Name: One Hour French Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: French
Ingredients: 1 & 1/2 cups warm water; 1 tablespoon white sugar; 1 & 1/2 tablespoons dry yeast; 1 & 1/2 teaspoons salt; 1 & 1/2 tablespoons butter (softened); 3 to 4 cups all-purpose flour (spooned and leveled); 1 egg white (optional, for brushing)

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Introduction

This One Hour French Bread recipe delivers a warm, crusty loaf that’s perfect for sandwiches or serving alongside your favorite meals. It’s quick to prepare and uses simple ingredients for a delicious homemade treat.

The image shows several thick slices of soft white bread stacked closely together in a slightly angled line. Each slice has a golden brown crust on the top and bottom edges, with a soft and fluffy white inside. The bread’s surface looks slightly shiny as if lightly buttered. To the right side, there is a silver knife with some white spread on its blade, resting on a table with a white marbled texture. The focus is on the textures of the bread, showing the contrast between the crust and the soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 & 1/2 cups warm water
1 tablespoon white sugar
1 & 1/2 tablespoons dry yeast*
1 & 1/2 teaspoons salt
1 & 1/2 tablespoons butter (softened)
3-4 cups all purpose flour (spooned and leveled)
1 egg white (optional, for brushing)

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit to ensure it is hot when you bake the bread.
Step 2: In a large bowl or stand mixer, combine the warm water, sugar, yeast, and salt. The water should feel like warm bath water when tested on your wrist.
Step 3: Place the bowl on top of the preheating oven and wait a few minutes. Look for bubbles indicating the yeast is active. If no bubbles appear, the yeast may have been killed by water that was too hot; discard and start again.
Step 4: Add the softened butter and 1 cup of flour to the bowl. Stir together using a wooden spoon.
Step 5: Using a dough hook or wooden spoon, gradually stir in the remaining flour. Start with 3 cups total (including the one added previously), then add the last cup 1/4 cup at a time. The dough should pull away from the bowl sides but remain sticky.
Step 6: Knead the dough for 6 to 7 minutes until it becomes smooth and elastic.
Step 7: Prepare a baking sheet or baguette pan by spraying it with nonstick spray.
Step 8: Shape the dough into one large loaf about 12-14 inches long, or divide it into two smaller loaves to fit your pan.
Step 9: Use a sharp serrated knife to make 3 to 4 half-inch slits across the top of the loaf or loaves.
Step 10: Cover the bread with a tea towel and let it rise for 20 minutes.
Step 11: Once the dough has roughly doubled in size, remove the towel.
Step 12: In a small bowl, whisk the egg white until frothy. Use a pastry brush to coat the tops and sides of the bread with the egg white for a shiny crust.
Step 13: Place the bread in the oven to bake.
Step 14: Bake for about 20 minutes, or until the top is shiny and golden and the bottom is browned. Baking longer will create a crispier crust.
Step 15: Allow the bread to cool slightly before serving. Enjoy it warm, especially with butter!

Tips & Variations

Use warm, not hot, water to activate the yeast properly and avoid killing it.
For a richer flavor, substitute half the water with milk.
Try adding herbs like rosemary or garlic powder to the dough for a savory twist.
Brushing the bread with egg white before baking gives it a glossy finish, but you can skip this step for a more rustic crust.

Storage

Store leftover French bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to two days. To keep it longer, wrap tightly in plastic wrap and freeze for up to one month. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes to refresh the crust.

How to Serve

A close-up view of a golden brown, baked bread loaf held by a woman's hand. The loaf has a smooth, shiny crust with a light cut or slash near the center showing soft, pale inner bread. The edges of the loaf appear slightly puffed and crusty. The background shows a soft focus with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in warm water with the sugar and let it sit until foamy before proceeding with the recipe.

Why did my bread not rise properly?

If your bread didn’t rise, the yeast might have been expired or killed by water that was too hot. Make sure to use fresh yeast and water at a warm, comfortable temperature.