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) all-purpose or bread flour, plus more for dusting
• 2 tsp (12g) salt
• 1 ½ tsp (5g) instant yeast
• 1 to 1 ½ cups (240-360ml) 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 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 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 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.
