Homemade French Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
Loaves to Wake Up For
A crisp, golden crust and a soft, springy crumb make this French bread the kind of bake you’ll gladly plan ahead for mornings, brunch, and easy daytime meals.
There’s something about pulling a warm baguette-shaped loaf from the oven that transforms breakfast—the crackle of the crust, the slightly chewy interior, and that gentle wheaty aroma that fills the kitchen. Priya Lane of Sunrise & Crumb designed this recipe with those small sensory victories in mind: enough crust to give a satisfying snap, but a tender crumb made for thick slices, toast, and quick sandwiches.
The ingredient list is intentionally simple, and each element plays a clear role: whisking the all-purpose flour, instant yeast, salt, and a pinch of sugar keeps the yeast and salt evenly distributed; warm water (about 100–110°F) wakes the yeast without shocking it; olive oil brings a bit of tenderness and richness; an egg brush gives the crust a glossy, golden finish; and a dusting of semolina under the loaves adds rustic crunch to the bottom.
Practical, too—this dough is forgiving. Knead by hand about 8–10 minutes (or 5–7 minutes in a stand mixer) until the dough is smooth and slightly springy, then let it rise in a warm spot until doubled, roughly 60–75 minutes. The recipe is scaled for four servings and is shaped with make-ahead mornings in mind: shape, proof, and plan your baking window to fit busy starts or a relaxed brunch.
Serve slices warm with butter, pile them with fillings for lunchboxes, or keep a loaf on hand for soups and grain bowls through the day. Simple techniques and straightforward ingredients add up to bread that’s worth the little bit of effort—reliable, comforting, and delicious from first morning bite to late-afternoon sandwich.
Ingredients
How to Make Homemade French Bread
- Whisk the flour, instant yeast, salt, and sugar together in a large bowl so the yeast and salt stay distributed.
- Warm the water to about 100–110°F (warm to the touch), add it and the olive oil to the dry ingredients, and stir until a rough shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until smooth and slightly springy.
- Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let it rise in a warm spot until doubled in size, about 60–75 minutes.
- Gently deflate the dough, divide it into two equal pieces, shape each into a 12–14 inch baton (baguette shape), and transfer to a parchment-lined baking sheet dusted with semolina, seam side down.
- Cover the shaped loaves and proof for 30–45 minutes at room temperature until puffy (for make-ahead, cover tightly and refrigerate the shaped loaves overnight up to 16 hours; bake straight from the fridge adding 5–8 minutes to bake time).
- About 30 minutes before baking, preheat the oven to 475°F (246°C) with a baking stone or an inverted heavy baking sheet on the middle rack and an empty shallow metal pan on the bottom rack for steam.
- Brush each loaf with a beaten egg (optional) or water, make 3–4 diagonal slashes with a sharp blade, slide the parchment onto the hot stone or sheet, pour 1 cup hot water into the bottom pan to create steam, and bake 18–22 minutes until deep golden and the internal temperature reads about 200°F (93°C). Cool on a rack at least 20 minutes before slicing.
Recipe Card
Homemade French Bread
Homemade French Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 25 min
- Cook
- 22 min
- Servings
- 4
Ingredients
Instructions
- Whisk the flour, instant yeast, salt, and sugar together in a large bowl so the yeast and salt stay distributed.
- Warm the water to about 100–110°F (warm to the touch), add it and the olive oil to the dry ingredients, and stir until a rough shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until smooth and slightly springy.
- Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let it rise in a warm spot until doubled in size, about 60–75 minutes.
- Gently deflate the dough, divide it into two equal pieces, shape each into a 12–14 inch baton (baguette shape), and transfer to a parchment-lined baking sheet dusted with semolina, seam side down.
- Cover the shaped loaves and proof for 30–45 minutes at room temperature until puffy (for make-ahead, cover tightly and refrigerate the shaped loaves overnight up to 16 hours; bake straight from the fridge adding 5–8 minutes to bake time).
- About 30 minutes before baking, preheat the oven to 475°F (246°C) with a baking stone or an inverted heavy baking sheet on the middle rack and an empty shallow metal pan on the bottom rack for steam.
- Brush each loaf with a beaten egg (optional) or water, make 3–4 diagonal slashes with a sharp blade, slide the parchment onto the hot stone or sheet, pour 1 cup hot water into the bottom pan to create steam, and bake 18–22 minutes until deep golden and the internal temperature reads about 200°F (93°C). Cool on a rack at least 20 minutes before slicing.
Nutrition
- Carbohydrates
- 70
- Saturated Fat
- 1.1
- Sodium
- 880
- Fiber
- 2.5
- Unsaturated Fat
- 4.6
- Protein
- 11
- Fat
- 6
- Cholesterol
- 47
- Trans Fat
- 0.03
- Calories
- 385
- Sugar
- 1