and chewy crumb you’d find in a Paris bakery.
Instead, it’s my homemade version inspired by the soft, delicious French bread loaves you’d see in your local grocery store bakery. It’s easy to make, incredibly satisfying, and delivers that fresh-baked bread flavor at home without any complicated steps or special tools.
[CLICK HERE TO PIN MY RECIPES ON PINTEREST]
[If you make my Easy Homemade Bread Loaf, don’t forget to tag me @sandraseasycooking. So I can see your creations.
I also love sharing your pics on my story, so make sure to tag me. I love seeing your bread-baking successes, and the smiles that come with them!
If you like this recipe, then you might also like these:
- No-knead Homemade Bread
- No-Knead Homemade Whole Wheat Bread
- Dutch Oven Bread for Beginners
- Irish Soda Bread
- Low Carb Keto Friendly Bread
Baking Pan:
2 Pack Nonstick Perforated French Bread Baking Pan, 15″X 13″ Premium Toast Mold for 4 Loaves Baguettes, French & Italian Bread
Easy Homemade Bread Loaf
Easy Homemade French Bread
Ingredients
- 1 package (1/4 ounce / 7 g) active dry yeast
- 2 cups (500 ml / 500 g) warm water (110°–115°F), more if needed
- 2 tablespoons (30 g) oil, optional
- 3 teaspoons (15 g) salt
- 6 cups (720–750 g) all-purpose flour, plus extra (~50 g) for dusting
Optional for light, shiny crust:
- 1 egg white + 1 teaspoon (5 g) cold water (egg wash)
- Or dust with flour (10–15 g) for rustic look.
Instructions
- Activate yeast: Sprinkle 7 g yeast into 500 g warm water in bowl or stand mixer. Wait 5–10 min until foamy.
- Mix dough: Add 30 g oil, 15 g salt, and ~360 g flour. Gradually add remaining flour until soft/smooth, not sticky. Knead 8–10 min by hand or dough hook.
- First rise: Oil bowl, cover dough, rise 1 hour until doubled.
- Prep pan: Lightly grease pan with oil, sprinkle with cornmeal or flour (10–15 g) to prevent sticking. No need to preheat pan.
- Shape & second rise: Punch down dough, divide if making 2 loaves. Roll each into about 40x8 cm log to fit pan grooves. Place seam-side down in pan. Cover, rise 30–45 min until puffy.
- Slash the dough top, deep diagonal cuts, brush egg wash OR dust flour.
- Bake: Preheat oven to 190°C (375°F). Place pan directly on middle rack (holes down for airflow). Optional: Pan of hot water on bottom rack for steam/crispier crust (10–15 min first).
- Bake 25–35 min until golden, hollow-sounding (internal 90–95°C). Cool in pan 5 min, then on rack.
Notes
Test tip: The perforations give pro results, crispy base without soggy bottom. Can't wait to hear how yours turns out!
You may check out how I make bread without a stand mixer. HERE
Check out this ARTICLE about steam and bread
Smoked Salmon Goat Cheese Appetizers
Individual Chicken Pot Pies
