Joanna Gaines French Bread Recipe

This crunchy crust and soft interior joanna gaines french bread is made with simple pantry staples like flour, yeast, and sugar, and is ready in just over 3 hours. The method uses a specific steam trick in your home oven to create that signature bakery-style exterior without professional equipment. I was genuinely surprised by how fast this comes together compared to traditional sourdough loaves.

💛 The Secret To Getting It Right

What I Learned Making This is that the “steam bath” created by the ice cubes is completely non-negotiable. When I first read the instructions, I thought about skipping the empty baking sheet step, but that blast of steam is exactly what gelatinizes the starches on the crust surface, giving you that shatteringly crisp shell while keeping the inside fluffy. Without it, you just get a soft, dinner-roll texture that lacks the character of true French bread.

Another surprise was the relatively short rise time—just 30 minutes for the first proof and 25 for the second. Most artisan breads require overnight ferments or multi-hour rises, but because this recipe uses a generous amount of yeast (over a tablespoon), it moves fast. This makes it a realistic project for a weekend afternoon rather than a multi-day commitment, which is a huge win for busy home bakers.

⚡ What Is The Difference Between A Baguette And “French Bread” In The Us?

In the US, the terms are often used interchangeably, but they refer to two distinct styles of loaf.

1. The Baguette (Traditional)

This is the authentic French standard.

• Shape: Long, thin, and narrow (approx. 2 inches wide).
• Crust: Thick, crispy, and shatters when squeezed.
• Crumb (Inside): Chewy with large, irregular air holes.
• Ingredients: Strictly flour, water, salt, and yeast (by French law). Stales very quickly (within 24 hours).

2. “French Bread” (American Style)

This is a softer, supermarket-style loaf often found in the bakery aisle.

• Shape: Wider, fatter, and shorter than a baguette (often oval or “batard” shape).
• Crust: Soft, thin, and flaky (doesn’t “shatter”).
• Crumb (Inside): Tight, uniform, and very soft (like sandwich bread).
• Ingredients: Often enriched with sugar, oil, or fat to keep it soft for days.

Summary Table:

🧈 Joanna Gaines French Bread Ingredients

• 1 tablespoon plus 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 2 cups warm water (110°F)
• 5 cups all-purpose flour, divided, plus more for dusting
• 2 teaspoons kosher salt, plus more for sprinkling
• Cooking spray
• Melted unsalted butter, for brushing the loaves

🥖 How To Make Joanna Gaines French Bread

1. Activate the Yeast: In a small bowl, combine the yeast, sugar, and warm water. Let the mixture sit until it becomes foamy, which should take about 5 minutes. If it doesn’t foam, your yeast may be dead or the water was too hot.
2. Mix the Dough: In the bowl of a stand mixer, stir together 3 cups of the flour and the salt. Pour in the foamy yeast mixture. Fit the mixer with the dough hook attachment and mix on medium speed, slowly adding the remaining 2 cups of flour.
3. Knead the Dough: Once the dough starts to come together, continue mixing on medium speed until the dough is slightly tacky but pulls away cleanly from the sides of the bowl, about 5 minutes.
4. First Rise: Gently knead the dough into a ball on a lightly floured surface. Spray a large bowl with cooking spray and place the dough inside. Cover with a towel and set in a warm, dim location for 30 minutes to rest and rise.
5. Shape the Loaves: Preheat your oven to 375°F. Place a small, empty rimmed baking sheet on the bottom rack. Punch down the dough and split it into two equal balls. Press each ball into a rectangle about 1 inch thick, then roll it up starting from the long end into a 12-inch log. Pinch the seams to seal.
6. Score and Rest: Place the logs seam-side down on a parchment-lined baking sheet. Using a sharp razor blade or lame, score the top with shallow angled lines about 2 inches apart. Cover with a towel and let rest for 25 minutes.
7. Bake with Steam: Place the baking sheet with the loaves on the rack above the empty hot baking sheet. Immediately toss 3 ice cubes onto the hot empty sheet and shut the oven door quickly to trap the steam.
8. Finish and Cool: Bake until the loaves are deep golden brown, about 25 to 30 minutes. Remove from the oven, brush immediately with melted butter, and sprinkle with a little extra salt. Let cool for at least 15 minutes before slicing.

💡 Recipe Tips

• Watch the water temperature: The water should be around 110°F. If it’s hotter than 120°F, you risk killing the yeast; if it’s too cold, the yeast won’t activate properly in the short time allotted.
• Don’t skip the slash: Scoring the bread isn’t just for looks; it allows the bread to expand in the oven (oven spring) without tearing the sides. Cut about 1/4-inch deep.
• Check your flour measurement: Spoon the flour into your measuring cup and level it off rather than scooping directly, which can pack the flour and lead to a dense loaf.
• The ice cube timing: Have your ice cubes ready in a small bowl before you open the oven. You want to throw them in and close the door in one smooth motion to trap as much steam as possible.

👉 Substitutions

Here are the best quick swaps for French Bread in a casserole:

• Italian Loaf: The closest match. Soft interior with a crusty exterior.
• Sourdough: Sturdier texture with a tangy flavor that cuts the sweetness.
• Baguette: Chewier crust. Cut into smaller chunks to ensure it soaks evenly.
• Brioche or Challah: An upgrade. Richer, butterier, and softer.

🍝 What To Serve With French Bread?

This bread is the absolute perfect partner for a rich French Onion Soup, where the sturdy crust can hold up to the broth and melted cheese. It also pairs beautifully with pasta dishes like lasagna or spaghetti Bolognese to mop up the extra sauce. For a simpler option, serve it warm with salted butter and a side of strawberry jam for a rustic breakfast.

🧭 Sourdough Baker’s Timeline

Here is the standard 2-Day Sourdough Baker’s Timeline (assuming ~70°F / 21°C kitchen temp):

Note: In warmer kitchens, the bulk ferment (1:30 PM – 7:30 PM) will be faster.

🎚 How To Store Leftovers French Bread?

To keep the crust crispy, store the cooled bread in a paper bag at room temperature for up to 2 days. plastic bags will soften the crust. For longer storage, slice the bread, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat frozen slices in a toaster or oven to refresh the texture.

FAQs

Why is my bread dense?
This usually happens if the yeast was expired or the water was too hot, killing the yeast. It can also occur if you added too much flour during the kneading process.

Can I use instant yeast instead?
Yes, you can use the same amount of instant yeast. You can skip the 5-minute foaming step and mix the instant yeast directly with the flour and other dry ingredients.

What if I don’t have a stand mixer?
You can knead this dough by hand. It will take about 10-12 minutes of steady kneading on a floured surface to reach the smooth, tacky texture required.

Why did my bread flatten out?
The dough might have over-proofed (risen too long), causing the gluten structure to weaken. Stick closely to the 30-minute and 25-minute rise times.

More Homemade Bread Recipes To Try:

• Pioneer Woman Pull Apart Cheese Bread
• Joanna Gaines Zucchini Bread​
• Pioneer Woman Orange Monkey Bread
• Pioneer Woman White Sandwich Bread

📊 French Bread Nutrition Fact

• Calories: 120 kcal
• Total Fat: 1g
• Saturated Fat: 0.5g
• Cholesterol: 2mg
• Sodium: 200mg
• Total Carbohydrate: 24g
• Protein: 4g

joanna gaines french bread

Recipe by Imen DridiCourse: SidesCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

4

hours 

40

minutes

Total time

5

hours 

10

minutes

This crispy-crusted joanna gaines french bread features a soft, airy interior and is made with simple all-purpose flour and active dry yeast. Ready in just over 3 hours, it’s perfect for Sunday dinners or paired with soup.

Ingredients

• 1 tablespoon plus 1 teaspoon active dry yeast

• 1 tablespoon sugar

• 2 cups warm water (110°F)

• 5 cups all-purpose flour, divided, plus more for dusting

• 2 teaspoons kosher salt, plus more for sprinkling

• Cooking spray

• Melted unsalted butter, for brushing the loaves

Directions

• In a small bowl, combine the yeast, sugar, and warm water. Let sit until foamy, about 5 minutes.
• In a stand mixer, mix 3 cups of flour and the salt. Pour in the yeast mixture.
• Mix on medium speed using the dough hook, slowly adding the remaining 2 cups of flour.
• Knead until the dough is slightly tacky but pulls away from the bowl, about 5 minutes.
• Knead gently into a ball on a floured surface. Place in a sprayed bowl, cover, and let rise in a warm spot for 30 minutes.
• Preheat oven to 375°F. Place an empty rimmed baking sheet on the bottom rack.
• Divide dough into two balls. Press each into a rectangle (1 inch thick) and roll into 12-inch logs. Pinch seams.
• Place on a parchment-lined sheet. Score tops with a razor. Cover and rest for 25 minutes.
• Place loaves in the oven. Toss 3 ice cubes onto the empty hot sheet and close door immediately.
• Bake 25-30 minutes until golden. Brush with melted butter and sprinkle with salt. Cool 15 minutes.