New Orleans French Bread – A Flavorful Taste of the Big Easy

When you think of New Orleans cuisine, what comes to mind? Spicy jambalaya, rich creole gumbo… and, of course, a classic French bread bursting with flavor. This New Orleans French Bread recipe captures the essence of the city – its bold spices, subtle sweetness, and of course, the unmistakable aroma of freshly-baked bread.

Perhaps the most unique aspect of this recipe is the long-standing tradition of kneading the dough by hand. This ancient practice gives the bread its distinctive texture, ensuring that every bite is fluffy and moist. Added to that are unique spices and seasonings, which add a distinctive flavor. This includes garlic powder and onion powder, as well as a bit of sugar to balance out the savory elements. Let’s take a closer look at what you need to whip the bread together.


  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast
  • 1/4 cup extra-virgin olive oil
  • 1 cup lukewarm water


  1. In a large bowl, mix together the flour, sugar, garlic powder, onion powder, oregano, salt, and yeast.
  2. Add the olive oil and lukewarm water to the flour mixture, and mix together until dough forms.
  3. Flour a clean surface and knead the dough for 10 minutes, until dough is soft and smooth.
  4. Place dough in a greased bowl, cover, and let rise for 30 minutes.
  5. After 30 minutes, divide dough into two pieces and shape into loaves.
  6. Place loaves onto a greased baking sheet, cover, and let rise for an additional 30 minutes.
  7. Bake at 375°F for 30 minutes, or until golden brown.

Once you’ve transformed this mix of simple ingredients into a loaf of New Orleans French Bread, you’ll be greeted by a golden and crisp crust and a warm, fluffy center. Each bite is rich with the flavors of garlic and oregano, giving the traditional French bread an unmistakable Big Easy twist.

This type of bread is perfect for serving with a bowl of hot gumbo or alongside other classic Creole and Cajun main dishes. But it’s also a delicious snack in its own right – especially when served warm with a bit of butter.

So, what are you waiting for? Grab some flour and get to it. The streets of New Orleans await.