Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever grabbed a warm French bread loaf from a bakery and thought, “How is it this soft?”—this is that vibe, but from your own oven. The crust is lightly golden, the inside is pillowy, and the slices are basically begging to be turned into sandwiches, garlic bread, or “just one more piece” with butter.

This is a beginner-friendly French bread that doesn’t require fancy tools. You’ll get a bakery-style loaf with simple ingredients and a method that’s more relaxing than intimidating.

Why You’ll Love This

It’s that perfect middle ground: soft and fluffy like the loaves you buy, but still has a lightly crisp crust and a real bread flavor. Plus, it’s freezer-friendly, makes killer toast, and turns an average dinner into a “wow, you baked?” moment.

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (about 105–110°F)
1 tablespoon granulated sugar
2 tablespoons olive oil (or neutral oil)
1 1/2 teaspoons fine salt
3 1/2 to 4 cups all-purpose flour (plus more for dusting)
1 egg white, lightly beaten (for brushing, optional but recommended)
1 tablespoon water (to mix with egg white)

How to Make It

Bloom the yeast: In a large bowl, stir together warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–8 minutes until foamy. If it doesn’t foam, your yeast may be old or the water may have been too hot/cold—start fresh for best results.
Mix the dough: Stir in olive oil and salt. Add 3 1/2 cups flour and mix until a shaggy dough forms. If it’s super sticky and not coming together, add flour 1 tablespoon at a time (up to about 4 cups total).
Knead until smooth: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, not wet. (You can also knead in a stand mixer with a dough hook for about 6–7 minutes.)
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 loaf: Gently punch down the dough and turn it out onto the counter. Pat into a rectangle, then roll it up tightly from the long side into a log. Pinch the seam closed and tuck the ends under slightly.
Second rise: Place the loaf seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy. While it rises, preheat your oven to 375°F.
Score and brush: Use a sharp knife to make 3–4 diagonal slashes across the top. Whisk egg white with 1 tablespoon water and brush over the loaf for that glossy bakery finish (optional, but it’s a glow-up).
Bake: Bake 22–28 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. If you have a thermometer, aim for about 190–200°F internal temp.
Cool (the hardest step): Let the bread cool on a wire rack at least 20 minutes before slicing so it doesn’t turn gummy. Warm slices are elite, but give it a little time to set.

Tips for the Best Results

Measure flour the smart way: Spoon flour into the measuring cup and level it off. Scooping directly can pack it in and make the loaf dense.
Warm place hack: Let dough rise in the oven with the light on (oven OFF). Cozy, consistent warmth.
Don’t over-flour: A slightly tacky dough bakes up softer. Too much flour = dry bread.
Want a softer crust? Brush the warm loaf with a little melted butter right after baking.
Get that “bakery” crust: Put an empty metal pan on the bottom rack while preheating. When you place bread in the oven, carefully pour 1 cup hot water into the pan to create steam, then close the door.
Score with confidence: Quick, shallow slashes help the loaf expand without splitting in random spots.

Variations

Garlic butter loaf: After baking, brush with melted butter mixed with garlic powder and a pinch of salt.
Herb French bread: Mix 1–2 teaspoons Italian seasoning (or rosemary + thyme) into the flour.
Cheese-topped: Sprinkle shredded Parmesan or mozzarella on top during the last 5 minutes of baking.
Sandwich rolls: Divide dough into 6–8 portions, shape into small logs, and bake 15–18 minutes.
Whole wheat swap: Replace up to 1 cup of the all-purpose flour with whole wheat flour (add an extra tablespoon or two of water if needed).

Storage & Reheating

Store cooled bread in a bread bag or tightly wrapped at room temp for up to 2 days. For longer storage, slice and freeze for up to 2 months. Reheat slices in a toaster, or warm the whole loaf in a 350°F oven for 8–12 minutes (wrap in foil for a softer crust, unwrap for a crispier finish).

FAQ

Why didn’t my dough rise?

The most common issues are inactive yeast or water that was too hot or too cold. Use water around 105–110°F and make sure your yeast is within its expiration date. If your kitchen is chilly, give it extra time or let it rise in the oven with the light on.

How do I make French bread soft like a bakery loaf?

For a soft interior, keep the dough slightly tacky (don’t over-flour) and don’t overbake. For an extra-soft bite, brush the top with melted butter right after baking and cool the loaf under a clean towel for 10–15 minutes.

Can I make this recipe without a stand mixer?

Yes—this dough is very hand-knead friendly. Knead for about 8–10 minutes until smooth and elastic. If the dough sticks, dust your hands and counter lightly, but avoid adding lots of extra flour.

What’s the best way to get that classic French bread crust?

Steam is the secret. Add a small pan to the oven while preheating, then carefully pour hot water into it right after you put the bread in. That steam helps the crust set up beautifully while the loaf expands.

Can I freeze the dough or only the baked bread?

You can do either. For easiest results, freeze the baked loaf (sliced is even better for quick toast). To freeze dough, shape the loaf after the first rise, wrap tightly, and freeze. Thaw overnight in the fridge, then let it rise at room temp until puffy before baking.