Go Back
french bread

Homemade French Bread

Heather Harris
The kneading techniques traditionally used with this is what brought about a great flavor and rise. Today, I use a stand mixer to get the same results. If you want "authentic", you will need to knead the dough for 7-10 minutes in order to develop the gluten and get a fluffy loaf.
Servings 1 loaf


  • 1 T. dry yeast or one packet
  • 1 tsp salt
  • 3 cups wheat flour you can mix 1/2 white, if you desire
  • 1/4 cup melted butter


  • Dissolve the yeast in 1 cup warm water.
  • Add the melted butter and stir.
  • Add the salt to the flour, and add in 1/2 cup increments while mixing.
  • Knead by hand or mixer for about 10 minutes.
  • Let rise in a warm place until doubled, about an hour.
  • Punch down, and shape into loaf, and using a sharp knife, slice carefully down the middle of the loaf, about 1/4″ down.
  • I sprinkle the bottom of the baking sheet with a bit of cornmeal to help keep it from sticking, as well as add an interesting crunchy factor.
  • Allow to rise 30 more minutes and bake in oven at 350 degrees for 30 minutes.
  • You will want to put the bread in a cold oven, set the temp, and then the timer. As the oven warms, it gives the yeast a bit of help rising and this is called "spring".