If your sandwich bread keeps betraying you (too round, too tall, too crumbly, or weirdly squishy), this French bread recipe is your reset. It bakes up with a light, chewy interior, a crisp-but-not-tooth-destroying crust, and—most importantly—the best shape for easy, even slicing.
We’re going for classic “sandwich French bread”: long, not too wide, and not overly domed. Think tidy slices that hold fillings without the dreaded topping avalanche.
Why You’ll Love This
This loaf is simple, reliable, and intentionally shaped for sandwiches: consistent width, flatter top, and a crumb that’s sturdy enough for spreads, stacked fillings, and dipping—without turning into a bread sponge.
Ingredients
- 3 1/2 cups (420g) bread flour (all-purpose works, but bread flour is best)
- 1 1/4 cups (300g) warm water (about 100–105°F)
- 2 1/4 tsp (7g) active dry yeast (or instant yeast)
- 1 1/2 tsp (9g) fine salt
- 1 tsp sugar (helps the yeast get going; not a sweet loaf)
- 1 tbsp olive oil (for a slightly softer sandwich crust)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
How to Make It
- Activate yeast (optional, but reassuring): In a large bowl, whisk warm water, sugar, and yeast. Let sit 5–8 minutes until foamy. (If using instant yeast, you can mix it straight with the flour.)
- Mix the dough: Add flour, salt, and olive oil. Stir until a shaggy dough forms and no dry flour remains. Let it rest 10 minutes (this makes kneading easier).
- Knead: Knead by hand 8–10 minutes (or stand mixer 6–8 minutes on medium-low) until smooth and elastic. It should feel tacky, not sticky. If it’s very sticky, add 1–2 tbsp flour.
- First rise: Place dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled (timing depends on room temp).
- Shape for sandwich slices: Turn dough onto a lightly floured surface and gently press into a rectangle about 8×12 inches. Roll up tightly from the short side (like a jelly roll), pinching the seam closed. Roll the log to even it out to about 14–16 inches long. For the “best slice” shape, lightly flatten the top with your palms so it’s a bit more oval than round.
- Second rise: Place on a parchment-lined baking sheet seam-side down. Cover and rise 35–55 minutes until puffy and it springs back slowly when tapped.
- Prep oven + steam: Preheat to 425°F. Place an empty metal pan on the lower rack while the oven heats. Right before baking, pour 1 cup hot water into the pan to create steam (carefully).
- Score + bake: Score 3–5 diagonal slashes across the top with a sharp knife or lame. Optional: brush with egg wash for shine. Bake 22–28 minutes until deeply golden and the loaf sounds hollow when tapped (or internal temp hits about 200–205°F).
- Cool before slicing: Cool on a rack at least 45 minutes. This is what keeps your slices neat instead of gummy.
Tips for the Best Results
- Go for “wide baguette” vibes: A slightly flattened oval loaf gives you bigger sandwich real estate and more uniform slices.
- Tight rolling = tidy crumb: Rolling the dough firmly (without tearing) prevents giant holes that let mayo and mustard escape.
- Measure flour smart: If using cups, spoon flour into the measuring cup and level it. Too much flour makes the loaf dense and hard to slice.
- Don’t skip the steam: A burst of steam helps the loaf expand and creates that classic French bread crust—crisp but not overly thick.
- Slice guide for sandwiches: For standard deli sandwiches, cut 1/2-inch slices. For hearty melts or French dip, go 3/4-inch. Use a serrated knife and a gentle sawing motion.
- Want perfectly even slices? Let the loaf cool fully, then chill 15 minutes before slicing. It firms up just enough for clean cuts.
- Make it lunchbox-friendly: Keep the crust slightly softer by brushing the hot loaf with a tiny bit of olive oil or melted butter (optional).
Variations
- Sesame crust: Brush with egg wash, then sprinkle with sesame seeds before baking.
- Garlic herb sandwich bread: Mix 1 tsp garlic powder and 1 tsp Italian seasoning into the flour.
- Whole wheat blend: Swap in 1 cup (120g) whole wheat flour and add 1–2 tbsp extra water if the dough feels dry.
- Mini sandwich loaves: Divide dough in half and shape two 8-inch loaves; bake 18–22 minutes.
- Soft French bread: Add 1 extra tbsp olive oil and reduce oven temp to 400°F, baking a few minutes longer for a gentler crust.
Storage & Reheating
Store cooled bread in a paper bag or loosely in a plastic bag at room temperature for up to 2 days (paper keeps the crust nicer; plastic keeps it softer). 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 8–10 minutes to refresh the crust.
FAQ
How do I shape French bread so it slices evenly for sandwiches?
Aim for a long, slightly flattened oval instead of a round, tall loaf. Roll the dough into a tight log, pinch the seam, then gently press the top so it’s not overly domed. This gives you consistent slice sizes from end to end.
What’s the best thickness to slice for sandwiches?
For everyday sandwiches, 1/2-inch slices are the sweet spot: sturdy, not too bready. For grilled sandwiches or melts, go 3/4-inch. For tea-style or lighter sandwiches, 3/8-inch works best—just make sure the loaf is fully cool first.
Why does my French bread have big holes that make sandwiches messy?
Usually it’s from loose shaping or under-degassing. Press the dough into a rectangle before rolling, roll it up tightly, and pinch the seam well. Also avoid over-proofing on the second rise, which can encourage large, uneven air pockets.
Can I make this French bread dough ahead for meal prep?
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 while the oven preheats, then score and bake as directed.
How do I keep the crust from getting too hard for sandwiches?
Use the olive oil in the dough, don’t overbake, and store the loaf in a plastic bag once fully cooled if you prefer a softer bite. You can also brush the hot loaf lightly with olive oil or melted butter to soften the crust without losing the chewy interior.