Easy Bread Machine French Bread Recipe for Everyday Baking
Sneak Preview: Mix and knead this easy Bread Machine French Bread recipe in a bread maker for superior texture. Bake the dough in your oven for the best crust. This is an excellent recipe for beginners and seasoned bakers alike.
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This French bread started as a favorite from my go-to bread machine cookbook, but over the years, I’ve tweaked it to suit our taste. I always liked it—but it wasn’t until my daughter-in-law made it for the family that it really took off. Now it’s the one everybody asks for.
With its crisp crust and compact crumb, this loaf is easy for beginners and dependable for everyday meals—no special tools or experience required.
Shared & Loved
“I have made this a few times now and am IN LOVE! I’ve tried to make it whole wheat, and it’s possible, but not nearly as good! I think this is a recipe that simply needs to be left alone. It’s AWESOME exactly as it is.”—STEPH
Ingredients and Substitutions
- FLOUR: Bread flour = best rise and chewy texture; If you use all-purpose flour instead, less water water is needed. Watch your dough as it kneads.
- WATER: Tap water works fine, No need to warm it– friction heats the dough
- SUGAR: Feeds the yeast. Honey is an optional swap.
- BUTTER: Chop it finely instead of warming; swap with butter substitute or vegetable oil
- YEAST: Add instant yeast along with other ingredients; substitute active dry yeast (use ¼ teaspoon more)
- SALT: Use table or sea salt; add an extra 1/4 teaspoon if using Kosher salt; Please don’t leave out the salt as it enhances flavor and texture.
Step-by-Step Instructions
➊ Add ingredients to the bread machine pan in the order listed. Select the DOUGH cycle and START.
➋ Check dough at 1 minute. Are paddles engaged? Is the dough clumping?
➌ Check dough again at 15-18 minutes. The dough should form a smooth ball the sticks briefly to the sides before pulling away cleanly.
➍ When the DOUGH cycle ends, the dough should be doubled in size.
➎ Remove the dough to a lightly floured surface.
➏ Knead lightly by hand and shape into a ball.
➐ Shape the dough as shown below.
➑ Preheat your oven to 425˚F (220˚C) for at least 15 minutes while the loaf finishes rising.
➒ Bake 20 minutes, then lower heat to 350˚F (175˚C) and continue until the center hits 200˚F (93˚C). Use a quick-read digital thermometer (paid link) to check.
💡 Tips That Make a Difference
1. For a crispier crust, spray the oven’s interior with water (avoid the light and the oven door) or place a pan of boiling water on the bottom rack.
2. The small amount of butter and sugar that make this bread taste better will also keep the crust from getting hard and prolong the freshness a bit.
3. Use parchment or semolina under the loaf to prevent sticking.
4. Not happy with your loaf shape? Roll it into a ball, rest 10 minutes, and try again. It’s our little secret.
5. Boost flavor. Use yogurt whey for half the water, or swap in up to ½ cup of whole wheat flour for a heartier taste.
Easy Bread Machine French Bread Recipe for Everyday Baking
Video
Ingredients
- 1 cup (227 g) water–cool
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons butter
- 3 cups (360 g) unbleached bread flour
- 1 teaspoon instant or bread machine yeast
Glaze:
- 1 large (32 g) egg white
- 1 teaspoon water
Instructions
- Making the dough: Place all of the dough ingredients 1 cup (227 g) water–cool, 1-1/2 teaspoons sugar, 1-1/2 teaspoons salt,1-1/2 teaspoons butter , 3 cups (360 g) unbleached bread flour, 1 teaspoon instant or bread machine yeast into a bread machine pan in the order listed. Select the DOUGH cycle and press START.
- First check: Immediately after the machine starts mixing, check to ensure the paddles are engaged correctly and the dough is starting to clump.Second check: Look again about 15-18 minutes into the DOUGH cycle to assess the consistency of the dough. It should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time giving each addition time to absorb before adding more.If the dough is too dry, add one tablespoon of liquid at a time, giving each addition time to absorb before adding more. Read more about this surprising secret to success with a bread machine.
- First rise: When the DOUGH cycle ends, the dough should be doubled in size. If not, leave it in the machine until it is.
- Preparing the dough: Remove the dough from the pan onto a lightly floured surface. Gently press the dough with your palms to remove bubbles and shape it into a loose ball. Cover and let it rest for 15 minutes.
- Shaping the dough: Roll the dough into an oval shape slightly longer than you want your final loaf to be (about 9 x 12 inches is what I do.)Starting from a long side, roll the dough tightly into a cylinder. Pinch the seam and ends to seal. (See video.)Place seam-side down on a greased or lined baking sheet.
- Cover and final rise: Cover with a tea towel and allow to rise in a warm place until almost doubled. This may take anywhere from 30 to 60 minutes. Don’t go by the clock, go by the appearance.
- Preheat oven to 425˚F (220˚C).
- Glaze: Whisk 1 large (32 g) egg white and 1 teaspoon water together for the glaze. Brush it over the loaf.
- Slash and Bake: Make diagonal slashes across the top. Bake for 20 minutes, then reduce oven to 350°F (180°C) and bake 5–10 minutes more, or until golden and bread reaches 200°F (93°C) internally.
- Cool and serve: Remove to a cooling rack or slice and enjoy warm.
Notes
-
Ingredients:
- 2/3 cup water (151 g)
- 1 teaspoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups (240 g) bread flour
- 2/3 teaspoon instant yeast
- Follow the same instructions as the main recipe, adjusting for the smaller loaf size.
- Add ingredients to the mixer bowl in the same order.
- Mix on LOW until combined, then knead with a dough hook on speed 2-3 for 5-10 minutes, until smooth and elastic.
- Cover and let rise until doubled, then shape and bake as directed.
- Combine ingredients into a shaggy dough in a large bowl.
- Turn the dough onto a floured surface and knead until smooth and elastic (10-20 minutes).
- Place in a greased bowl, cover, and let rise until doubled, then shape and bake as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Serving Ideas and Pairings
- French Bread Pizza: Top slices with marinara, cheese, and toppings, then broil until bubbly.
- Garlic Bread: Slather with garlic butter and toast until golden.
- Beef Au Jus: Pair with slow-cooked beef and McCormick Au Jus Gravy mix for a crowd-pleasing meal.
FAQs and Troubleshooting Tips
- Why is my bread dense?
- Most often it’s because of too much flour. Spoon flour into the measuring cup instead of scooping—or better yet, weigh it. Old yeast can also cause heavy loaves.
- Why did my crust burn?
- Your oven may run hot. Try lowering the temperature by 25°F or loosely covering the loaf with foil halfway through baking.
- Can I bake this bread in the machine?
- Not recommended. Oven baking produces a much better crust and shape.
- How do I store leftovers?
- Wrap tightly in foil or a bread bag and store at room temp for up to 2 days. Freeze for longer storage.
- Can I freeze the dough?
- Yes. After shaping, freeze on a tray. Once frozen, wrap and store. Thaw and let rise before baking.
Final Thoughts
If this is your first recipe on my website, welcome! Breadmaking is such a satisfying experience, especially when you see your efforts come to life. Remember, practice makes progress, especially when it comes to bread. I’d love to hear about your experience—leave a comment and let me know how your loaf turned out!
Remember, bread machines don’t have a brain! That’s why they need your help to make fabulous bread.–a Paula-ism
If you like this bread, jump over to my Cuban Bread recipe. They are similar and it’s also quite easy.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
More Bread-Maker Tips, Tricks, and Recipes
- Bread Machine Ciabatta: Advanced bread makers will love the challenge of baking this bread.
- Crusty Bread Machine Recipe: Start with a biga to make this incredibly flavorful loaf.
- How To Use a Bread Machine to Make Fabulous Bread: Tips for using your bread machine to make fantastic bread you’ll be proud to serve.
- Six Bread Machine Secrets You Need to Know: Things you should know before you make bread with a bread machine.
This recipe was adapted from “One Hundred Years of Bread” (paid link) by Sidney Brockman Carlisle.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.