Quick French Bread Recipe

Quick French Bread Recipe

It’s not very often that I find a recipe and immediately make it, but this recipe for Quick French Bread looked so good I made it right away!

A French Loaf Bread recipe that didn’t require a bread machine was happiness to my ears (since, you know, mine danced off the counter months ago and I have yet to replace it).

My husband, Jeremy, and I polished this off so incredibly fast I should be embarrassed. I should be, but I’m not–because this French Loaf Bread Recipe is so amazing, so fantastic, you will completely understand! From The Stay at Home Chef blog.

One Hour French Loaf Baguettes Recipe

One Hour French Bread Loaf Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 2 Loaves of French Bread

Quick French Bread Recipe

From Kelin at The Stay at Home Chef -- an Indiana blog!


  • 1 1/2 Cup Warm Water - 115*
  • 1 1/2 Tablespoon Instant Yeast
  • 3 Tablespoon Sugar
  • 1 teaspoon Sea Salt
  • 3 1/4 Cup Bread Flour or All-Purpose Flour
  • 1/2 Cup Butter, Melted


  1. Add Yeast and Sugar to warm water in base of stand mixer. Let stand five minutes.
  2. Add sea salt. Mix.
  3. Add Flour and mix just until ingredients come together.
  4. Trade out attachments, this time using the dough hook.
  5. Knead for five minutes.
  6. Divide the two into two parts. Immediately roll each half into an 8 x 12 rectangle (or whatever size you wish, just know it will affect the size of your loaf. As Kelin says: "A bigger rectangle will make a skinnier baguette, a smaller rectangle will make a thicker baguette - almost like the width of an Italian loaf one buys at your generic supermarket."
  7. Cover a large cookie sheet with parchment paper.
  8. Roll up the rectangle and pinch the ends to give them that baguette kind of shape.
  9. Place onto your parchment paper. Cover with a towel and let rise for 30 minutes.
  10. Next, cut a 1" deep cranny along the length of the bread.
  11. 450* oven.
  12. Bake for 9 minutes. Rotate and dump all the butter on the baguettes, drizzling it over the sides every-which-way. (I have also used 1/4 cup Butter instead of 1/2 Cup with equally delicious results)
  13. Bake another 8 -- 10 minutes or until golden brown.
  14. Serve.

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