This easy yeasty French bread is ready in about an hour: a single 20-minute rise, then into a screaming hot oven for roughly 20 minutes. The result is a golden, crusty loaf perfect for slathering with butter or dipping in oil and balsamic. Originally posted February 23, 2017.
Table of Contents
- How to make French Bread (in one hour!)
- Easy French Bread Recipe Ingredients
- Best French Bread Recipe Variations and Substitutions
- What to eat with Easy French Bread
- How to keep French Bread fresh
- Can you freeze French Bread?
- Quick French Bread Recipe FAQs
- Other bread recipes to try!
- One Hour French Bread Recipe
Life in my kitchen is often hectic, so recipes that deliver great flavor with minimal time are my favorites. This French bread takes advantage of a slightly larger amount of yeast and a very hot oven to cut down the usual proofing time without sacrificing texture or crust. In about an hour you’ll have a loaf that is crispy on the outside and soft and airy inside—ideal for weeknight dinners or any time you want fresh bread fast.
How to make French Bread (in one hour!)
This version gives you a great loaf quickly by using warm water, a little extra yeast, and a very hot oven. The single short rise keeps the process fast, and the preheated 450°F oven helps the loaf spring and form a crisp crust as it bakes.
In short: proof the yeast in warm water with sugar, add butter and flour, knead until smooth and elastic, shape and score the loaf, let it rise 20 minutes, brush with egg white (optional), and bake 20 minutes until golden. The technique produces a satisfying contrast of crust and tender interior.
What is French Bread?
Traditional French bread from a Parisian boulangerie is typically made with just flour, water, yeast, and salt. In the U.S. versions you’ll often find small additions like a little butter or sugar. The loaf here follows the simple basics but includes a small amount of butter and sugar to enhance flavor and texture while keeping the recipe approachable and quick.
French Bread vs Baguette
French bread, as used here, is a broader loaf with a crisp surface and a soft interior. A baguette is long, narrow, and typically develops a chewier, thicker crust. Baguettes often benefit from a specialized pan, while French bread can be shaped on a regular baking sheet. Both are delicious; this recipe favors versatility and easy shaping.
You can bake this loaf on a baguette pan if you like the shape and a crisp bottom, but a regular baking sheet works perfectly and yields a lovely, tender crumb and a crunchy crust.
Easy French Bread Recipe Ingredients
Shopping list (full measurements and instructions are below in the recipe card):
- Sugar
- Active dry yeast
- Butter
- All-purpose flour
- Egg white (optional, for brushing)
Best French Bread Recipe Variations and Substitutions
Simple swaps and uses:
- Turn slices into quick garlic toasts: spread softened butter, sprinkle garlic salt, and broil a few minutes.
- Use leftover slices to make French toast or strata.
- Cube stale bread for panzanella or croutons.
- Split and top for French bread pizza.
- Use slices for sandwiches or toast to accompany soups and stews.
What to eat with Easy French Bread
Warm bread and butter is always a win, but here are a few favorite pairings:
- Broccoli cheese soup — perfect for dunking.
- Beef bourguignon — for a more elaborate, French-inspired meal.
- Zuppa Toscana or other hearty soups.
- Chicken Alfredo or creamy pasta dishes.
- Pesto pasta with chicken and cherry tomatoes.
How to keep French Bread fresh
Store on the countertop for up to three days or in the refrigerator for up to a week, though refrigeration can dry bread. For best results, slice the leftover loaf and freeze the slices in a sealed bag—pull out and toast or warm as needed for freshest flavor.
Can you freeze French Bread?
Yes. Freeze a whole loaf tightly wrapped in plastic and foil, or freeze sliced pieces in a resealable bag for convenient portions.
Quick French Bread Recipe FAQs
Traditional French bread relies on just flour, water, yeast, and salt. American sandwich-style breads often include sugar and fats and are usually softer all the way through. This recipe keeps the basic profile but adds a touch of butter and sugar for flavor while still delivering a crisp, golden crust.
Flour type, fermentation, and baking technique all influence flavor. Stone-milled or European-style flours differ from standard U.S. flour, and longer fermentation typically enhances depth of flavor. This recipe focuses on speed while still producing a pleasing, classic flavor.
All-purpose flour works well here. Bread flour has higher gluten and will produce a chewier loaf; for a tender interior, stick with all-purpose.
Yes. Over-kneading can make bread dense. Kneading about 6–7 minutes by mixer (or the equivalent by hand) should yield a smooth, elastic dough without overworking it.
Make sure your oven is fully preheated to 450°F and bake until the top is golden and the bottom is browned. A very hot oven and adequate baking time are key to a crisp crust.
Use warm (not hot) water to activate the yeast, don’t use expired yeast, allow the 20-minute rise, and bake in a very hot oven so the loaf springs during the first minutes of baking.
If you want a simple accompaniment, try a quick olive oil and balsamic bread dip—takes a few minutes and elevates the experience. If you make this bread, share a photo on Instagram with the hashtag #TheFoodCharlatan so I can see it!
Other bread recipes to try!
Some other favorites to explore: Garlic knots, big crescent rolls, one-hour yeast rolls, classic buttery dinner rolls, garlic and rosemary skillet bread, and buttery sweet potato rolls.
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One Hour French Bread Recipe
Ingredients
- 1 & 1/2 cups warm water
- 1 tablespoon white sugar
- 1 & 1/2 tablespoons active dry yeast*
- 1 & 1/2 teaspoons salt
- 1 & 1/2 tablespoons butter softened
- 3–4 cups all-purpose flour
- 1 egg white optional, for brushing
Instructions
- Preheat the oven to 450°F (230°C) so it is fully hot when the bread goes in.
- In a large bowl or stand mixer, combine warm water, sugar, yeast, and salt. The water should feel comfortably warm to the wrist—warm, not hot.
- Set the bowl in a warm spot (near the preheating oven) for a couple of minutes. If the yeast bubbles slightly, it’s active. If not, discard and start again with fresh yeast and properly warmed water.
- Add softened butter and 1 cup of the flour, stirring to combine.
- Mix in the remaining flour using a dough hook or wooden spoon. Start with 3 cups total, then add the remaining flour 1/4 cup at a time until the dough pulls from the bowl sides but remains slightly sticky. You will likely use most of the fourth cup.
- Knead the dough 6–7 minutes until smooth and elastic.
- Prepare a baking sheet or a baguette pan with nonstick spray. Shape the dough into one 12–14 inch loaf or two smaller loaves to fit your pan.
- Make 3–4 short slits across the top with a sharp serrated knife.
- Cover with a clean tea towel and let rise for 20 minutes.
- When the loaves have roughly doubled, whisk the egg white until frothy and brush the tops and sides (optional).
- Bake about 20 minutes, until the top is shiny and golden and the bottom is browned. Bake longer for a crisper crust if desired.
- Cool briefly, slice, and serve warm with butter.
Notes
You can bake this on a regular baking sheet if you don’t have a baguette pan; the shape will differ but the bread will still be delicious.
Source: recipe adapted from a community recipe card.
Nutrition
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