Nothing hits like a warm slice of soft French bread that tastes like it came straight from a bakery—light, fluffy inside with that golden, lightly crisp crust. This is the kind of loaf you make once and suddenly you’re “the bread person” in your friend group.
This soft homemade French bread recipe is beginner-friendly, uses simple pantry staples, and delivers big results without fancy equipment. If you can stir, knead a little, and wait for dough to rise, you’ve got this.
Why You’ll Love This
You get a bakery-style loaf with a soft, tender crumb (perfect for sandwiches) and a gorgeous golden crust—without the stress. It’s reliable, forgiving, and makes your kitchen smell like a legit bread shop.
Ingredients
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 2 teaspoons fine salt
- 1 1/2 cups warm water (about 105–110°F)
- 2 tablespoons olive oil (or neutral oil)
- 1 tablespoon melted butter (optional, for brushing)
- 1 egg white + 1 tablespoon water (optional, for a shinier crust)
How to Make It
- Bloom the yeast. In a large bowl (or stand mixer bowl), combine warm water, sugar, and yeast. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold.
- Mix the dough. Add olive oil, salt, and 2 cups of flour. Stir until smooth. Add the remaining flour gradually until a soft dough forms and pulls away from the bowl.
- Knead. Knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook) until the dough is smooth and elastic. It should feel soft and slightly tacky, not sticky.
- First rise. Place dough in a lightly oiled bowl, turn once to coat, and cover. Let rise in a warm spot for 60–90 minutes, or until doubled in size.
- Shape the loaf. Punch down the dough and turn it out onto a lightly floured surface. Shape into a long loaf by patting into a rectangle, then rolling tightly from the long side into a log. Pinch the seam closed and tuck the ends slightly.
- Second rise. Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30–45 minutes, until puffy and noticeably larger.
- Prep the oven and score. Preheat oven to 375°F. Use a sharp knife or lame to make 3–4 diagonal slashes across the top (about 1/4-inch deep). This helps it expand красиво instead of splitting randomly.
- Bake. For a shinier crust, brush with egg white wash right before baking (optional). Bake 25–30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
- Finish and cool. Brush with melted butter for a softer, bakery-style crust (optional). Cool on a wire rack at least 20–30 minutes before slicing so the inside sets up properly.
Tips for the Best Results
- Use warm (not hot) water: Aim for 105–110°F. Hotter can kill yeast; cooler slows the rise.
- Measure flour the smart way: Spoon flour into your measuring cup and level it off. Too much flour = dense loaf.
- Don’t over-flour the dough: A slightly tacky dough bakes up softer than a dry, stiff one.
- Knead until elastic: If you stretch a small piece, it should thin out without tearing right away (the “windowpane” vibe).
- Let it rise by size, not time: Your kitchen temperature matters. Dough should double on the first rise and get puffy on the second.
- Cool before slicing: Cutting too soon can make the crumb gummy, even if it’s fully baked.
Variations
- Extra-soft sandwich loaf: Replace 1/2 cup of water with warm milk and brush with butter after baking.
- Garlic herb French bread: Mix 1–2 teaspoons garlic powder and 1 teaspoon dried Italian seasoning into the flour, then brush with garlic butter after baking.
- Cheesy loaf: Fold 1 cup shredded mozzarella or provolone into the dough during shaping.
- Whole wheat blend: Swap 1 cup of all-purpose flour for whole wheat flour. Add 1 extra tablespoon water if the dough feels tight.
- Mini loaves: Divide dough into two smaller loaves; bake 18–22 minutes and check early.
Storage & Reheating
Store cooled bread in a bread bag or tightly wrapped at room temp for up to 2 days (it’s best the first day). For longer storage, freeze slices or the whole loaf wrapped well for up to 2 months. Reheat slices in a toaster, or warm a whole loaf at 325°F for 10–15 minutes (wrap in foil for extra softness, unwrap for a crispier crust).
FAQ
How do I make this French bread soft like a bakery loaf?
Two things help most: keeping the dough slightly tacky (not dry) and brushing the baked loaf with melted butter. Also, don’t overbake—pull it when it’s golden and sounds hollow when tapped.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 teaspoons). You can mix it directly into the dry ingredients, then add warm water and oil. The rise may be a little faster, so watch the dough rather than the clock.
Why didn’t my dough rise?
Common reasons: the yeast was expired, the water was too hot (killed it), the water was too cold (slow start), or your kitchen was chilly. Try letting the dough rise in a turned-off oven with the light on for gentle warmth.
How can I get a more golden crust?
Brush the loaf with an egg white wash (1 egg white + 1 tablespoon water) right before baking. You can also bake on the middle rack and make sure your oven is fully preheated.
Can I make the dough ahead and bake later?
Yes. After the first rise, shape the loaf, place it on the baking sheet, cover well, and refrigerate up to 12–16 hours. Let it sit at room temp for about 30–60 minutes (until puffy) before scoring and baking.