Name: Quick French Bread Recipe {Easy, Homemade &Crusty}
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup warm water; 1 tablespoon instant yeast; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon butter; 3 cups of flour (all-purpose); 1 egg white (for egg wash)

Quick French Bread Recipe: This homemade French bread with instant yeast bakes golden and chewy in under an hour.

Table of Contents

Ever pull out your starter ready to bake bread only to realize it smells and looks like death because you forgot to feed it (for several days)? Same here. On a night when my starter was out of commission, I needed a fast fix, and this easy French bread recipe came to the rescue.

It’s simple, delicious, and doesn’t need any fancy equipment or fermentation time. You’ll have a warm, crusty loaf on the table in about 45 minutes.

If you’d rather watch than read, check out this video where I make this delicious French loaf in under and hour!

Why You’ll Love This Recipe

This quick French bread is everything you want in a homemade loaf, minus the wait time. Here’s why it’s bound to become your go-to bread recipe:

No sourdough starter required: You don’t need to mess with sourdough to make delicious bread. This recipe skips the long fermentation and uses instant yeast instead, which means way less fuss and way more flexibility. You still get that homemade bread vibe, without the commitment.
Done in under an hour: Think of this as your emergency bread recipe, the one you can whip up when dinner’s almost ready and you realize you forgot to plan a side. From mixing to baking, it takes 45 minutes tops, so you’ll have warm bread on the table without having to block off your whole afternoon.
Great texture: The inside is soft and chewy, while the outside bakes up golden and crisp. It’s the kind of loaf you’ll want to tear into while it’s still warm, and it holds up great for sandwiches or slathered with butter.
Perfect for garlic cheese bread: If you’re making pasta or soup, this quick French bread recipe turns into the ultimate garlic cheese bread with just a few quick toppings. The sturdy crust and soft center make it great for holding all that melty, garlicky goodness without getting soggy. You can check out my garlic cheese bread recipe here.

What You’ll Need:

INGREDIENTS:

1 cup warm water
1 tablespoon instant yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
3 cups of flour, all-purpose
1 egg white (for egg wash)

TOOLS:

Mixing bowl
Whisk (or fork, if that’s what’s available)
Baking sheet
Parchment paper
Oven with proof setting (optional)
Knife for scoring
Pastry brush

Step by Step Instructions

Mix the Dough: Mix all the ingredients in a bowl. You want to start with 1 cup of flour and then gradually mix in the additional flour (the remaining 2 cups).

Knead the dough for 5–7 minutes on a floured surface until smooth.

Immediately shape into a French loaf and proof on a cookie sheet in the oven at proof setting.

Note: Be sure to start shaping the bread dough before the first rise.

Proofing: Let the dough rise for 20 minutes in the oven on a proof setting, or 30–40 minutes on the counter.

Remove the proofed bread from the oven.

Preheat the oven to 425°F.

While its preheating, score the top of the loaf with a sharp knife and then brush with egg wash.

Put it in the hot oven. My bread bakes for 18 minutes at 425°F, until the top is golden brown.

Cool for at least 10 minutes before slicing.

Time to serve!

For something simple, slice it up and serve it warm with a little butter. If you’re in the mood for something extra, turn it into garlic cheese bread by spreading on some garlic butter, topping it with cheese, and baking it until it’s golden and bubbly. It’s a great side for pasta, soups, or salads.

sliced quick french loaf with butter on the side

You can also use it for sandwiches, whether you’re going classic with turkey and cheese or getting a little creative. Another easy idea is to serve it with olive oil and balsamic vinegar for dipping. Or, if you’ve got a bowl of soup or stew, this bread is perfect for soaking up all that goodness. The chewy inside and crispy crust make it a great addition to pretty much any meal.

FAQ

1. Can I use active dry yeast instead of instant for this homemade French bread?

Yes! If you don’t have rapid-rise yeast, active dry yeast will work too. Just be sure to proof it in the warm water with the sugar for about 5–10 minutes until it’s bubbly before adding the other ingredients.

2. Can I make this delicious bread ahead of time?

While this bread is best enjoyed fresh out of the oven, you can bake it ahead of time, let it cool, and freeze it for later. When you’re ready, just reheat it in the oven to get that fresh-baked taste again.

3. What if I don’t have butter?

No butter? No problem! You can substitute it with olive oil or avocado oil for a slightly different flavor profile while keeping the texture soft and delicious.

4. Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used for a slightly chewier texture and a more robust structure. What’s more, it has a higher protein content, which can help the bread rise better. If you choose to use bread flour, you might need to adjust the amount of water slightly, as it can absorb more moisture than all-purpose flour.

Tips

If your oven doesn’t have a proof setting, no worries. Just let the dough rise in a warm spot on your kitchen counter. It might take a little longer, but it’ll still rise just fine.
Using a sharp knife or a bread lame will help you get cleaner, more defined scores across the top of the loaf. This not only looks great but also helps control how the bread expands in the oven.
Be sure to let the fresh bread cool for at least 10 minutes before slicing into it. That short wait gives the inside time to finish cooking and set up, so you don’t end up with a gummy center.
Don’t skip the egg wash! Brushing it on before baking gives the loaf that gorgeous golden color and bakery-style crust that makes it look (and taste) extra special.

Storage

This quick French bread recipe is best the day you bake it. If you have leftovers, wrap it in a clean kitchen towel or use a paper bag to help keep the crust from going soft. You can leave it on the counter for a day or two.

If you want to keep it longer, slice it and freeze it in a freezer bag. Reheat in the oven or toaster when you’re ready to eat. Avoid plastic wrap or airtight containers at room temp since they make the crust chewy.

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