Soft, fluffy French bread is a classic staple with a light, airy interior and a slightly crisp golden crust. This homemade version is easy to make and perfect for sandwiches, dipping in soups, or enjoying with butter and jam. Whether you’re a beginner baker or a seasoned pro, this recipe will give you bakery-quality bread right at home.
Why You’ll Love This Recipe
- Soft and airy texture with a slightly chewy crust
- Easy to make with simple pantry ingredients
- Versatile – great for sandwiches, toast, or garlic bread
- No special equipment needed – just mix, knead, and bake
- Better than store-bought – fresh, preservative-free, and delicious
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Warm water
- Active dry yeast
- Sugar
- All-purpose or bread flour
- Salt
- Butter or olive oil
Directions
- Activate the yeast – In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough – Add flour, salt, and melted butter or olive oil. Mix until a dough forms.
- Knead – Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- First rise – Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Shape the bread – Punch down the dough and shape it into a loaf or baguettes.
- Second rise – Let the shaped dough rest on a baking sheet for another 30–45 minutes.
- Bake – Preheat the oven to 375°F (190°C). Bake for 20–25 minutes until golden brown.
- Cool and serve – Let the bread cool before slicing. Enjoy!
Servings and Timing
- Servings: 1 large loaf or 2 smaller baguettes
- Prep Time: 15 minutes
- Rise Time: 1 hour 30 minutes
- Bake Time: 25 minutes
- Total Time: About 2 hours
Variations
- Whole Wheat Version: Swap half the flour with whole wheat flour for a heartier texture.
- Garlic Herb Bread: Add minced garlic and dried herbs like rosemary or thyme to the dough.
- Cheese-Stuffed Bread: Sprinkle shredded cheese inside before shaping the dough.
- Sweeter Bread: Add honey instead of sugar for a hint of sweetness.
- Gluten-Free: Use a gluten-free flour blend, but results may vary in texture.
Storage/Reheating
- Room Temperature: Store in an airtight bag for up to 3 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
- Reheating: Warm in the oven at 300°F (150°C) for 5–10 minutes for a fresh taste.
FAQs
How do I make my bread extra fluffy?
Make sure your yeast is fresh and allow enough time for rising. Kneading well also helps develop the gluten.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast without proofing it first. Add it directly to the flour.
Why didn’t my bread rise?
Your yeast may be expired, or the water temperature was too hot or too cold.
Can I make this bread without a stand mixer?
Yes! You can knead the dough by hand for about 8–10 minutes.
How do I get a crispy crust?
Brush the bread with water before baking and place a small pan of water in the oven for steam.
Can I make this into dinner rolls?
Yes! Shape the dough into small balls and bake for about 15 minutes.
What’s the best flour for French bread?
Bread flour gives a chewier texture, but all-purpose flour works well too.
How do I get a golden crust?
Brush the top with an egg wash or melted butter before baking.
Can I add seeds or toppings?
Yes, sprinkle sesame or poppy seeds on top before baking for extra crunch.
How can I make this bread last longer?
Store it in a bread box or airtight container to prevent it from drying out.
Conclusion
Homemade soft and fluffy French bread is easy to make and tastes far better than store-bought versions. With its light texture and golden crust, this bread is perfect for any occasion. Whether you enjoy it fresh out of the oven or use it for sandwiches and toast, this simple recipe is a must-try for any bread lover.
Print
Soft Fluffy French Bread
Description
Soft, fluffy French bread is a delightful addition to any meal, featuring a tender crumb and a golden crust. Here’s a recipe to guide you through making this classic bread at home.
Ingredients
- 2 cups warm water (110°F/45°C)
- 2 tablespoons active dry yeast
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 2 tablespoons olive oil
- 5 to 6 cups all-purpose flour
- 1 egg (optional, for egg wash)
Instructions
- Activate the Yeast:
- In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Prepare the Dough:
- Add the salt and olive oil to the yeast mixture.
- Gradually incorporate the flour, one cup at a time, mixing well after each addition. Continue until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the Dough:
- Transfer the dough to a lightly floured surface.
- Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
- First Rise:
- Place the kneaded dough into a lightly greased bowl, turning it to coat all sides.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Shape the Loaves:
- Once risen, gently punch down the dough to release any air pockets.
- Divide the dough into two equal portions.
- On a lightly floured surface, roll each portion into a rectangle. Starting from a long edge, roll the dough tightly into a log. Pinch the seams and ends to seal.
- Second Rise:
- Place the shaped loaves seam-side down on a baking sheet lined with parchment paper or lightly greased.
- Cover the loaves with a kitchen towel.
- Let them rise for about 30 minutes, or until they’ve doubled in size.
- Prepare for Baking:
- Preheat your oven to 375°F (190°C).
- If using, beat the egg with a tablespoon of water to create an egg wash. Brush this mixture over the tops of the loaves to achieve a glossy, golden crust.
- Bake:
- Using a sharp knife, make three diagonal slashes across the top of each loaf.
- Place the baking sheet in the preheated oven.
- Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool:
- Remove the loaves from the oven and transfer them to a wire rack.
- Allow them to cool completely before slicing to maintain the bread’s structure and texture.
Notes
- Flour Measurement: Start with 5 cups of flour and add more as needed. The dough should be soft but not sticky.
- Rising Environment: If your kitchen is cool, you can create a warm environment by placing the dough in an oven with just the light on or setting the bowl over a pan of warm water.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.