This post may contain affiliate links. Please read our disclosure policy.
This small loaf French bread recipe makes one single loaf with a golden crust and soft, airy center. It’s an easy homemade bread that’s the perfect size for one or two people.
Featured Comment
“This recipe was easy and the bread turned out light and delicious. The exact right amount for 1 or 2 people. I will be keeping this one and making the bread often.”
– Starla
Quick Look
- Prep Time: 2 hours 40 minutes (includes two rises)
- Bake Time: 18 to 20 minutes
- Total Time: About 3 hours
- Equipment: Stand mixer or by hand
- Cook Method: Bake at 400°F (200°C)
- Servings: 12 slices
- Difficulty: Moderate. This recipe uses yeast, so water temperature and rise times matter. Step-by-step photos are included for every stage.
This small loaf French bread has a golden, crispy crust with a soft, chewy center that pulls apart easily. An easy bread recipe for one person or a small household.
Why I Love This Small Loaf French Bread
I started baking French bread years ago, and I got pretty good at it. But every recipe I found made two full loaves. For one person, that’s a lot of bread sitting on the counter going stale.
So I figured out how to scale it down. It took 2 days of testing to get the ratios right. With less dough, the balance between yeast, flour, and water matters more. Too much of one thing and the bread won’t rise or the crust stays pale. I kept adjusting until I got it right. Now this single loaf of bread bakes up with a golden, crispy crust and a soft, airy center.
One small loaf. Just enough to slice warm from the oven, spread with butter, and actually finish before it dries out.
I included step-by-step photos so you can see what the dough should look like at every stage.
This small loaf French bread is great with a bowl of French onion soup, a single serving of chili, or just torn apart with some homemade jam.
Watch How To Make A Small Loaf Of French Bread
Table of Contents
- Quick Look
- Why I Love This Small Loaf French Bread
- Watch How To Make A Small Loaf Of French Bread
- Ingredient Notes
- Bread Dough Variations
- How To Make A Small Loaf Of French Bread
- Expert Tips
- Troubleshooting
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Loaf French Bread Recipe
Ingredient Notes
If you have leftover ingredients from this small bread recipe with yeast, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour or bread flour both work in this French bread recipe. All-purpose gives you a softer loaf. Bread flour has more protein, so you’ll get more chew and a better rise, but the dough will feel firmer since it absorbs more water.
Water: Use warm water between 90–100°F to activate the yeast. Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it. If you don’t have a thermometer, it should feel warm on your wrist but not hot.
Salt: Salt adds flavor and keeps the yeast in check. Without it, the dough rises too fast and the bread tastes flat. You’ll also sprinkle a little on top before baking.
Active Dry Yeast: Active dry yeast needs to dissolve in warm water before you mix it with everything else. If you have instant yeast, use the same amount and add it straight to the dry ingredients.
Honey: A tablespoon of honey feeds the yeast and helps the crust brown in the oven.
Olive Oil: Extra virgin olive oil adds richness and keeps the bread tender. You’ll brush more on top before baking for a golden crust. Vegetable oil works as a substitute.
Bread Dough Variations
This small loaf French bread dough works well as a base for other flavors. Here are a few worth trying:
Olive and Walnut Bread: Fold in 1/8 cup of chopped kalamata olives and 1/8 cup of chopped walnuts when mixing the dough. The olives add a salty, tangy bite and the walnuts give it some crunch. After baking, brush the top with melted butter mixed with 1/4 teaspoon of garlic salt.
Rosemary and Roasted Garlic Bread: Add 3–4 roasted garlic cloves and 1/2 tablespoon of chopped fresh rosemary just before shaping for the second rise. To roast garlic, cut the top off a whole head, drizzle with a tablespoon of olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and golden.
Cheese Bread: Mix in 1/4 cup of shredded Parmesan, Gruyère, or sharp cheddar during the first knead. You’ll get little pockets of melted cheese all through the bread.
Herb Bread: Add 1 tablespoon of chopped fresh herbs like thyme, basil, or oregano to the dough. Dried herbs work too. Use about 1 teaspoon if going that route.
How To Make A Small Loaf Of French Bread
These photos walk you through each step of the process. For ingredient amounts and the full recipe, see the recipe card below.
- Mix the Dough
In a large bowl, add the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water and let it dissolve. Mix with a stand mixer or by hand. If using a stand mixer, start with the paddle attachment until the dough comes together.
- Knead the Dough
Switch to the dough hook and knead for about 10 minutes. The dough should be smooth and elastic. To check, pull off a small piece and stretch it thin. If you can see light through it without it tearing, it’s ready. If it rips, knead a few more minutes.
- First Rise
Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 1 hour. Press a finger lightly into the dough. If the indent stays, it’s ready. If it springs back, give it more time.
- Rest the Dough
Turn the dough onto a lightly floured surface and knead it gently a few times to push out the air. Cover with a dish towel and let it rest for 10–15 minutes.
- Shape and Second Rise
Shape the dough into a round boule, an oval, or a 6×3-inch rectangle for a baguette. Place it on a baking sheet, cover with a dish towel, and let it rise for about 1 hour.
- Score and Prep for the Oven
Preheat the oven to 400°F (200°C). Use a sharp knife to score one slash across the top of the loaf. Brush with olive oil and sprinkle with kosher salt.
- Bake the Bread
Bake for 18–20 minutes until the crust is golden brown. Tap the bottom of the loaf. It should sound hollow when it’s done.
Expert Tips
Measure flour by weight. Weigh your flour (10 ounces or 285 grams) if you can. If you don’t have a kitchen scale, fluff the flour with a fork, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much and makes the bread dense.
Check your yeast. Active dry yeast needs warm water (90–100°F) to activate. If it doesn’t foam after a few minutes, it’s probably expired. Start fresh with new yeast. With a small loaf like this, even a little inactive yeast will throw off the rise.
Try the windowpane test. After kneading, pull off a small piece of dough and stretch it thin. If you can see light through it without it tearing, you’re good. If it rips, knead for another 2–3 minutes.
If your dough isn’t rising. A cold kitchen is usually the problem. Place the covered bowl in your oven with just the light on. That little bit of warmth makes a big difference.
Check for doneness. The bread is done when the crust is golden and the bottom sounds hollow when you tap it after 18–20 minutes at 400°F. If the center still seems doughy, bake for another 3–5 minutes.
Handle sticky dough gradually. If the dough sticks to your hands or the counter, sprinkle a little flour and keep working it. Add flour one tablespoon at a time rather than dumping in extra all at once.
Troubleshooting
If your small loaf French bread isn’t turning out quite right, here’s how to fix common issues like dense bread, pale crust, or dough that won’t rise.
Why is my French bread dense and heavy?
This usually means too much flour or not enough kneading. Weigh your flour when possible, or spoon it into the dry measuring cup and level it off. Scooping directly packs in too much flour. Also make sure you’ve kneaded for the full 10 minutes with a stand mixer or 15 to 20 minutes by hand. Under-kneaded dough doesn’t develop enough gluten structure to rise properly.
Why is the crust pale and not golden?
The oven wasn’t hot enough or the bread needed more time. Preheat fully before baking. The olive oil brushed on top helps the crust brown, so don’t skip it. If the crust still looks pale, tap the bottom. If it doesn’t sound hollow, bake another 3 to 5 minutes.
Why didn’t my bread dough rise?
Usually it’s the yeast. It might be expired, or the water was too hot and killed it, or too cold and it didn’t activate. Yeast works best in water between 90–100°F. If your kitchen runs cold, try letting the dough rise in your oven with just the light on. That little bit of warmth is usually enough to get things moving.
Why is my French bread doughy in the middle?
It needed more time in the oven. Tap the bottom of the loaf, it should sound hollow when it’s done. If it doesn’t, bake for another 3–5 minutes. An instant-read thermometer should read about 200°F at the center. Cutting into the bread too soon can also make it seem doughy, so let it cool for at least 10 minutes before slicing.
Why is the crust too hard?
The bread baked too long or the oven runs hot. Check the crust color at 18 minutes. If it’s already deeply golden, the bread is likely done. Oven thermometers are inexpensive and can be placed inside your oven to show the actual temperature, which is often different from the set temperature. If yours runs hot, reduce the oven temperature by 15 to 25 degrees.
Why didn’t the loaf hold its shape?
The dough was too wet or shaped too loosely. When shaping, tuck the edges under to create surface tension on top. A tight shape holds its form in the oven. If the dough feels too soft, knead in flour a tablespoon at a time until it firms up.
Serving Suggestions
This bread is great on its own with butter, but here are a few ways to use it:
- French Bread Pizza For One: Split the loaf, add sauce and toppings, and bake until bubbly.
- French Toast For One: Use day-old slices for French toast the next morning.
- Homemade Croutons: Cube leftover bread, toss with olive oil, and toast at 375°F until crispy.
Frequently Asked Questions
Bake at 400°F for 18–20 minutes. The crust should be golden brown and the bottom should sound hollow when you tap it. If the center still seems doughy, bake for another 3–5 minutes. An instant-read thermometer should read about 200°F at the center.
Yes. Mix the ingredients in a large bowl with a spoon, then knead by hand on a floured surface for 15–20 minutes until the dough is smooth and elastic. A stand mixer speeds things up, but it’s not required.
Yes. Use the same amount of instant yeast and mix it directly with the dry ingredients. You don’t need to dissolve it in water first.
Wrap the bread in a kitchen towel or place it in a resealable bag and keep it at room temperature. It stays fresh for about 2 days. You can also freeze it in an airtight bag for up to 3 months and reheat slices in a 350°F oven for about 5 minutes.
Bread flour has more protein, which gives you a chewier bread with a better rise. All-purpose flour makes a softer, lighter loaf. Either one works for this recipe.
Yes. Double all the ingredients to make two small loaves. Rising and kneading times should be about the same, but watch the dough and go by how it looks rather than the clock.
This recipe hasn’t been tested in a bread machine. If you’d like to try, King Arthur Baking has a helpful guide on converting bread recipes for bread machines.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch French bread recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Loaf French Bread
Watch How To Make This
Equipment
Ingredients
- 10 ounces all purpose flour or bread flour – (2 ¼ cups for a single loaf. If doubling the recipe, use 4 ½ cups)
- 1 teaspoon kosher salt -plus ½ teaspoon for sprinkling on top
- 1 tablespoon honey
- ½ tablespoon olive oil – plus 1 tablespoon for brushing over top.
- 6 fluid ounces warm water
- ½ teaspoon active dry yeast
Instructions
- Mix the Ingredients: In a large bowl, combine the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water to dissolve.
- Knead the Dough: Using a stand mixer with the paddle attachment, mix on medium speed until the dough starts to come together. Switch to the dough hook and knead for about 10 minutes until the dough is smooth and pulls away from the sides of the bowl. If kneading by hand, work the dough on a floured surface for 15–20 minutes until smooth and stretchy.
- First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it doubles in size. Press a finger into the dough. If the indent stays, it's ready.
- Deflate and Rest: Turn the dough onto a lightly floured surface and gently knead 4–5 times to push out the air. Cover with a dish towel and let it rest for 10–15 minutes.
- Shape the Dough: Form the dough into a round boule, an oval, or a 6×3-inch rectangle for a baguette shape. If making a baguette, press the ends down with the heel of your hand to seal them. Place on a baking sheet, cover with a towel, and let rise for about 1 hour until puffy.
- Score and Prep: Preheat the oven to 400°F (200°C). Use a sharp knife to score one slash across the top of the loaf. Brush with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of kosher salt.
- Bake: Bake for 18–20 minutes until the crust is golden brown. Tap the bottom of the loaf. It should sound hollow when it's done.
- Serve: Let cool for a few minutes, then slice and enjoy warm.
Notes
-
- Measure flour by weight. Weigh your flour (10 ounces or 285 grams) if you can. If you don’t have a kitchen scale, fluff the flour with a fork, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much and makes the bread dense.
- Check your yeast. Active dry yeast needs warm water (90–100°F) to activate. If it doesn’t foam after a few minutes, it’s probably expired. Start fresh with a new packet.
- Try the windowpane test. After kneading, pull off a small piece of dough and stretch it thin. If you can see light through it without it tearing, you’re good. If it rips, knead for another 2–3 minutes.
- If your dough isn’t rising. A cold kitchen is usually the problem. Place the covered bowl in your oven with just the light on. That little bit of warmth makes a big difference.
- Check for doneness. The bread is done when the crust is golden and the bottom sounds hollow when you tap it. If the center still seems doughy, bake for another 3–5 minutes.
- Handle sticky dough gradually. If the dough sticks to your hands or the counter, sprinkle a little flour and keep working it. Add flour one tablespoon at a time rather than dumping in extra all at once.
- Stir all the ingredients together in a large bowl with a spoon until combined.
- Turn the dough out onto a lightly floured surface and shape it into a rough ball.
- Using the heel of your hand, push the dough away from you, then fold the far edge back toward you and press down. Repeat.
- If the dough gets sticky, sprinkle a little flour as you go. After about 3 minutes it should start to smooth out.
- Keep kneading for 15–20 minutes total until the dough is smooth and stretchy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this recipe and can’t wait until One Dish Kitchen comes out with a small whole wheat bread! I especially love the croutons at the end of eating this loaf!
So glad you love this one. A small whole wheat bread is on my list to work on, so hopefully I’ll have one for you before too long. And the croutons are the perfect way to use up the last of the loaf.
I made the small loaf French bread , my family loved it and was super easy to make ! Great recipe, it’s a keeper . Thank you Jude
Thank you! A keeper is the best compliment a recipe can get. So glad your family loved it.
This is my go bread recipe… easy and delicious… started adding bread booster to all my breads..what a difference in texture…. Just like bakery bread
Excellent little loaf! We had it slathered with butter with white bean soup. It was delicious and easy and I will make it regularly! Thanks!
Thank you so much! Buttered French bread with white bean soup sounds like such a lovely pairing. So glad it’ll be a regular for you!
I don’t specifically use or buy honey or olive oil. What can I use in place of both?
The honey isn’t strictly necessary. It adds a subtle warmth to the flavor, but the bread will still rise and bake well without it. If you’d like to include something, 1 teaspoon of granulated sugar works in its place. For the olive oil, vegetable oil, canola oil, or melted butter all work well as substitutes. Use the same amount called for in the recipe.
I love making bread. I have worked bread doughs before and am always happy to find one that doesn’t need a lot of work.
Thank you
I’m so glad you’re enjoying it! It’s such a great recipe when you want homemade bread without all the extra work.
I have made this recipe at least a dozen times, and it’s a big hit every time. I can’t make sundaysupper without making a loaf of this bread. Today I tried something different. I added a tablespoon of fresh, chopped rosemary and half a cup of Irish cheese to the first dough mix. It was amazing, and I highly recommend it to anybody who wants to try it. Thank you for this wonderful recipe.
I’m so glad you’ve been enjoying the bread, that’s wonderful to hear! Your addition of rosemary and cheese sounds absolutely delicious, I love that idea.
Thanks for this recipe. I threw everything in the bread machine and it turned out fine. The first time I forgot to add the olive oil and salt to the outside and it still turned out fine. I think mine might be a little denser than your picture shows. That may be because I can’t seem to cut a slit in the top! I am still working on it hahaha. I did use instant yeast and I used gram weight for the flour.
All in all it worked fine in my bread machine.
I’m so glad it worked well in your bread machine!
If it’s coming out a little denser, it could be related to the rise time or shaping, but it sounds like you’re very close. And don’t worry about the slit, that definitely takes a little practice. I’m so happy the recipe is working for you!
Great recipe! Have made this several times now.
As a single person your recipes have been a godsend for me. Plus I might add, a few friends I’ve introduced to you!
Again a big HUGE Thank You to you and your team for all the testing to bring us single (or 2) serves !
BTW
I ‘fluff’ my flour with a whisk 😁 then scoop and level.
I also now always use my instant read thermometer. It’s not just for meats! but for baking as well. I test the water temperature for yeast and for the finished baked bread. Water for yeast should be between 100° and 110° F (38° and 43° C).
For the bread I aim for about 200°F (93°C) although just under that is OK. I was always taking my breads out way too early but this has worked every time for me.
It truly means a lot to hear that the recipes have been helpful to you, and I love that you’ve introduced your friends to One Dish Kitchen.
Fluffing the flour and using an instant read thermometer are both such smart habits – temperature makes a big difference with yeast. I’m so glad the recipe has been working so well for you!
Excellent!
Can this bread be made with gluten free flour?
I haven’t tested this recipe with gluten free flour, so I can’t say how it would turn out. Gluten free baking can be quite different, and for best results I recommend using a recipe that’s been developed specifically with gluten free flour in mind.
Thanks for sharing all your beautiful recipes.
This is a lot of work for you, but us seniors are so blessed for people like you.
❤️👍
Thank you so much for saying that. It truly means a lot to me, and I’m so glad the recipes have been helpful to you.
Thank you for this recipe! I had decided to make French bread loaves to give to the neighbors with some homemade blueberry jam. This recipe is perfect! Happy holidays
Easy and delicious to go with our traditional Sunday night pasta and homemade sauce—a few leftover slices were yummy toasted in the morning
Came out absolutely perfect! Enjoyed while watching season finale of British Baking Show
That sounds like a wonderful way to enjoy it! I’m so glad the French bread turned out perfectly.
I am excited to try your recipe and it sure sounds like it would be versatile. I would like to add-in some family favorites…like CHEESE, garlic, Rosemary, etc. What qualities would you suggest on each of the add-ins?
We love all Italian and soups/stews!
That’s a great question — and those sound like delicious additions! Since this is a small loaf, you’ll want to keep the mix-ins light so they don’t weigh down the dough. Here’s what I’d suggest:
Cheese: Add about 2 to 3 tablespoons of shredded cheese such as Parmesan, mozzarella, or cheddar. Mix it in during kneading or sprinkle it over the top before baking.
Garlic: Add 1 small clove of minced garlic or 2–3 roasted cloves for a milder flavor. You could also brush the baked loaf with a little melted butter mixed with garlic powder or minced garlic.
Rosemary: Use about ½ tablespoon of fresh rosemary (or 1 teaspoon dried) added in during mixing or kneading.
These all pair wonderfully with soups, stews, and Italian dishes. You might also like to take a look at the Bread Dough Variations section in the post — there are more flavor ideas there that you may enjoy trying!
Looks Wonderful. How can I make in bread machine?
I haven’t tested this recipe in a bread machine, so adjustments may be needed. If you’d like to try, King Arthur Flour offers a helpful guide on adapting bread recipes for bread machines – https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
Can this be made in a bread machine? If so, instructions please.
I haven’t tested this recipe in a bread machine, so adjustments may be needed. If you’d like to try, King Arthur Flour offers a helpful guide on adapting bread recipes for bread machines – https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
OMG, thank you for sharing this. I finally decided to search for a recipe that makes a smaller loaf of bread and this recipe nailed it. It was extremely easy to make with my stand mixer, the easiest to make in the years I’ve been trying. It is saved in my favorites.
I’m so glad you found this recipe and that it worked out so well for you! It’s wonderful to hear that it was easy to make and earned a spot in your favorites.
So good! Didn’t put in enough honey so threw in a little sugar. Didn’t add as much salt, but added dried roasted garlic. Soooo good! Thank you for sharing your recipe!
I’m so glad you enjoyed it! The dried roasted garlic sounds like a wonderful addition — I’ll have to try that next time.
Love all your recipes. You are sp,precise in directions one cant make an error. I also appreciate your tips at the end. The videos are another valuable site!
Had never before heard that the 2 yeasts were interchangeably according to water temp. Good to know
Thank you
What did I do wrong? While the bread was good, it did not have a crusty French like result. I used bread flour and also brushed oil on outside.
It sounds like the bread baked up well, but the crust wasn’t as crisp as you expected. This usually comes down to oven factors — if the temperature isn’t accurate or if the rack is placed too low, the crust may not develop properly. Using an oven thermometer and baking in the center of the oven can help ensure the best results.
How would you change recipe to make french bread rolls rather than a loaf?
Yes, you can definitely turn this French bread into rolls. After the first rise, divide the dough into portions (about 4 large rolls or 8 smaller ones), shape into balls, and let them rise again. They’ll bake faster than the loaf, so keep an eye on them toward the end of the baking time.
Love this recipe!! Turns out perfect every time!! If I double the recipe is it still the same cook time?
Thank you! I’m so happy you love this bread recipe. Yes, if you double the recipe the bake time stays the same.
Can I substitute either table salt or sea salt in this bread recipe?
Yes, use approximately 1/4 teaspoon of table salt as a substitute for the kosher salt.
so good and comes together really easy! I only had a small amount of yeast and flour and this worked out really well. I also only hand kneaded for maybe 5 minutes and it turned out great!
I give this recipe a 10 star. Easy delicious and love the salt on top. I used pink Himalayan. Thank you so very much for sharing this recipe
As I sit here eating a fresh, toasted, buttered slice of this bread I made yesterday, I was compelled to throw out 5 stars! The detailed instruction and tips helped to make my first loaf a success. I followed the instruction to a T, including weighing the flour and allowing my first rise to go an additional 10 minutes using your tips. I’m thrilled to have a small loaf recipe that is easy and so delicious! Thank you!
I’m so glad to hear your first loaf was a success! Thank you for the kind words. I’m thrilled the tips helped and really appreciate you taking the time to comment on the recipe.
Can I make this is a loaf pan?
I haven’t tested this recipe in a loaf pan, so I can’t say for sure how it would turn out. It’s designed to be baked on a sheet pan, which helps give it that classic French bread shape and crust.
This recipe is Great! Can i use my own sourdough starter?
Thanks, Ana Garcia
Hi Ana, I’m so glad you enjoyed the recipe! I haven’t tested it with sourdough starter, so I can’t say for sure how it would turn out. Sourdough behaves quite differently than commercial yeast, so some adjustments would likely be needed. If you do try it with your starter, I’d love to hear how it goes!
Love this recipe, make it all the time , thanks 😊
Absolutely wonderful recipe. This is the only bread recipe I can make successfully. I added another 1/2 t of yeast bc we have wet, humid weather today. It was still perfect! We have tried several of your recipes for the two of us and they are all fantastic. Thank you very much.
I’m so happy to hear that the French bread turned out perfectly for you! Thank you for trying so many of our recipes and for your kind words. It means so much to know they’ve been working well for you both!
Very good recipe!!! My first experience making bread and it was great .
Thanks, Ana
Wonderful! I’m so happy you enjoyed the recipe.
Bread came out perfect! Great recipe – thank you!
Can one use gluten free 1:1 baking flour for this bread recipe?
I haven’t tested this recipe with gluten-free 1:1 baking flour, so I’m not sure how it would turn out. Some gluten-free flours don’t work as well in yeasted recipes since they lack the gluten structure that helps the bread rise properly. If you want to try a gluten-free option, you might have better results with a gluten-free bread flour, like the one King Arthur sells, since it’s specifically designed for yeasted breads. If you decide to experiment, I’d love to hear how it goes!
I made this today, but I feel like I didn’t cook it long enough. It was still little dough inside. I cooked it for the length of time you recommended. I felt like if I cooked it too much longer it would be too brown on the outside. do you any recommendations?
It sounds like your bread may have needed just a little more time in the oven. If the inside was still doughy but the crust was browning too quickly, you can try tenting the loaf with foil for the last few minutes of baking to prevent over-browning while allowing the inside to finish cooking. Also, make sure your oven is fully preheated and use an oven thermometer if you suspect your oven might run hot or cool.
This loaf came out absolutely delicious. Thank you!
I usually keep a baguette or similar in my freezer, but when I looked yesterday, there was none. I did not want to brave the frigid temps to run to the store just for a loaf. Having all the basics on hand, I started looking for the simplest, quickest homemade recipe and found this one. It was not only simple and quick, it was mouth wateringly delicious! I will be making this often!! Thank you so much!!
Third try at baking and finally and winner! I love the bread. If I double the recipe would it be ok if I formed the dough into one big loaf instead of two small ones? If your answer is yes, would I bake it for the same amount of time, or would I have to bake it longer? Thank you!
Yes, you can form the dough into one larger loaf instead of two small ones. However, a larger loaf will need more time to bake. I’d recommend checking for doneness around the original baking time and then continuing to bake as needed until the crust is golden and the loaf sounds hollow when tapped.
This recipe was easy and the bread turned out light and delicious. The exact right amount for 1 or 2 people. I will be keeping this one and making the bread often.
Can I make this in my bread machine?
I haven’t tested this recipe in a bread machine, so adjustments may be needed. However, other readers have tried it with success. If you decide to give it a go, I’d love to hear how it turns out for you!
Can I bake the French loaf bread in toaster oven? My oven temperature is broke.
Thank you
Beth Ann
Whether a toaster oven can work depends on its size. Many toaster ovens might struggle to hold even smaller loaves, and there’s a chance the bread could bake unevenly or rise into the heating elements. If you’d like to try, you could divide the dough into smaller portions to see if they fit comfortably, but keep in mind that toaster ovens often have hot spots, which can affect the results. If possible, I’d recommend using a regular oven for the best outcome. I hope this helps!
This recipe has made me entirely too powerful. Made this and your broccoli cheddar soup. Keepers!
Thank you for your comment—it made me smile! I’m so glad you enjoyed both recipes. Homemade bread and soup are such a winning combination—happy to hear they’re keepers!
I loved the loaf. It didn’t raise liked it should of but that’s my fault, old yeast, but it turned out great
thanks again for doing all the hard work
I am new to breadmaking and love this this recipe. I learn something to improve each time I try it! My daughter said I should make a loaf a week for her! We are impressed with your Irish soda bread recipe too. Plans are to make cranberry and nut soda bread as Christmas gifts for my friends! Thank you!
I’m so happy to hear you’re enjoying the bread recipes! I love the idea of making cranberry and nut soda bread for Christmas gifts—such a great choice! Thanks for sharing!
Joanie, I am obsessed with this bread recipe. I make it at least three times a week because we love fresh bread. It’s positively the perfect size. Recently my husband asked me if I could make a wheat bread version. So after some testing, here’s what I came up with. I only use King Arthur bread flour and their bread salt for a better rise. I then substituted 1 cup of whole wheat flour (King Arthur) and I added one teaspoon of water. I made it in my Zojirushi bread machine on the “quick dough” cycle because I use the instant yeast. Then I take it out and give it two or three kneads, shape it into a loaf, and put it on my baking steel with parchment paper. I pop it into my oven with the light on which gives it just enough warmth. It can take up to 90 minutes to rise but mine takes about 60 to 75 minutes. I then adjusted the baking time – 375 for 25 minutes and after 15 minutes I have a little aluminum tent ready and I just pop that on. When the buzzer goes off, I have the most delicious, fresh wheat bread. I’ve been trying other recipes and your bread recipe works the best. I can’t wait to add olives and herbs to the white version and make them into rolls or other shapes. I’ve even told King Arthur about this recipe.
Also, can you explain why you are adamant about using kosher salt? And is it the large crystal salt? I have been using King Arthurs bread salt and the white bread flour. Thanks!!!!
Thank you so much for your wonderful comment! I truly appreciate you taking the time to share your wheat bread version—it sounds amazing, and I know our readers will find your tips incredibly helpful. I love hearing how you’ve made this recipe your own, and adding olives and herbs to the white version is a delicious idea. I’m so happy to know that you’re enjoying the bread recipe!
As for the salt, great question! I use kosher salt in many of my recipes, including this bread, because its larger, coarser flakes make it easier to see and measure how much salt is being added. Unlike table salt, which is finely ground and can get packed down, kosher salt’s texture helps prevent over-salting. I specifically use Diamond Crystal brand for its pure flavor and because the lightweight crystals dissolve quickly, ensuring an even distribution throughout the dough. This way, the bread gets just the right amount of seasoning without overwhelming the other flavors.
Thanks again for sharing your feedback.
Super
We loved this small bread recipe. It was so tasty, just delicious. Thank you!
I keep making this , very good, thank you 😊
Can I make this bread in a bread maker?
I haven’t tested this recipe in a bread maker and don’t know what adaptations might be needed.
Yes, I have made this bread in my Zojirushi bread machine as is but only on the dough cycle. And because I use instant yeast, I make the dough on the “quick dough” cycle which only takes 45 minutes. Take the dough out and put it on a baking tray preferably on something without sides. I use a flat baking steel with parchment and let it rise for an hour. Bake as directed in the recipe. It comes out perfect and delicious…and super easy.