Small Loaf French Bread

Homemade French bread recipe for a small loaf with a crisp golden crust and soft, airy interior. Easy bread recipe using simple ingredients like flour, yeast, honey, and olive oil. Perfect for breakfast, sandwiches, or serving with soups and salads. Small batch recipe ideal for fresh, homemade bread without leftovers.

Ingredients

Makes 1 small loaf

• 10 ounces all-purpose flour or bread flour (about 2¼ cups; double for 2 loaves)
• 1 teaspoon kosher salt (plus ½ teaspoon for sprinkling on top)
• 1 tablespoon honey
• ½ tablespoon olive oil (plus 1 tablespoon for brushing the top)
• 6 fl oz warm water
• ½ teaspoon active dry yeast

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Instructions

1. Mix the Ingredients: In a large bowl, combine the flour, 1 teaspoon salt, honey, olive oil, and warm water. Sprinkle the yeast over the water and let it dissolve slightly.
2. Knead the Dough:
   • Stand mixer: Use the paddle attachment on medium speed until the dough starts to come together, then switch to the dough hook and knead for about 10 minutes until smooth and elastic.
   • By hand: Knead on a floured surface for 10–12 minutes until the dough is smooth, elastic, and slightly sticky.
3. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it doubles in size.
4. Deflate and Rest: Turn the dough onto a floured surface and knead gently 4–5 times to release air and redistribute the yeast. Cover with a dish towel and let it rest for 10–15 minutes.
5. Shape the Dough: Form the dough into a round boule, oval, or a 6×3-inch rectangle for a mini baguette. For a baguette, press the ends down to seal. Place the shaped dough on a baking sheet, cover with a dish towel, and let it rise for 1 hour.
6. Preheat and Prepare: Preheat the oven to 400°F (200°C). Before baking, make a slash across the top of the loaf with a sharp knife. Brush with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt.
7. Bake: Bake for 18–20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Serve: Let the bread cool slightly before slicing.

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Why You’ll Love This Recipe

• Simple ingredients for fresh, homemade French bread.
• Soft and airy inside with a crisp, golden crust.
• Perfect for sandwiches, toasts, or alongside soups and salads.
• Small batch size ideal for home baking without leftover bread.

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Tips

• Use warm water (about 105–110°F) to activate yeast properly.
• Do not over-flour the dough; a slightly sticky dough yields softer bread.
• Let the dough rise in a draft-free, warm area for best results.
• Slash the top just before baking to allow proper expansion.

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Variations and Substitutions

• Swap honey with sugar or maple syrup for a different flavor.
• Add herbs like rosemary or thyme to the dough for a savory twist.
• Use whole wheat flour or a mix of all-purpose and bread flour for a heartier loaf.
• Brush with melted butter instead of olive oil for a softer crust.

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FAQs

Q: Can I make this bread ahead of time?
A: Yes, the dough can be refrigerated after the first rise for up to 24 hours. Let it come to room temperature before shaping and baking.

Q: How do I store leftover bread?
A: Store in an airtight container or bread bag at room temperature for 2–3 days. For longer storage, freeze sliced bread for up to 2 months.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, use the same amount and mix directly with the flour; no need to dissolve in water first.

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Serving Suggestions

• Slice and serve with butter, jam, or honey for breakfast.
• Use for sandwiches, paninis, or garlic bread.
• Serve alongside soups, stews, or pasta dishes for a fresh homemade touch.