This 2-hour French bread is the recipe that converted me to same-day baking: flour, water, salt, and instant yeast, shaped into crackly little loaves between lunch and dinner. No starter, no overnight cold proof, no compromise on the crust.
There’s nothing quite like the aroma of freshly baked bread wafting through your home. And what if I told you that you could have warm, crusty, bakery-quality French bread in just two hours? This recipe is my go-to for a reason. It’s incredibly fast, thanks to a little help from the food processor (though you can absolutely make it by hand!), and the results are consistently amazing. Whether you shape it into classic baguettes, a rustic boule, or soft dinner rolls, this bread is the perfect companion to a hearty vegetarian soup, a fresh salad, or simply enjoyed warm with a smear of good butter. Let’s get baking!
Ingredients
• MAKES: 3-4 baguettes, 1 boule, or 12-16 rolls
• TIME: About 2 hours
• 3 ½ cups (420g / 14.8 oz) all-purpose or bread flour, plus more for dusting
• 2 tsp (12g) salt
• 1 ½ tsp (5g / 0.18 oz) instant yeast
• 1 to 1 ½ cups (240-360ml / 12.2 fl oz) warm water
Instructions
1. Combine the flour, salt, and yeast in the bowl of a food processor and pulse to combine.
2. With the machine running, slowly pour about 1 cup (240 ml) of warm water through the feed tube. Process until the dough forms a ball that is smooth and moist, but not sticky. If it’s too dry, add water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If it’s too wet and sticks to the sides, add a tablespoon or two of flour. The whole process should take less than a minute.
3. Transfer the dough to a large, lightly oiled bowl (or leave it in the processor bowl with the blade removed). Cover with plastic wrap and let it rise at room temperature for at least 1 hour, or until doubled in size.
4. Gently deflate the dough and turn it out onto a lightly floured surface. Shape it as desired into baguettes, a round boule, or individual rolls. Place the shaped dough on a parchment-lined baking sheet or a floured baker’s couche.
5. Cover the loaves with a clean towel and let them rest for 30-40 minutes while you preheat your oven to 400°F (200°C). Place a baking stone in the oven to preheat if you have one.
6. Just before baking, use a sharp knife or razor blade to make one or two decisive slashes across the top of each loaf.
7. Slide the baking sheet into the oven (or slide the loaves directly onto the hot baking stone). Immediately turn the oven temperature down to 375°F (190°C).
8. Bake for 20-30 minutes (for rolls) or 30-40 minutes (for loaves), until the crust is a deep golden brown and the internal temperature reaches at least 210°F (99°C) on an instant-read thermometer.
9. For a shinier crust, you can lightly spray the bread with water as soon as it comes out of the oven. Let it cool completely on a wire rack before slicing to preserve the texture.
Nutritional Information
• is an estimate and will vary depending on the exact and portion sizes. The following is an approximation for one roll, assuming the recipe yields 16 rolls.
• Calories: 115 kcal
• Carbohydrates: 24g
• Protein: 4g
• Fat: 0.5g
• Sodium: 290mg
• Fiber: 1g
Pro Tips
• for Perfect French Bread
• For a deeper, more complex flavor, let the dough rise for 2-3 hours at room temperature or up to 12 hours in the refrigerator for the first rise.
• Substitute up to 1 cup (240 ml) of the all-purpose flour with whole wheat or rye flour for a heartier, whole-grain loaf with a crisp crust.
• Place a shallow pan of hot water on the bottom rack of the oven to create steam, which helps the bread achieve a crispier crust and better rise (oven spring).
• Don’t slice into the bread while it’s hot! Allowing it to cool completely on a wire rack is crucial for the interior crumb to set properly.
FAQ
Q: Is this French bread recipe vegan
A: Yes, this recipe is naturally vegan as it contains no eggs, dairy, or other animal products. It’s a simple, plant-based bread made with just flour, water, yeast, and salt.
Q: What are some good vegetarian pairings for this bread
A: This crusty bread is fantastic served alongside hearty vegetarian soups like lentil or minestrone. It’s also perfect for making bruschetta with fresh tomatoes and basil, or for dipping in olive oil and balsamic vinegar. For a complete meal, pair it with a large salad or a plant-based pasta dish.
Q: Can I add seeds or herbs to make this vegetarian bread more nutritious
A: Absolutely. To boost the nutritional value and flavor, you can mix 1-2 tablespoons (30 ml / 1 fl oz) of seeds like flax, chia, or sunflower seeds into the dough with the flour. For extra flavor, add a tablespoon of dried herbs like rosemary or thyme. This is a great way to add fiber and healthy fats.
Q: How should I store this homemade vegetarian bread to keep it fresh
A: To maintain the crust, store the completely cooled bread in a paper bag or a bread box at room temperature for up to 3 days. Avoid plastic bags, which can make the crust soft. For longer storage, slice the loaf and freeze it in an airtight container for up to 3 months.
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Fast & Easy 2-Hour French Bread
Ingredients
Method
- Combine the flour, salt, and yeast in the bowl of a food processor and pulse to combine.
- With the machine running, slowly pour about 1 cup (240 ml) of warm water through the feed tube. Process until the dough forms a ball that is smooth and moist, but not sticky. If it’s too dry, add water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If it’s too wet and sticks to the sides, add a tablespoon or two of flour. The whole process should take less than a minute.
- Transfer the dough to a large, lightly oiled bowl (or leave it in the processor bowl with the blade removed).
- Cover with plastic wrap and let it rise at room temperature for at least 1 hour, or until doubled in size.
- Gently deflate the dough and turn it out onto a lightly floured surface.
- Shape it as desired into baguettes, a round boule, or individual rolls.
- Place the shaped dough on a parchment-lined baking sheet or a floured baker's couche.
- Cover the loaves with a clean towel and let them rest for 30-40 minutes while you preheat your oven to 400°F (200°C).
- Place a baking stone in the oven to preheat if you have one.
- Just before baking, use a sharp knife or razor blade to make one or two decisive slashes across the top of each loaf.
- Slide the baking sheet into the oven (or slide the loaves directly onto the hot baking stone). Immediately turn the oven temperature down to 375°F (190°C).
- Bake for 20-30 minutes (for rolls) or 30-40 minutes (for loaves), until the crust is a deep golden brown and the internal temperature reaches at least 210°F (99°C) on an instant-read thermometer.
- For a shinier crust, you can lightly spray the bread with water as soon as it comes out of the oven.
- Let it cool completely on a wire rack before slicing to preserve the texture.
- Place a shallow pan of hot water on the bottom rack of the oven to create steam, which helps the bread achieve a crispier crust and better rise (oven spring).
- Don't slice into the bread while it's hot! Allowing it to cool completely on a wire rack is crucial for the interior crumb to set properly.
