If your sandwiches keep sliding apart, it’s not you—it’s the bread shape. This French bread recipe is built for sandwich success: sturdy crust, soft-but-not-squishy interior, and a loaf shape that slices like a dream.
Below you’ll get the exact method, plus my best shape + slice guide so you can make everything from deli-style subs to neat little tea sandwiches without a crumb avalanche.
Why You’ll Love This
This loaf is easy enough for a weeknight prep, but it looks bakery-level: crisp, golden crust, fluffy center, and a long, even shape that makes uniform sandwich slices (aka no sad tiny end pieces).
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour, see tips)
- 1 1/4 cups (300g) warm water (about 100–105°F)
- 2 1/4 tsp (7g) active dry yeast
- 1 1/2 tsp (9g) fine salt
- 1 tsp sugar or honey (helps yeast wake up; not a “sweet” bread)
- 1 tbsp olive oil (optional, for a slightly softer sandwich bite)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
How to Make It
- Bloom the yeast: In a large bowl, stir warm water with sugar (or honey) and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water too hot/cold.
- Mix the dough: Add flour and salt (and olive oil if using). Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or stand mixer 6–7 minutes) until smooth and elastic. The dough should feel slightly tacky but not sticky.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. Warmer kitchen = faster rise.
- Shape for sandwiches (best shape guide): Turn dough onto a lightly floured surface. Pat into a rectangle about 8×12 inches. Fold the long sides in toward the center like a letter, then roll tightly from the short end into a log. Pinch the seam closed and tuck the ends under. Aim for a loaf about 14–16 inches long and evenly thick from end to end (this is the secret to uniform slices).
- Second rise: Place seam-side down on a parchment-lined baking sheet. Cover loosely and rise 30–45 minutes until puffy and about 1.5x bigger.
- Preheat + steam setup: Preheat oven to 450°F. Place an empty metal pan on the bottom rack while preheating (this helps create steam for a crisp crust).
- Score + bake: Using a sharp knife or lame, score 3–4 diagonal slashes across the top. Optional: brush lightly with egg wash. Put bread in the oven and carefully pour 1 cup hot water into the empty pan (stand back from the steam). Bake 22–28 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool before slicing: Cool on a rack at least 45 minutes. Slicing too early compresses the crumb and makes gummy slices—sad sandwich energy.
Tips for the Best Results
- For the best sandwich structure, don’t over-flour: A slightly tacky dough bakes up with a softer interior. If it’s sticking a lot, add flour 1 tbsp at a time.
- Bread flour = sturdier slices: Bread flour gives more chew and less collapse under fillings. All-purpose works too; the loaf may be slightly softer.
- Roll tight, pinch tighter: A tight roll prevents big tunnels and helps you get clean slices that don’t rip.
- Even thickness matters: If your loaf is skinny at the ends, you’ll get tiny slices. Tuck ends under, but don’t taper.
- Steam makes the crust: That pan of water gives you the classic French-bread crust that holds up to mayo, mustard, and juicy fillings.
- Slice guide for sandwiches: For subs, slice on a shallow diagonal into 4–6 inch sections, then split each section horizontally (don’t cut all the way through). For stacked sandwiches, slice straight across into 1/2–3/4 inch slices.
Variations
- Softer “deli” version: Add 2 tbsp butter (softened) with the olive oil and bake at 425°F for a slightly softer crust.
- Garlic herb loaf: Mix 1 tsp garlic powder and 1 tsp Italian seasoning into the flour. Brush baked loaf with melted butter + minced garlic.
- Sesame or everything topping: Brush with egg wash, then sprinkle with sesame seeds or everything seasoning before baking.
- Whole wheat blend: Replace 1 cup flour with whole wheat flour and add 1–2 tbsp extra water if dough feels dry.
- Mini sandwich loaves: Divide dough into 2 smaller logs (8 inches each). Bake 18–22 minutes and slice into perfect small sandwiches.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (tight plastic softens the crust fast). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat whole or partial loaves at 350°F for 8–12 minutes, or toast slices for next-level sandwich stability.
FAQ
How do I shape French bread so it slices evenly for sandwiches?
Start with a rectangle, fold like a letter, then roll tightly into a log and pinch the seam. The key is keeping the log the same thickness end-to-end (no tapered tips). Tuck the ends under just enough to round them, not to make them skinny.
What’s the best way to slice French bread for subs without crushing it?
Let it cool fully, then use a serrated bread knife and a gentle sawing motion. For subs, cut the loaf into sections first, then split each section horizontally while leaving a “hinge” (don’t cut all the way through). This keeps fillings in place.
Why is my French bread too hard for sandwiches?
Overbaking and too-dry dough are the usual culprits. Bake until deep golden, not dark brown, and measure flour carefully (spoon and level if using cups). If you want a softer bite, add the optional olive oil (or the butter variation) and store at room temp, not in the fridge.
Can I make this dough ahead for easier sandwich prep?
Yes. After the first rise, cover the bowl tightly and refrigerate 8–24 hours. Let the dough sit at room temp 30–45 minutes, shape, then do the second rise as written. The flavor gets even better.
How do I keep slices from going stale in my lunchbox?
For packed sandwiches, slice and assemble with a “barrier” (cheese, lettuce, or a thin butter layer) between bread and wet fillings. If freezing slices, separate with parchment so you can grab exactly what you need and toast straight from frozen.