Quick and Easy French Bread

Sunday 8 March 2020

I have never been a good bread baker, although I have always been a great lover of bread.  My ex husband made great bread.  
He used to make the kitchen table dance across the kitchen floor when he was kneading it and the results were fabulous.

My mother made great bread.  I can remember coming home from school and smelling it baking from outside the house.  I knew we were in for a real treat even before I went inside!  
Does anything on earth taste as good as a slice of fresh bread, still warm from the oven, spread with cold butter???  I think not!

What if I told you that you could bake a loaf of French Bread in less than an hour with only 5 ingredients, including the salt?  
Would you believe me?

I have to say I was pretty sceptical myself.  I discovered this recipe on My Mundane and Miraculous Life for an easy peasy French Bread, that made this claim.
Today I aimed to see if it could actually be done.  I had my doubts.

I make pretty good door stops, but bread  . . .  meh.  French Bread?  Uh-huh . . .  yeh sure. 

Hmmm.  I didn't hold out much hope, but I was willing to try.

I have to say I was happily proven wrong . . .  this recipe produced a delicious loaf of bread in less than an hour.  Seriously.  And I can't find anything wrong with it. 

It looks pretty much like French bread or at the very least like a good Italian bread.

It has a lovely dark crust . . . and a beautifully light texture.  It might not be quite as chewy as an actual loaf of French bread but why quibble . . .

And it was done in less than an hour.  Seriously!  It was!  And I didn't mess it up either.

I didn't put quite as much salt into it as the recipe called for.  I only added about 1/2 tsp, if that.  We are trying to cut back on our salt in this house.

It does use rather a lot of yeast, 1 TBS, but then again that was another secret to my ex husband's bread also. He always used more yeast than the recipe asked for. 

And his bread was phenomenal.  Truly phenomenal.

I just used normal yeast. Not quick yeast or bread machine yeast.  I am tempted to try it again one day with quick yeast and see what the results are.

  My husband was really pleased that I had made it because, one  . . .  it tasted so good and two  . . .  he forgot to pick up a loaf of bread while he was out like I had asked him to.
Men.  Can't live with them, and they have brains like seives.

We both enjoyed a slice, warm from the oven and spread with some cold butter  . . .  and I confess . . .  sweet strawberry jam. 
I used Bonne Maman Intense, which uses less sugar than regular jams. More fruit. Less sugar.  Sign me up!!

Oh boy but this was some good. So good that I know what I am going to have for my supper tonight  . . . . yep, more bread and jam!

Quick and Easy French Bread

Quick and Easy French Bread

Yield: 1 loaf
Quick, easy and incredibly tasty. If I can make this anyone can!


  • 360ml warm water (1 1/2 cups)
  • 1 TBS honey
  • 1 1/2 tsp salt
  • 1 TBS dry yeast
  • 350g to 450g of strong bread flour (3 1/2 to 4 1/2 cups)


How to cook Quick and Easy French Bread

  1. Place the water, honey and yeast in a bowl. Let stand for 5 to 10 minutes until it turns frothy and bubbles.
  2. Stir it down then add half the flour and the salt. Stir together well, and then start adding the remaining flour, kneading it in until you have a dough that is not sticky and smooth.
  3. Shape into a loaf and place onto a baking paper lined baking sheet. Cover with a towel and leave in a warm place to rise for 20 minutes.
  4. Preheat the oven to 200*C/400*F/gas mark 6.
  5. Cut slashes in top of the loaf and then bake it in the preheated oven for 20 to 25 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.

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Don't take my word for how good this is.  Bake some for yourself.  I think you will be pleasantly surprised! 

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  1. It's great to hear of a fast bread that really works. Hope you made the most of it, as I am sure by morning it was only fit for toast. One of the down sides of lovely homemade bread is that if just doesn't keep!

    1. That is a drawback for sure Karen, but at least you know there are no preservatives in it and it makes great bread pudding! xoxo

    2. Maybe Karen means it doesn't keep because the family devour it like a plague of locusts! That's what would happen here. I've just spent this morning making a dozen hot cross buns, they will be lucky to see the inside of the bread bin!

    3. That is possible Eleanor. Oh, you have reminded me, I need to bake some Hot Cross Buns soon. I am thinkig of trying a Hot Cross Bun Bread! xoxo

  2. Looks delicious Marie I’m going to make it just wondering could I use sugar instead of honey I don’t think I have any honey left

    1. I am sure sugar would work just fine Shirley. All it needs is something sweet to work with the yeast! xoxo

  3. Oh, that looks so delicious! My mother was a fabulous baker; cakes & cinnamon rolls were delicious, but just a heel of bread warm from the oven with butter and either her fig or tomato preserves is my favorite childhood memory. I do okay using her recipe, and have been wanting to bake some recently. Maybe I will try your recipe next weekend.

    1. Oh yes, I loved the heel of the bread Kath, or the fluff, which was the inner part where a double loaf touched. I hope you do try the recipe and that you enjoy it! xoxo

  4. That is quick. I'll have to pass this one along to Rick!

    1. Thanks Jeanie, sorry I have only just seen this comment! My apologies! xoxo


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