Name: French Bread Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 ½ cups very warm water ( (I just use the hot water from my kitchen sink)); 2 Tablespoon dry active yeast; ¼ cup sugar; 1 Tablespoon salt; 1 Tablespoon vegetable oil (or olive oil); 6 cups flour; 1 Tablespoon butter

This post may contain affiliate links. Read our disclosure policy.

If you have not made a loaf of homemade bread before, this is a great place to start. Our Easy Homemade French Bread is foolproof and delicious.

Actually, making your own loaf of bread can be daunting! Lucky for you, this homemade French bread recipe is completely fail-proof and made with simple ingredients!

Make this fresh bread recipe to serve with any pasta dinner recipe!

Ingredient Notes for this French Bread:

Here’s what you’ll need to make this french bread and special notes or recommendations for each one.

Water: The water temperature is very important. You will want to use very warm water (I just use the hot water from my kitchen sink), which is what helps activate the yeast
Yeast: For this recipe, you will want to use dry active yeast
Sugar: To make the yeast bread, use white sugar
Salt: Kosher salt will do great in this recipe
Oil: Use whatever vegetable oil or olive oil you have on hand
Flour: All-purpose flour is perfect for this recipe; no need for bread flour
Butter: Use softened unsalted butter when mixing up this recipe

2 loaves of Homemade French Bread on a cutting board with a small dish of butter.

Top view close up of 2 loaves of Homemade French Bread.

How To Make Easy Homemade French Bread:

Make dough:

In a large bowl, mix water, yeast, and sugar until the yeast is completely dissolved.
Add in salt, oil, and flour. Stir with a large wooden spoon or mixer until it becomes too difficult, then knead for two minutes on a floured surface.

First dough rise:

Spray a large bowl with non-stick cooking spray and place the dough in the bowl, and drape plastic wrap over the mixing bowl.
Cover with a dish towel and let it rise until it doubles in size.

Shape the dough:

Dump the dough out onto a floured surface. Cut in half and shape into a smooth, worm-like shape (or a bread loaf shape).
Use a sharp knife and slice about ⅓ of the way down into the bread, opening up little cracks about 2″ apart. The cracks will separate more as they rise and bake.

Second dough rising:

Place dough loaves on a greased baking sheet and let rise again until doubled (about 25-30 minutes).

Baking time:

Bake at 375℉ for 20-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove bread from the oven and rub butter on top.

Slices of Homemade French Bread on a cutting board.

Expert Tips:

I usually place the bread in my kitchen windowsill where there is sunlight and it’s a little warmer. I have found that on cooler days – like in the wintertime – it sometimes takes a little longer to double in size.
Butter on top is optional, but it is delicious!
This recipe doesn’t use egg wash, making it a great option for individuals who follow a vegan diet or those with egg and milk allergies.
When using wheat flour, the bread may be a little flatter and heavier compared to using all-purpose flour due to the characteristics of wheat flour.
It’s very important to give your bread enough time to rise. Without adequate rising time, your bread will be flat and dense, rather than fluffy and delicious. In this recipe, you will need to let your bread rise two separate times.

How to Make Bread Rise

We recommend letting your bread rise in the warmest room in your house. Keeping your bread in a warmer area will allow it to grow faster.

We like to stick ours right by the window so it gets a little sunlight. This will especially help if it’s cold outside.

Buying Active Dry Yeast

This was super intimidating to me for some reason. I was not quite sure what I was looking for, and I had no idea where to find it in the grocery store.

Active dry yeast is typically located in your grocery store on the baking aisle by the baking powder or baking soda.

You can buy yeast in small packets or a jar. If you think you might want to make this bread multiple times, or branch out to other kinds of baking, we’d recommend getting the jar.

Also, avoid getting the instant yeast for this recipe.

How to Work with Sticky Dough

Don’t let sticky dough scare you! It never hurts to add a little (no more than ¼ cup) of flour. Some days, dough is just stickier than others.

If you’ve added extra flour and are still dealing with dough that is sticking to your hands, spray a little non-stick cooking spray on your hands before you knead. The dough will slip right off and allow you to do your thing!

More bread recipes to make:

Homemade French Bread sliced on a cutting board with a small bowl of butter.

French Bread Recipe

5 from 20 votes

If you have not made a loaf of homemade bread before, this is a great place to start. Our Easy Homemade French Bread is foolproof.

16 Servings

Prep Time 1

Cook Time 30

Total Time 1 30

Save Print Review Pin

Ingredients

▢ 2 ½ cups very warm water, (I just use the hot water from my kitchen sink)
▢ 2 Tablespoon dry active yeast
▢ ¼ cup sugar
▢ 1 Tablespoon salt
▢ 1 Tablespoon vegetable oil, or olive oil
▢ 6 cups flour
▢ 1 Tablespoon butter

Equipment

Instructions

In a large bowl, mix together water, yeast, and sugar until the yeast is completely dissolved.
Add in salt, oil, and flour. Stir with a large wooden spoon or mixer until it becomes too difficult, then knead for two minutes on a floured surface.
Spray a large bowl with non-stick cooking spray and place dough in the bowl. Cover with a dish towel and let it raise until it doubles in size (I usually place the bread in my kitchen window sill where there is sunlight and it's a little warmer. I have found that on cooler days – like in the winter time – it sometimes take a little longer to double in size).
Dump dough out onto a floured surface. Cut in half and shape into a smooth, worm-like shape (or a bread loaf shape). If you want to get fancy and make your bread look the way that it does in the picture, use a sharp knife and slice about ⅓ of the way down into the bread, opening up little cracks about 2" apart. The cracks will separate more as they rise and bake.
Place dough loaves on a greased cookie sheet and let rise again until doubled (about 25-30 minutes).
Bake at 375℉ for 20-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove bread from oven and rub butter on top.
Makes two loaves of french bread.

Notes

When using wheat flour, the bread may be a little flatter and heavier compared to using all-purpose flour due to the characteristics of wheat flour.

Nutrition

Calories: 191 kcal · Carbohydrates: 39 g · Protein: 5 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 2 mg · Sodium: 443 mg · Potassium: 55 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 22 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 2 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Hani Shabbir says:

So fresh! Looks delicious

Lindsey @ SimplyLindsey says:

This bread looks so good! I bet it would be great to use when I make garlic bread to go with spaghetti! 🙂

Erin Foreman says:

Hi, I have never made any type of homemade bread or anything similar. Therefor I’ve never had to buy dry active yeast. I was going to get some one time, but could not find it anywhere in the grocery store. I don’t know if I was overlooking it or what. I have no idea what I’m looking for though lol. Can someone tell me where it would be??

Stephanie @ Back For Seconds says:

Love that this bread is so easy to make! It looks awesome, Camille!

Rachel says:

It is usually in the baking aisle by the baking powder/soda It comes small packets or in a jar,

Camille says:

Hi Erin!
I just usually buy my yeast online (through Amazon). I get this kind when I need a little bit: http://www.amazon.com/Red-Star-Active-Yeast-Count/dp/B000QSTKFC/ref=sr_1_5?ie=UTF8&qid=1413149915&sr=8-5&keywords=dry+active+yeast
Or this one when I need a lot: http://www.amazon.com/Red-Star-Active-Yeast-Pound/dp/B005KR0MZG/ref=sr_1_1?ie=UTF8&qid=1413150139&sr=8-1&keywords=dry+active+yeast

I can usually find it close to the flour and cornstarch at the grocery store. I hope that helps!! 🙂

Erin Foreman says:

Thank you!

Erin Foreman says:

Thanks!

Mel says:

This bread is DANGEROUS to my waistline. It was very easy to make. I actually used Rapid Rise/Bread machine yeast so after I mixed and kneaded it, I shaped the dough, put it on a greased pan, let it rise once and baked it. I put a cast iron pan in the bottom of the oven while it was preheating, and once I put the pan of bread on the rack I put a cup of hot water in the cast iron skillet and shut the door. The steam kept the dough soft while it rose in those first few minutes and once it evaporated off, the bread had a nice thin crust and was just a little crisp. (Not like authentic french baguettes, but still tasty)

Michelle says:

Made this yesterday- my first time making bread. Mine wasn’t as pretty, but it was so easy! Thanks for a great recipe. I plan on making it again!

Nicole says:

This is the first bread recipe I have tried that actually worked out!

India E says:

This bread looks delicious! I want to make this but I have been running into the problem of my bread being really hard on the outside and nice and soft and fluffy on the inside. Can you give me any suggestions that could be causing that? Also would this work with whole wheat flour?

Thanks

Camille (Six Sisters Stuff) says:

Hi! So, this recipe is meant to be hard on the outside and soft on the inside, so that probably won’t help very much. 🙂 I have never tried wheat flour in this recipe, but I think that it would work . . . it might be a little flatter/heavier (as wheat flour typically is), but I think that it would be okay! Let us know if you try it!

Tracy says:

Made this tonight with my 6 year old daughter! Fantastic recipe! We had a blast making it together!! Perfect for a snowy day!

Pat Sens says:

This is the first French bread I have ever made and it was great! And so easy! To make the flavored French bread, do you just sprinkle the herbs, sesame seeds or what ever on top before baking? Thank you for the recipe. My 18 month old grandson thought it was great. He loves bread. I have been making breads since the sixties but had just never tried French bread. Now I am being brave and trying all kinds. Thanks again, Pat

Alisha says:

I just made this bread last week and love it! Very simple to make, and tastes delicious!

Susy says:

I just found this recipe, I love baking, so I tried it, LOVE IT !!! it’s easy, tasty, I’m from Argentina we love french bread, I bought the baguettes pan, and they look and taste fantastic. Thank you, so much !!!

Cate Roldan says:

I made this bread yesterday. Omg it is so easy of a recipe to follow. The recipe makes 2 loaves of French bread that rises quickly and it really a no fuss recipe. The bread was delicious. To make the crust crunchier when it was done I removed it from the cookie sheet I baked them on and placed them on the oven rack for a few minutes. Best recipe I have ever tried for French bread and highly recommend this recipe! Thanks for sharing it!

Kat says:

Is the dough supposed to be super sticky (like sticks to your fingers sticky)? I know where I live is humid, but I added at least an extra half cup flour and it was still really, really sticky. Is that normal?

Camille says:

Cate, thank you so much for the feedback! So happy to hear that you liked it!!! Have a great day!

Camille says:

Hi Kat! I am so sorry that it was so sticky! I know that there are days (depending on the weather and humidity) where this dough will be stickier than usual (I live in Utah, so it’s pretty dry here most of them time), but I would have thought that after adding extra flour that it would be okay. Sometimes I will spray my hands with non-stick cooking spray and the dough just slides right off my hands, making it easier to shape into loaves. I hope that it still worked for you! Have a good day!

Kari says:

I just found this recipe and it looks easy and tasty. I need to make 20-30 loaves of bread for a fundraiser at our church, which won’t be for 6 more weeks. I was thinking I could make a few loaves of bread a week. Does this bread freeze well? What would be the best way to freeze and defrost the bread.

Cyd says:

The bread should freeze fine if you have it wrapped well in freezer-grade plastic bags, wraps, freezer paper or heavy-duty aluminum foil for packaging bread. French or Italian loaves should be wrapped loosely in freezer material to allow air to circulate around them. Thaw at room temperature while still in wrapper. After thawing if the outside crust isn’t crisp, place in the oven at 400ºF for 4 to 5 minutes to bring back crispness.

joni says:

Do you think I could use this recipe for the bread part of cinnamon rolls?

Jessica says:

Can I tell you guys I make this All. The. Time. Sometimes I cut the recipe in half, sometimes I use garlic or basil infused olive oil. So easy. Freezes well. Always perfect. Two loaves cooling in the kitchen right now.

Liz says:

Does anyone know if this can be made in a kitchen aid mixer? Thanks!

Lynn says:

A TABLESPOON of salt or a teaspoon? A tablespoon of salt just seems like a bit much.

Cyd says:

It’s a tablespoon, but you can reduce the amount if you want.

Alina says:

Just made this bread and it is soooo good! It was easy to make and tastes delicious!

Erica says:

Thank you for sharing. I made mini french loaves that are loking beautiful in the oven right now.

Gretchen L Tyree says:

I know you posted your ? a long time ago, but I can still help. I add my herbs when I am kneading or letting the machine knead. You can add fresh or dried herbs. Then, after it has baked, use melted butter or an egg white wash on top of the baked bread and sprinkle sesame seeds or poppy seeds, etc and have a pretty decoration. Just don’t be afraid to experiment.

Tish says:

Can you tell me how long i can let this set out for, or rise in the fridge before baking it? My goal is to make it right when my boyfriend/guests come over so it’s nice and hot. So, how long can i leave it for before throwing it in the oven?

Katherine says:

This recipe seems too good to be true, but I just tried it out and was surprised to yield a tasty loaf of bread. Easiest bread I’ve ever made. It’s extremely versatile and keeps well, too. Will make again 🙂 thanks

Krystal says:

Does this make one or two loaves?

Cyd says:

It makes 2 loaves.

Lynn says:

This bread slices very well and makes a delicious sandwich.

Valerie Chism says:

I have used this for cinnamon rolls. So yummy!

Valerie says:

Do you freeze before baking?

Wendy harris says:

I have never kneaded by hand can I use a Bosch or kitchen aid to mix and knead

Cyd says:

Sure, but you can tell from the recipe it doesn’t knead for very long.

Kelley says:

What about gluten free rolls or bread!! Please help!

Ashlee says:

This might be a silly question, but could I make this as a sandwich loaf? time/temp if so? Thanks for your time!

Donna says:

Can I do this in a bread machine

Julie says:

I just made this bread and it was easy and soooo delicious. My husband is asking if there is something I can do to make the crust a little thicker and crunchier?

Cyd says:

I found this information for you – Use a high gluten flour, such as bread flour. Bread flour, because of its high protein content, results in a chewy bread without being solid or dense. It also results in a thin crispy crust. All-purpose flour gives you a thicker crust.

Cyd says:

We have not tried this in a bread machine.

Lallie Pillay says:

Oh wow!
Thank you for these amazing recipes
I have been enjoying baking bread for the first time and a real success

Cyd says:

Hi Lallie. We are so glad you like the bread.

Debbie Buckner says:

Hi, I picked up bread flour thinking that’s what I should get for bread, but I’m not a bread-maker. Do I need all purpose instead?…

Cyd says:

Bread flour will work fine too. The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.

Deb S says:

Can I use bread flour in this recipe? I’ve made it a number of times with AP flour, but have some bread flour that I need to use up. We love, love, love this bread.

Momma Cyd says:

Yes, bread flour will work just fine in this recipe.

Kathleen says:

New to bread making. Have a few questions. Should I sift the flour? If so do I sift the flour before I measure it or after measuring? Can I use Rapid Rise Yeast? What is the difference between Active and Rapid Rise yeast ? Can I use my bread maker to mix the dough? Can I use my stand mixer to mix dough ? Thanks in advance for taking time to answer my questions !! I want to learn to make bread.

Momma Cyd says:

You do not need to sift the flour. Instant Yeast and Rapid Rise yeast are basically the same, so you are fine using your rapid rise yeast. And yes you can use the bread maker/stand mixer to mix the dough, but try to follow the recipe instructions with your mixers.

Lisa says:

Just wondering if you can make rolls instead of loaves…Thanks…

J. Dutot says:

Looking at nutrition count. How many slices per loaf? How many slices per serving? 226 calories seems awfully high for 1 slice of bread. Thanks!

Momma Cyd says:

It really just depends on how thick you slice the bread slices. You get 2 full loaves that fill up a cookie sheet.

Momma Cyd says:

It should work as rolls too. French Bread Rolls are the PERFECT thing to serve with dinner. They’re soft and fluffy on the inside, and crusty on the outside.

Christine Smith says:

This was so easy to make and was delicious! Will definitely be making it again!

June Kathrein says:

My family LOVES this recipe. I have made it many times over the last couple of years and each time they gobble it up! Thank you for sharing this with us.

Cindy K. says:

This bread was pure perfection. I love all your recipes!

Bobbi @ Six Sisters says:

Thank you so much for sharing!

Mom of 5 says:

I tried a similar recipe right before this one and it went terribly wrong. I tried this recipe next and was so excited how great it came out. It was my first time ever making bread. My husband was very impressed.

Debi Malmstrom says:

I’d give it 10 stars if I could! I’ve been baking bread for years and this is one of the best homemade breads I’ve ever made. So simple and amazingly soft with a beautiful texture.

Larry says:

I have been making the recipie for awhile, my wife is a cheese person so l split the dough and knead in 3/4 cup of cheddar in that half, its wonderful toasted with bitter and honey

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hani Shabbir says:

So fresh! Looks delicious
Lindsey @ SimplyLindsey says:

This bread looks so good! I bet it would be great to use when I make garlic bread to go with spaghetti! 🙂
Erin Foreman says:

Hi, I have never made any type of homemade bread or anything similar. Therefor I’ve never had to buy dry active yeast. I was going to get some one time, but could not find it anywhere in the grocery store. I don’t know if I was overlooking it or what. I have no idea what I’m looking for though lol. Can someone tell me where it would be??
Stephanie @ Back For Seconds says:

Love that this bread is so easy to make! It looks awesome, Camille!
Rachel says:

It is usually in the baking aisle by the baking powder/soda It comes small packets or in a jar,
Camille says:

Hi Erin!
I just usually buy my yeast online (through Amazon). I get this kind when I need a little bit: http://www.amazon.com/Red-Star-Active-Yeast-Count/dp/B000QSTKFC/ref=sr_1_5?ie=UTF8&qid=1413149915&sr=8-5&keywords=dry+active+yeast
Or this one when I need a lot: http://www.amazon.com/Red-Star-Active-Yeast-Pound/dp/B005KR0MZG/ref=sr_1_1?ie=UTF8&qid=1413150139&sr=8-1&keywords=dry+active+yeast

I can usually find it close to the flour and cornstarch at the grocery store. I hope that helps!! 🙂
Erin Foreman says:

Thank you!
Erin Foreman says:

Thanks!
Mel says:

This bread is DANGEROUS to my waistline. It was very easy to make. I actually used Rapid Rise/Bread machine yeast so after I mixed and kneaded it, I shaped the dough, put it on a greased pan, let it rise once and baked it. I put a cast iron pan in the bottom of the oven while it was preheating, and once I put the pan of bread on the rack I put a cup of hot water in the cast iron skillet and shut the door. The steam kept the dough soft while it rose in those first few minutes and once it evaporated off, the bread had a nice thin crust and was just a little crisp. (Not like authentic french baguettes, but still tasty)
Michelle says:

Made this yesterday- my first time making bread. Mine wasn’t as pretty, but it was so easy! Thanks for a great recipe. I plan on making it again!
Nicole says:

This is the first bread recipe I have tried that actually worked out!
India E says:

This bread looks delicious! I want to make this but I have been running into the problem of my bread being really hard on the outside and nice and soft and fluffy on the inside. Can you give me any suggestions that could be causing that? Also would this work with whole wheat flour?

Thanks
Camille (Six Sisters Stuff) says:

Hi! So, this recipe is meant to be hard on the outside and soft on the inside, so that probably won’t help very much. 🙂 I have never tried wheat flour in this recipe, but I think that it would work . . . it might be a little flatter/heavier (as wheat flour typically is), but I think that it would be okay! Let us know if you try it!
Tracy says:

Made this tonight with my 6 year old daughter! Fantastic recipe! We had a blast making it together!! Perfect for a snowy day!
Pat Sens says:

This is the first French bread I have ever made and it was great! And so easy! To make the flavored French bread, do you just sprinkle the herbs, sesame seeds or what ever on top before baking? Thank you for the recipe. My 18 month old grandson thought it was great. He loves bread. I have been making breads since the sixties but had just never tried French bread. Now I am being brave and trying all kinds. Thanks again, Pat
Alisha says:

I just made this bread last week and love it! Very simple to make, and tastes delicious!
Susy says:

I just found this recipe, I love baking, so I tried it, LOVE IT !!! it’s easy, tasty, I’m from Argentina we love french bread, I bought the baguettes pan, and they look and taste fantastic. Thank you, so much !!!
Cate Roldan says:

I made this bread yesterday. Omg it is so easy of a recipe to follow. The recipe makes 2 loaves of French bread that rises quickly and it really a no fuss recipe. The bread was delicious. To make the crust crunchier when it was done I removed it from the cookie sheet I baked them on and placed them on the oven rack for a few minutes. Best recipe I have ever tried for French bread and highly recommend this recipe! Thanks for sharing it!
Kat says:

Is the dough supposed to be super sticky (like sticks to your fingers sticky)? I know where I live is humid, but I added at least an extra half cup flour and it was still really, really sticky. Is that normal?
Camille says:

Cate, thank you so much for the feedback! So happy to hear that you liked it!!! Have a great day!
Camille says:

Hi Kat! I am so sorry that it was so sticky! I know that there are days (depending on the weather and humidity) where this dough will be stickier than usual (I live in Utah, so it’s pretty dry here most of them time), but I would have thought that after adding extra flour that it would be okay. Sometimes I will spray my hands with non-stick cooking spray and the dough just slides right off my hands, making it easier to shape into loaves. I hope that it still worked for you! Have a good day!
Kari says:

I just found this recipe and it looks easy and tasty. I need to make 20-30 loaves of bread for a fundraiser at our church, which won’t be for 6 more weeks. I was thinking I could make a few loaves of bread a week. Does this bread freeze well? What would be the best way to freeze and defrost the bread.
Cyd says:

The bread should freeze fine if you have it wrapped well in freezer-grade plastic bags, wraps, freezer paper or heavy-duty aluminum foil for packaging bread. French or Italian loaves should be wrapped loosely in freezer material to allow air to circulate around them. Thaw at room temperature while still in wrapper. After thawing if the outside crust isn’t crisp, place in the oven at 400ºF for 4 to 5 minutes to bring back crispness.
joni says:

Do you think I could use this recipe for the bread part of cinnamon rolls?
Jessica says:

Can I tell you guys I make this All. The. Time. Sometimes I cut the recipe in half, sometimes I use garlic or basil infused olive oil. So easy. Freezes well. Always perfect. Two loaves cooling in the kitchen right now.
Liz says:

Does anyone know if this can be made in a kitchen aid mixer? Thanks!
Lynn says:

A TABLESPOON of salt or a teaspoon? A tablespoon of salt just seems like a bit much.
Cyd says:

It’s a tablespoon, but you can reduce the amount if you want.
Alina says:

Just made this bread and it is soooo good! It was easy to make and tastes delicious!
Erica says:

Thank you for sharing. I made mini french loaves that are loking beautiful in the oven right now.
Gretchen L Tyree says:

I know you posted your ? a long time ago, but I can still help. I add my herbs when I am kneading or letting the machine knead. You can add fresh or dried herbs. Then, after it has baked, use melted butter or an egg white wash on top of the baked bread and sprinkle sesame seeds or poppy seeds, etc and have a pretty decoration. Just don’t be afraid to experiment.
Tish says:

Can you tell me how long i can let this set out for, or rise in the fridge before baking it? My goal is to make it right when my boyfriend/guests come over so it’s nice and hot. So, how long can i leave it for before throwing it in the oven?
Katherine says:

This recipe seems too good to be true, but I just tried it out and was surprised to yield a tasty loaf of bread. Easiest bread I’ve ever made. It’s extremely versatile and keeps well, too. Will make again 🙂 thanks
Krystal says:

Does this make one or two loaves?
Cyd says:

It makes 2 loaves.
Lynn says:

This bread slices very well and makes a delicious sandwich.
Valerie Chism says:

I have used this for cinnamon rolls. So yummy!
Valerie says:

Do you freeze before baking?
Wendy harris says:

I have never kneaded by hand can I use a Bosch or kitchen aid to mix and knead
Cyd says:

Sure, but you can tell from the recipe it doesn’t knead for very long.
Kelley says:

What about gluten free rolls or bread!! Please help!
Ashlee says:

This might be a silly question, but could I make this as a sandwich loaf? time/temp if so? Thanks for your time!
Donna says:

Can I do this in a bread machine
Julie says:

I just made this bread and it was easy and soooo delicious. My husband is asking if there is something I can do to make the crust a little thicker and crunchier?
Cyd says:

I found this information for you – Use a high gluten flour, such as bread flour. Bread flour, because of its high protein content, results in a chewy bread without being solid or dense. It also results in a thin crispy crust. All-purpose flour gives you a thicker crust.
Cyd says:

We have not tried this in a bread machine.
Lallie Pillay says:

Oh wow!
Thank you for these amazing recipes
I have been enjoying baking bread for the first time and a real success
Cyd says:

Hi Lallie. We are so glad you like the bread.
Debbie Buckner says:

Hi, I picked up bread flour thinking that’s what I should get for bread, but I’m not a bread-maker. Do I need all purpose instead?…
Cyd says:

Bread flour will work fine too. The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
Deb S says:

Can I use bread flour in this recipe? I’ve made it a number of times with AP flour, but have some bread flour that I need to use up. We love, love, love this bread.
Momma Cyd says:

Yes, bread flour will work just fine in this recipe.
Kathleen says:

New to bread making. Have a few questions. Should I sift the flour? If so do I sift the flour before I measure it or after measuring? Can I use Rapid Rise Yeast? What is the difference between Active and Rapid Rise yeast ? Can I use my bread maker to mix the dough? Can I use my stand mixer to mix dough ? Thanks in advance for taking time to answer my questions !! I want to learn to make bread.
Momma Cyd says:

You do not need to sift the flour. Instant Yeast and Rapid Rise yeast are basically the same, so you are fine using your rapid rise yeast. And yes you can use the bread maker/stand mixer to mix the dough, but try to follow the recipe instructions with your mixers.
Lisa says:

Just wondering if you can make rolls instead of loaves…Thanks…
J. Dutot says:

Looking at nutrition count. How many slices per loaf? How many slices per serving? 226 calories seems awfully high for 1 slice of bread. Thanks!
Momma Cyd says:

It really just depends on how thick you slice the bread slices. You get 2 full loaves that fill up a cookie sheet.
Momma Cyd says:

It should work as rolls too. French Bread Rolls are the PERFECT thing to serve with dinner. They’re soft and fluffy on the inside, and crusty on the outside.
Christine Smith says:

This was so easy to make and was delicious! Will definitely be making it again!
June Kathrein says:

My family LOVES this recipe. I have made it many times over the last couple of years and each time they gobble it up! Thank you for sharing this with us.
Cindy K. says:

This bread was pure perfection. I love all your recipes!
Bobbi @ Six Sisters says:

Thank you so much for sharing!
Mom of 5 says:

I tried a similar recipe right before this one and it went terribly wrong. I tried this recipe next and was so excited how great it came out. It was my first time ever making bread. My husband was very impressed.
Debi Malmstrom says:

I’d give it 10 stars if I could! I’ve been baking bread for years and this is one of the best homemade breads I’ve ever made. So simple and amazingly soft with a beautiful texture.
Larry says:

I have been making the recipie for awhile, my wife is a cheese person so l split the dough and knead in 3/4 cup of cheddar in that half, its wonderful toasted with bitter and honey