One Hour French Bread

One hour, I promise!! This delicious yeasty French bread has only one 20-minute rise before going into a screaming hot oven for another 20 minutes. At the end you have golden crusty goodness just waiting to be slathered in butter or dipped in oil and balsamic!

One Hour French Bread from The Food Charlatan

Eric got home from work today and came into the kitchen (where else would I be) to say hello. After we hugged, I was stirring something on the stove when I heard him counting under his breath. 1…2…3…4…and on 5, he shut the fifth cupboard door that I had left open while making dinner. (He even dinged as a reinforcing tactic.)

One Hour French Bread from The Food Charlatan

(this is my old house, we moved last year)

I took this photo over a year ago. You would think I would learn (because I smack my head all the time) but usually when I’m cooking I’m in a hurry. My brain subconsciously thinks to itself, “you don’t have time to shut that drawer right now. You gotta get this cumin in the taco meat STAT.” Or whatever it is I need to do next.

One Hour French Bread from The Food Charlatan

It’s gotten to the point that whenever I bend over in my kitchen to put something away, I try to remember to come up slowly and check around for rogue cupboards. We got a new fridge a few months ago and it starts beeping at me when I leave it open. This happens approximately 12,000 times a day.

One Hour French Bread from The Food Charlatan

After he counted the open cupboards, Eric probably turned around and started counting children. 1…2…3…4…5…6…7. I have 7 children under the age of 7 in my house right now.  (Ages 6, 6, 5, 4, 3, 1, and 3 months. I think.) My best friend and her husband are on a trip to Sweden (!!) and I volunteered to take her 4 kids for a week. No one is dead yet, thank you very much. Pray for me, my friends. Pray no one dies, and that if they do, that it wasn’t by my hand.

One Hour French Bread from The Food Charlatan

One Hour French Bread from The Food Charlatan

One Hour French Bread from The Food Charlatan

So who’s got 3+ hours to make French bread for dinner tonight? Not this girl. (Hello, just start counting the kids in my house.) But I think I could handle 1 hour bread. This stuff is SO good. I’m not sure that I’ll ever go back to my trusty double rise French bread. I mean, that recipe is delicious, but so is this one, and ONE HOUR!

One Hour French Bread from The Food Charlatan

It’s got the most gorgeous crust, and yes, part of that is because of the baguette pan that I used. (It’s not the one I linked too, that’s just a similar one.) Eric grandma (Nana) recently gifted me her old baguette pan and I was super excited to try it out. I love the crispy crust it makes all over the bottom. But you can totally shape the loaf on a regular old baking sheet, no fancy pans required. It will still be delicious bread in the end. Soft and tender in the middle, crispy crust on the outside. Yes please! Pass the butter.

One Hour French Bread from The Food Charlatan

P.S. Check out Nana’s Famous Fudge Brownies I just posted if you missed it. They’re going crazy on Pinterest!

If you make any of my recipes, be sure to share them on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.

Facebook | Pinterest | Instagram | Twitter

One year ago: Classic Shepherd’s Pie with Crispy Cheddar Topping
Two years ago: Mint Chocolate Chip Cookies
Three years ago: Snickers Brownie Bars


One Hour French Bread

Yield: Serves 8-10

Recipe by The Food Charlatan


  • 1 and 1/2 cups warm water
  • 1 tablespoon white sugar
  • 1 and 1/2 tablespoons active dry yeast*
  • 1 and 1/2 teaspoons salt
  • 1 and 1/2 tablespoons butter, softened
  • 3-4 cups all purpose flour, spooned and leveled
  • 1 egg white, optional (for brushing)


  1. Preheat your oven to 450 degrees. Do it now so that your oven is nice and hot when you put the bread in.
  2. In a large bowl or stand mixer, combine warm water, sugar, yeast, and salt. You want the water to be like a nice warm bath water. Feel it with your wrist.
  3. Set your bowl on the preheating oven and wait a couple minutes. If you see bubbles from the yeast reacting, move forward. If not, you may have killed your yeast with too hot water. Dump it and start over!
  4. Add the softened butter and 1 cup of flour, and stir together with a wooden spoon.
  5. Use the dough hook (or continue with the wooden spoon) to stir in the rest of the flour. Start with 3 cups total in the recipe (including the cup you added in step 4). Then add the last cup 1/4 cup at a time to see how much you need. The dough should be pulling away from the sides of the bowl but still sticky. (see photos) I usually add most of the fourth cup.
  6. Knead for 6-7 minutes, until the dough is smooth and elastic.
  7. Prepare a baking sheet or baguette pan** with nonstick spray.
  8. At this point you can either shape the dough into one large loaf that is about 12-14 inches, or you can make 2 smaller loaves. (I made two smaller loaves to fit in my baguette pan.)
  9. Use a sharp serrated knife to make 3-4 half-inch slits on top.
  10. Cover with a tea towel and let rise for 20 minutes.
  11. When the loaf or loaves have roughly doubled in size, remove the towel.
  12. In a small bowl, use a fork to whisk up 1 egg white. Make it nice and frothy. Use a pastry brush to coat the tops and sides of the bread. You can use all or most of the egg white.
  13. Transfer the bread to the oven.
  14. Bake for about 20 minutes. You will know it is done when the top is shiny and golden, and the bottom of the loaf is browned. The longer you leave it in, the crispier your crust will be.
  15. Let cool for a bit and then devour hot with butter!


*That's about 1 and 1/2 packages. I buy Red Star yeast in bulk.

**I baked my bread in a baguette pan that Eric's grandmother used to use. She gave it to me recently and I wanted to try it out. But I've made this recipe on a regular old baking sheet and it works just fine, it will just be a different shape. Here is a baguette pan that would make a similar shape to the pictures shown here, or here is a regular French bread pan if you prefer larger loaves. Just remember the larger your loaves, the longer you will have to leave it in the oven.

Source: I adapted this recipe from a recipe card I got at a church activity last month. One of the ladies shared it with the group.

You should totally take an extra 5 minutes and make this Restaurant-Style Olive Oil and Balsamic Bread Dip. HEAVENLY!

Restaurant-Style Olive Oil and Balsamic Bread Dip from The Food Charlatan


Other bread recipes to try!

One Hour Yeast Rolls (Reesy Rolls) << this was a classic for Eric growing up. You can tell by this photo I posted these a long time ago!

Reesy Rolls (One Hour Yeast Rolls) from The Food Charlatan


Garlic and Rosemary Skillet Bread << Alllll the garlic

Garlic and Rosemary Skillet Bread from The Food Charlatan


Other dinner bread recipes to love:

One Hour Dinner Rolls from Yellow Bliss Road
Homemade French Bread from Cake and Knife
Classic Crusty Herbed Dinner Loaf from Sugar Dish Me
One Hour Sandwich Bread from Foodie with Family
Easy No Knead Yeast Rolls from Melissa’s Southern Style Kitchen

This post contains affiliate links. Thanks for your support!

3 Ingredient Roasted Potatoes with Crunchy Onions

3 Ingredient Roasted Potatoes with Crunchy Onions from The Food Charlatan

These tender potatoes are done SO fast, because instead of adding a whole bunch of spices to make them delicious, you just dump on some onion soup mix and throw it in the oven. The dehydrated onions get all crunchy and glorious! Perfect side dish for Thanksgiving!  What do you do when you can’t fall […]

Aunt Shirley’s Famous Dinner Rolls (and a Bun in the Oven Announcement!)

Aunt Shirley's Famous Dinner Rolls from The Food Charlatan

My Aunt Shirley is basically the baking queen. This is her famous dinner roll recipe! So light, so fluffy, SO much heavenly buttery goodness. Who needs dinner when you’ve got these dinner rolls?? I could eat the whole batch. We’ve got all KINDS of buns going on today. Not just the yeasty kind… The baby […]

Garlic Roasted Artichokes with Pesto Dipping Sauce

Garlic Roasted Artichokes with Pesto Dipping Sauce from The Food Charlatan

Never cooked an artichoke? Never fear! I took step by step photos to walk you through it. It is unbelievably easy and so flavorful! Roasted in a garlic lemon butter sauce and dipped in pesto mayonnaise, they are a show-stopping appetizer or side dish.  My mom admitted to me last week that it was only within […]

My Favorite Thanksgiving Recipes 2015

Thanksgiving Menu ideas from The Food Charlatan

So as I sat down to write up this list of Thanksgiving Menu ideas for you guys, I asked my brother Nathan what goes on the table. Here’s his answer, verbatim: turkey gravy mashed potatoes cranberry sauce FROM A CAN, any other sauce must only be in addition to this. stuffing sweet potato 8 pies “Those […]

Slow Cooker Buttermilk Mashed Potatoes

Slow Cooker Buttermilk Mashed Potatoes from The Food Charlatan

These mashed potatoes are made in the SLOW COOKER guys! No peeling, no boiling, no draining! Just chop, wait, mash, EAT! They can be made ahead and kept warm too. The buttermilk adds tons of flavor! The other day I was watching a cooking segment on a news channel. There was a guy making some mashed potatoes. […]

Slow Cooker Brown Butter Carrots

Slow Cooker Brown Butter Carrots from The Food Charlatan

These sweet tender carrots get a boost from my favorite ingredient of all time: brown butter. An additional secret ingredient that you might not guess puts the flavor of these carrots over the top! A perfect (and EASY) side dish for Thanksgiving or Christmas! (I was compensated by Nielsen-Massey Vanillas for my time developing this recipe and post. […]

Bacon Wrapped Potatoes

Bacon Wrapped Potatoes from The Food Charlatan

Tiny potatoes, wrapped in bacon, dipped in lemon aioli. Makes for the perfect game-day or holiday appetizer, or even an easy and crowd-pleasing side dish for Easter! Eric just turned on a movie. Before I could even ask what he was watching, he’s like, “Don’t judge me.” And then I hear Pee wee Herman. Oh […]

Brown Butter Mashed Potatoes

Browned Butter Mashed Potatoes from The Food Charlatan

Mashed potatoes are already the best side dish of all time. (I only speak the truth.) But add browned butter and parmesan and a little horseradish? Go ahead. Get yourself named Queen Thanksgiving.  Eric just decided that it was time for some late-night popcorn RIGHT AFTER I decided that it was time to brush my teeth. He […]

Creamy Strawberry Banana Jello & Blendtec Giveaway!

Creamy Strawberry Banana Jello from

You know why I love jello salad? Because you can legitimately serve dessert as a side dish with dinner and nobody bats an eye. Aunt Beatrice signed up to bring a nice green salad for Easter, but shows up with jello salad instead? It’s aaaall good.  Salad is salad people. Don’t question it. Eric didn’t […]