Fresh, warm French bread in just one hour? Four ingredients and two loaves? Yes please!
We are bread people. Sure I’ve read the strongly-worded articles about how bread is slowly killing people, but until I have a very compelling reason to stop baking bread, we are going to keep our homemade sandwich bread, fresh pasta, muffins, and the occasional French bread with our meals. Thankyouverymuch.
I know there are people who genuinely can’t eat gluten. And I am so sorry. Though they put a good face on it, they get my compassion nonetheless.
For the rest of us, the bread-eaters, fresh bread at home is a healthy, frugal, and TASTY way to go.
Baking bread at home is one of those “it gets easier the more you do it” tasks. At first, the idea of working with yeast and KNEADING can be off-putting. But it truly can also be relaxing to slow down for thirty minutes to mix up some dough. And mixing, stirring, and kneading is a great time to invite kids into the kitchen.
One hour French bread and Instant Pot honey carrot soup.
Once you get started, it will become easy to start a couple loaves of sandwich bread for the week at breakfast that will be ready to eat by lunchtime. And winter soups, pastas, and more can be made heartier, more filling and kid-friendly meals with the addition of a quick French bread.
I have worked on this recipe for years to get it consistent and to shorten the time as much as possible. Because nap time is sacred to me, and dinner loaves that require hours of rise time (thus requiring me to not sit down and do nothing for nap time) just do not happen here.
But I can get this French bread started when I first enter the kitchen for dinner prep. Then do the dishes, cook, clean the table, or whatever during the hour that they need.
One-Hour French Bread
Still daunted by the learning curve of making your own breads? Check out these baking tricks and tips, and give it a try! The benefits are so worth the effort!
Prep Time:
Yield:
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PinIngredients
- 4– 4 1/2 C bread flour
- 1 tsp sea salt
- 1 1/2 Tbsp yeast
- 2 C warm water (should feel warm to the touch without scalding)
Instructions
1.Turn the oven on to warm up and set a timer for three minutes. Turn the oven off when the timer goes off. Line a baking sheet with parchment paper.
2. Measure the yeast out into the bottom of a liquid measuring cup, pour the warm water in on yeast. Combine 3 cups of the flour and salt in a medium-sized mixing bowl, stir to mix.
3. Pour the yeast water into the flour and stir with a wooden spoon until the ingredients are combined. The dough should look shaggy at this point. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. Transfer the dough onto a floured surface and knead (push and fold the dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add additional flour as needed.
3. Divide the dough in half. Roll one half into a rectangle, about 8″ x 10″. Tightly roll up the rectangle into a long log. Pinch the seam closed, place the log on the prepared baking sheet seam-side down. Repeat for second half of dough.
4. Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Set a timer for 10 minutes. After ten minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall). Place the loaves on top of the oven to continue rising while you heat the oven to 425°.
5. Remove the tea towel and gently place the loaves in the oven as soon as the oven is preheated**. Bake at 425° for 20-25 minutes, until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.
6. The bread will slice best if allowed to cool for 10-15 minutes. But I understand if you can’t wait that long.
Notes
**Not letting these loaves rise too long is important. If they are left to rise too long, they will fall during the baking time.
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What type of fresh bread is your favorite?
If you are hesitant to try baking bread, what is it that holds you back?
These loaves are magnificent! Thank you for the recipe!!
Loved this recipe! Made a different bread recipe originally with a 6 hr rise time — it didn’t turn out right. In panic made this recipe and it saved the day!
★★★★★
Made this tonight and it was excellent! I added garlic powder and Italian seasoning in the flour plus olive oil & sea salt on top before baking. Is there a calorie breakdown for this bread?
★★★★★
Such an easy recipe and very forgiving. I made this tonight along with focaccia recipe. All I had was all purpose flour. Followed the directions the same and it came delicious. And I have never knead bread before.
Thanks for this easy recipe. Printing so I can add to my usual recipe rotation.
★★★★★
Looking forward to trying this but have a quick question. We just moved from sea level to 7,000 ft altitude . What adjustments do I need to make?
I have a question. I have a wall oven and therefore cannot place the loaf on the stove to continue to get warmth while the oven is heating up. How crucial is it to have it on some sort of warm surface.
I have a wall oven too. I try to proof bread in the mid-late afternoon when my kitchen is naturally warm and let it rise in a sunny spot for the suggested time. Works great.
I use a heating pad on warm setting. Works for me
★★★★★
I just put mine on the counter. Worked perfectly. This is a fabulous recipe! I do think you miss a little flavor with the quick rise, but it’s so quick!!! Amazing
★★★★★
My family cheers when I make this bread! They love the flavor, and I love how easily it comes together. It’s great with pasta or as garlic bread, and I’ve served it as little individual pizzas. My preteen is learning to make it as well because she wants it on our menu more often.
★★★★★
Making this for the 2nd time as I type. Super easy loved the crunchy outside but warm chewy inside. I decided to make 4 small loaves this time, can’t wait to see how it turns out. I want to make smaller roll sized loafs would th at work or do you have a quick/easy dinner roll recipe?
★★★★★
Don’t you need to add some sugar for the yeast to rise?
What kind of yeast should I use? Instant or active?
Both would work. I like to use active dry yeast.
Most of my life I have been baking averse, especially when it involves bread, but I just made this recipe for the second time tonight and it has really helped boost my confidence!!
I got a little creative this time and added a tsp of garlic powder, a Tbsp of Italian seasoning, and some coarsely cracked pepper to the dry ingredients before adding the yeasty water. Soooo good!!! Thank you! 🙏🏽
★★★★★
Amazing recipe! My 2yo and 4yo daughters love helping me make it as a last minute bread for dinner too!
★★★★★
I have just made it. And it came out very nice. Good crust and soft on the inside Thanks for the recipe. I will make it again.
★★★★★
Love the recipe, it turned out terrific the first time! Thanks for sharing!
However, my 15 year old wanted to surprise us with fresh bread the other day and followed the recipe to a T. Unfortunately, the bread came out a brick and she was pretty sad. It’d be really nice if you’d just change the word “hot” to”warm” in the ingredient list. That’d prevent inexperienced bakers from becoming frustrated 🙂
I updated the recipe. I am sorry for the confusion!
Can you use a stand mixer to make the dough? Or is it necessary to knead by hand? (We recently got a stand mixer and would like to try making bread with it)
We have been using the recipie for YEARS! It has been a solid staple in our home. I will occasionally add an egg wash to the loaf.
★★★★★
Full disclosure, I’m not a baker but I thought this recipe sounded easy enough. I followed all the instructions exactly and somehow ended up with two dough bricks instead of bread loafs. Will NOT be trying this recipe again.
★
Emily, if you would like, I’d be happy to dialogue with you to figure out what might have happened with your loaves. I know many people have enjoyed this recipe, so I’d like to help if you are interested.
Lisa,
Do you really use “hot” water to make this 1 hour French bread? I thought hot water killed the yeast?? I am very new to baking my own bread!
Thanks!!
Just warm water. Not over 110 degrees if you want to measure it.
Oh. You might want to put that in the instructions. “Hot” is not the same as “warm”
I updated the recipe.
I never write negative comments on posts BUT this recipe is not good. Not only did the dough smell horrible but they turned out like bricks. I’m assuming its due to being told to put yeast with hot water when hot water kills yeast. Do not use this recipe. I had to find another recipe and make it in time to take dinner to a friends house tonight and would hate for someone else to waste time too. I’m sure the maker of this recipe is kind and a great person ( i found this recipe via google search) this bread however was not edible.
Followed recipe to a T and ended up with super flat, super dry, and super inedible bread. I have been baking for over twenty years so I know what I’m doing but this recipe just isn’t right. There’s something wrong here. I’m not sure what it is.
★
I only had whole wheat bread flour so I used 1 cup of that bread flour and for the rest I used all purpose and it turned out amazing! It tastes like bread you’d get at a restaurant! And it was so easy!
What if I do not have any bread flour at all? Can I just use all-purpose and would I have to alter the recipe because of that?
★★★★★
One can make bread using all purpose flour.
First of all I am not a baker never have been but I wasn’t going to the store and I had bread flour so I threw this together . I made so many mistakes, thought I killed the yeast and probably kneaded it too long and it was still delicious. Thank you so much Lisa you made me look like a baker! My family thanks you!
★★★★★
Thank you so much for this recipe!! I love baking, but bread isn’t always practical for weeknight baking….until now! Love. LOVE.
★★★★★
I loved this recipe and found it extremely easy to follow! Thank you, thank you, thank you! I made it twice just this evening. I am not an experienced baker, but have recently discovered how much I like making bread!
Made this tonight to go with some soup. My husband and children were very pleased! My son said it was better than any store-bought bread he had ever had. (A big compliment! 😁) It’s soft on the inside and perfect with a smear of butter. It would be a good accompaniment to almost any meal. Thanks for sharing such a quick and easy recipe!
★★★★★
I first made this bread a few months ago and it was surprisingly easy! I just used organic AP flour and it came out fine.
Shared the recipe with someone who dislikes cooking and overheard them share that it’s easy to make!
★★★★★
I have always wanted to try making bread but I am terrible at baking. I liked that you pointed out that french bread can be done in about an hour. Personally, I would want to get an expert to make bread for me.
What type of yeast do you use…I have bread machine yeast. Can I use that and the same quantity??
Thanks
Hi
This is my go to recipe since I first tried it over a year ago. Comes out perfect every time. I like to place a pan of boiling water in the oven when rising then leave it in when it’s baking. Best crust! Reminds of the bread we had while living in Europe. Love your recipes and videos, can’t wait for your cookbook!
Thank you for such an amazing and easy recipe!
★★★★★
Mine look like baguettes. I guess I need to squish them more once I rolll them? Oh well, I guess I’ll have to make more?
Yes, just make them shorter next time and they will not be as baguette-ish. 🙂
I was skeptical of this recipe, as I had been fooled by “one hour cinnamon rolls”, nonetheless I was pleasantly surprised. I followed the directions exactly, aside from making my loaves longer. My oven only took 4 minutes to reach 425, so I let the dough rise for 10 minutes on top of the oven before baking. I baked the loaves for 21 minutes, since I had thinner loaves. Perfect. Served with spaghetti and mozzarella stuffed meatballs. Will be making the leftovers into croutons or garlic toast.Thanks for sharing a great recipe!
★★★★★
I couldn’t get this recipe to work. My bread was dense and just would not cook in the middle. Not sure where I went wrong. I have made other recipes ( 30 minute cinnamon rolls) and they were amazing! Not sure what happened here.
★★★
Made the French bread this morning. Husband said it came very good. Will be making this for now on. Thank you for the recipe.
Easiest bread I have ever made. Was a hit with the family!
★★★★★
This bread is so easy. I have made it several times. Daughter home from college. She followed your instructions. Came out first time. Thank you.
Loved this quick recipe for busy mom to get fresh bread on the dinner table! I will be experimenting with gotten free flour brands in the coming weeks.
Thank you so much for all the “basics” you share that some of us never were shown.
★★★★★
Well, now I’m dumbfounded and wondering why I’ve never made Italian bread before. SO easy and crazy delicious! Thanks so much, Lisa. Tonight’s spaghetti dinner was outstanding, thanks to your recipe and teaching skills! I’ll definitely be doing this from now on instead of paying too much money to a grocery store!
★★★★★
I don’t know why I typed Italian. I meant French. Long day. ?
Can I make this bread with all-purpose flour? If so, would I need to make any adjustments?
I don’t care for gluten-free flour and regular flour gives me migraines, but I can handle Einkorn flour, which is lower in gluten, higher in the enzymes that help digest gluten and since I buy it organic, also not sprayed with glyphosate. But I can’t seem to find it in bread flour variety. just all purpose or whole wheat.
I’m excited to try making some this weekend. My family loves homemade bread. One question on step #1 – when you say “turn the oven on to warm up’ are you referring to a specific temperature or a generic ‘just get the oven warm but not hot”?
Thank you!
It does not matter what you set the oven to since you will just turn it off after a couple of minutes.
I just made this bread and it was amazing! Did not read the recipe correctly and used regular flour and rapid-rise yeast. Not sure what the texture is supposed to be but it waa so delicious! Made a meatball sandwich using your make ahead recipe. They were the best meatballs I’ve ever eaten! I made sauce using organic fire-roasted diced tomatoes. Thank you for your delicious recipes.
★★★★★
I’ve made this several times now, and with different flours, and I really enjoy having a quick, forgiving loaf thAt I can make in a pinch. Thank you!!
And I’m trying to o leave it 5 stars, but my tablet won’t let me!
An additional tip to insure “crustiness’ After you place the loaves in the oven, spray water in the oven. The steam makes for a crusty finish to the loaves.
★★
Do not have bread flour. Can I use regular flour?
The quick rise time really requires bread flour. If you use regular flour, you will need to allow for a longer rise time. I like to keep bread flour on hand for these loaves, 30 minute dinner rolls, and bagels.
I used regular flour and it seemed okay but was just a little denser/chewier than I’d have liked, but then again I haven’t made bread many times so I might have over- or under-kneaded it, I’m not sure.
can you use instant yeast
I use active dry yeast, but you could use either. This page is helpful describing the difference between the two:
“Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.” http://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252
This bread looks wonderful. Just one question: I have a wall oven…how to handle step #4’s “…Place the loaves on top of the oven to continue rising while you heat the oven to 425°”?
I would just set them near. The residual heat helps them continue to rise, but even without being on top of the oven, they should rise just fine.
My microwave is built in on top of my oven. Any other ideas of where to place these?
Thank You:)
This looks so delicious! I love the taste of freshly made bread. I have struggled to be able to make bread, for some reason it just doesn’t turn out. I will have to give your recipe a try and see how it goes. Have a blessed week!!
Oh yum! I used to make french bread about once a week, but I probably haven’t made it in a couple months-this post and your pictures make we want to get some baking! Thanks! 🙂