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Easy 20-Minute Homemade French Bread Recipe (No-Knead Method)

This revolutionary 20-minute homemade French bread recipe uses a simple no-knead method to create bakery-quality artisan bread with minimal effort and basic pantry ingredients. Perfect for beginners and busy home bakers, it delivers that signature crispy crust and soft, airy interior that French bread is famous for.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 servings
Calories: 1200
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Water temperature matters: Too hot will kill the yeast, too cold won't activate it properly. 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.