Description
This Soft Fluffy French Bread recipe produces a classic, tender loaf with a light, airy crumb and a golden, slightly crisp crust. Perfect for sandwiches, toast, or simply enjoyed with butter, this homemade French bread is easy to make with simple ingredients and minimal preparation time.
Ingredients
Scale
Yeast Mixture
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F)
- 2 tsp sugar
Dough
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 tsp salt
Optional for Finishing
- 1 tbsp olive oil (optional, for brushing)
- 1 egg white mixed with 1 tbsp water (for egg wash)
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Make Dough: Add 3 1/2 cups of flour and the salt to the yeast mixture and mix until a soft dough forms. If the dough is too sticky, add more flour gradually.
- Knead Dough: Turn the dough out onto a floured surface and knead for 6–8 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape Loaf: Punch down the dough to release air and shape it into one long loaf or two smaller baguette-style loaves. Place the shaped dough on a parchment-lined baking sheet and cover again.
- Second Rise: Let the shaped dough rise for another 30–40 minutes until puffy and nearly doubled.
- Prepare for Baking: Preheat the oven to 375°F. Brush the loaf with the egg wash mixture and optionally make a few shallow diagonal slashes across the top for a classic look.
- Bake: Bake the bread for 25–30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove from oven and let the bread cool slightly before slicing. For an extra soft crust, brush with olive oil while still warm if desired.
Notes
- For a softer crust, brush the loaf with olive oil immediately after baking.
- For a crustier exterior, place a pan of hot water on the bottom rack of the oven while baking to create steam.
- Ensure water temperature is around 110°F to effectively activate the yeast without killing it.
- You can store leftover bread wrapped in foil or a bread bag at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix, but texture and rise may vary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
