If you love that soft, slightly chewy French bread you grab at the bakery—golden on the outside, fluffy inside, and basically begging for butter—this is your loaf. It’s the kind of bread that makes a random Tuesday feel like you have your life together.
This soft homemade French bread recipe uses simple pantry ingredients, zero fancy equipment, and a couple easy shaping moves. The result: a bakery-style loaf that slices like a dream and makes elite sandwiches.
Why You’ll Love This
It bakes up with a tender, pillowy crumb and that classic French bread vibe—crispy edges, soft center—without being fussy. It’s beginner-friendly, forgiving, and tastes unreal fresh out of the oven.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 2 tablespoons olive oil (or melted butter for extra softness)
- 1 egg white, lightly whisked (for brushing, optional but pretty)
- 1 teaspoon water (to mix with the egg white)
How to Make It
- Wake up the yeast: In a large bowl, stir warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be expired or the water was too hot/cold.)
- Mix the dough: Stir in olive oil and salt. Add flour 1 cup at a time, mixing until a shaggy dough forms and starts pulling away from the bowl.
- Knead: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, not sticky. Add a tiny sprinkle of flour only if needed.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled in size.
- Shape the loaf: Punch down dough and turn it out. Pat into a rectangle (about 8×12 inches). Roll up tightly from the short side like a jelly roll, pinch the seam, then gently roll to taper the ends a bit.
- Second rise: Place seam-side down on a parchment-lined baking sheet. Cover and rise 30–45 minutes until puffy.
- Prep the oven: Heat oven to 375°F. For a bakery-style crust, place an empty metal pan on the bottom rack while the oven preheats.
- Slash + brush: Mix egg white with 1 teaspoon water and brush over the loaf (optional). Use a sharp knife to make 3–4 diagonal slashes across the top, about 1/4-inch deep.
- Bake: Bake 22–28 minutes until deeply golden and the loaf sounds hollow when tapped. For steam: carefully pour 1 cup hot water into the empty pan right after you put the bread in, then close the door.
- Cool (the hard part): Let cool at least 20 minutes before slicing so the crumb sets and stays soft.
Tips for the Best Results
- Measure flour the smart way: Spoon flour into the measuring cup and level it. Too much flour = dense loaf.
- Go by dough feel: You want soft and elastic. If it’s sticking to everything, add flour 1 tablespoon at a time.
- Warm rise hack: Turn your oven on for 60 seconds, turn it off, then let the covered dough rise inside with the door cracked.
- Steam = bakery crust: That little pan of water trick helps the outside get that gorgeous finish without drying out the inside.
- Slash with confidence: Quick, decisive cuts help the loaf expand where you want it to (and look bakery-level).
- Don’t rush slicing: Cutting too soon can make the bread gummy. Let it cool a bit—future you will be glad.
Variations
- Extra-soft “sandwich French” bread: Replace olive oil with 3 tablespoons melted butter and add 2 tablespoons milk to the water (reduce water by 2 tablespoons).
- Garlic butter loaf: Brush the warm baked loaf with melted butter mixed with garlic powder and a pinch of salt.
- Herb bakery loaf: Add 1–2 teaspoons dried Italian seasoning (or herbs de Provence) to the flour.
- Cheesy twist: Sprinkle 1/2 cup shredded parmesan or mozzarella over the rolled rectangle before shaping.
- Two mini loaves: Divide dough in half after the first rise, shape two smaller loaves, and start checking for doneness around 18–20 minutes.
Storage & Reheating
Store cooled bread in a bread bag or wrapped in a clean towel at room temp for up to 2 days (plastic keeps it soft, towel keeps the crust nicer). For longer storage, slice and freeze up to 2 months. Reheat slices in the toaster, or refresh a whole loaf in a 350°F oven for 8–10 minutes; for extra softness, wrap it in foil while warming.
FAQ
How do I make this French bread soft like a bakery loaf?
Use a little fat (olive oil or butter), don’t over-flour the dough, and avoid overbaking. Also, let it cool before slicing—steam finishing inside the loaf is what keeps the crumb tender.
Can I use bread flour instead of all-purpose?
Yes. Bread flour will make the loaf slightly chewier and a bit taller. Start with the same amount, but hold back a few tablespoons and add only if the dough feels too sticky.
My bread didn’t rise much—what went wrong?
Most often it’s yeast that didn’t activate (expired yeast or water not warm enough) or a too-cool kitchen. Try the warm-oven rise hack, and make sure your water is around 105–110°F, not hot.
How do I get that golden, shiny bakery finish?
Brush with the egg white + water mixture right before baking. If you prefer no egg, brush with milk for color or butter after baking for a softer shine.
Can I make the dough ahead of time?
Yes. After kneading, cover and refrigerate overnight for the first rise (8–16 hours). Let it sit at room temp 30–60 minutes, then shape, do the second rise, and bake as written.