The next time you’re tempted to buy French bread, try this easy 90 Minute French Bread recipe. Warm it and spread on fresh butter to enjoy a truly delicious loaf.
This 90 Minute French Bread produces a crisp crust with a soft, tender interior. It’s simple to make at home and perfect for replacing store-bought loaves.
What is French bread?
French bread is traditionally made from white flour, water, yeast, and salt. It’s known for a crisp, golden crust and a chewy, airy crumb. While classic methods can take several hours, this recipe uses rapid-rise yeast and a streamlined process to deliver fresh French bread in about 90 minutes.
Ingredients to Make This French Bread Recipe
- Rapid-rise (instant) yeast – speeds up proofing so the dough rises quickly without losing texture or flavor.
- Warm water – about 110°F (43°C) to activate the yeast for proofing.
- Hot water – used in the dough to help dissolve ingredients and develop the texture.
- Granulated sugar – a small amount feeds the yeast and helps the dough rise.
- Salt – balances flavor and enhances the bread’s taste.
- Vegetable oil – adds moisture for a tender crumb.
- All-purpose flour – creates a light interior and a crisp crust; use bread flour only if desired for a slightly different texture.
- Egg – beaten and brushed on top to create a shiny, golden crust.
How to Store 90 Minute French Bread
Allow the bread to cool completely before storing. Keep it in a sealed bag or container at room temperature for 2–3 days. To keep it longer, wrap tightly and freeze for up to three months. Thaw on the counter before serving.
Tips for Making Homemade French Bread
- For extra flavor on the crust, brush the bread with melted butter as soon as it comes out of the oven.
- Roll the dough with a rolling pin before baking to remove large air pockets and create an even shape.
- Provide a warm spot for rising, such as near a sunny window or on top of a warm (turned-off) stove.
- This bread pairs beautifully with soups; vegetable soup is a delicious option.
FAQs for 90 Minute French Bread
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can be used, but it may yield a slightly denser, chewier loaf. All-purpose flour gives the lighter, more classic French bread texture.
Can I make this recipe without rapid-rise yeast?
You can substitute active dry yeast, but the rise times will be longer. For the quickest results, rapid-rise yeast is recommended.
Can I make rolls instead of a loaf?
Absolutely. Divide the dough into eight equal pieces, shape into rolls, let rise, and bake. They will likely need a few minutes less baking time—remove when golden brown.
What can I add to this bread?
You can mix in herbs like rosemary or thyme, or sprinkle grated cheese on top before baking. Add flavorings sparingly so they don’t weigh down the dough or interfere with rising.
If you want a straightforward method for homemade French bread, this 90 Minute French Bread is an excellent choice—crispy on the outside, soft inside, and quick to bake.
Easy 90 Minute French Bread Recipe
Easy 90 Minute French Bread
April King
30 mins
22 mins
40 mins
1 hr 30 mins
Ingredients
- 2 Tbsp. rapid rise yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 Tbsp. granulated sugar
- 2 1/4 tsp. salt
- 1/3 cup vegetable oil
- 6 1/2 cups all-purpose flour
- 1 egg (for brushing)
Instructions
- Line two large baking sheets with parchment paper and set aside.
- In a small bowl, dissolve the yeast in 1/2 cup warm water (warm, not hot). Let proof for 10 minutes.
- In a large bowl, combine the hot water, sugar, salt, oil and 3 cups of flour; mix until combined.
- Add the proofed yeast and the remaining 3 1/2 cups flour, one cup at a time, mixing after each addition.
- Once all flour is incorporated, let the dough rest in the bowl for 10 minutes.
- Divide the dough into three equal pieces. On a floured surface roll each piece into a 9×12″ rectangle, then roll up like a jelly roll. Shape into French loaves and smooth the edges.
- Place each loaf seam-side down on the prepared baking sheets. Make 3–4 diagonal slashes about 1/4″ deep across the top of each loaf.
- Let the loaves rise uncovered in a warm place for 30–40 minutes.
- Preheat the oven to 375°F (190°C). Brush loaves with beaten egg and bake 18–22 minutes, until golden brown. Let cool slightly before slicing. Enjoy!
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