Quick French Bread Recipe – Just One Hour!
If you’ve been craving homemade bread but don’t have hours to wait for it to rise, this quick French bread recipe is going to be your new go-to. Soft on the inside, golden on the outside, and perfect for pairing with soup, pasta, or even just a smear of butter, these loaves come together in about an hour—start to finish.
Traditional French bread is delicious, but it can be quite the labor of love to make. This 1-hour French bread skips the long proofing times without sacrificing taste or texture. Honestly, the results are some of the softest bread I’ve eaten! It’s a go-to for busy weeknights, last-minute dinner guests, or when you just have a craving for homemade bread.
This recipe makes two loaves that bake up with a crisp crust, soft and tender crumb, and the perfect amount of chewiness. You’ll get two generous loaves – one to serve immediately, and one to stash away (or freeze) for later (or use for french toast – yum!)
Ingredients
- 2 cups warm water (110–115°F)
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
- 4 to 5½ cups all-purpose flour
- 1 tablespoon olive oil or melted butter (optional, for brushing after baking)
How to Make Quick French Bread
- In the bowl of a stand mixer (or a large mixing bowl if working by hand), stir together warm water, sugar, and yeast. Let it sit for about five minutes, or until the mixture looks foamy.
- Mix in salt, then gradually add flour 1 cup at a time, mixing on low speed. Stop adding flour when the dough is soft, slightly sticky, and pulls away from the bowl. I usually end up using about 4.5 cups (I live in Colorado, for reference. More humid areas may require more flour)
- Knead for 4–5 minutes until smooth and elastic. You can knead by hand or with a dough hook.
- Cover the dough with a clean kitchen towel and let it rest in a warm spot for 20 minutes. It should puff up slightly, but doesn’t need to double.
- Turn the dough onto a floured surface and divide it into two equal portions. Shape each into a long loaf and place on a parchment-lined or lightly greased baking sheet. Use a sharp knife to make 2–3 diagonal slashes on top
- Let the loaves rest for another 15–20 minutes while you preheat the oven to 425°F (218°C).
- Place a shallow pan of water on the bottom rack of the oven.
- Place loaves in the oven and bake for 18-22 minutes, or until the crust is golden brown.
- Brush the hot loaves with olive oil for a softer crust.
- Let cool at least 10 minutes before serving.
Recipe Tips
- Add flour gradually to avoid a dry, dense loaf. The dough should be just slightly sticky. I usually use around 4.5 cups, but it can depend on the humidity and altitude.
- Don’t skip the pan of water in the oven. This helps create that classic crispiness.
- As tempting as it is to slice right in, letting it rest helps keep the texture perfect.
- To help mitigate kitchen temperature variability and seasonal fluctuations, I highly recommend a dough rising mat that can be plugged in. I use this with all my bread-making, and it works really well.
Substitutions & Variations
- Swap up to half the flour for whole wheat for a heartier loaf.
- Add 1–2 teaspoons of dried Italian herbs and 2–3 minced garlic cloves to the dough.
- Sprinkle shredded cheese on top during the last 5 minutes of baking.
- Other optional toppings include sesame seeds, poppy seeds, and garlic salt.
Quick French Bread Recipe
Ingredients
- 2 cups warm water (110–115°F)
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 2 teaspoons salt
- 4 to 5½ cups all-purpose flour
- 1 tablespoon olive oil or melted butter (optional, for brushing after baking)
Instructions
- In the bowl of a stand mixer (or a large mixing bowl if working by hand), stir together warm water, sugar, and yeast. Let it sit for about five minutes, or until the mixture looks foamy.
- Mix in salt, then gradually add flour 1 cup at a time, mixing on low speed. Stop adding flour when the dough is soft, slightly sticky, and pulls away from the bowl. I usually end up using about 4.5 cups (I live in Colorado, for reference. More humid areas may require more flour)
- Knead for 4–5 minutes until smooth and elastic. You can knead by hand or with a dough hook.
- Cover the dough with a clean kitchen towel and let it rest in a warm spot for 20 minutes. It should puff up slightly, but doesn’t need to double.
- Turn the dough onto a floured surface and divide it into two equal portions. Shape each into a long loaf and place on a parchment-lined or lightly greased baking sheet. Use a sharp knife to make 2–3 diagonal slashes on top
- Let the loaves rest for another 15–20 minutes while you preheat the oven to 425°F (218°C).
- Place a shallow pan of water on the bottom rack of the oven.
- Place loaves in the oven and bake for 18-22 minutes, or until the crust is golden brown.
- Brush the hot loaves with olive oil for a softer crust.
- Let cool at least 10 minutes before serving.
ell.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 516Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 220mgCarbohydrates: 106gFiber: 4gSugar: 1gProtein: 14g
Please verify this information with your preferred nutrition calculator.
FAQs
Can I make this without a stand mixer?
Yes! Just mix with a wooden spoon or a manual dough hook until it’s hard to stir, then knead by hand for 6–7 minutes. A dough hook would work just as well!
Can I freeze French bread?
Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature and reheat in the oven.
How do I store it?
Store wrapped in foil or in a bread bag at room temperature for up to 2 days. For longer storage, freeze.
This quick French bread recipe is proof that homemade bread doesn’t have to be a long, complicated process. With just a few pantry staples and an hour of your time, you can have two beautiful loaves that taste like they came from your favorite bakery.
Serve them warm with butter, dunk them in soup, or slice for sandwiches—the possibilities are endless.
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