Mom's Best Recipes
Recipe

Bright Citrus French Bread

A lighter-feeling, everyday French-bread-inspired loaf with a crisp crust, tender crumb, and a subtle lemon-orange zing that makes butter taste like a whole event.

Author By Matt Campbell
4.8
A real photograph of a golden loaf of French bread on a wooden cutting board with a few thin slices cut, lemon zest scattered nearby, and a small bowl of olive oil on a sunlit kitchen counter
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French bread is usually the no-nonsense backbone of dinner: soup on the stove, loaf on the counter, everyone suddenly in a better mood. This version keeps that same cozy vibe, but sneaks in a bright citrus note that tastes like you tried harder than you actually did. Think: crisp edges, soft middle, and the kind of aroma that makes you cut “one slice” and somehow end up with three.

It is a French-bread-inspired everyday loaf, with a bit of whole wheat for balance and extra-virgin olive oil for tenderness. No weird ingredients, no mystery powders. Just flour, yeast, citrus, and a little patience while the dough does its thing.

A real photograph of hands zesting a lemon over a small bowl beside a mound of flour and a wooden spoon on a kitchen counter

Why It Works

  • Bright flavor without tasting like dessert: Citrus zest perks up the loaf, but it still reads savory and dinner-friendly.
  • Crisp crust, soft crumb: A steamy oven start helps you get that crackly exterior, while olive oil keeps the inside tender.
  • More fiber, still fluffy: A little whole wheat adds nutrition and flavor, but bread flour keeps it light and sliceable.
  • Weeknight realistic: Minimal hands-on time. Most of the work is waiting, which is my favorite kind of work.

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Storage Tips

Day 1 and Day 2: Keep the loaf cut side down on a cutting board and cover loosely with a clean towel. If your kitchen is very dry, tuck it into a paper bag.

Longer storage: Slice once fully cooled, then freeze in a zip-top bag. Pull slices as needed and toast straight from frozen.

Revive a whole loaf: Mist lightly with water, then warm in a 350°F oven for 8 to 12 minutes. It comes back to life fast.

Best leftover move: Cube it for citrusy croutons, or make garlicky breadcrumbs for pasta and roasted vegetables.

Common Questions

Will the bread taste like lemon?

It tastes fresh, not sour. The zest gives aroma and a gentle citrus lift. There is no lemon juice in the dough, so you avoid that sharp tang.

Can I make this with all-purpose flour?

Yes. The crumb will be a little less chewy and the loaf may spread slightly more. If you have it, bread flour gives the best structure.

Do I have to use whole wheat flour?

No. You can use all bread flour for a more classic loaf. The whole wheat just adds a bit of fiber and a nutty depth that plays well with citrus.

How do I get a crisp crust at home?

Steam. Put a small metal pan on the lower rack while the oven preheats, then add hot water right after you load the bread. Also, bake until the loaf is deeply golden, not just “tan.”

Is the steam step safe?

Yes, with a little care. Use a sturdy metal pan (not glass), and pour the hot water in carefully to avoid splashes and steam burns. Keep your face and hands back when you close the oven door.

Can I make the dough ahead?

Yes. For an easy make-ahead option, let the dough do its first rise in the refrigerator overnight (8 to 12 hours) instead of on the counter. It develops more flavor this way. In the morning, let it sit at room temperature for 45 to 60 minutes, then shape and continue with the second rise.

My dough is not rising. What now?

First, give it time. If your kitchen is cool, rising can take longer. If nothing is happening after 15 to 20 minutes, move the bowl somewhere warmer (like an unheated oven with the light on). Also check that your yeast is fresh and your water was warm, not hot (aim for 105 to 110°F).

I started making this loaf during a stretch where I wanted “real bread” in the house, but also did not want to treat every dinner like a full-time job. I had a couple sad-looking lemons rolling around in the produce drawer and thought, what if I just… zested one into the dough? The first bake smelled like a bakery that also sells fancy candles. Now it is my go-to when I want dinner to feel a little brighter, even if the rest of the day was pure chaos.