Description
This Soft Fluffy French Bread recipe yields tender, airy loaves with a golden crust and a delicate crumb. Perfect for sandwiches or as a side to your favorite meals, this bread is easy to make with simple ingredients and traditional baking techniques to achieve authentic French bakery quality at home.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon sugar
- 1 1/2 cups warm water (about 110°F)
Dough
- 1 1/2 teaspoons salt
- 3 1/2 to 4 cups all-purpose flour
For Greasing
- 1 tablespoon olive oil
Egg Wash
- 1 egg white mixed with 1 tablespoon water
Instructions
- Activate the yeast: In a large mixing bowl, dissolve the active dry yeast and sugar in warm water (around 110°F). Let it sit undisturbed for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: Add salt and 2 cups of all-purpose flour to the yeast mixture. Stir until smooth. Gradually incorporate the remaining flour, half a cup at a time, mixing after each addition until the dough becomes soft but not sticky.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 6–8 minutes until it is smooth, elastic, and springs back when pressed.
- First rise: Lightly grease a large bowl with olive oil and place the kneaded dough inside, turning it once to evenly coat. Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 hour or until it doubles in size.
- Shape the loaves: Punch down the risen dough to release air. Divide it into two equal parts and shape each half into a long loaf. Place the loaves on a parchment-lined baking sheet.
- Second rise: Cover the shaped loaves and let them rise for another 30–40 minutes until puffy.
- Prepare for baking: Preheat the oven to 375°F (190°C). Brush the loaves with the egg white and water mixture to give them a shiny crust. Using a sharp knife, make 3–4 shallow diagonal slashes across the top of each loaf.
- Bake: Place the baking sheet in the oven and bake the loaves for 20–25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool down: Transfer the baked loaves to a wire rack and let them cool completely before slicing. For extra softness, cover the bread with a clean towel as it cools.
Notes
- For a crispier crust, place a pan of hot water in the oven during baking to create steam.
- This bread freezes well; wrap the cooled loaves tightly in plastic wrap and foil before freezing. Thaw at room temperature when ready to use.
- Use warm water at approximately 110°F to activate yeast properly without killing it.
- Adjust flour quantity as needed; humidity can affect dough consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 170mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
