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Homemade French Bread

Homemade French Bread Recipe made in a stand mixer. 
Homemade French Bread
Homemade French Bread
4 from 2 votes

Homemade French Bread

Homemade French Bread or Bague

Course Side Dish
Cuisine French
Keyword bread making
Author Stephanie Jackson


  • 2 packets of Fleischmann’s ActiveDry Yeast
  • 2 cups of water warmed to 110 – 115 degrees
  • 2 tsp. salt
  • 1 1/2 tsp sugar
  • 4 1/2 cup flour
  • 1 tsp cornmeal for sprinkling.


  1. In your stand mixer’s bowl dissolve yeast in the warmed water.
  2. Add salt and sugar and mix on the lowest speed for a few seconds. Just until well mixed.
  3. Continue mixing on the lowest speed and slowly mix in the flour a little bit at a time.
  4. Stop the mixer. With a spatula scrape down the sides of the bowl and scrape the dough of the mixing paddle.
  5. Resume mixing on the lowest speed for 5 minutes. This process is taking the place of hand kneading the dough.
  6. Grease a large mixing bowl.
  7. Scrape down the bowl and paddle and pour (more like plop) the dough into the greased mixing bowl.
  8. Turn the dough over once in the bowl to grease the top and bottom of the dough.
  9. Cover with plastic wrap until dough rises. (About an hour)
  10. Grease baking sheets. ( I recommend to use one baking sheet per loaf of bread)
  11. Punch down the dough.
  12. Place dough on a floured surface and divide and shape into three loaves. (Or two if you want to make extra long loaves)
  13. Place loaves on the greased baking sheets and sprinkle the tops with cornmeal.
  14. Let dough rise. (about 30 minutes)
  15. Heat oven to 450 degrees.
  16. Bake for 15 minutes or until golden brown.

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