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If you’re craving the irresistible aroma and taste of freshly baked French bread but don’t need a full-sized loaf, this Small Loaf French Bread Recipe is just right. With a golden crust and a soft, airy center, this simple recipe brings all the classic flavors of French bread in a smaller portion—perfect for smaller households or when you want a fresh loaf without making too much.
This homemade bread loaf is wonderfully versatile! It’s perfect for dipping into a bowl of rich, flavorful French Onion Soup, pairing with hearty Chili, Red Beans and Rice, or savoring alongside a comforting Pot Roast. And sometimes, the simplest pairing is best—try it with a spread of homemade jam. It’s delicious every way!
Why You’ll Love This Recipe
- Easy to Make: Whether you’re mixing by hand in a large bowl or using a stand mixer, this dough comes together quickly without fuss.
- Flexible Dough: This forgiving dough bakes up beautifully, no matter how you shape it.
- Just the Right Size: Made for smaller households, this recipe yields a small loaf, so you’re not left with more bread than you need.
- Customizable: Add your favorite ingredients like kalamata olives and walnuts, or roasted garlic and rosemary, to make it your own.
- Approachable Breadmaking: If breadmaking feels intimidating, this simple recipe shows just how simple it can be.
Perfecting This Small Loaf French Bread Recipe
Creating this single loaf French bread recipe has been a true labor of love. Although I’ve been baking French bread for years, adjusting it to make a smaller loaf had its unique challenges. Breadmaking can feel intimidating, especially when working with yeast—it often seems tricky to get the dough to rise just right without running into common issues. But this small loaf recipe is designed to be as easy as possible, so you can feel confident at every step. I’ve included step-by-step photos to guide you along the way. This recipe is straightforward, reliable, and, most importantly, delicious. We’re sure you’ll love it as much as we do!
Ingredients
If you have any ingredients leftover from this small loaf bread recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: You can use either all-purpose flour or bread flour for this recipe. All-purpose flour is versatile and works well across many recipes, while bread flour has a higher protein content, giving the dough more strength and a higher rise. Keep in mind, bread flour absorbs more liquid, which makes the dough slightly firmer.
- Water: Use warm water (90-100 degrees F) to help activate the yeast properly.
- Salt: Don’t skip the salt—it’s essential for flavor and helps control the yeast. Without it, your bread may rise too fast and taste bland.
- Active Dry Yeast: This recipe uses active dry yeast, which needs to be dissolved in water. Make sure it’s fresh for the best results.
- Honey: Honey adds a subtle sweetness that complements the bread’s flavor better than granulated sugar.
- Olive Oil: Extra virgin olive oil is preferred for its rich flavor and nutritional benefits, but you can use a lighter olive oil or vegetable oil if you like.
How To Make A Small Loaf Of French Bread
These step-by-step photos and instructions help you visualize how to make a small loaf of French bread. See the recipe box below for ingredient amounts and full recipe instructions.
Step 1: Prepare the Dough
- Combine Ingredients: In a large mixing bowl, add the flour, salt, honey, olive oil, and water. Sprinkle the yeast over the water to dissolve it. You can use a stand mixer with a paddle and dough hook for easier mixing, or mix by hand. If using a stand mixer, start with the paddle attachment until the dough starts to come together.
- Knead the Dough: Switch to the dough hook and knead for about 10 minutes. This develops the gluten, which gives the dough its elasticity. Be cautious not to overmix, especially with a stand mixer. To check if it’s ready, try the “windowpane test” by stretching a small piece of dough—if it forms a thin, translucent sheet without tearing, it’s ready to rise. If it tears, continue mixing a little longer.
First Rise
- Let the Dough Rise: Remove the bowl from the mixer, cover it with plastic wrap, and let the dough rise until it doubles in size, about 1 hour depending on room temperature. This first rise gives the yeast time to multiply and feed, which not only flavors the dough but also develops the gluten, creating that wonderful texture in the bread.
- Check for Readiness: After about an hour, press a finger into the dough. If it resists slightly but doesn’t spring back, it’s ready. If it springs back, let it rise a bit longer.
Rest the Dough
- Knead and Rest: Turn the dough out onto a lightly floured surface. Gently knead to release any excess gas and redistribute the yeast. Cover with a dish towel and let it rest for 10-15 minutes.
Shape and Second Rise
- Shape the Dough: Shape the dough into an oval or a round loaf (boule) by gently rolling it back and forth on a firm surface. For a baguette, shape the dough into a 6×3-inch rectangle. Place the shaped dough on a baking sheet, cover with a dish towel, and let it rise for another hour.
Step 2: Bake the bread
- Preheat and Score: Preheat the oven to 400°F (200°C). Using a sharp knife, make one long slash across the top of the loaf (scoring). This helps control how the bread expands as it bakes.
- Finish and Bake: Brush the top of the loaf with olive oil and sprinkle with kosher salt. Bake for 18-20 minutes until the crust is golden brown.
This simple recipe is my go-to for a quick and delicious small loaf, perfect for smaller households!
Expert Tips
- Using Different Types of Yeast: This recipe calls for active dry yeast, which needs to be dissolved in warm water before mixing. If you have instant yeast, you can use it instead, as it can be mixed directly with the other ingredients without dissolving first.
- Handling Sticky Dough: If your dough is too sticky, sprinkle a little flour on your hands and the work surface. As you knead, if it’s still sticky, add flour gradually, one tablespoon at a time, until the dough becomes smooth and elastic.
- Troubleshooting Dough That Won’t Rise: If your dough isn’t rising, the yeast might not be active. Check that the water for dissolving active dry yeast was warm (not too hot or too cold), and that the room isn’t too chilly. To help the dough rise, I often place it in a slightly warm oven. Preheat the oven for just 1 minute, then turn it off and place the bowl of dough inside. Or, try just leaving the oven light on for gentle warmth.
- Avoiding Doughy Bread: If the bread is doughy in the middle, it may need more time in the oven or a slightly higher temperature. To check if it’s fully baked, tap the bottom of the loaf—it should sound hollow, and the bread should feel light.
- Measuring Flour Accurately: For best results, weigh the flour (10 ounces or 285 grams). If you don’t have a scale, fluff the flour, spoon it into a dry measuring cup, and level it off with a knife for accuracy.
Serving Suggestions
This crusty French bread is perfect for so many simple, satisfying meals. It’s great as a side with a bowl of tortellini soup or chicken stew, and just as delicious dipped in a little extra virgin olive oil for a quick snack. Here are some more ideas you might enjoy with this bread:
Bread Dough Variations
This basic bread dough is perfect on its own, but it’s also easy to customize with different flavors and add-ins. Here are a couple of ideas to take your homemade loaf to the next level:
- Olive-Walnut Bread: Add 1/8 cup of chopped kalamata olives and 1/8 cup of chopped walnuts midway through mixing the dough. The olives add a lovely color and a tangy, savory flavor, while the walnuts bring a nutty crunch. Let the dough rise, shape, and bake as usual. For extra flavor, brush the baked loaf with melted butter mixed with 1/4 teaspoon of garlic salt.
- Rosemary and Roasted Garlic Bread: Fresh herbs like rosemary, oregano, or thyme work wonderfully in this bread. To roast the garlic, cut 1/4 to 1/2 inch off the top of a garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until tender. Add 3-4 roasted garlic cloves (either whole or roughly chopped) and 1/2 tablespoon of chopped rosemary to the dough before the second rise, just before shaping.
Frequently Asked Questions
Yes, absolutely! You can mix and knead the dough by hand. It may take a bit longer, around 15-20 minutes, to knead until smooth and elastic, but it’s worth the effort.
Yes, you can use instant yeast in the same amount. Instant yeast doesn’t need to be dissolved in water, so you can mix it directly with the flour.
If your dough isn’t rising, the yeast might be inactive, or the room may be too cold. Try placing the bowl in a slightly warm oven (preheated for just 1 minute, then turned off) to encourage rising.
Store any leftover bread in an airtight container or a resealable bag at room temperature for up to 2 days. You can also freeze it to keep it fresh longer.
Yes, you can double the ingredients to make two loaves. Just make sure to keep an eye on the dough’s rise and knead times as needed.
I haven’t tested this recipe in a bread machine, so I’m not sure what adjustments might be needed. If you’d like to try, King Arthur Flour has a helpful article on adapting bread recipes for a bread machine.
For this French bread recipe, I use the KitchenAid 6-quart stand mixer from our store page—it’s one of my favorites.
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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this 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 Ingredients: In a large mixing bowl, combine the flour, salt, honey, olive oil, and water. Sprinkle the yeast over the water to dissolve.
- Knead the Dough: Using a stand mixer with a paddle attachment, mix on medium speed until the dough starts to come together. Switch to the dough hook and continue kneading on medium speed for about 10 minutes, until the dough is smooth and elastic. (Alternatively, knead by hand until smooth and stretchy.)
- First Rise: Remove the bowl from the mixer, cover it with plastic wrap, and let the dough rise for about 1 hour, or until it has doubled in size.
- Deflate and Rest: Turn the dough onto a floured surface and knead 4-5 times to release excess gas and redistribute the yeast. Cover with a dish towel and let it rest for 10-15 minutes.
- Shape the Dough: Shape the dough into a round boule, an oval, or a rectangle about 6×3 inches if making a baguette. For a baguette shape, seal the ends by pressing down with the heel of your hand. Place the shaped dough on a baking sheet, cover with a dish towel, and let rise for another hour.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Just before baking, use a sharp knife to make one large slash across the top of the loaf. Brush with 1 tablespoon of olive oil and sprinkle ½ teaspoon of kosher salt on top.
- Bake: When the oven is ready, bake the bread for 18-20 minutes, until golden brown.
- Serve: Slice and enjoy your freshly baked bread!
Notes
-
- Using Different Types of Yeast: This recipe calls for active dry yeast, which needs to be dissolved in warm water before mixing. If you have instant yeast, you can use it instead, as it can be mixed directly with the other ingredients without dissolving first.
-
- Handling Sticky Dough: If your dough is too sticky, sprinkle a little flour on your hands and the work surface. As you knead, if it’s still sticky, add flour gradually, one tablespoon at a time, until the dough becomes smooth and elastic.
-
- Troubleshooting Dough That Won’t Rise: If your dough isn’t rising, the yeast might not be active. Check that the water for dissolving active dry yeast was warm (not too hot or too cold), and that the room isn’t too chilly. To help the dough rise, I often place it in a slightly warm oven. Preheat the oven for just 1 minute, then turn it off and place the bowl of dough inside. Or, try just leaving the oven light on for gentle warmth.
-
- Avoiding Doughy Bread: If the bread is doughy in the middle, it may need more time in the oven or a slightly higher temperature. To check if it’s fully baked, tap the bottom of the loaf—it should sound hollow, and the bread should feel light.
- Measuring Flour Accurately: For best results, weigh the flour (10 ounces or 285 grams). If you don’t have a scale, fluff the flour, spoon it into a dry measuring cup, and level it off with a knife for accuracy.
- Combine Ingredients: In a large mixing bowl, stir the ingredients together with a large spoon until combined (Step 1 in the recipe).
- Transfer the Dough: Move the rough, shaggy dough onto a lightly floured surface, like a counter or large cutting board, and shape it into a ball.
- Start Kneading: Place the heel of your hand on the dough and gently push it away from you.
- Fold and Press: Lift the far edge of the dough, fold it in half toward you, and press down.
- Add Flour as Needed: Lightly sprinkle flour over the dough if it becomes sticky. Continue folding and pressing for about 3 minutes until it starts to look smoother.
- Keep Kneading: Continue folding and pressing for 15-20 minutes until the dough becomes smooth and elastic.
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.
Why would the dough not rise after taking it out of the mixer
If the dough does not rise, it is likely that the yeast wasn’t active. If you’re using active dry yeast, maybe the water you used wasn’t warm enough. Also, dough won’t rise if the room you’re using is too cold. I often put the dough in my oven to rise. To do this, first preheat your oven for 1 minute, turn it off, then place the bowl of dough inside. Make sure the oven doesn’t get too hot or you’ll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.
Joanie, I live in Denver and I am excited to try your bread. Do I need to do anything for high altitude? Thanks Kim
Hi Kim, I don’t have a lot of experience with baking in high altitudes. I encourage you to read over this article on high altitude baking from King Aurthur Baking to see what they recommend doing. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Excellent. Absolutely perfect
I made the french bread last night for dinner it was fabulous I well be making this recipe often!
I made this bread in my bread machine where I have a special homemade cycle with only one rise. That way I was able to take the dough out, shape it and let it rise for another hour. And then I baked it in the oven as the recipe indicates. I haven’t put any olive oil on the top but I’ll have to try that next time. And I haven’t scored it either so I’ll give that a whirl as well. My husband loves the bread as do I and it’s the perfect size for the two of us.
Ran out of bread the other day, and made this so kids would have bread for sandwiches in the morning, but it was gone before the end of dinner. So I made a second batch, and doubled the recipe, and it was gone in 24 hr. I made a 3rd batch quadrupling the recipe, and after 2/3 of it was gone by the next day, I finally told my wife I needed her to go to the store and get some more bread… So she did, and she came back with 20lb of flour… This recipe is LITERALLY too good.
Made this – came out great! Perfect for just the two of us.
I make this in my bread machine all the time. (Zojirushi 1 lb mini) I throw all the ingredients into the machine and turn on the dough setting. When that’s done I put the dough into a Lekue silicone bread maker for the final rise and bake. The closed bread maker shapes the loaf and I open it up in the last few minutes of baking to brown the top. It comes out perfectly. In fact, this is my favorite go-to recipe on your site. I love that I can have fresh baked bread in about 3 hours with very little hands-on effort.
Julie,
That Lekue silicone bread maker looks like a fabulous little tool to have. Thanks for mentioning it.
The yeast I had on hand recently expired, but I forged ahead. My mixture raised very little, yet I persisted. I baked my plop of dough and it was delicious! Firm on top and soft inside with small bubbles. So good! Anxious to get fresh yeast and make it again.
Hi Joanie! I discovered your website yesterday and I’m looking forward to giving quite a few of your recipes a try. Since I live alone, I’m always on the lookout for smaller portion recipes.
I do have one quick question about this French bread recipe. It is described as a small loaf, but the recipe says it makes 15 servings. Is that accurate? That seems like a lot of servings for a small loaf. Thanks!
It really depends on how you slice it. This is a small loaf of french bread – the recipe is scaled down from the much larger loaf I’ve made for years.