Name: Soft Fluffy French Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2 1/4 tsp active dry yeast (1 packet); 1 1/2 cups warm water (110°F); 2 tsp sugar; 3 1/2 to 4 cups all-purpose flour; 1 1/2 tsp salt; 1 tbsp olive oil (optional, for brushing after baking); 1 egg white mixed with 1 tbsp water (for egg wash)

Description

This Soft Fluffy French Bread recipe delivers a delightfully tender interior with a beautifully golden crust. Perfect for sandwiches or as a side to your favorite meals, this homemade bread is simple to make and uses basic ingredients you likely have on hand. With its light texture and classic French flavor, it’s an excellent choice for both novice and seasoned bakers.

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

For Brushing and Finishing

1 tbsp olive oil (optional, for brushing after baking)
1 egg white mixed with 1 tbsp water (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready for bread making.
Make the Dough: Add 3 1/2 cups of all-purpose flour and salt to the yeast mixture. Mix until a soft dough forms. Turn the dough onto a floured surface and knead for 6–8 minutes, gradually adding more flour if necessary, until the dough is smooth, elastic, and no longer sticky.
First Rise: Place the kneaded dough into a lightly greased bowl. Cover it with a clean towel and let it rise in a warm place for about 1 hour or until it has doubled in size. This fermentation step develops flavor and texture.
Shape the Loaf: Gently punch down the risen dough to release air bubbles. Shape it into a long loaf or divide into two smaller baguette-style loaves. Place the shaped dough on a baking sheet lined with parchment paper.
Second Rise: Cover the shaped dough with a towel and let it rise again for 30–40 minutes, until it is noticeably puffed up and airy.
Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the loaf with the egg white and water mixture to give it a beautiful glaze. Optionally, make shallow diagonal slashes on top with a sharp knife to create a classic French bread appearance.
Bake the Bread: Bake the loaf in the preheated oven for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully cooked through.
Cool and Serve: Remove the bread from the oven and let it cool slightly on a wire rack before slicing. For an extra soft crust, brush with olive oil immediately after baking. To get a crustier finish, place a pan of hot water on the bottom rack while baking to create steam.

Notes

For an extra soft crust, brush the loaf with olive oil immediately after baking.
To achieve a crustier finish, place a pan of hot water on the bottom rack of your oven while baking to create steam.