Making Mini French bread loaves at home is easier than you might think. These small, crusty loaves are perfect for individual servings, quick snacks, or a cozy dinner side. You'll have fresh bread ready to enjoy with just a few simple steps and ingredients.

To make these mini French bread loaves, you only need basic ingredients like flour, water, yeast, and salt. The dough comes together quickly and is shaped into smaller portions, making it great for serving fresh. Baking them creates a golden crust and soft interior that's perfect for any meal.
For more bread recipes try my No-knead Sandwich bread, 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs and easy homemade buttermilk cornbread.
Ingredient notes
- Flour: You can use either all-purpose flour or bread flour. Bread flour gives better texture and chewiness because it has a higher protein content, but all-purpose works fine too.
- Yeast: Active dry yeast or instant yeast works well. Active dry yeast needs to be dissolved in warm water first, while instant yeast can be mixed directly into the flour.
- Sugar: A small amount of sugar helps feed the yeast, which makes the dough rise better and adds a hint of sweetness to balance the flavors.
- Salt: Adds flavor to the bread and balances the yeast activity, so don’t skip it.
- Olive Oil: Just one tablespoon adds a touch of flavor and makes the dough easier to handle.
- Warm Water: Use water that’s around 105–110°F (just warm to the touch). This is ideal for activating the yeast without killing it.
- Egg Wash: Brushing the loaves with a beaten egg before baking gives them a beautiful golden color and shine.
How to make mini french bread loaves
- Activate the Yeast
In the bowl of a stand mixer, combine warm water (105–110°F), sugar, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy. - Mix the Dough
Add olive oil, salt, and flour to the bowl, adding 1 cup at a time. Use the dough hook attachment to knead on medium speed for 5–8 minutes until the dough is smooth and elastic. If kneading by hand, knead on a floured surface for the same amount of time. - First Rise
Grease a large bowl with a bit of oil, place the dough inside, and cover it with a damp cloth. Let it rise in a warm place for 30–60 minutes or until it doubles in size. - Shape the Loaves
Once the dough has risen, punch it down and divide it into 8 equal parts. , then roll it out into a small loaf shape.

Roll out each piece with a rolling pin

then roll into a small loaf-shape
Place the loaves on a baking tray lined with parchment paper.

5. Second Rise
Cover the loaves with a damp cloth or plastic wrap and let them rise for about an hour until puffed up.
6. Prepare for Baking
Preheat your oven to 375°F (190°C). Use a sharp knife to make a small slit on the top of each loaf.

Brush the loaves with egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, shiny crust. Use a sharp knife to make a small slit on the top of each loaf.
7. Bake the Loaves
Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown. Allow the loaves to cool slightly on a wire rack before serving.

Perfect Sandwich Ideas with Mini French Bread Loaves
You can use these mini French bread loaves to make delicious sandwiches. Simply slice the loaf in half lengthwise and fill it with your favorite ingredients.
- Classic Turkey and Cheese: Slice the loaf in half lengthwise. Spread mayonnaise or mustard on one side. Layer with turkey slices, your favorite cheese (Swiss or cheddar), lettuce, and tomato. Add a pinch of salt and pepper for extra flavor.
- Caprese Sandwich: Spread pesto on both sides of the bread. Add fresh mozzarella slices, tomato slices, and fresh basil leaves. Drizzle with a bit of olive oil and balsamic glaze for extra flavor.
- Chicken Salad Sandwich: Fill the loaf with a creamy chicken salad mixture (shredded chicken, mayo, celery, salt, and pepper). Add lettuce or spinach for a bit of crunch.

Recipe notes
- Flour Choice: For a chewier texture, use bread flour. If you only have all-purpose flour, it works well too but will result in a slightly softer loaf.
- Yeast: Ensure your yeast is fresh. Expired yeast may not activate properly and could affect the rise of your dough.
- Water Temperature: Use warm water around 105–110°F. If it’s too hot, it can kill the yeast; too cold, and it won’t activate.
- Rising Time: The rising time may vary depending on the temperature in your kitchen. In colder environments, it might take a bit longer.
- Shaping Loaves: For smooth, even loaves, make sure to roll the dough tightly when shaping. This helps create a nice structure and prevents air pockets.
- Egg Wash: The egg wash gives the loaves a beautiful golden color. If you prefer a softer crust, skip the egg wash and lightly brush with milk instead.
- Slits on Top: Use a sharp knife or razor blade to make clean slits on top of the loaves. This helps them expand properly while baking.
Other bread recipes you might like

Mini french bread loaves recipe
Ingredients
- 1 tablespoon yeast
- ½ tablespoon sugar
- 1 cup warm water (105–110°F)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 cups bread flour or all purpose flour
- 1 egg for egg wash
Instructions
- In the bowl of a stand mixer, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy.
- Add olive oil, salt, and flour to the bowl, adding 1 cup at a time. Use the dough hook attachment to knead on medium speed for 5–8 minutes until the dough is smooth and elastic. If kneading by hand, knead on a floured surface for the same amount of time.
- Grease a large bowl with a bit of oil, place the dough inside, and cover it with a damp cloth. Let it rise in a warm place for 30–60 minutes or until it doubles in size.
- Once the dough has risen, punch it down and divide it into 8 equal parts. , then roll it out into a small loaf shape.
- Roll out each piece with a rolling pin. Then roll it into a small loaf shape.
- Place the loaves on a baking tray lined with parchment paper.
- Cover the loaves with a damp cloth or plastic wrap and let them rise for about an hour until puffed up.
- Preheat your oven to 375°F (190°C). Use a sharp knife to make a small slit on the top of each loaf.
- Brush the loaves with egg wash (1 beaten egg mixed with 1 tablespoon of water) for a golden, shiny crust. Use a sharp knife to make a small slit on the top of each loaf.
- Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown. Allow the loaves to cool slightly on a wire rack before serving.
Video

Notes
- Flour Choice: For a chewier texture, use bread flour. If you only have all-purpose flour, it works well too but will result in a slightly softer loaf.
- Yeast: Ensure your yeast is fresh. Expired yeast may not activate properly and could affect the rise of your dough.
- Water Temperature: Use warm water around 105–110°F. If it’s too hot, it can kill the yeast; too cold, and it won’t activate.
- Rising Time: The rising time may vary depending on the temperature in your kitchen. In colder environments, it might take a bit longer.
- Shaping Loaves: For smooth, even loaves, make sure to roll the dough tightly when shaping. This helps create a nice structure and prevents air pockets.
- Egg Wash: The egg wash gives the loaves a beautiful golden color. If you prefer a softer crust, skip the egg wash and lightly brush with milk instead.
- Slits on Top: Use a sharp knife or razor blade to make clean slits on top of the loaves. This helps them expand properly while baking.
- Freezing Option: These loaves freeze well. Let them cool completely, then wrap in foil or plastic wrap and freeze. Reheat in the oven for a fresh-baked feel.
- Serving Ideas: Serve warm with butter, use for sandwiches, or pair with soups and stews. These mini loaves are versatile and great for any meal!
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