Easy French Bread

A simple and delicious recipe for French bread made in the Dutch Oven- crisp crust, soft crumb, and perfect to serve with dinner.

If you have never made a yeast bread before, please check out my beginners guide to yeast bread baking, which will go over the basic steps and different methods you can try.

A truly easy bread recipe!

This is the easiest bread recipe ever, and is great for beginners.  I still make it all the time because it’s good, not just easy.

It rises easily and uses very few ingredients. If you knead it in the bread machine or stand mixer there is very little hands-on time, just rising time.

If you are brand new to bread making, this is a great place to start.  

It’s good sliced with butter or dipped in olive oil and balsamic vinegar. It also slices nicely for sandwiches or toast if you allow it to cool completely.

Ingredients You’ll Need:

• 4 cups bread flour
• 2 teaspoons salt
• 2½ teaspoons instant yeast (SAF brand recommended)
• 1 ½ cups water
• pinch cornmeal for sprinkling on the parchment
• Dutch Oven (if you don’t have one, no problem! Preheat a baking sheet in your oven and pour a cup of water in to create steam. This mimics the high humidity created by a Dutch Oven.)

Step by step French bread

The first step is simply to combine all the ingredients. There is absolutely no need to do things like testing the yeast and waiting for it to foam up, or anything like that. And if you are using instant yeast, you can just dump it in with everything else.

If you’re using a bread machine just add everything to the bucket and set it on the dough cycle. If you’re using a stand mixer, add it to the bowl and fit the machine with the dough hook.

💡 Related: how to knead dough with a stand mixer.

You can also knead by hand, which is a bit tedious but get’s the job done.

After a few minutes of kneading, evaluate the dough. It should come together as a ball might be slightly sticky, but it should still cleanly pull away from the sides of the bowl or bread machine bucket. If it’s overly sticky, add flour a teaspoon or so at a time. If it seems too dry and is not coming together, add water a teaspoon or so at at time.

When the dough forms “windowpanes” when pulled apart, it’s done kneading and it can begin the rising process. Shape it into a ball and place into a lightly oiled bowl. Cover with a damp tea towel and place in a warm place to rise, about 1 hour.

Prepare the Dutch Oven by lining it with parchment paper. Once the dough has risen, shape into a ball again. Place on top of the parchment, rub the top of the loaf with flour, and slash the loaf with an X.

Cover with the lid and let it rise again for about 45 minutes. Towards the end of the rising time, preheat your oven to 450. Make sure that you leave a big enough space for the Dutch Oven to fit in between the racks!

Once the dough is very puffy, it’s time to bake! Bake for 20 minutes with the lid on and 20 minutes with it off, until golden brown!

Let it cool on a wire rack before slicing.

Want more bread recipes?

• I’ve rounded up my favorite Dutch Oven bread recipes for beginner friendly baking.
• Check out my archive of bread recipes for some of our family favorites, from rolls to sandwich loaves to artisan breads.
• This is the same dough recipe I use for french sandwich rolls, just a different method.

Print the recipe here!

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Easy French Bread in a Dutch Oven

Print Recipe

The easiest bread recipe you will ever make, but still an excellent loaf. 

Prep Time:30 mins

Cook Time:50 mins

rising time:1 hr 30 mins

Total Time:2 hrs 50 mins

Equipment

• Dutch oven
• Parchment paper

Ingredients

• 4 cups bread flour
• 2 teaspoons salt
• 2½ teaspoons instant yeast (SAF brand recommended)
• 1 ½ cups water
• pinch cornmeal for sprinkling on the parchment

Instructions

• Combine all ingredients to form a smooth, soft dough, and knead.  If you do this in a bread machine on the dough cycle, life will be good.  Otherwise, a stand mixer with a dough hook will work, and will take about 7-9 minutes on a low setting.
• Allow dough to rise, covered, in a warm place.  It will take about 60 minutes in a setting that is about 90 degrees.  You can use an oven that has been slightly warmed and then turned off or sunny windowsill. (The bread machine takes care of this for you too.)
• After the dough has risen, remove from bowl and place on floured surface.  Shape the loaf by pinching the bottom until the top is smooth.
• Prepare your baking sheet or Dutch oven by laying down a piece of parchment  and sprinkling cornmeal on the parchment sheet.  Place the round loaf on top of the parchment and rub flour on top.  Slash with a very sharp knife.
• Cover the dough, either with heavily greased plastic wrap or the lid of your Dutch oven.  Allow the dough to rise again.  This will take another 45-60 minutes, in a warm place.  Towards the end of the second rise, preheat the oven to 450 degrees.
• When sufficiently risen, bake.  If using a baking sheet, it will take about 30 minutes. The clay baker will take a bit longer.  I bake for 20 minutes with the lid on, then another 20. with the lid off. The internal temp should be 200.
• Cool on wire rack and serve while still warm.

Notes

This recipe does not keep well at room temperature (will go stale the next day), but freezes very well.  Just wrap well to freeze, then defrost at room temperature a few hours and reheat briefly in a warm oven. Or just use it for toast or croutons on day 2.

Nutrition

Calories: 159kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Calcium: 6mg | Iron: 1mg

Course: bread

Cuisine: American, French

Keyword: easy french bread, french bread in dutch oven, vegan french bread

Servings: 12 pieces

Calories: 159kcal

Author: Katie Shaw

Happy baking!