Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a warm bakery loaf and thought, “Okay, why can’t my bread do that?”—this one’s for you. This soft homemade French bread has that lightly crisp crust, fluffy interior, and the kind of slice that makes butter feel like a full-on life upgrade.

No fancy equipment, no complicated shaping, and no mystery ingredients. Just a straightforward, reliable method that turns out a golden, bakery-style loaf that’s perfect for sandwiches, soups, and “I’ll just have one more slice” moments.

Why You’ll Love This

This bread is soft and pillowy on the inside with a thin, lightly crackly crust—aka the best of both worlds. It’s beginner-friendly, uses pantry staples, and makes your kitchen smell like an actual bakery (without the 4 a.m. wake-up call).

Ingredients

4 cups (480g) all-purpose flour, plus a little extra for dusting
2 1/4 teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
2 tablespoons olive oil (or neutral oil)
1 egg white, lightly beaten (for brushing, optional but recommended)
1 tablespoon water (to mix with egg white)

How to Make It

Bloom the yeast. In a large bowl, stir together warm water and sugar. Sprinkle the yeast over the top and let it sit 5–8 minutes until foamy. (If it doesn’t foam, your yeast may be expired or the water was too hot/cold.)
Mix the dough. Add olive oil and salt to the yeast mixture. Stir in 3 1/2 cups of flour until a shaggy dough forms. Add the remaining 1/2 cup gradually as needed; the dough should be soft and slightly tacky, not dry.
Knead until smooth. Turn dough onto a lightly floured surface and knead for 8–10 minutes (or 6–8 minutes in a stand mixer with a dough hook) until smooth, elastic, and springy. If it’s sticking a lot, dust with a little flour—but don’t overdo it.
First rise. Place dough in a lightly oiled bowl, turn once to coat, cover, and let rise 60–90 minutes until doubled in size.
Shape the loaf. Punch down the dough gently, then turn it out and shape into a long loaf: pat into a rectangle, roll tightly from the long side into a log, and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet.
Second rise. Cover loosely and let rise 30–45 minutes, until puffy and slightly expanded. While it rises, preheat the oven to 400°F (205°C).
Score and add shine. Mix egg white with 1 tablespoon water and brush over the loaf (optional but gives that bakery glow). Use a sharp knife or bread lame to make 3–4 diagonal slashes across the top.
Bake with steam. Place a small metal pan on the bottom rack while the oven preheats. When you put the bread in, carefully pour about 1 cup of hot water into the pan to create steam. Bake 22–28 minutes, until golden brown and the loaf sounds hollow when tapped.
Cool (yes, really). Transfer to a rack and cool at least 30 minutes before slicing so the crumb sets up and stays soft.

Tips for the Best Results

Measure flour the smart way: Spoon flour into your measuring cup and level it off. Too much flour is the #1 reason homemade bread turns dense.
A tacky dough is your friend: Soft French bread comes from a slightly sticky dough. Add flour slowly during kneading.
Use warm water, not hot: Aim for 105–110°F. Hotter can hurt the yeast; cooler slows the rise.
Roll tight when shaping: A snug roll (with the seam pinched well) helps the loaf rise evenly and slice cleanly.
Steam = bakery crust: That little pan of water creates a thin, crisp crust without making the bread hard.
Don’t skip cooling: Cutting too early can make the inside gummy, even if it’s fully baked.

Variations

Garlic butter French bread: Brush warm loaf with melted butter mixed with garlic powder and a pinch of salt.
Herb loaf: Add 1–2 teaspoons Italian seasoning or dried rosemary to the flour.
Sesame or everything topping: Brush with egg wash, then sprinkle seeds or seasoning on top before baking.
Mini loaves: Divide dough into two smaller logs and bake 18–22 minutes.
Softer crust: Brush the hot loaf lightly with butter right after baking for a more tender bite.

Storage & Reheating

Store bread at room temp in a bread bag or loosely wrapped in foil for up to 2 days (avoid airtight plastic if you want the crust to stay nice). For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F (175°C) for 8–12 minutes; if frozen, thaw first for best texture.

FAQ

How do I make this French bread extra soft like a bakery loaf?

Start with a slightly tacky dough (don’t over-flour), and don’t overbake. Pull it when it’s deeply golden but not dark brown. For the softest finish, brush the hot loaf with a little butter right after baking.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount (2 1/4 teaspoons). You can skip the blooming step and mix it right into the dry ingredients, then add warm water and oil. The rise may be a little faster, so watch the dough, not the clock.

Why didn’t my loaf rise much?

Common reasons: your yeast is old, the water was too hot/cold, the kitchen was chilly, or too much flour was added. For a cozy rise, let the dough proof in a turned-off oven with the light on.

How do I get that classic French bread crust without it turning too hard?

Steam in the oven helps create a thin, crisp crust. Using egg wash adds a bakery-style sheen and slightly helps the crust stay delicate. If you prefer it softer, brush the loaf with butter after baking.

Can I make the dough ahead of time?

Yes. After the first rise, shape the loaf, cover tightly, and refrigerate up to 18 hours. Let it sit at room temp 45–60 minutes (until puffy) before scoring and baking. This also boosts flavor.