Speedy, Foolproof Fluffy French Bread in Under 1 Hour
I’ve been trying to master bread-making for over a year and a half, and when I tell you I still haven’t even come close, believe me. So imagine my frustration (and eventual delight) when my husband—who had never made bread before—accidentally discovered the easiest, fastest, and tastiest way to get a warm, fluffy loaf of French bread. Normally, I’d be annoyed, but this recipe has become a staple in our house, and if you can believe it, takes only about an hour from start to finish (not counting bake time).
Ingredients
2 cups warm water (105°F EXACTLY, or at least very close)
2 tablespoons granulated sugar
2 tablespoons active dry yeast (we prefer Red Star!)
2 tablespoons olive oil
5 cups all-purpose flour (we use Gold Medal brand)
2 teaspoons sea salt (kosher or table salt works too)
Instructions
Start by pouring the warm water into a bowl and gently stirring in the yeast and sugar. Let this sit for 5-10 minutes until it turns foamy. This is proof that your yeast is alive and ready to work its magic.
While waiting for the yeast to bloom, whisk together the flour and salt in a separate bowl.
Once the yeast mixture is foamy, stir in the olive oil, then pour this wet mixture into the dry ingredients. Using your hands, mix everything together until a wet ball of dough forms. Transfer the dough onto a floured surface and knead for 2-5 minutes until it’s no longer sticky. If it’s still too wet, sprinkle in additional flour, 2 tablespoons at a time, until you reach the right consistency.
Drizzle some olive oil into the same bowl you just used, then place the dough back in. Cover the bowl tightly with plastic wrap and a kitchen towel and leave it in a warm spot (a sunny window is perfect!). Let the dough double in size—this should take about 30 minutes. If done correctly, the plastic wrap may even expand from the rise!
Meanwhile, preheat your oven to 450°F.
Once risen, flour your work surface again and dump the dough onto it—I like to flip the bowl upside down and jiggle it out, Wendy’s Frosty style! Use your knuckles to gently press out the dough (don’t go over the same spot twice). Then, ball it back up and use the push-and-pull method to tighten it into a smooth, round shape. You’ll know it’s ready when there’s good tension on the dough—but don’t over-tighten to the point where it starts tearing!
Shaping & Baking Options
You can bake this bread on a cookie sheet, in a baguette mold, or my preferred method: a Dutch oven (which we’ll use for this recipe).
Line your Dutch oven with parchment paper and gently place your dough inside. Let it rest for 10-20 minutes before baking.
Before putting it in the oven, use a sharp knife to score the top of the dough—this helps it expand properly. You can do a classic “X” or diagonal slashes for a rustic look. Then, add 3 ice cubes under the parchment paper on the sides of the bread—this creates steam and gives you that perfect crust!
Cover the Dutch oven with its lid and bake for 15 minutes. After 15 minutes, remove the lid and bake uncovered until the top is beautifully golden and crusty.
Final Steps
To ensure your bread is fully baked, check the internal temperature—it should be 200°F-210°F.
Once baked, carefully lift the bread out using the parchment paper and transfer it to a cutting board. Let it cool for at least 30 minutes to 1 hour before slicing—if you cut too soon, the inside may turn gummy.
Once cooled, slice it up, butter it generously, and enjoy the fastest, easiest, and fluffiest French bread you’ll ever make.
