If you’ve ever torn into a warm bakery loaf and thought, “Yep, I need this energy in my kitchen,” this one’s for you. This soft homemade French bread has that classic golden crust, fluffy interior, and clean, wheaty flavor that makes butter feel like a full personality.
And the best part? No fancy equipment, no weird ingredients, and no stress. Just a reliable, cozy loaf you’ll want to make on repeat for sandwiches, soup nights, or straight-up snacking.
Why You’ll Love This
This bread bakes up bakery-pretty but stays pillowy and soft inside, with a crust that’s lightly crisp (not jaw-breaking). It’s simple enough for a weeknight timeline, but special enough to serve with dinner like you totally planned it.
Ingredients
- 4 cups (480g) bread flour (or all-purpose flour; see tips)
- 1 1/2 cups (360g) warm water (about 105–110°F / 40–43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil (or melted butter for extra softness)
- 1 egg white + 1 tablespoon water (optional, for shine)
How to Make It
- Bloom the yeast. In a large bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy on top. (If it doesn’t foam, your yeast may be old or the water was too hot/cold.)
- Mix the dough. Add salt and olive oil. Stir in 3 1/2 cups of the flour until a shaggy dough forms. Add more flour a little at a time until the dough is tacky but not sticky.
- Knead until smooth. Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes with a stand mixer). The dough should be smooth, elastic, and spring back when poked.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Shape the loaves. Punch down gently, then divide dough into 2 equal pieces. Shape each into a rectangle, roll up tightly into a log, and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet.
- Second rise. Cover loosely and let rise 30–45 minutes, until puffy and nearly doubled. Meanwhile, preheat oven to 375°F (190°C).
- Score + (optional) egg wash. Use a sharp knife or lame to make 3–4 diagonal slashes on each loaf. For that bakery shine, brush lightly with egg white mixed with water.
- Bake. Bake 22–28 minutes, until deep golden and the loaf sounds hollow when tapped. If you have a thermometer, aim for about 200–205°F (93–96°C) in the center.
- Cool (yes, really). Let cool at least 20 minutes before slicing so the crumb sets and stays soft.
Tips for the Best Results
- Go for warm, not hot, water. Too hot can knock out your yeast; too cool slows the rise. 105–110°F is the sweet spot.
- Bread flour = extra bakery vibes. It gives more chew and structure. All-purpose works too; your loaf will just be a touch softer and slightly less “bouncy.”
- Don’t over-flour. A slightly tacky dough bakes up softer. Add flour gradually and stop as soon as it’s manageable.
- Tight shaping matters. Rolling the log firmly helps you get that classic loaf shape and an even crumb (no giant tunnels).
- Steam = better crust. For a light, crisp crust, place a metal pan on the bottom rack while preheating. When the bread goes in, carefully pour in 1 cup hot water and close the door quickly.
- For extra softness: Swap olive oil for melted butter, and brush the hot loaves with a little butter right after baking.
Variations
- Garlic butter French bread: Brush baked loaves with melted butter mixed with garlic powder and parsley, then warm for 3–5 minutes.
- Herb loaf: Add 1–2 teaspoons Italian seasoning (or rosemary + thyme) to the flour.
- Chewy “sandwich” version: Shape into shorter, thicker loaves and bake 2–4 minutes longer for a sturdier slice.
- Soft dinner rolls: Divide into 12–16 pieces, shape into balls, rise until puffy, and bake 15–18 minutes.
- Seeded top: After egg wash, sprinkle sesame or poppy seeds for that bakery finish.
Storage & Reheating
Store completely cooled bread in a bag or airtight container at room temp for up to 2 days (it’s best day one). For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or warm a whole loaf at 350°F (175°C) for 8–12 minutes; if it’s frozen, wrap in foil and heat 20–25 minutes.
FAQ
How do I get a soft crust instead of a crunchy one?
For a softer crust, skip the steam pan and brush the hot loaves with melted butter right after baking. Also store the cooled bread in a bag (not uncovered), which naturally softens the crust as it sits.
Can I make this French bread recipe with all-purpose flour?
Yes. Use the same amount, but hold back about 1/4 cup and add only as needed while kneading. The loaf will be slightly less chewy than bread flour, but still soft and delicious.
Why didn’t my dough rise?
Most often it’s yeast that didn’t activate (expired yeast or water that was too hot), or your kitchen was cool. Try placing the covered bowl in a turned-off oven with the light on, or near a warm spot, and give it extra time.
How do I make it taste more like a bakery loaf?
Use bread flour, don’t rush the rises, and add steam in the oven for the first 10 minutes of baking. Also, scoring the top helps the loaf expand evenly and gives that classic look.
Can I prep the dough ahead and bake later?
Yes. After the first rise, shape the loaves, place on a tray, cover well, and refrigerate overnight. Let sit at room temp 45–60 minutes (until puffy) before scoring and baking.