13+ Best French Bread Machine Recipes To Try Now!

French cuisine is renowned for its exquisite flavors and artisanal bread. But you don’t need to book a flight to Paris to enjoy these delights.

With the help of your bread machine, you can recreate the authentic taste of French bread right in your own kitchen.

Whether you prefer a classic baguette or a rustic country loaf, these French bread machine recipes will transport your taste buds to the streets of Paris.

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13+ French Bread Machine Recipes You Can Try Now

Enjoy fresh, homemade French bread made right in your own kitchen by following these simple steps.

Let’s dive in and explore the world of French bread baking with your bread machine!

French bread, with its crispy crust and soft interior, is a beloved staple in many households.

Classic French Baguette

Transport yourself to the streets of Paris with this Classic French Baguette recipe.

Crisp on the outside and soft on the inside, these homemade baguettes are perfect for sandwiches, dipping in soups, or enjoying with a smear of butter.

Ingredients:

• 1 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups bread flour
• 1 1/2 teaspoons salt
• Cornmeal (for dusting)

Instructions:

• In a small bowl, combine warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide it into two equal portions. Shape each portion into a long baguette shape.
• Place the shaped baguettes onto a baking sheet dusted with cornmeal. Cover with a clean kitchen towel and let them rise again for about 30 minutes.
• Preheat your oven to 450°F (230°C). Using a sharp knife or blade, make diagonal slashes on the tops of the baguettes.
• Bake in the preheated oven for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
• Let the baguettes cool on a wire rack before slicing and serving.

With this Classic French Baguette recipe, you can enjoy the authentic taste and texture of homemade baguettes right in your own kitchen. Bon appétit!

Pain de Campagne (French Country Bread)

Experience the rustic charm of French country living with this Pain de Campagne recipe.

With a hearty crust and a soft, chewy crumb, this bread is perfect for serving alongside cheeses, charcuterie, or enjoying with a glass of wine.

Ingredients:

• 1 1/4 cups warm water
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons salt
• Cornmeal (for dusting)

Instructions:

• In a small bowl, combine warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, whole wheat flour, and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a round loaf.
• Place the shaped loaf onto a baking sheet dusted with cornmeal. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 450°F (230°C). Score the top of the loaf with a sharp knife or blade.
• Bake in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
• Let the loaf cool on a wire rack before slicing and serving.

With this Pain de Campagne recipe, you can bring the rustic charm of French country bread to your table.

Serve it alongside your favorite dishes for a taste of the countryside.

Pain d’Épi (Wheat Stalk Bread)

Impress your guests with the stunning presentation of Pain d’Épi, or Wheat Stalk Bread.

Shaped like a wheat stalk, this bread is not only visually striking but also delicious, with a crisp crust and tender crumb.

Ingredients:

• 1 1/4 cups warm water
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups bread flour
• 1 1/2 teaspoons salt
• Cornmeal (for dusting)

Instructions:

• In a small bowl, combine warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide it into two equal portions. Shape each portion into a long baguette shape.
• Using kitchen scissors or a sharp knife, make diagonal cuts along each side of the dough, leaving the center uncut.
• Gently stretch and twist the dough strips to create the appearance of wheat stalks.
• Place the shaped dough onto a baking sheet dusted with cornmeal. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 425°F (220°C). Bake the bread for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before serving.

Pain d’Épi is not only a delicious bread but also a stunning centerpiece for any table.

With its wheat stalk shape, it’s sure to impress both friends and family alike.

Fougasse Bread

Fougasse is a traditional French bread known for its leaf-like shape and savory toppings.

This recipe yields a light and airy bread with a crispy crust, perfect for tearing and sharing with loved ones.

Ingredients:

• 1 1/4 cups warm water
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• Toppings of your choice (such as olives, sun-dried tomatoes, herbs, or cheese)

Instructions:

• In a small bowl, combine warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour and salt.
• Pour the yeast mixture into the flour mixture and add olive oil. Stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide it into two equal portions. Shape each portion into an oval or leaf-like shape.
• Using a sharp knife or blade, make cuts in the dough to create a leaf-like pattern.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 425°F (220°C). Before baking, gently stretch the dough to open up the cuts.
• Add your desired toppings to the dough, pressing them gently into the surface.
• Bake the fougasse for 20-25 minutes, or until golden brown and crispy.
• Let the bread cool on a wire rack before serving.

Fougasse is a delightful bread that’s as fun to make as it is to eat. With its leaf-like shape and savory toppings, it’s perfect for sharing with friends and family at any gathering.

Pain de Mie (French Pullman Loaf)

Pain de Mie, also known as a French Pullman loaf, is a classic French bread characterized by its soft, tender crumb and square shape.

Often used for sandwiches or toast, this bread is a staple in French bakeries.

Ingredients:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 3 cups bread flour
• 2 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt

Instructions:

• In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, softened butter, granulated sugar, and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a rectangle.
• Place the dough into a greased Pullman loaf pan, cover with a clean kitchen towel, and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pain de Mie is a versatile bread that’s perfect for sandwiches, toast, or simply enjoyed on its own.

With its soft texture and square shape, it’s a must-have in any baker’s repertoire.

Pain Viennois (Vienna Bread)

Pain Viennois, or Vienna Bread, is a light and fluffy French bread with a slightly sweet flavor.

It’s perfect for enjoying with your favorite spreads or as the base for delicious sandwiches.

Ingredients:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 3 cups bread flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, softened

Instructions:

• In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, granulated sugar, and salt.
• Pour the yeast mixture into the flour mixture and add softened butter. Stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide it into two equal portions. Shape each portion into an oval or baton shape.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain Viennois is a delightful bread with a soft texture and slightly sweet flavor. Enjoy it fresh from the oven or toasted with your favorite toppings.

Pain de Seigle (French Rye Bread)

Pain de Seigle, or French Rye Bread, is a hearty and flavorful bread made with a combination of rye and bread flours.

With its robust flavor and dense texture, it’s perfect for pairing with cured meats and cheeses.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 cups bread flour
• 1 cup rye flour
• 1 tablespoon molasses
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, softened

Instructions:

• In a small bowl, combine warm water, active dry yeast, and molasses. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, rye flour, and salt.
• Pour the yeast mixture into the flour mixture and add softened butter. Stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a round loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain de Seigle is a hearty bread with a rich flavor that pairs perfectly with a variety of savory toppings.

Enjoy it as part of a charcuterie board or with your favorite soups and stews.

Pain Aux Noix (French Walnut Bread)

Pain Aux Noix, or French Walnut Bread, is a delightful variation of traditional French bread infused with the nutty flavor of walnuts.

With its crunchy crust and tender crumb studded with walnuts, this bread is a delicious accompaniment to cheese platters or enjoyed on its own.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 3 cups bread flour
• 1/2 cup chopped walnuts
• 1 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons unsalted butter, softened

Instructions:

• In a small bowl, combine warm water, active dry yeast, and honey. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, chopped walnuts, and salt.
• Pour the yeast mixture into the flour mixture and add softened butter. Stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a round loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain Aux Noix is a flavorful bread that pairs perfectly with a variety of cheeses and spreads.

Enjoy its nutty goodness as part of your next meal or snack.

Pain de Provence (French Herb Bread)

Transport yourself to the sunny fields of Provence with this aromatic Pain de Provence, or French Herb Bread.

Infused with fragrant herbs like rosemary, thyme, and oregano, this bread is bursting with flavor and is perfect for serving alongside Mediterranean-inspired dishes.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 3 cups bread flour
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 2 tablespoons olive oil

Instructions:

• In a small bowl, combine warm water, active dry yeast, and olive oil. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour, dried rosemary, dried thyme, dried oregano, and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a round loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain de Provence is a flavorful bread that captures the essence of the Mediterranean.

With its aromatic herbs and golden crust, it’s sure to be a hit at your next gathering.

Pain d’Épeautre (French Spelt Bread)

Pain d’Épeautre, or French Spelt Bread, is a wholesome and nutty bread made with spelt flour.

With its hearty flavor and dense texture, this bread is perfect for serving with soups, stews, or simply enjoyed on its own with a smear of butter.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 cups spelt flour
• 1 cup bread flour
• 1 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons olive oil

Instructions:

• In a small bowl, combine warm water, active dry yeast, honey, and olive oil. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine spelt flour, bread flour, and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and shape it into a round loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain d’Épeautre is a nutritious bread that’s perfect for those looking for a wholesome alternative to traditional wheat bread.

Enjoy its nutty flavor and dense texture as part of your next meal.

Pain de Campagne au Levain (French Country Sourdough Bread)

Pain de Campagne au Levain, or French Country Sourdough Bread, is a rustic and tangy bread with a chewy crust and an airy crumb.

Made with a natural sourdough starter, this bread boasts complex flavors and is perfect for sandwiches or enjoying with soups and salads.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 3 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons salt
• Cornmeal (for dusting)

Instructions:

• In a large mixing bowl, combine active sourdough starter and warm water.
• Add bread flour, whole wheat flour, and salt to the bowl. Stir until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
• Once the dough has risen, punch it down and shape it into a round loaf.
• Place the shaped dough onto a baking sheet dusted with cornmeal. Cover with a clean kitchen towel and let it rise again for about 2-3 hours, until it has doubled in size.
• Preheat your oven to 450°F (230°C). Score the top of the loaf with a sharp knife or blade.
• Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain de Campagne au Levain is a traditional French bread that’s beloved for its tangy flavor and chewy texture.

With a natural sourdough starter, this bread is a delicious addition to any meal.

Pain de Beaucaire (French Olive Bread)

Pain de Beaucaire, or French Olive Bread, is a flavorful bread infused with the briny taste of olives.

With a crisp crust and a soft interior speckled with olives, this bread is perfect for serving alongside Mediterranean-inspired dishes or enjoying on its own.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup pitted and chopped olives (such as Kalamata or green olives)

Instructions:

• In a small bowl, combine warm water, active dry yeast, and olive oil. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine bread flour and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Add chopped olives to the dough and knead until evenly distributed.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
• Punch down the dough and shape it into a round or oval loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 400°F (200°C).
• Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain de Beaucaire is a delightful bread that’s bursting with the flavor of olives.

Enjoy it as part of a mezze platter or as a tasty snack on its own.

Pain de Petit Épeautre (French Spelt Bread)

Pain de Petit Épeautre, or French Spelt Bread, is a nutritious and wholesome bread made with petit épeautre flour, a type of ancient grain similar to spelt.

With its nutty flavor and dense texture, this bread is perfect for serving with soups, stews, or salads.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 cups petit épeautre flour
• 1 cup bread flour
• 1 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons olive oil

Instructions:

• In a small bowl, combine warm water, active dry yeast, honey, and olive oil. Let it sit for about 5 minutes until foamy.
• In a large mixing bowl or the bowl of a stand mixer, combine petit épeautre flour, bread flour, and salt.
• Pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface or using a stand mixer with a dough hook attachment until smooth and elastic, about 8-10 minutes.
• Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
• Punch down the dough and shape it into a round loaf.
• Place the shaped dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise again for about 30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake the bread for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
• Let the bread cool on a wire rack before slicing and serving.

Pain de Petit Épeautre is a nutritious bread that’s perfect for those looking for a wholesome alternative to traditional wheat bread. Enjoy its nutty flavor

Conclusion

With these French bread machine recipes, you can bring the flavors of France into your home kitchen.

From rustic country loaves to classic baguettes, there’s something for every bread lover to enjoy.

So fire up your bread machine, roll up your sleeves, and get ready to bake your way to French culinary bliss. Bon appétit!