Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If “bakery French bread” is your comfort food love language, this loaf is about to become a weekly thing. It bakes up soft and fluffy on the inside with that lightly golden, thin crust that makes you want to tear off a piece the second it cools.

No fancy equipment, no weird ingredients—just a simple dough, a little patience, and one easy trick for that just-baked bakery vibe: steam in the oven. Let’s do it.

Why You’ll Love This

This is the kind of French bread that’s actually soft (not tooth-breaking), slices beautifully for sandwiches, and still feels special enough to serve with dinner—aka the rare loaf that can do it all.

Ingredients

1 1/4 cups warm water (about 105–110°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 tablespoons olive oil (or neutral oil)
3 to 3 1/2 cups all-purpose flour, plus more for dusting
1 egg white, lightly beaten (for egg wash, optional but recommended)
1 tablespoon water (to mix with egg white)

How to Make It

Wake up the yeast. In a large bowl, combine warm water, yeast, and sugar. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, your water may have been too hot/cold or the yeast is old—start fresh for the best rise.
Mix the dough. Add salt and olive oil. Stir in 3 cups flour, 1 cup at a time, until a shaggy dough forms. If it’s super sticky, add flour 1 tablespoon at a time (up to about 1/2 cup more) until it’s workable but still slightly tacky.
Knead until smooth. Turn dough onto a lightly floured surface and knead 8–10 minutes (or 6–7 minutes in a stand mixer with a dough hook) until smooth and elastic. It should spring back when you poke it.
First rise. Place dough in a lightly oiled bowl, turn once to coat, and cover. Let rise in a warm spot for 45–75 minutes, until doubled in size.
Shape the loaf. Punch down dough gently and turn it out. Pat into a rectangle, then roll up tightly from the long side into a log. Pinch the seam closed and tuck the ends under. Place seam-side down on a parchment-lined baking sheet.
Second rise. Cover loosely (a clean towel works) and let rise 25–40 minutes until puffy. Meanwhile, preheat oven to 375°F.
Score + steam moment. Use a sharp knife to make 3–4 diagonal slashes across the top. For that bakery-style crust, place an empty metal pan on the bottom rack while the oven preheats.
Egg wash + bake. Mix egg white with 1 tablespoon water and brush over the loaf (optional but gives a gorgeous shine). Put bread in the oven and carefully pour 1 cup hot water into the empty pan to create steam. Bake 22–28 minutes until golden and the loaf sounds hollow when tapped.
Cool (yes, really). Cool on a wire rack at least 20 minutes before slicing so the inside sets up soft and fluffy instead of gummy.

Tips for the Best Results

Measure flour like a pro: Spoon flour into your measuring cup and level it off. Scooping straight from the bag can pack it in and make the loaf dense.
Go for “tacky,” not “dry” dough: A slightly sticky dough bakes up softer. Add flour slowly and stop as soon as it kneads smoothly.
Give it a warm rise spot: If your kitchen is chilly, let the dough rise in the oven with the light on (oven off). Cozy = happy yeast.
Tight shaping matters: Rolling the loaf tightly helps it rise up (not out) and gives you that bakery-looking slice structure.
Don’t skip the steam: That quick burst of moisture helps the loaf expand and sets a thin, crisp-tender crust.
Use a sharp score: Clean slashes control where the bread opens so it doesn’t split randomly on the side.

Variations

Garlic butter French bread: Brush warm bread with melted butter mixed with garlic powder and a pinch of salt.
Herb loaf: Knead 1–2 teaspoons Italian seasoning into the dough, or sprinkle rosemary on top after the egg wash.
Whole wheat blend: Swap 1 cup of the all-purpose flour for whole wheat flour. Add an extra tablespoon of water if the dough feels dry.
Soft sandwich rolls: Divide dough into 8 pieces, shape into logs, rise until puffy, and bake 15–18 minutes.
Cheese-topped: After egg wash, sprinkle with shredded parmesan or mozzarella for a savory finish.

Storage & Reheating

Store cooled bread in a bread bag or loosely wrapped in foil at room temperature for up to 2 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a toaster, or warm the whole loaf (wrapped in foil) at 325°F for 10–15 minutes for that fresh-baked softness.

FAQ

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

The two biggest culprits are too much flour and overbaking. Keep the dough slightly tacky while kneading, and pull the loaf when it’s golden and sounds hollow (don’t wait for it to get deep brown). Cooling covered with a clean towel for the first 10 minutes can also help keep the crust tender.

Can I make this dough ahead of time?

Yes. After the first rise, shape the loaf, place it on a baking sheet, cover tightly, and refrigerate overnight. The next day, let it sit at room temp until puffy (about 45–75 minutes), then score and bake as directed.

What if I only have instant yeast?

Instant yeast works great. Use the same amount (2 1/4 teaspoons). You can mix it right into the dry ingredients, but you can still “proof” it in warm water and sugar if you want the reassurance it’s active.

How do I know when the bread is fully baked?

Look for a golden top and a loaf that sounds hollow when tapped on the bottom. If you have a thermometer, the center should read about 190–200°F for a soft loaf. Let it cool before slicing so the crumb finishes setting.

Can I bake it on a pizza stone or in a Dutch oven?

Yes. A preheated pizza stone gives great lift; bake on parchment set on the stone. For a Dutch oven, this loaf can brown faster, so bake covered for 15 minutes and uncovered until golden, keeping an eye on color. Either way, you’ll still get that bakery-style vibe.