Fool Proof French Bread
20 Jun 2012
Today I made french bread for the first time ever! I’m not all that great at making things involving dough, so I thought it would be super complicated, but it actually ended up being one of the simplest, most fool-proof things I have made on my Blog so far, and it was SO GOOD!! I don’t think I will buy french bread in the store again now I know how easy, inexpensive, and just better it is to just make it! I love this recipe–mostly because I just love the smell of bread baking in my house, and eating bread warm right out of the oven too! This is such a great recipe to have on hand, because French bread is a good side to just about anything!! So here it is:
Recipe adapted from dealstomeals.com
Ingredients:
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes).
Then add:
1 T. salt
1/3 c. oil (I use Canola)
6-7 c. flour
Knead for 2-5 minutes in an electric mixer fitted with a dough hook 
Heat the oven to its lowest setting (170degF), then turn it off. Grease the sides of the bowl with a little olive oil, cover with seran wrap, and place in the oven. Watch the dough and punch it down when it gets to the top of the mixing bowl. {You can do this 2-5 times, if you have the time! But I did it once, and it worked perfectly fine for me!}
Put the dough on a greased countertop, rolled into a nice ball, and cut in half (for two large loaves) 
Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Shape the dough halves into rectangle/long French bread shapes. 
Slash tops of bread diagonally 3-5 times and cover with a beaten egg. 
Heat the oven to 170degF, (but don’t turn it off this time), place the dough inside the oven and wait until the loaves are the size you want to cook them at. Once they are the right size, turn the temp to 375degF (without opening the door) and let them bake for about 15 minutes, or until done.
They should be golden brown on top 
I’m serious! If I can make French bread–you can too!
Enjoy this recipe you guys, it’s a keeper!
<3 Sarah
Nov 16, 2012 @ 10:30:30
I”m making your bread Sarah!
I’ve tried a lot of different recipe’s for french bread looking for my favorite, and I can’t wait to try yours!!!
Jan 22, 2017 @ 05:49:05
Does this have any eggs in it?
Dec 05, 2012 @ 17:41:08
Made this recipe because I love making n eating fresh bread but had a horrible time last winter making it with no success. Thought the ingredients where a tad strange but really fail proof wonderful tasting bread. Take the time to make it guests will be impressed.
Dec 05, 2012 @ 17:44:41
Made it 3 times already with wonderful looking loafs.
Jul 24, 2016 @ 05:21:40
Have had trouble myself making breads before, my sister always makes great bread and rolls. I told her of my issue, with it not rising, help hint and now I make bread and rolls just as great as hers. The water coming out of your tap is hot Enough for the yeast to activate it, I let the water run on hot for a bit then fill my measuring cup. Works perfect everytime and you don’t have to worry about it getting to hot on the stove, or temping it. Works perfect!
Jun 26, 2013 @ 12:56:03
I just made this last night and it was sooo good!! My family loved it and we ate a whole loaf in one night! I couldn’t believe it actually worked. Normally when I try to make bread I fail somewhere along the way and it doesn’t rise. But this turned out perfect! I will definitely be using this recipe again!
Jun 28, 2013 @ 22:01:35
Yay! I am so glad it worked for you! Thanks Marie!
May 23, 2014 @ 14:12:37
Hi. Did you ever get a response to this? I have the same question.
Oct 09, 2013 @ 11:21:24
I have two questions as I am trying to make this now. Yippy. I don’t have a mixer with a dough attachment. Can I use this same recipe and do it by hand or with a regular mixer? This is my first time making bread so I’m a bit scared. The second question is…. Once I put the dough in the oven with the boiling water underneath, how long should it sit in there!!!
Thanks so much.
Oct 25, 2013 @ 18:58:39
I’m a little late to the game here… Do you remember how long this recipe took from start to finish?
Nov 17, 2013 @ 12:25:26
So I made this today, 11/17/2013. The recipe was easy to follow but the oven temp caused the bread to burn. 375 degrees is WAY to high to cook this bread and my bottom burnt and the top was not golden brown. We couldn’t eat the bottom of the bread, so we cut that off. But the taste is good. Next time I will cook at a lower temp.
Mar 13, 2014 @ 12:53:22
Just made this! It is incredible! Thanks for the recipe!
Apr 03, 2014 @ 13:40:54
I am so glad you enjoyed our recipe. Thank you for linking back to our site
Apr 06, 2014 @ 21:51:17
Thank you for letting me pass it on Shandra! We really do love it, as does everyone else it seems!
Apr 16, 2014 @ 11:44:42
I have had MANY MANY failures in the bread making dept(not to discourage anyone) and over the years , learned a few things. Make SURE that the expiration date on your yeast is still good. Put some yeast in a small amount of warm water first and let it sit for about 5 minutes to see if it gets foamy. If it does it is good to go. Thermometers are a good thing to determine if your water is too hot or cold(read the recipe) I am sure that you have heard this before- OVEN TEMPS vary greatly so an oven thermometer is critical here. Most breads are baked at 350-450 degrees. This is a great recipe. Don’t give up-you will be greatly satisfied when it finally works. P.S we had snow in the northeast last night
Oct 04, 2014 @ 08:34:49
Love this recipe!!!!! Never made bread before but this was easy and turned out great! Making two more loaves today- I don’t think I will ever buy French bread again!!! Thanks
Nov 03, 2014 @ 09:00:29
Hooray! You’re so welcome Shannon, thanks so much for your kind comment!
Feb 14, 2015 @ 18:03:59
Your bread recipe was so yummy and so easy. Out of all the recipes I have tried, I have never had my bread loafs rise and actually look like a good loaf. This recipe is definitely a keeper for years to come!!!
Just Loafing Around | Taylor Herback
Feb 17, 2015 @ 08:55:52
[…] I could learn to make the bread! I found a recipe after looking through pintrest. I chose this recipe because I liked that it made two loaves. I found some of the ingredients to be weird…I have […]
Feb 27, 2015 @ 06:07:01
Hey, are we using all purpose flour or bread flour?
Feb 27, 2015 @ 21:41:17
Just AP. Good Q!
Mar 01, 2015 @ 11:14:32
Is T. for tablespoon? Usually one yeast packet contains 2 1/4 tsps.
May 03, 2015 @ 19:00:55
Can I use a hand mixer with dough hooks? I don’t have a big stand mixer, but I do have a Cuisinart Hand Mixer
Aug 08, 2015 @ 14:15:34
Mad this good recipe got 4 loaves out of it
Sep 20, 2015 @ 17:36:13
Well I don’t know what I did wrong, but my bread did not EVEN resemble what your photos look like! I think my yeast was bad, although I just bought it…..
Jan 09, 2016 @ 07:01:08
What do you suggest if I do not have dough hook?
Jan 10, 2016 @ 15:56:15
I made this awesome bread this afternoon. I weighed the flour for accuracy and consistency (for future loaves) at 5 oz. per cup as I have read in research. After putting in the weight equivalent for 7 cups, it was still a bit too wet, so added almost an additional 1/4 cup. The loaves grew exponentially and ended up being “pull a part” loaves! Lol. Otherwise, perfection!! They look beautiful and, best of all, taste awesome! My brother who is staying with me and my husband, has missed non-commercial bread after living in Morocco for 30 years. He loves it! My husband couldn’t wait to attack a loaf. He declared that we no longer had a need to buy bread!! This was only my second bread making experience so you can imagine how pleased I am. Thanks for your recipe that I found on Pinterest.
Feb 23, 2016 @ 14:20:12
Made this tonight so good and easy,the dough was still wet so I added more flour.I think more like 8 cups of flour.
Easy French Bread – Eclectic Yellow House
Feb 29, 2016 @ 07:57:30
[…] *Adapted from recipe found here. […]
Mar 10, 2016 @ 20:30:47
Vinegar? One Tablespoon of yeast. That seems quite alot. It’s usually 2 1/4 teaspoons. I would think you could make the dough with a food processor. Have made lots of bread recipes.
Apr 28, 2016 @ 12:20:39
Yes how long is ot in off oven the first time i put it in?
Jul 24, 2016 @ 05:14:20
Capital T is Tablespoon:)
Jul 19, 2016 @ 03:39:55
the capital T. means….. teaspoon or tablespoon ???? thanks
Feb 21, 2017 @ 13:20:20
This bread recipe looks easy but I’ve it to try to make this Bread because my hubby LOVE’S Bread any time even if it’s everyday. He just loves Bread
And home made wow he’ll be so happy so as soon as I make, try to make it I’ll let you know the results.
Mar 11, 2017 @ 12:05:39
hi
I just wanted to know the total time from beginning to finish. Also is there another temperature for baking. What I mean is instead of going low checking and then turning up high more like a constant temp from the total bake time.
I am a Montessori Toddler Teacher. We do regular baking with the children.We have to do it under 2 hours to be ready for our morning snack time.
Please let me know and any other helpful tips and suggestions will be appreciated.
We will be using the toaster oven.
Tjanks
Mar 27, 2017 @ 07:48:53
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Nov 04, 2017 @ 17:51:02
I made this tonight using whole wheat and white flour 50/50, and add a 1/4 cup of ground flax seeds. Mmmm Mmmm Amazing thank you
Dec 15, 2017 @ 15:33:44
I have made a lot of bread I’m 83 yrs young and I must say this French bread was easy to make an the best tasting French bread I have ever eaten . So glad I found !! Thanks for sharing this wonderful bread recipe!!
Nov 09, 2019 @ 21:02:59
Everyone was right about this recipe!
It is easy, it is a one-bowl wonder and it tastes
exactly like the French bread in the store that I
will not buy anymore!! Terrific bread!!
Oct 16, 2020 @ 10:13:18
This is my go-to recipe for French bread. Making some today. This is my third time making it and I always get rave reviews. I make other types of bread also which is probably why my friends call me the “bread lady”.