Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a warm bakery loaf and thought, “Okay wow, why can’t my bread do that?” this is your moment. This soft homemade French bread is pillowy inside, lightly crisp on the outside, and honestly feels way fancier than the effort it takes.

No weird ingredients, no complicated shaping skills required—just a reliable, cozy loaf you’ll want to make on repeat for sandwiches, soup nights, and “I need bread right now” situations.

Why You’ll Love This

This loaf gives you that classic bakery vibe: a tender, fluffy crumb with a golden crust that’s not too tough. It’s straightforward, beginner-friendly, and it slices like a dream—aka perfect for everything from garlic bread to French toast.

Ingredients

• 4 cups (480g) all-purpose flour, plus more for dusting
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons granulated sugar
• 2 teaspoons fine salt
• 1 1/2 cups (360ml) warm water (about 105–110°F)
• 2 tablespoons olive oil (or melted butter for extra softness)
• 1 large egg white, lightly beaten (for egg wash, optional but recommended)

How to Make It

1. Wake up the yeast.
   In a large bowl, stir warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the water was too hot/cool.)
2. Mix the dough.
   Add olive oil and salt to the yeast mixture. Stir in flour 1 cup at a time until a shaggy dough forms and it starts pulling away from the bowl.
3. Knead until smooth.
   Turn dough onto a lightly floured surface and knead for 8–10 minutes, until it’s smooth and elastic. (It should feel soft and slightly tacky, not sticky. Add a sprinkle of flour only as needed.)
4. First rise.
   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
5. Shape the loaf.
   Punch down the dough and turn it onto the counter. Shape into a log about 12–14 inches long by flattening into a rectangle, rolling tightly, and pinching the seam closed. Place seam-side down on a parchment-lined baking sheet.
6. Second rise.
   Cover loosely and let rise for 30–45 minutes, until puffy. While it rises, preheat your oven to 375°F.
7. Score + wash.
   Use a sharp knife to make 3–4 diagonal slashes across the top (this helps it expand). Brush with egg white for that shiny, bakery-style finish (optional).
8. Bake.
   Bake for 25–30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. If it’s browning too fast, tent loosely with foil for the last 5–10 minutes.
9. Cool (the hardest part).
   Let cool on a wire rack for at least 20–30 minutes before slicing so the inside sets up and stays fluffy.

Tips for the Best Results

• Use warm (not hot) water: 105–110°F is the sweet spot to activate yeast without harming it.
• Measure flour correctly: Spoon into the measuring cup and level off, or use a kitchen scale for the softest loaf.
• Don’t over-flour the dough: A slightly tacky dough bakes up more tender than a dry, stiff one.
• Roll the loaf tight: A tight roll = that pretty, even crumb like a bakery loaf.
• Steam helps: For a more bakery-style crust, place an empty metal pan on the bottom rack while preheating, then carefully add a cup of hot water when the bread goes in.
• Cool before slicing: Cutting too early can compress the crumb and make it gummy.

Variations

• Extra-soft “sandwich loaf”: Swap olive oil for melted butter and brush the hot loaf with a little more butter after baking.
• Garlic herb French bread: Mix 1 teaspoon garlic powder and 1 teaspoon dried Italian seasoning into the flour.
• Cheesy loaf: Add 1 cup shredded mozzarella or provolone during mixing, or sprinkle parmesan on top after the egg wash.
• Sesame or everything topping: After egg wash, sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
• Mini loaves: Divide dough into two smaller logs and bake 18–22 minutes (keep an eye on color).

Storage & Reheating

Store cooled bread in a bag or airtight container at room temp for up to 2 days. For longer storage, slice and freeze for up to 2 months. To reheat, warm slices in a toaster or bake the whole loaf at 350°F for 8–12 minutes (wrap in foil for a softer crust, unwrap for the last 2 minutes for a little crisp).

FAQ

Why is my French bread not as soft as a bakery loaf?

The most common reason is too much flour. A slightly tacky dough makes a softer crumb. Also, letting it cool fully helps the inside finish setting, and brushing with a bit of butter right after baking boosts softness.

Can I make this dough in a stand mixer?

Yes. Mix with the dough hook on low until combined, then knead on medium-low for about 6–8 minutes, until the dough is smooth and elastic. If it’s sticking heavily to the bowl, add flour 1 tablespoon at a time.

How do I know when the dough is done rising?

Look for doubled size and a puffy feel. If you gently press a floured finger into the dough and the indent slowly springs back (not instantly), it’s ready for shaping or baking.

Can I use bread flour instead of all-purpose?

Yes. Bread flour can give a slightly chewier texture and a bit more rise. You may need a splash more water if the dough feels dry, since bread flour absorbs more liquid.

Why do I need to score the top?

Scoring controls where the loaf expands in the oven, preventing random cracks along the sides. It also gives that classic bakery look and helps the bread bake more evenly.