20 Minute Homemade French Bread: Bakery Quality in Your Kitchen

Who says you need hours to make perfect French bread? This revolutionary 20-minute recipe shatters all baking myths, delivering that crisp crust and airy interior you crave without spending all day in the kitchen. Whether you’re a baking novice or seasoned pro, this easy method will become your go-to for impromptu dinners, last-minute guests, or simply satisfying that bread craving.

Simple Ingredients for Spectacular Results

• 4 cups all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1½ cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• Cornmeal for dusting (optional)
• 1 egg white + 1 tablespoon water (for glaze)

Step-by-Step French Bread Magic

1. Mix Dry Ingredients: In a large bowl, whisk together flour, instant yeast, sugar, and salt until well combined.
2. Create the Dough: Make a well in the center and pour in warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead to Perfection: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. First Rise: Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 10 minutes.
5. Shape the Loaf: Punch down dough and shape into a long French loaf shape. Place on a cornmeal-dusted baking sheet.
6. Score and Bake: Make diagonal slashes on top, brush with egg wash, and bake at 400°F (200°C) for 15-18 minutes until golden brown.

Expert Tips for French Bread Success

• Use a pizza stone or inverted baking sheet for extra crispy crust
• Place a pan of water in the bottom of the oven during baking for professional steam effect
• Let bread cool completely on a wire rack before slicing to prevent gummy texture
• Double the recipe and freeze one loaf for future meals

French Bread FAQ

Can I use active dry yeast instead of instant?
Yes! Activate it in the warm water with sugar for 5 minutes before adding to flour.

Why is my bread dense?
Over-kneading or using water that’s too hot can kill the yeast. Ensure water temperature is just warm to touch.

How do I store homemade French bread?
Store in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze in airtight bags.

20 Minute Homemade French Bread: Bakery Quality in Your Kitchen

This revolutionary French bread recipe delivers bakery-quality results in just 20 minutes, featuring a crisp crust and airy interior perfect for impromptu dinners or last-minute guests. The simplified method makes homemade bread accessible to bakers of all skill levels without sacrificing authentic French bread characteristics.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 1 servings

Calories: 1200

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1½ cups warm water (110°F/45°C)
• 2 tablespoons olive oil
• Cornmeal for dusting (optional)
• 1 egg white + 1 tablespoon water (for glaze)

Method

 

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, instant yeast, sugar, and salt until well combined.
2. Create the Dough: Make a well in the center and pour in warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead to Perfection: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. First Rise: Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 10 minutes.
5. Shape the Loaf: Punch down dough and shape into a long French loaf shape. Place on a cornmeal-dusted baking sheet.
6. Score and Bake: Make diagonal slashes on top, brush with egg wash, and bake at 400°F (200°C) for 15-18 minutes until golden brown.

Notes

Use a pizza stone or inverted baking sheet for extra crispy crust. Place a pan of water in the bottom of the oven during baking for professional steam effect. Let bread cool completely on a wire rack before slicing to prevent gummy texture. Double the recipe and freeze one loaf for future meals.