Making homemade bread seems like a daunting task, but this detailed video of me going on and on will show you how you can literally make homemade French bread with only ten minutes of your time (plus, the extra time for the rising and baking process.) My options are noted in bold italics. I literally videoed every single step in real time so it shows you all the “work” involved, which isn’t much.
I know many of you have desired to make bread from scratch, but have been afraid of the unknown. Hopefully, this will take away that fear. Feel free to ask any questions in the comments and I will answer them. I know you can do it….trust me, you’ll be SO glad you did and your family will arise and call you blessed. 
French Bread
- 2 packages of active dry yeast (which is the same as 2 Tbs)
- 2 1/2 cups of warm water (105 – 115 degrees)
- 1 Tablespoon salt (garlic salt, or crushed basil is a great option as well)
- 1 Tablespoon of butter or margarine, melted (I use olive oil)
- 7 cups of all purpose flour (typically french bread is all white flour, but I mix mine half whole wheat, half white)
- 1 egg white, 1 TB cold water (optional for top)
Dissolve yeast in warm water in warmed bowl. (If you use instant dry yeast, you may completely skip this step and add it right to the flour mixture.)
Add salt, butter, and flour. Attach bowl and dough hook. Mix until well blended and then knead for about 3-4 minutes. Check elasticity. Dough will be sticky.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft until doubled in size (about an hour).
Punch dough down and divide in half. Roll each half into a 12×15 rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets which have been dusted with cornmeal (optional
With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven and brush egg white/water mixture on top for a shiny look. Bake five additional minutes. Remove from baking sheets and cool on wire racks.
Makes two loaves.
(On the video, I mentioned doing a “forced rise.” I have done this for years by placing my bread in a slightly warmed oven or even putting it on a burner turned way down. This cuts the rising time in half.)
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Great video! I am going to bake some tomorrow!
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Great job Jen! Thanks for the great details!
~Liz
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Just one question – you list the yeast as:
2 packages of active dry yeast (which is the same as 2 Tbs)
But I’ve always been told that one package equals 2 Tbs, so we would need 4 tablespoons for this recipe?
Thanks!
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Jens Reply:
May 3rd, 2010 at 9:07 pm
@Jessica, one package is just a tad over one tablespoon…so it’s really only two Tablespoons.
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One package of yeast is actually 2 1/4 teaspoons – which I tend to approximate as 1 Tablespoon.
For those that have a drafty kitchen, a tip I have used for years: Turn your oven on for just one minute, then back off. Put your dough in to rise. Keep your oven light on for a little extra warmth. (For those times you don’t want to force a rise)
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Beautiful job! I have those same french loaf pans! They make the perfect loaves!
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Oh, wow, Jen. This is exciting. My family LOVES French bread, but I’ve never had any luck with making it. . . and I’m a pretty good baker. Thank you for the recipe and the step-by-step!
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I am excited to try this – my Mom used to make potato water bread and I love the smell of baking bread.
Question: where can I get the pattern for the apron you have on? I LOVE IT and want one!! If you can please let me know – thanks!
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Just had to come back and tell you that I tried your French Bread recipe today. The only difference was that I don’t have a Kitchen Aid (yet anyway
, so had to do it all by hand. It turned out beautifully and tasted amazing!! One of my daughters and I had three pieces at supper. Not so great for the waistline, but it was irresistible!
I made my first homemade bread loaf last week and am so excited about learning to do it more often. Thanks for the great tutorial!
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Jens Reply:
May 4th, 2010 at 9:00 pm
@Tracey, YIPEE – so excited to know that you enjoyed it.
And honestly, the bread itself is so low fat….it’s all the yummy butter that I gob on that isn’t good for the waistline. 
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I’m trying this recipe today! I’m very intimidated by bread making… I’ve only done it once before and that was a humongous batch of rolls to feed my husband’s huge family. I’m going to make this for our Mother’s Day dinner! Thanks for the video. It was so helpful.
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Hi Jen.
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Thank you so much for sharing this delicious recipe and for taking the time to “show” us how! I can hardly wait to try it myself.
Hoping you are having a great Memorial weekend.
Sincerely, Trish
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Jen Reply:
May 31st, 2011 at 8:27 am
You are so sweet.
It’s a great recipe because it is just so easy.
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Gracias ,me encanto tu video.
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I was just wondering… what do I do to mix the dough if I don’t have a dough hook? Do I use a wooden spoon, or something else? I’m WAYYY beginner-level when it comes to making food.
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Jen Reply:
March 14th, 2012 at 7:51 am
Jenn – yes, count on using those muscles then. You will mix it by wooden spoon first, but then you will have to knead it with your hands in a back and forth motion until it’s the same consistency. It’s a great work out.
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