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Bread machine french bread is a crusty, golden, fresh-from-the-oven loaf with a crisp crust and tender chewy crumb. The egg whites in this recipe give the crust its signature bakery-style snap, and the bread machine handles all the work.
Most french bread recipes either use the dough cycle and finish in the oven (more work) or bake in the machine but lose the characteristic crust. This recipe gets you a properly crusty french bread baked entirely in the bread machine, thanks to one trick: beaten egg whites in the dough. The egg whites strengthen the gluten structure and crisp up the crust as the loaf bakes, getting you closer to oven-baked french bread than any other bread machine recipe I’ve tested.
This bread is fundamentally different from sandwich loaves like my Bread Machine White Bread or Honey White Bread. Those are soft and store well for sandwiches because they contain milk and butter. French bread has no fat at all (no butter, no oil, no milk), which is what gives it the chewy crumb and crisp crust, but also means it’s best eaten fresh the day it’s baked.
I’ve tested this recipe in my Zojirushi Home Bakery Supreme and a Cuisinart bread machine, and the recipe card has 2-pound and 1 1/2-pound amounts. See the Variations section below for garlic herb, whole wheat, and dough-cycle baguette versions, or browse my full collection of bread machine recipes.
Why you’ll love this family favorite recipe!
This recipe is adapted from The Bread Lover’s Bread Machine Cookbook, which is the bread machine reference I reach for most often. The original called for vital wheat gluten which I omitted because it’s not a common pantry staple, and the loaf is excellent without it.
We make this most often as a side for soup or pasta night, or to slice up for cheese boards. It’s the loaf I make when I want bakery-style french bread on the table in three hours with five minutes of active work.
Quick Look at the Recipe
- Makes: 1 loaf, about 10 slices
- Active prep: 10 minutes (includes beating the egg whites)
- Total time: about 3 hours (basic white cycle)
- Loaf size: 2 lb (1 1/2 lb amounts in recipe notes)
- Machine setting: Basic White cycle, medium crust
- Flour: 4 cups bread flour (or all-purpose)
- Yeast: 2 1/4 tsp SAF instant yeast (also sold as bread machine yeast)
Ingredients for Bread Machine French Bread
French bread has the simplest ingredient list of any bread machine recipe on the site: water, egg whites, flour, sugar, salt, yeast. No butter, no oil, no milk. The egg whites are the secret to a properly crusty result.
The recipe is written for a 2-pound loaf, the default on most modern bread machines, with 1 1/2-pound amounts in the recipe notes. To make a 1-pound loaf on a small machine, cut the 2-pound amounts in half (this works; one reader has done it successfully).
- Egg whites: The signature ingredient and the reason this french bread comes out crusty in the bread machine. Beat the egg whites for 2 to 3 minutes with a whisk or fork until frothy (not stiff peaks, just frothy and bubbly). The aerated egg whites strengthen the gluten and help crisp the crust during baking. Don’t skip the beating step; liquid egg whites straight from a carton or whole eggs won’t give the same result.
- Water: Lukewarm, warm to the touch but not hot (over 110°F kills yeast). Cold tap water also works.
- Bread flour: Bread flour is preferred for the higher gluten content, which gives french bread its chewy texture and good rise. King Arthur Bread Flour is what I use. All-purpose works too but produces a slightly softer loaf with less of the characteristic chew.
- Sugar: A small amount feeds the yeast and helps the crust brown. Authentic french bread typically has no sugar at all, but the small amount here improves the result in a bread machine without making the bread sweet.
- Salt: Essential for flavor and yeast regulation. The 2 1/2 tsp may seem like a lot but it’s appropriate for a 4-cup flour recipe with no other flavorings.
- SAF instant yeast: SAF instant yeast is what I use. Bread machine yeast is the same product. For active dry yeast, use 2 3/4 tsp instead of 2 1/4 tsp and dissolve in the water for 10 minutes before starting.
Flour notes: Bread flour is the right choice for french bread; the higher protein content (around 12 to 14%) gives the loaf its chewy texture and crisp crust. All-purpose works but produces a slightly less chewy result. “00” pizza or italian flour can also be used and gives a similar texture to bread flour. If your dough looks dry during the first minutes of kneading, drizzle in 1 tablespoon of water at a time. If you want a higher rise, you can add 1 tablespoon of vital wheat gluten with the flour, but it’s not necessary.
For yeast, SAF instant yeast and bread machine yeast are the same product, placed in a well on top of the flour with the dry ingredients. If you only have active dry yeast, use 2 3/4 tsp and dissolve it in the water first; wait 10 minutes until foamy, then proceed.
How to Make Bread Machine French Bread
The only step that’s different from a typical bread machine recipe is beating the egg whites first. Everything else is set it and walk away.
Step 1. Beat the egg whites for 2 to 3 minutes until frothy. Use a whisk, fork, or hand mixer. You’re not making meringue; you just want the whites foamy, light, and bubbly. The aeration is what helps create the crusty texture.
Step 2. Add the egg whites and water to the bread pan first. Pour the frothy egg whites in, then add the water.
Step 3. Add the flour on top, covering the liquid completely. Think of the flour as an island floating on top of the liquid. The yeast needs to stay dry until the machine starts kneading.
Step 4. Make a small well in the flour for the sugar, salt, and yeast. Keep the salt and yeast on opposite sides of the well; direct contact between them slows the yeast.
Step 5. Select the Basic White cycle and medium crust. Press start. Watch the first 2 to 3 minutes of kneading. The dough should form a smooth ball that pulls away from the sides. If it looks dry, drizzle in 1 tablespoon of water at a time. If too wet, add 1 tablespoon of flour.
Step 6. Let the machine complete the cycle. Don’t open the lid during the rises or the bake; opening releases heat and humidity and can cause the loaf to collapse.
Step 7. Remove when the bake cycle finishes. Turn the loaf out onto a wire rack and let it cool for at least 30 minutes before slicing. French bread is best served fresh, still slightly warm, the same day it’s baked.
Recipe Tips
Always beat the egg whites first. The frothing is what gives this recipe its crusty character. Two to three minutes with a whisk or fork is enough; you don’t need stiff peaks. The egg whites should look light, foamy, and bubbly.
Use bread flour if you have it. All-purpose works, but bread flour gives the chewier crumb that french bread is known for. The protein difference (around 12 to 14% in bread flour vs 10 to 11% in all-purpose) really shows up in this lean dough where there’s no fat or milk to mask flour quality.
Best eaten the same day. French bread has no fat, which is what gives it the crusty character but also means it stales within a day. Eat fresh, the same day it’s baked. Day-old french bread is excellent for croutons, bread crumbs, french toast, or panzanella; toasting also revives it. For long-term storage, freeze in a zip-top bag the same day; thaw and refresh in a 350°F oven for 5 to 10 minutes.
For an extra-crisp crust, don’t open the lid during the bake. Each time you open the lid you release heat and humidity, both of which affect the final crust. If you want to peek, do it during the kneading phase only. For more rise and bake troubleshooting, see my Bread Machine Troubleshooting Guide.
Variations
The base recipe stays the same; small additions or method swaps give different results:
- Garlic herb french bread: Add 1 to 2 cloves of finely minced garlic and 1 to 2 tablespoons of fresh chopped herbs (rosemary, thyme, oregano, or italian seasoning) with the dry ingredients. Beautiful with pasta or soup.
- Whole wheat french bread: Replace 1 cup of the bread flour with King Arthur Whole Wheat Flour for a heartier loaf. Add 1 to 2 tablespoons of extra water if the dough looks dry. For a fully whole wheat sandwich loaf with butter and milk instead, see my Bread Machine Whole Wheat Bread.
- Cheese french bread: Add 1/2 cup of shredded parmesan or asiago to the dry ingredients. The cheese melts into the crumb and gives a savory boost.
- Baguette-style (dough cycle + oven bake): Use the dough cycle. When it finishes, turn the dough onto a floured surface, divide into 2 or 3 portions, shape into long ropes, and place on a parchment-lined baking sheet. Cover and rise 30 to 45 minutes. Slash the tops with a sharp knife, brush with water, and bake at 425°F for 20 to 25 minutes with a pan of boiling water on the lower oven rack for steam. This gives the most authentic baguette texture.
- Italian-style with semolina: Replace 1/2 cup of the bread flour with semolina flour for a rustic, slightly grainy texture and golden color. Excellent for crusty dinner bread.
- More crusty bread machine recipes: Try my Bread Machine Focaccia for an Italian flatbread with the same dough-cycle-then-oven approach, my Bread Machine Cinnamon Raisin Bread for a sweet sibling, or my Bread Machine Brioche for the buttery, egg-rich opposite of this lean french bread.
I made this bread today and it is delicious. Came out crispy on the outside and soft on the inside. First time I’ve ever used egg whites in my bread before. Will definitely make it again!
FAQs
The beaten egg whites are what allow this french bread to come out crusty when baked entirely in the bread machine. The aerated egg whites strengthen the gluten and help crisp the crust during baking, getting closer to oven-baked french bread than other bread machine recipes. Authentic french bread doesn’t traditionally contain eggs, but for a bread machine version this is the best path to a properly crusty loaf without finishing in the oven.
The default recipe makes a 2-pound loaf. Use the 1 1/2-pound amounts in the recipe notes if you have a smaller machine. French bread is slightly denser than typical sandwich bread, so a 2-pound french bread loaf is physically a little smaller than a 2-pound sandwich loaf and fits comfortably in most 2-pound machines. For a 1-pound machine, cut the 2-pound amounts in half (one reader has done this successfully).
Whole eggs change the recipe; the yolks add fat and you’ll get a softer, less crusty bread (closer to brioche than french bread). Carton liquid egg whites can work but they’re typically thinner than fresh egg whites and don’t froth as well. For the crustiest result, separate two fresh eggs and beat the whites until frothy. Save the yolks for a custard, hollandaise, or pasta dough.
Best the day it’s made. With no fat in the dough, french bread stales within a day at room temperature. For day-two use, slice and toast, or use for croutons, bread crumbs, french toast, or panzanella. For longer storage, freeze in a zip-top bag the same day it’s baked; thaw and refresh in a 350°F oven for 5 to 10 minutes. Do not refrigerate; refrigeration accelerates staling.
4 cups of bread flour is approximately 480 grams (1 cup bread flour = 120 g). For all-purpose flour, 4 cups is approximately 500 grams (1 cup all-purpose = 125 g). Using a kitchen scale gives more consistent results than measuring cups, especially in a lean dough like this one where flour amount really matters.
Bread Machine Recipes
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Bread Machine French Bread
Equipment
Ingredients
Add First
- 2 large egg whites
- 1 1/4 cups water
Add on Top of Liquid Layer
- 4 cups Bread Flour, Preferably bread flour, but all-purpose will work
- 1 Tbsp sugar
- 2 1/2 tsp. salt
- 2 1/4 tsp. SAF Instant Yeast, or 2 3/4 tsp active dry yeast
Instructions
- Beat the egg whites with a whisk or fork for 2 to 3 minutes until frothy and bubbly (not stiff peaks).
- Pour the beaten egg whites and water into the bread pan.
- Add the flour on top, covering the liquid completely.
- Make a small well in the flour. Place the sugar and salt on one side of the well, and the yeast on the opposite side.
- Select the Basic White cycle and medium crust setting. Press start.
- Watch the first 2 to 3 minutes of kneading. The dough should form a smooth ball. Add 1 tablespoon of water if dry, or 1 tablespoon of flour if wet.
- Let the machine complete the cycle without opening the lid.
- Remove the loaf onto a wire rack. Cool for at least 30 minutes before slicing. Best served the same day, still slightly warm.
Notes
- 2 egg whites, beaten until frothy
- 1 cup (240 ml) water, lukewarm
- 3 cups (360 g) bread flour (or all-purpose)
- 2 tsp (8 g) sugar
- 1 3/4 tsp (10 g) salt
- 2 tsp (6 g) SAF instant yeast (also sold as bread machine yeast)
- SAF instant yeast or bread machine yeast: 2 1/4 tsp (interchangeable 1:1).
- Active dry yeast: 2 3/4 tsp, dissolved in the water for 10 minutes before starting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This bread is the best! I’ve been baking it my bread machine for over 2 years now.
Thank you so much~
Wonderful! I’m so glad you like it!
Came out great. Crusr was wonderfu. Had a very nice flavor . l
This is so yummy! Perfect texture, great flavor. Your bread machine white recipe is my go-to sandwich bread recipe that I make at least once a week. I have an old 1lb bread maker, and halved the 2lb loaf recipe for the sandwich bread and it fits perfectly. For this French bread I halved the 2lb measurements again and noticed the loaf seems much shorter (perhaps due to the more dense texture) and wondered if I might be safe trying the 1.5lb loaf recipe or am I doing something wrong and my bread should still fill up the machine the way the soft sandwich loaf does?
Yes, you can definitely try it as a 1.5 pound loaf. The capacity of a bread machine isn’t an exact thing, simply because some breads are fluffier than others. Challah, for example, is so fluffy that you usually have to use a smaller recipe to get it to fit in the machine. But yes, french bread is sometimes a bit heavier than other breads. So glad you enjoyed it!
Everytime this is my go to to bake for friends and Family!
I made this bread today and it is delicious. Came out crispy on the outside and soft on the inside. First time I’ve ever used egg whites in my bread before. Will definitely make it again!
Wonderful! So glad you enjoyed it!