There’s something about a bakery-style French bread loaf that feels instantly fancy—crispy edges, soft center, that subtle “fresh bread” aroma that makes everyone wander into the kitchen. The good news: you can absolutely pull that off at home with simple ingredients and a little confidence.
This soft homemade French bread recipe gives you a loaf that slices like a dream for sandwiches, tears beautifully for soup night, and tastes like it came from a local bakery (minus the price tag and the line).
Why You’ll Love This
It’s fluffy and tender inside with a light, golden crust outside, made with pantry staples and a straightforward method—no fancy starter, no complicated shaping, just reliable bakery vibes in your own oven.
Ingredients
- 1 1/4 cups warm water (about 105–110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 1 1/2 tsp kosher salt (or 1 1/4 tsp fine salt)
- 2 tbsp olive oil (or melted butter for extra softness)
- 3 to 3 1/2 cups all-purpose flour, plus more for dusting
- 1 egg white, lightly beaten (for shine, optional but recommended)
- 1 tsp water (to mix with egg white)
How to Make It
- Activate the yeast: In a large bowl (or stand mixer bowl), stir warm water, yeast, and sugar. Let sit 5–10 minutes until foamy on top.
- Mix the dough: Add salt and olive oil. Stir in 3 cups flour until a shaggy dough forms. If it’s super sticky and puddly, add flour 1–2 tbsp at a time (you want tacky, not wet).
- Knead: Knead by hand on a lightly floured surface for 8–10 minutes, or with a dough hook for 6–8 minutes, until smooth and elastic. The dough should feel soft and spring back when you poke it.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45–75 minutes, until doubled in size.
- Shape the loaf: Gently punch down the dough. Pat into a rectangle, then roll up tightly from a short end into a log, pinching the seam closed. Tuck ends under slightly. Place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover loosely and let rise 30–45 minutes, until puffy and noticeably larger (it won’t always fully double this time).
- Prep the oven: While the loaf rises, preheat to 375°F. For a bakery-style crust, place an empty metal pan on the bottom rack to heat up.
- Score + egg wash: Mix egg white with 1 tsp water. Brush over the loaf. Use a sharp knife or lame to cut 3–4 diagonal slashes across the top.
- Bake: Place bread in the oven. Carefully pour 1 cup hot water into the empty heated pan to create steam (optional but amazing). Bake 22–28 minutes until golden brown and it sounds hollow when tapped.
- Cool (yes, really): Transfer to a rack and cool at least 20 minutes before slicing for the softest, cleanest slices.
Tips for the Best Results
- Watch the dough, not the clock: Rising times change depending on room temp. Aim for “doubled” and “puffy,” not a strict minute count.
- Warm water matters: Too hot can harm yeast; too cool slows everything down. Think warm bath water.
- Don’t over-flour: A slightly tacky dough = softer crumb. Add flour slowly and only as needed.
- Roll it tight: When shaping, a tight roll helps you get that bakery loaf shape instead of a wide, flat situation.
- Score with confidence: Quick, shallow slashes help the loaf expand nicely and look legit.
- Steam = upgrade: That hot-water-in-a-pan trick boosts oven spring and gives you a prettier crust.
Variations
- Extra-soft “sandwich French” loaf: Swap olive oil for melted butter and brush the hot loaf with a little more butter after baking.
- Garlic herb loaf: Mix 1–2 tsp Italian seasoning into the flour, and brush the baked loaf with garlic butter.
- Sesame or everything topping: After egg wash, sprinkle sesame seeds or everything bagel seasoning on top before baking.
- Chewy crust version: Skip the egg wash and bake with steam; the crust will be a little more rustic and crackly.
- Mini loaves: Divide dough into two smaller logs; start checking for doneness around 18–22 minutes.
Storage & Reheating
Store cooled bread in a bread bag or loosely wrapped at room temp 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 at 350°F for 8–12 minutes (wrap in foil for a softer crust, unwrap for the last 2 minutes if you want it a little crispier).
FAQ
Why is my French bread not as soft as a bakery loaf?
The most common culprits are too much flour, overbaking, or slicing before it cools. Keep the dough slightly tacky, pull the loaf when it’s golden and hollow-sounding, and let it cool at least 20 minutes so the crumb sets and stays tender.
Can I make this dough ahead of time?
Yes. After the first rise, shape the loaf, place it on a parchment-lined sheet, cover well, and refrigerate overnight. Let it sit at room temp 45–60 minutes (until puffy) while the oven preheats, then score and bake.
Do I have to use an egg wash?
Nope. Egg wash mainly adds shine and a slightly more “bakery” look. If you skip it, the loaf will still taste great—just a bit more matte. You can also brush with milk for gentle browning.
How do I know when the bread is fully baked?
Look for a deep golden exterior and a hollow sound when you tap the bottom. If you like precision, the internal temp should be around 190–200°F in the center of the loaf.
Can I use bread flour instead of all-purpose?
Yes. Bread flour gives a slightly chewier texture and a bit more structure. You may need a touch more water since bread flour absorbs more—add it 1 tsp at a time if the dough feels dry during mixing.