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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.
8 ounces isn’t about 2.5 cups of flour. Please explain.
The recipe calls for 10 ounces of flour. This is a weight measurement, not a volume measurement. So, as stated in the recipe, 10 ounces of flour is 2 1/4 cups of flour when measured with a dry measuring cup following the instructions in the recipe.
Hi Joni,
I tried your recipe, and I have to say it is the best homemade French bread recipe. I’ve tried since being back in the United States. I did let it firm it for 36 hours before the final rise. I lived in Europe for many years, and will be starting a business soon, and this bread will be what I served to my customers. I am looking forward to trying more of your recipes because you seem to have the right formula. Thank you!
Hi Joni,
My name is Deborah. I have tried a lot of different bread recipes, but this one is the best I have ever tried. It really is delicious. I am going to be starting an INN within the next few months. This is going to be my bread to serve to people. I did let it ferment in the refrigerator for about 36 hours before the final rising.
I lived in Europe and had bread from many different countries and I have to say since I’ve been home this is the first time I have found one that qualifies as a delicious homemade French bread. I will be trying more of your recipes, especially breads, because you seem to have the right formula for people who cook at home.
Thank you for this delicious recipe and I’m going to be looking forward to trying more of them.
This is my go to recipe for the two of us! I’ve used it several times with great flavor and texture. Thanks!
I made the bread today and it was great!!! Thanks for a great recipe.
I just love this recipe, thank you I make double every week,
Excellent recipe. It’s great finding a bread recipe that makes a smaller loaf. Followed the recipe exact, the tips were helpful and the bread turned out perfectly!
I’ve made this bread repeatedly and it’s one of my go to bread recipes. I have experimented with using a mix of AP flour and whole wheat with various results, depending on the ratio. The bread won’t rise as much with whole wheat flour but it works out if you use about a third of whole wheat flour. You need the AP flour for lightness. Really great recipe and I make it often.
One more question please.
Can I use whole wheat flour? Trying to get healthier as my hubby has cancer…..
Thank you in advance 😀
I haven’t tested this French bread recipe with whole wheat flour, so I can’t guarantee the results. Whole wheat flour behaves differently than all-purpose flour, especially in terms of texture and moisture absorption. If you decide to give it a try, I’d love to hear how it turns out for you.
I made your bread today exactly to your direction. Turned out beautifully and delicious. Thank you
Love it. The right size!
Thank you so much for having the Stand mixer . I have arthritis in my hands.
I can also make Garlic toast with it!
Absolutely lovely recipe my loaf came out ‘BLOOMING’ beautiful……….thank you for sharing! 🍞🧀🧈😋
I’m new to fresh bread and love your recipe here. One question though…. I’ll be using my Cuisinart food processor instead of manually kneading in the future. Can you please tell me how long to knead in the processor? Remember I’m new to homemade bread 🤤
Thank you
Thanks so much for trying out my French bread recipe. I’m thrilled to hear you’re diving into the world of homemade bread—there’s nothing quite like it!
I haven’t personally used a food processor for kneading this dough, but I understand the convenience of wanting to use one. While I can’t give you an exact time, you should generally aim for a smooth and elastic dough when using a food processor for kneading. You might find this article helpful: https://www.kitchenaid.com/pinch-of-help/countertop-appliances/how-to-knead-dough-in-a-food-processor.html
For an extra bit of guidance, I recommend referring to the step-by-step process photos included in the recipe post. Those should give you a good idea of what the dough should look like at each stage.
Please help clarify! For this small loaf recipe, is the 5″ Peugeot baking dish the right way to go or should I go up to the 6.5″ x 5″?
I love this recipe and make it all the time with different variations (last version was mushroom powder from dried mushrooms, sumac and half the water substituted with Jamaican Rum and brown sugar).
Thank you from Philadelphia!
Jeffrey aka Papa Cat
Hi there, thanks for your love of the recipe and those variations sound amazing! To clarify, this loaf is actually baked directly on a baking sheet, not in a dish or pan. So no need to worry about the size of the dish. Just place the shaped loaf on a baking sheet and you’re good to go!
Hope this clears things up!
Is it possible to leave the dough to rise overnight, maybe in fridge, to cook early next morning for breakfast? Delicious loaf!!
I’m so glad to hear you enjoyed the loaf! You can absolutely chill your dough, but there are some things to keep in mind.
You can opt to chill your dough during either the first or second rise. However, it’s not ideal to have both rises happen in the fridge. Yeast is a bit finicky and won’t be as active if it’s asked to do both rises in a cold environment. So, it’s best to let one of the rises happen at room temperature to give your yeast a good start.
If you’re planning to let the dough rise overnight, it’s a good idea to let the dough go through its first rise at room temperature before sticking it in the fridge. This allows the yeast to get a head start before you slow everything down by chilling it.
Make sure to cover your dough well before placing it in the fridge to prevent it from drying out. A piece of plastic wrap or a damp cloth should do the trick.
Lastly, if you notice that your dough hasn’t risen or puffed up at all while in the fridge, it might benefit from about an hour on the counter before you get to baking. This will give the yeast a little extra time to do its thing.
Well I did this, and can only say really great! Fresh bread with home made orange marmalade for breakfast ! So thank you….
May I also say that I’ve tried so many of your recipes ‘for one’, completely satisfies my love for cooking, eating and no waste! I can only say a very big ‘thank you’ x
So glad you enjoyed the bread and marmalade! Happy to hear the single serving recipes are working for you. Thanks for the kind words!
I’ve been making this weekly for over a month now! Delicious and soft with great flavor. I’m still working on shaping it without any wonky ends or folds but the taste is consistently perfect every time.
The bread loaf I made from your recipe was perfect, twice now! I especially like the way the olive oil and salt taste when spread on top before baking. Thank you for this terrific recipe.
I’m so happy you enjoyed the bread. Thank you so much for your feedback.
I make bread often and I’m always looking for new recipes. I tried this recipe last week and because it has been so hot in my area I decided to baked it in my 12 quart air fryer oven. I set it for bake temperature 360° for 16 minutes. It came out great. Hope this will help someone else enjoy this recipe.
Thanks for your feedback, Jan.
easy, delicious, crowd pleaser, great for any occasion
Can this bread easily be doubled to make 2 small loaves or one larger loaf? My husband really liked the small loaf I made and takes sandwiches to work daily so a larger or double loaf of this bread would be awesome for him.
Yes, the ingredients can be doubled to make either a larger loaf or 2 smaller loaves.
can you make the recipe up to a point and then freeze the dough so you can keep several batches of dough on hand in the freezer? just thaw, rise and bake?
Barbara, I’ve never frozen the bread dough so I can’t recommend doing it.
Fabulous recipe. Hubby and I love this bread . We eat this w butter and jelly. Delicious !
This bread came out perfect! It’s a keeper for sure.
Hello, Joanie. My husband me about trying to make French bread so I found your recipe. I noticed the following measurements and hope you can tell me exactly how to figure what they really are – 1.6 teaspoon, 0.8 tablespoon, 9.6 fluid ounces, and 0.8 teaspoon. Your assistance in this would be greatly appreciated. Thanks in advance. Love checking our your wonderful recipes, Keep up the good work.
Hi Jo-Anne, it appears that you may have touched the Servings sliding bar scale that allows you to adjust the number of servings within the recipe box because there are no ingredient amounts like the ones you mentioned. For this recipe, a serving is a slice (how I sliced it). You just need to refresh the page and the original measurements will show up.
Thank you, Joanie. Yes I did adjust the servings bar, and these funny measurements came up. So I refreshed the page and the recipe went from the 24 servings back to your set 15 servings and the strange measurements were back. Apparently I will just need to mix up this bread twice to get the increased amount I was hoping to make. Thanks for your help, I will return to the preset 15 servings and do that.
I made this. It was wonderful. I will make it again. Thank you.
Excellent loaf of bread
This bread is perfect I’ve made it often and eat it all up w dinner and before bed snack w butter. Delicious
This French bread recipe is really remarkable. I would post the picture if I knew how. Make this bread u will be amazed too and the taste, yummy
Can I freeze the leftovers and for how long?
Yes, you can freeze French bread. Wrap it tightly in plastic wrap and freeze for up to 6 months.
Love this bread, it’s perfect and have made it several times now. I haven’t had to haul out the mixer for this. Just do it by hand, easy enough with a danish dough hook to start and then dump out the shaggy and knead.
I bake it off in my toaster oven so it seems to take a few more minutes but that’s fine.
The crust, for me, is perfect, with the oil it is not too crunchy and I like that.
Great with just butter or as toast, even little sandwiches!
I’ve made this numerous times and love it! Can it be doubled for a larger loaf or 2 small ones?
Yes, this french bread recipe doubles well.
Excellent, small loaf of crusty bread. I followed your directions, and it was perfect!
I’m so happy you enjoyed the bread. Thank you.
Would baking time be any different if you used a stone instead of a baking sheet?
Nice recipe. Only change made was using everything bagel topping instead of kosher salt on top. Only issue I has was mine didn’t rise much but no fault of the recipe. Assume I just used use old yeast (that bad is on me). Perfect size for two with some left for a sandwich later
Excellent homemade bread! Easy and delicious! I used my new stand mixer! So good I can’t quit eating it!
Your recipe doesn’t mention proofing the yeast. Since the recipe calls for active yeast and instructs to just sprinkle it in over the water and the rest of the ingredients and allow to dissolve. How long do I let it sit? Do I need to let it sit until it starts foaming up? Is there a step missing or is it just me?
Hi Andrea, it is mentioned several times in the recipe. We also mention that either active dry yeast or instant yeast can be used and in the Ingredient Notes section, we explain how to use both. The active dry yeast is “proofed” in the mixing bowl – See step 1 of the instructions in the recipe.
Yummy!🥖
Is it possible to make this bread using whole wheat flour?
We have not tested this recipe with any ingredients other than the ones listed in the recipe.
I’ve been making bread for years and I chose this recipe for the taste and the size. Great for a small family but I had left over so I used it for bread crumbs. The taste is the best.
I’m so glad you enjoyed the bread recipe, thank you for your feedback.
Have you tried this with gluten free flour? I would love to try this but unfortunately, would need to use gluten free flour. I know that some recipes just don’t compute well when using a GF Flour.
I have not tested this bread recipe with gluten-free flour.
Hi! I love this recipe and want to try it today, but we don’t really keep honey in the house. Would it be okay to use molasses instead of honey in this recipe?
I wouldn’t personally use molasses because its flavor is quite strong. I recommend using sugar instead.
This bread turned out great! Super easy and great loaf.
I made this tonight and it was amazing. Folowed the recipe except I started mine in the bread maker and after first rise everything else was by the recipe. I did put some everything bagel seasoning on top. SO GOOD. Definitely making again!
When I remove the bread from the oven the top is crusty but it does not stay that way. How can I get it to be crusty on the top?
Hi Elizabeth, If your crust is becoming soft too quickly and doesn’t stay crisp, you simply need to bake the bread longer. I recommend lowering the temperature of your oven slightly and baking the loaf for a few more minutes.
I love making this bread and it’s the perfect size for me and my husband. I make it in a bread machine on the dough cycle, let it rise again for an hour, and then bake in the oven. I add the olive oil and honey to the water cup to get it mixed well before I put it in the bread machine. Then I add the dry ingredients. The dough looks just like yours in the pictures and video. The dough spreads a bit on the final rise and isn’t as high as I would like. Can I put this in a bread pan, let it rise and bake from there? Any idea how long you would bake it at 400?
I love making this bread and it’s the perfect size for me and my husband. I make it in a bread machine on the dough cycle and then bake in the oven. I add the olive oil and honey to the water to get I mixed well before I put it in the bread machine. Then I add the dry ingredients. The dough looks just like yours in the pictures and video. The dough spreads a bit on the final rise and isn’t as high as I would like. Can I put this in a bread pan, let it rise and bake from there? We’d like a bread that’s more suitable for sandwiches.
Hi Barbara, others have made this bread with success in a bread pan. I have not tried it yet though.
New favorite recipe!! I made the dough in the bread machine, removed after the dough cycle, shaped, placed on cornmeal sheet pan, covered with greased plastic wrap, left on counter in a 73 degree kitchen for 2 hours. Baked 25 minutes and it was just perfect!
What temperature do you set the oven to help with rising
Just turn the oven on to preheat for 1 minute. Then turn it off. The oven will not be hot it will just be warm. If you don’t have a preheat setting on your oven, you can heat it to the lowest temperature. Remember, just heat it for 1 minute and then turn the oven off.
Yummy and easy! Love it!
Thank you for finding the perfect bread recipe for me! I find that I can double the recipe and pop one finished loaf in the freezer. It makes fabulous toast and sandwiches and is soft and easy to slice! Also, FWIW, I have been making this in my bread machine and it turns out wonderfully for the first rise on the dough setting, after which I pull out the dough, and shape it, perform the final rise, and bake it in oven per recipe. My machine directs me to put in liquids first, then dry, then yeast. SO marvelous!!
I’ve been looking for this recipe for years. Thank you it is a lovely treat.
I’ve made this recipe several times and love it. This time I added everything but the bagel turned out fantastic. Love all your recipes.