Easy 20-Minute Homemade French Bread Recipe (No-Knead Method)
Easy 20-Minute Homemade French Bread Recipe (No-Knead Method)
Craving warm, crusty French bread but don’t have hours to spend kneading and rising? This revolutionary 20-minute homemade French bread recipe is your solution! Using a simple no-knead method, you can create bakery-quality artisan bread with minimal effort and basic pantry ingredients. Perfect for beginners and busy home bakers alike.
What makes this recipe so special? It skips the traditional lengthy rising process and complicated techniques, delivering that signature crispy crust and soft, airy interior that French bread is famous for. Whether you’re serving it with dinner, making sandwiches, or enjoying it with olive oil and herbs, this bread will become your go-to recipe.
Ingredients
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 tsp salt
- 1½ cups warm water (110°F/45°C)
- 1 tbsp olive oil (optional, for richer flavor)
- Cornmeal or additional flour for dusting
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. This ensures your yeast is active and ready to work its magic.
Step 2: Mix the Dough
In a large mixing bowl, whisk together flour and salt. Create a well in the center and pour in the activated yeast mixture (and olive oil if using). Stir until a shaggy dough forms – it should be slightly sticky but manageable.
Step 3: Quick Rise
Cover the bowl with a clean kitchen towel and let it rest in a warm place for just 10 minutes. The dough won’t double in size like traditional bread, but it will become puffy and easier to shape.
Step 4: Shape the Loaf
Lightly flour your work surface and turn out the dough. Gently shape it into a long, oval loaf resembling traditional French bread. Don’t overwork the dough – gentle handling is key to that airy texture.
Step 5: Bake to Perfection
Preheat your oven to 450°F (230°C). Place the shaped loaf on a baking sheet dusted with cornmeal or flour. For extra crustiness, you can mist the loaf with water before baking. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
Expert Tips for Perfect French Bread
- Water temperature matters: Too hot will kill the yeast, too cold won’t activate it properly
- Don’t skip the resting: Even 10 minutes makes a difference in texture development
- For crispier crust: Place a pan of water in the bottom of the oven while baking
- Storage: Store in a paper bag for crisp crust or airtight container for softer bread
- Freezing: Slice and freeze for up to 3 months – perfect for quick toast
Frequently Asked Questions
Can I use whole wheat flour?
Yes! Substitute up to half the flour with whole wheat. The texture will be denser but still delicious.
Why is my bread dense?
This usually happens from over-mixing or using expired yeast. Handle the dough gently and always check your yeast’s expiration date.
Can I add herbs or cheese?
Absolutely! Add 1-2 tablespoons of dried herbs or ¼ cup grated parmesan when mixing the dough.
How do I know when it’s done?
The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) is perfect.
Easy 20-Minute Homemade French Bread Recipe (No-Knead Method)
Ingredients
Method
- In a small bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. This ensures your yeast is active and ready to work its magic.
- In a large mixing bowl, whisk together flour and salt. Create a well in the center and pour in the activated yeast mixture (and olive oil if using). Stir until a shaggy dough forms – it should be slightly sticky but manageable.
- Cover the bowl with a clean kitchen towel and let it rest in a warm place for just 10 minutes. The dough won’t double in size like traditional bread, but it will become puffy and easier to shape.
- Lightly flour your work surface and turn out the dough. Gently shape it into a long, oval loaf resembling traditional French bread. Don’t overwork the dough – gentle handling is key to that airy texture.
- Preheat your oven to 450°F (230°C). Place the shaped loaf on a baking sheet dusted with cornmeal or flour. For extra crustiness, you can mist the loaf with water before baking. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
