Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you love that bakery-style French bread vibe—golden crust, pillowy inside, and slices that make sandwiches instantly better—this one’s for you. It’s soft enough for everyday, but still feels special like you swung by a boulangerie on the way home.

No fancy equipment needed. Just a few pantry staples, a little patience while it rises, and one simple trick (steam!) to give you that “wait, you baked this?” finish.

Why You’ll Love This

This soft homemade French bread is easy, reliable, and seriously versatile: perfect for garlic bread, French toast, soup-dunking, or next-level turkey sandwiches—plus it stays tender longer than many crusty-only loaves.

Ingredients

• 1 1/3 cups warm water (about 105–110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons fine salt
• 2 tablespoons olive oil (or neutral oil)
• 3 1/2 to 4 cups bread flour (or all-purpose flour; see FAQ)
• 1 egg white + 1 tablespoon water (for egg wash, optional but pretty)

How to Make It

1. Bloom the yeast: In a large mixing bowl, combine warm water, yeast, and sugar. Stir and let sit 5–10 minutes until foamy on top.
2. Build the dough: Stir in salt and olive oil. Add 3 1/2 cups flour and mix until a shaggy dough forms. If it’s very sticky, add more flour 1 tablespoon at a time.
3. Knead: Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a stand mixer with a dough hook) until smooth and elastic. The dough should feel soft, not dry.
4. First rise: Place dough in a lightly oiled bowl, turn once to coat, cover, and let rise 60–90 minutes until doubled in size.
5. Shape: Punch down gently and turn out onto the counter. Shape into a long loaf (about 12–14 inches). Place seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy.
6. Prep the oven + steam: Preheat to 400°F. Place an empty metal pan on the lowest rack (this will create steam). Use a sharp knife to make 3–4 diagonal slashes on top of the loaf.
7. Egg wash (optional): Brush the loaf with egg white mixed with water for a glossy bakery look.
8. Bake: Put bread in the oven. Carefully pour 1 cup hot water into the empty pan to create steam (stand back). Bake 20–25 minutes until deep golden and the loaf sounds hollow when tapped.
9. Cool: Let cool at least 20 minutes before slicing so the inside sets up soft and fluffy.

Tips for the Best Results

• Use warm, not hot water: Too hot can damage the yeast. Aim for bath-water warm.
• Don’t over-flour: A slightly tacky dough bakes up softer. Add flour slowly near the end.
• Knead until elastic: Proper gluten = that bakery-style chew with a soft interior.
• Steam = bakery vibes: The hot-water-in-a-pan trick helps the crust bake golden without turning rock-hard.
• Slash with confidence: Quick, shallow cuts help the loaf expand evenly (and look legit).
• Cool before slicing: If you cut too soon, the loaf can feel gummy even if it’s baked through.

Variations

• Garlic butter loaf: Brush warm bread with melted butter mixed with garlic powder and parsley.
• Italian herb: Add 1–2 teaspoons Italian seasoning to the dough with the salt.
• Cheesy top: Sprinkle shredded parmesan or mozzarella on top in the last 5 minutes of baking.
• Mini loaves: Divide dough into 2 smaller loaves; start checking for doneness around 18–20 minutes.
• Soft sandwich version: Skip steam and brush the hot loaf with a little butter for an extra-tender crust.

Storage & Reheating

Store cooled bread in a bread bag or tightly wrapped at room temp for up to 2 days (this keeps it soft). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F for 8–12 minutes; add a quick brush of butter after reheating if you want maximum softness.

FAQ

How do I make this French bread soft like a bakery loaf (not tough)?

Two big things: don’t add too much flour (a softer dough bakes softer), and don’t overbake. Pull it when it’s a deep golden color and sounds hollow when tapped. For extra softness, brush the hot loaf lightly with butter right after it comes out.

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives a slightly chewier, more structured crumb, but all-purpose still turns out great and stays soft. If using all-purpose, start with the lower end of the flour range and add more only if the dough can’t be kneaded without sticking.

My dough didn’t rise—what happened?

Most often: the yeast was old, the water was too hot/cold, or your kitchen was chilly. Make sure your yeast foams during blooming. For a warmer rise, place the covered bowl in an off oven with the light on, or near (not on) a warm spot like the top of the fridge.

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

Use steam during baking (the hot water in a pan method) to help the crust set nicely. Then, for a softer bite, cool the loaf and store it wrapped rather than uncovered. If you want it extra soft, skip steam and butter the crust after baking.

Can I make the dough ahead and bake it later?

Yes. After the first rise, shape the loaf, cover tightly, and refrigerate up to 18 hours. Let it sit at room temp until puffy (usually 45–90 minutes depending on your kitchen), then slash and bake as directed.