If you’ve ever torn into a warm bakery loaf and thought, “Yep, I need that energy at home,” this one’s for you. This soft homemade French bread is pillowy inside, lightly crisp outside, and tastes like you paid way too much for it (but you didn’t).
No fancy equipment, no intimidating techniques—just straightforward steps that deliver a legit bakery-style loaf you’ll want to make on repeat.
Why You’ll Love This
It’s the kind of bread that works for everything: soups, sandwiches, butter-and-jam moments, and “I’ll just have one more slice” situations. The crumb is soft and fluffy, the crust is golden and thin, and the dough is super forgiving.
Ingredients
- 1 1/4 cups warm water (about 105–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (or honey)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil (or melted butter)
- 3 1/2 to 4 cups bread flour (all-purpose works too)
- 1 egg white + 1 teaspoon water (optional, for shine)
How to Make It
- Wake up the yeast: In a large bowl, whisk warm water, yeast, and sugar. Let it sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast might be old or the water was too hot/cold.)
- Start the dough: Stir in salt and olive oil. Add 3 1/2 cups flour and mix until a shaggy dough forms.
- Knead: Knead by hand on a lightly floured surface for 8–10 minutes (or in a stand mixer with a dough hook for 6–8 minutes). Add a little more flour only if it’s super sticky. You want a soft, slightly tacky dough that springs back when poked.
- 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 gently. Turn dough out and shape into a log about 14 inches long. Place on a parchment-lined baking sheet. (You can also shape into two smaller loaves.)
- Second rise: Cover loosely and let rise 30–45 minutes, until puffy. Meanwhile, preheat oven to 400°F.
- Score and glaze: Use a sharp knife to make 3–4 diagonal slashes across the top. For that bakery sheen, brush with egg white mixed with water (optional).
- Bake: Bake 20–25 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. Cool at least 20 minutes before slicing for the best texture.
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 in too much flour and make the loaf dense.
- Warm spot = happy rise: If your kitchen runs cold, let the dough rise in the oven with the light on (oven OFF), or near a warm stovetop.
- Don’t over-flour: A slightly sticky dough bakes up softer. Add flour gradually and only as needed.
- Get that thin, crisp crust: Place a small metal pan on the bottom rack while the oven preheats. When you put the bread in, carefully pour 1 cup hot water into the pan for steam. (Optional, but very bakery.)
- Cool before slicing: Slicing too early can make the inside gummy. Give it 20–30 minutes to set.
Variations
- Garlic butter loaf: Brush the warm baked bread with melted butter mixed with garlic powder and a pinch of salt.
- Herb French bread: Add 1–2 teaspoons Italian seasoning (or chopped rosemary/thyme) when you add the flour.
- Chewy sandwich loaves: Shape into two smaller loaves for easier slicing, and bake 18–22 minutes.
- Seeded top: Brush with egg wash or water and sprinkle with sesame or poppy seeds before baking.
- Whole wheat blend: Swap up to 1 cup of the flour for whole wheat flour. Add 1–2 tablespoons extra water if the dough feels dry.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (tight plastic can soften the crust). For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a toaster, or warm a whole loaf at 350°F for 8–12 minutes (spritz lightly with water for that fresh-baked vibe).
FAQ
How do I get a soft inside but still keep a bakery-style crust?
Use a dough that’s slightly tacky (not dry), don’t over-bake, and let it cool before slicing. For a thin, crisp crust like a bakery loaf, add steam in the oven (a pan of hot water on the lower rack). That combo gives you soft and fluffy inside with a golden, crackly exterior.
Can I make this French bread with all-purpose flour instead of bread flour?
Yes. Bread flour gives a slightly chewier texture and a little more height, but all-purpose flour still makes a delicious, soft loaf. If using all-purpose, be extra careful not to add too much flour during kneading.
Why didn’t my dough rise?
The most common reasons: yeast is expired, the water was too hot (it can kill yeast), or your room is cold. Use water around 105–110°F, make sure the yeast gets foamy in step one, and let the dough rise somewhere warm and draft-free.
How do I know when the loaf is done baking?
Look for a deep golden top and a loaf that sounds hollow when tapped on the bottom. If you want to be precise, the internal temperature should be about 190–200°F in the center.
Can I prep the dough ahead for fresh-baked bread tomorrow?
Yes. After the first rise, shape the loaf, cover well, and refrigerate overnight. Let it sit at room temperature for 45–60 minutes (until puffy) before scoring and baking. This also boosts flavor while keeping the texture soft.