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Classic French Bread Recipe for Crispy Crust and Soft Crumb

This Easy French Bread recipe produces a golden-brown, crisp crust with a soft, airy interior baked to perfection in a Dutch oven. It’s straightforward to make, delicious straight from the oven, and pairs beautifully with butter, dipping oil, sandwiches, or soups.

Slices of crusty fresh french bread on a round wooden cutting board next to a small bowl of butter and light beige cloth napkin on a black background.

This Easy French Bread recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!

If you love homemade bread, this recipe is a great, low-effort option to celebrate World Bread Day or any weeknight. Like other recipes on the site, it relies on simple pantry staples you likely already have: flour, yeast, salt, sugar, oil, and warm water.

The dough is easy to prepare, especially if you use a stand mixer, but it can also be mixed and kneaded by hand. The process involves proofing the yeast, mixing the dough, two rises, shaping, and baking inside a preheated Dutch oven to create a crisp crust and tender crumb.

Table of Contents

  • Ingredients
  • Instructions
  • Storage
  • Recipe FAQs
  • More Recipes to Enjoy!
  • Easy French Bread Recipe

Ingredients

Below are the main ingredients used in this recipe, with notes on possible substitutions.

Ingredients in various size bowls labeled as all-purpose flour, olive oil, granulated sugar, salt, warm water, and active dry yeast on a white marbled background.
  • All-purpose flour. Any standard all-purpose flour will work. Bread flour can be used 1:1 if you prefer a chewier crumb and stronger gluten structure.
  • Active dry yeast. Use jarred yeast or a 2 1/4 teaspoon packet. Instant yeast is an acceptable substitute; expect slightly shorter rise times.
  • Warm water. The water should feel warm to the touch — not cold or hot. If you use a thermometer, aim for 80°F–110°F (about 27°C–43°C).
  • Granulated sugar. Sugar helps feed the yeast and can be swapped 1:1 for honey if desired.

See the recipe card below for exact quantities and the full printable version.

Instructions

Here is an overview of the steps to make this French bread. The full, printable recipe follows in the recipe card below.

Two images of a large stainless steel bowl with first image showing a mixture of warm water, granulated sugar, and active dry yeast and the second image showing the foamy top after the yeast has proofed.

Step 1 — Proof the yeast. Combine the active dry yeast, sugar, and warm water in a bowl or mixer bowl. Whisk briefly, cover, and let sit for about 5 minutes until the surface is foamy. This confirms the yeast is active.

Two images of an Ankarsrum mixer adding all-purpose flour, salt, and oil to the mixing bowl and then mixing it into the dough for first rise.

Step 2 — Mix the dough. Add flour, olive oil, and salt to the proofed yeast. Mix on medium speed with a dough attachment or stir and knead by hand until the flour is incorporated. The dough should be somewhat wet and slightly sticky.

Quick tip: If the dough seems excessively wet using 3 cups of flour, add 1/4 cup (36 g) more. You can add another 1/4 cup if necessary, but avoid adding too much—aim for a slightly sticky dough.

Two images of french bread dough rising in a stainless steel mixing bread bowl on a white marbled background.

Step 3 — First rise. Cover the dough and place it in a warm spot to rise for about 1 hour, until doubled in size. Do not punch the dough down. Instead invert the bowl to release the dough onto a lightly floured surface.

Quick tip: Dusting the bowl with a little flour can help reduce sticking, though it’s optional.

4 images showing a hand kneading dough, the dough in a banneton, the dough covered with a lemon yellow colored food bowl cover, and the bread dough proofed and ready to bake.

Step 4 — Shape and second rise. Gently shape the dough by folding the edges into the center several times to create surface tension. Place seam side down in a well-floured banneton or mixing bowl, cover, and let rise another 30 minutes until nearly doubled.

Quick tip: Preheat the oven to 425°F with the Dutch oven (lid on) on the middle rack. Place a sheet pan beneath the Dutch oven to help prevent a burned bottom crust.

Two images showing the french bread pre-baked and placed on crumpled parchment paper ready to go into the heated dutch oven, with the second image showing just baked french bread in the gray dutch oven that's sitting on two felted hot pads.

Step 5 — Bake in the Dutch oven. Invert the dough onto a crumpled sheet of parchment with the seam now facing up to encourage a cracked, artisan-style top. Carefully transfer the dough and parchment into the preheated Dutch oven. Bake covered at 425°F for 30 minutes. Remove the lid and bake an additional 15 minutes until golden brown. If you skipped the sheet pan under the Dutch oven, reduce the uncovered bake time to about 10 minutes to avoid a dark bottom crust.

Step 6 — Cool before slicing. Remove the bread from the oven and transfer it to a cooling rack using the parchment as a sling. Let the bread cool for 1–2 hours to finish cooking and to set the crumb. Slicing too early can yield a gummy texture, so wait until it’s fully cooled.

Round loaf of french bread inside a dark gray dutch oven lined with a sheet of brown parchment paper on a black background.

Storage

  • Store at room temperature in a paper or plastic bag for 3–4 days. If using a plastic bag, remove as much air as possible before sealing.
  • If the bread is sliced and stored in a paper bag, place the cut side down to help keep the exposed crumb soft.
  • Avoid refrigerating bread; refrigeration speeds staling. For longer storage, slice, wrap in plastic, and freeze in a sealed bag for up to three months. Thaw at room temperature and toast or warm before serving.

Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast works; expect slightly shorter rise times.

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

Yes. Use bread flour 1:1 for a chewier texture and slightly higher rise.

What size Dutch oven should I use?

A 5–6 quart Dutch oven is ideal. A 5.5-quart pot works well for a single loaf.

Can I freeze French bread?

Yes. Slice after cooling, wrap in plastic, and store in a freezer-safe bag for up to three months. Thaw at room temperature and reheat or toast as needed.

Sliced french bread placed on a round wooden cutting board next to a small pink bowl of butter and a light beige cloth napkin on a black background.

More Recipes to Enjoy!

If you enjoy recipes made with a mixer, here are a few other favorites to try from the same collection: Easy Lemon Cream Pie, 15 Last Minute Christmas Desserts, Homemade Chocolate Shortbread, and 15 Easy Thanksgiving Dessert Recipes.

Lemon cream pie topped with fresh whipped cream and lemon zest centered on a green tiled background surrounded by lemons, wood dessert plates, forks, napkin, and pie server.

Easy Lemon Cream Pie

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15 Last Minute Christmas Desserts

Sliced homemade chocolate shortbread sprinkled with flaky sea salt on natural parchment paper.

Homemade Chocolate Shortbread

Six images of different desserts with center text that reads 15 easy Thanksgiving Desserts everyone should try on a faded white background with black and brown lettering.

15 Easy Thanksgiving Dessert Recipes Everyone Should Try

If you try this Easy French Bread recipe, please leave a star rating and share your feedback in the comments. Happy baking!

Easy French Bread Recipe

This Easy French Bread recipe creates a crisp, golden crust and a soft, airy interior baked in a Dutch oven. It’s simple to make and incredibly versatile.
Author: Jennifer
Prep: 1 hr 35 mins | Cook: 30 mins (plus 15 mins with lid off) | Total: 2 hrs 20 mins | Servings: 8
Sliced french bread placed on a round wooden cutting board next to a small pink bowl of butter and a light beige cloth napkin on a black background.

Equipment

  • Ankarsrum Assistent Original Mixer (optional)
  • 5.5 qt Dutch oven
  • Parchment paper
  • Cooling rack
  • Quarter sheet pan (optional)
  • Banneton proofing basket or mixing bowl

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 1 1/4 cup warm water (80°F–110°F)
  • 1 1/2 tsp salt
  • 1 tbsp olive oil
  • 3–3 1/2 cups all-purpose flour

Instructions

  1. In a mixing bowl, combine yeast, sugar, and warm water. Whisk, cover, and let sit for about 5 minutes until foamy.
  2. Add 3 cups flour, olive oil, and salt. Mix until incorporated. The dough should be slightly sticky and shaggy. If overly wet, add 1/4 cup (36 g) flour; add a second 1/4 cup only if necessary.
  3. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled. Do not punch down. Invert the bowl to release the dough onto a lightly floured surface.
  4. Lightly flour a banneton or mixing bowl. Shape the dough by folding edges into the center several times, then place seam side down into the floured banneton. Cover and let rise 30 minutes until nearly doubled.
  5. While the dough finishes the second rise, place the Dutch oven (lid on) on the middle rack and a sheet pan beneath it. Preheat oven to 425°F.
  6. Invert the dough onto crumpled parchment with the seam facing up. Using the parchment as a sling, transfer the dough into the preheated Dutch oven. Cover and bake at 425°F for 30 minutes. Remove the lid and bake an additional 15 minutes until golden brown (reduce uncovered time to 10 minutes if no sheet pan underneath).
  7. Carefully transfer the loaf to a cooling rack using the parchment sling. Let cool 1–2 hours before slicing.

Notes

Prep time includes yeast proofing and dough rise times. Preheating a sheet pan beneath the Dutch oven helps prevent a burned bottom crust. Crumpling the parchment is optional but can make transferring easier.

Nutrition

Calories: 195 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 2 g | Sodium: 439 mg

Nutritional information is an estimate and will vary by ingredients used.