Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a warm bakery loaf and thought, “Okay, I need this energy in my kitchen,” this is the recipe. It’s classic French bread vibes—golden crust, soft and fluffy inside, and that fresh-bread smell that makes everyone wander in like it’s a movie scene.

This loaf is beginner-friendly but still feels impressive. It’s the kind of bread you can serve with soup, stack into sandwiches, or honestly just snack on with butter while it’s still warm (no judgment).

Why You’ll Love This

It bakes up with a lightly crisp crust and a tender, cloud-soft interior that tastes like it came from a bakery—without any complicated steps, special equipment, or overnight dough drama.

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (about 105–110°F)
2 tablespoons granulated sugar
2 tablespoons olive oil (or neutral oil)
1 1/2 teaspoons fine salt
3 1/2 to 4 cups bread flour (or all-purpose flour)
1 egg white + 1 tablespoon water (for egg wash, optional but pretty)
Optional for baking: 1 cup hot water (to create steam in the oven)

How to Make It

Wake up the yeast. In a large bowl (or stand mixer bowl), stir warm water and sugar together. Sprinkle yeast over the top and let it sit for 5–8 minutes until foamy.
Mix the dough. Add olive oil, salt, and 3 1/2 cups flour. Mix until a shaggy dough forms. If it’s super sticky, add more flour 1 tablespoon at a time (up to about 4 cups total).
Knead until smooth. Knead by hand on a floured surface for 8–10 minutes (or 5–6 minutes with a dough hook) until the dough is smooth, elastic, and slightly tacky but not messy.
First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled in size.
Shape the loaf. Punch down the dough and turn it out onto a lightly floured surface. Pat into a rectangle, then roll tightly into a log (like you’re rolling a sleeping bag). Pinch the seam closed and tuck the ends slightly.
Second rise. Place the loaf seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes, until puffy and noticeably larger.
Prep the oven. Preheat to 375°F. If you want that bakery-style crust, place an empty metal pan on the bottom rack while the oven heats.
Slash + egg wash. Use a sharp knife to make 3–4 diagonal slashes across the top. Brush with egg wash for shine (optional, but it levels up the look).
Bake. Put the bread in the oven. If using steam, carefully pour 1 cup hot water into the preheated empty pan on the bottom rack and close the door quickly. Bake 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
Cool (the hardest part). Let cool on a wire rack at least 20 minutes before slicing so the inside sets up soft and fluffy.

Tips for the Best Results

Use warm (not hot) water: Too hot can harm yeast. Aim for “warm bath water” temp.
Flour slowly: Humidity and measuring style change everything. Stop adding flour when the dough is smooth and only slightly tacky.
Tight shaping = pretty slices: Rolling the dough tightly helps you get that nice, even crumb like a bakery loaf.
Steam makes magic: That quick burst of steam helps the loaf rise higher and gives a more classic crust.
Don’t rush the rise: If your kitchen is cool, your dough just needs more time. Let it get truly puffy.
Cool before slicing: Cutting too early can make the inside gummy. Patience pays off.

Variations

Garlic herb loaf: Mix 1–2 teaspoons garlic powder and 1 tablespoon dried Italian herbs into the flour.
Sesame-topped: After egg wash, sprinkle with sesame seeds (or everything bagel seasoning for a fun twist).
Chewy crust style: Skip the egg wash and lean into the steam-pan method for a more rustic finish.
Whole wheat blend: Swap in 1 cup whole wheat flour and add an extra 1–2 tablespoons water if needed.
Mini loaves: Divide dough into two smaller logs; bake 18–22 minutes and keep an eye on color.

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 in a freezer bag up to 2 months. To reheat, warm slices in a toaster or heat the whole loaf at 350°F for 8–12 minutes (wrap in foil for softer crust, unwrap for the last 2 minutes if you want it crisp).

FAQ

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

Don’t over-flour the dough, and don’t overbake. A slightly tacky dough plus pulling the loaf when it’s golden (not dark brown) keeps the inside tender. Wrapping the fully cooled loaf in a clean towel for an hour can also help soften the crust.

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives a slightly chewier texture and a higher rise, but all-purpose flour still makes a soft, delicious loaf. Start with 3 1/2 cups and only add more if the dough is too sticky to handle.

My loaf didn’t rise much—what went wrong?

Most commonly: the yeast was old, the water was too hot or too cool, or the dough rose in a chilly spot. Try proofing in an oven that’s turned off but has the light on, or near a warm stove. Also make sure you let it rise until doubled, not just “a little bigger.”

Do I have to use the steam pan?

Nope. The steam just helps with oven spring and a more bakery-like crust. Without it, you’ll still get a soft loaf—especially if you use the egg wash and don’t bake too long.

How do I know when French bread is fully baked?

Look for a deep golden top and a loaf that sounds hollow when tapped on the bottom. If you like using a thermometer, the center should read about 190–200°F for a fully baked, soft interior.