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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Have You Ever Shared a Recipe You Didn’t Recognize Later?
That’s exactly what happened with this easy French Bread recipe! I shared it with my daughter-in-law, Amanda. Later, she baked it for a family party. It was so good I asked her for the recipe—completely forgetting it was mine! Now, Amanda is famous in our family for her French bread.
If you’re new to bread baking, this simple recipe will build your confidence. It’s beginner-friendly, adaptable, and results in a loaf that’s perfect for sandwiches, garlic bread, or simply enjoying fresh from the oven.
What You’ll Love About This Recipe
- Beginner-Friendly: Straightforward steps make this ideal for first-time bakers.
- Customizable: Includes variations for mini bread machines and whole wheat flour.
- Versatile Uses: Perfect for sandwiches, French bread pizzas, or simply slathering with butter.
Happy Bakers Speak Up
“I’ve made this several times since I can’t find much bread in the grocery stores right now. It’s delicious. I’ve got one rising now so that I can make us some French bread pizzas tonight. I’ll be making this instead of buying bread even when the stores are stocked again. It’s so easy to make too. So happy I found this recipe.”–JEN
“This has become my go-to french bread recipe. Comes out perfect every time and so simple!“–ANDREA
“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
What to Expect from This Bread Machine Recipe
This bread features a soft, compact crumb and a crispy, golden crust. Unlike artisan breads with big, airy holes, this loaf is ideal for everyday use. It’s simple, fresh, and always a hit with family and friends.
Nope! Nothing too sophisticated. Just a fresher loaf of bread with fabulous homemade flavor and aroma.
Ingredients and Substitutions
- FLOUR:
- Bread flour = best rise and chewy texture
- Substitute whole wheat flour for no more than 1 cup of bread flour for best results–best to start with ½ cup of whole grain flour and work up.
- WATER:
- Tap water works fine
- No need to warm it; friction heats the dough
- Sub the whey you drain off yogurt for half of the water.
- BUTTER:
- Adds flavor
- Helps the crust brown
- Swap with butter substitute or vegetable oil
- No need to melt the butter–chop it finely, and the kneading paddle will blend it into the dough.
- 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
Step 1: Prepare the Dough
Side Note: Why Use the Dough Cycle?
- It’s the best kneading machine with a built-in timer for consistency.
- Avoids dense bread and “cardboard” crusts common in fully bread-machine-baked loaves.
- Allows you to shape and bake the dough in the oven for better texture and appearance.
- Enables you to make bread you are excited to eat and proud to share.
- For more tips on using the DOUGH cycle, check out my Bread Machine Tips.
Step 2: Shape the Dough
📌Tips to Keep the Bread from Sticking to the Baking Sheet📌
- Cover your baking sheet with parchment paper or a silicone baking sheet, or spray the sheet with a flour-and-oil product like Baker’s Joy.
- Sprinkle cornmeal or semolina flour on your baking sheet to make it non-stick.
- Avoid letting glaze drip onto the sheet as it can cause sticking if not covered.
How To Shape a French Loaf
If the dough feels too elastic to shape, let it rest for 15-30 minutes, covered, to allow the gluten to relax. Then, shape it again—it should be much easier to handle.
- Roll the dough into a rectangle.
- Roll the dough into a tight cylinder (the long way), tucking the ends under for a smooth finish.
- Let the dough rest, covered, until it almost doubles in size.
If you prefer, watch the video showing this process.
If you aren’t happy with the shape on the first try, roll the dough into a ball, let rest for 10 minutes, and start over. Nobody will ever know. If you prefer, watch the video showing this process.
Step 3: Bake the Bread
- Preheat oven to 425˚F (220˚C) for at least fifteen minutes.
- Bake bread when it is almost double the original size for 20 minutes, then reduce the heat to 350˚ (200˚C) and continue to bake until the internal temperature measures 200˚F (93˚C). Use a quick-read digital thermometer to check.
📌Baking Tips for a Crisper 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.
- Shorten the initial bake time, then reheat to fully brown and crisp the crust before serving.
- Even with these tips, the crust will soften as it cools. 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.
French Bread recipe for a one-pound mini bread machine
- 2/3 cup water
- 1 teaspoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups bread flour
- 2/3 teaspoon instant yeast
See the main recipe for details on mixing and baking.
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?
- Check flour measurements. Weighing flour can prevent overpacking.
- Ensure the yeast is fresh and not expired.
Why Did My Crust Burn?
- Reduce the oven temperature slightly or tent the loaf with foil during the final bake.
Can I Use All-Purpose Flour?
- Yes, but the bread may not rise as much or have the same chewy texture.
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.
Parting 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.
This recipe was adapted from “One Hundred Years of Bread” (paid link) by Sidney Brockman Carlisle.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)
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.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. 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.a. If your dough is too wet, add flour one tablespoon at a time giving each addition time to absorb before adding more.b. 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.
- When the DOUGH cycle is finished, proceed to a or b. a. If the dough has doubled, proceed to shaping.b. If not, leave the dough in the machine (turned off) until it doubles, then remove the dough and proceed to shaping.
Shaping 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.
- 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.)
- Flip the loaf over and carefully place it onto a greased baking sheet or one covered with a silicone baking sheet or parchment paper.
- 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, depending on the ambient temperature, how much moisture is in your dough, the kind of yeast you use, etc. Don’t go by the clock, go by the appearance.
Baking the Bread
- Preheat oven to 425˚F (220˚C).
- Whisk 1 large (32 g) egg white and 1 teaspoon water together for the glaze. Brush it over the loaf.
- Using a sharp serrated knife or razor blade, cut diagonal slashes about 2 inches apart and 1/2 inch deep across the top of the loaf.
- Bake the loaf for 20 minutes. Reduce heat to 350 °F (180˚C) and bake another 5-10 minutes until golden brown. Bread should reach 200 °F (93˚C) in the middle when done.
- 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
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.