Description
This Soft Fluffy French Bread recipe creates a tender, airy loaf with a golden crust, perfect for sandwiches, toast, or enjoying fresh from the oven. Made with simple ingredients like flour, yeast, and olive oil, this homemade bread offers easy preparation and a classic French flavor, ideal for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, plus more as needed
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons salt
Wet Ingredients
- 1 ½ cups warm water (110°F)
- 2 tablespoons olive oil
- 1 tablespoon melted butter (for brushing, optional)
Instructions
- Activate yeast: In a large mixing bowl or stand mixer, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active and ready.
- Mix dough: Add olive oil, salt, and 3 cups of the flour to the yeast mixture. Mix until just combined, then gradually add the remaining flour until a soft, slightly tacky dough forms.
- Knead dough: Knead the dough by hand or with a dough hook for 8–10 minutes until smooth and elastic, which develops gluten to give the bread structure.
- First rise: Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape loaf: Punch down the risen dough and turn it onto a lightly floured surface. Flatten it into a rectangle and roll it tightly from the long end to form a loaf. Pinch the seam and ends to seal the shape.
- Second rise: Place the shaped loaf on a parchment-lined baking sheet, cover loosely, and let it rise for another 30–40 minutes until puffy.
- Preheat oven and score: Preheat the oven to 375°F (190°C). Using a sharp knife or razor blade, make 2–3 shallow diagonal slashes across the top of the loaf to allow steam to escape and help the bread expand while baking.
- Bake the bread: Bake for 25–30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked.
- Optional butter brush: Remove the bread from the oven and brush the top with melted butter for a soft, glossy crust. Let the bread cool slightly before slicing.
Notes
- For an extra fluffy texture, allow the dough to rise slowly in the refrigerator overnight.
- To make baguette shapes, divide the dough into two and shape each into a thinner loaf before the second rise.
- This bread is versatile and works wonderfully for sandwiches and toast due to its soft crumb and crisp crust.
