Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a bakery loaf and thought, “How is this so soft and fluffy?”—this is the at-home version. It’s classic French bread vibes, but with a tender crumb that stays dreamy for sandwiches, toast, and “just one more slice” snacking.

No fancy equipment required. Just a simple dough, a warm spot to rise, and one little trick (steam!) that gives you that legit bakery feel without turning your kitchen into a science lab.

Why You’ll Love This

This loaf bakes up light, soft, and slightly chewy with a golden crust—aka the perfect everyday French bread. It’s beginner-friendly, uses pantry staples, and makes your house smell like you casually run a bakery on the side.

Ingredients

1 1/4 cups warm water (about 105–110°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 tablespoons olive oil (or melted butter for extra softness)
3 1/2 cups all-purpose flour, plus more for shaping
1 egg, beaten with 1 tablespoon water (optional, for shine)
1 cup hot water (for steam in the oven)

How to Make It

Wake up the yeast: In a large mixing bowl, combine warm water, yeast, and sugar. 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: Stir in salt and olive oil. Add flour one cup at a time, mixing until a shaggy dough forms and pulls away from the bowl.
Knead until smooth: Knead by hand on a lightly floured surface for 8–10 minutes (or in a stand mixer with a dough hook for 6–8 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky.
First rise: Place dough in a lightly oiled bowl, cover, and 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 onto a lightly floured surface. Pat into a rectangle, then roll up tightly from the short side to form a log. Pinch the seam closed and tuck the ends under slightly for that classic loaf shape.
Second rise: Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30–45 minutes until puffy. Meanwhile, preheat the oven to 375°F.
Slash + add shine: Use a sharp knife or bread lame to make 3–4 diagonal slashes across the top. Brush with egg wash if using for a shiny, bakery-style finish.
Create steam and bake: Place an oven-safe pan (like a metal cake pan) on the bottom rack while the oven heats. When ready to bake, carefully pour 1 cup hot water into that pan to create steam. Bake the bread for 22–28 minutes, until golden brown and the loaf sounds hollow when tapped.
Cool (yes, really): Transfer to a wire rack and cool at least 20 minutes before slicing. This sets the crumb so you get soft slices, not squished ones.

Tips for the Best Results

Measure flour the easy way: Spoon flour into your measuring cup and level it off. Scooping straight from the bag packs it in and can make the loaf dense.
Go for slightly tacky dough: If it’s sticking all over your hands and counter, add flour 1 tablespoon at a time. Too much flour = dry bread.
Warm rise hack: Turn your oven on for 1–2 minutes, then turn it off. Let the dough rise inside with the door closed.
Steam = bakery energy: Don’t skip the steam pan. It helps the loaf expand beautifully and gives a better crust without turning it hard.
For super soft slices: Brush the warm loaf lightly with melted butter right after baking. It softens the crust and adds flavor.

Variations

Garlic butter French bread: Brush the baked loaf with melted butter mixed with garlic powder and parsley.
Chewy crust version: Skip the butter brush at the end and bake 2–3 minutes longer for a slightly firmer crust.
Italian herb loaf: Add 1–2 teaspoons dried Italian seasoning to the dough with the salt.
French bread rolls: Divide dough into 8 pieces, shape into rolls, reduce bake time to 15–18 minutes.
Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup all-purpose flour (add 1–2 teaspoons extra water if needed).

Storage & Reheating

Store cooled bread in a bread bag or loosely wrapped at room temp for up to 2 days (tight plastic can soften the crust too much). For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or warm the whole loaf in a 350°F oven for 8–10 minutes to bring back that fresh-baked feel.

FAQ

Why is my French bread not as soft as a bakery loaf?

The most common reason is too much flour, which makes the crumb dry and tight. Aim for a dough that’s smooth and slightly tacky, and don’t skip the full rise times. Brushing with melted butter after baking also helps keep the crust softer.

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, but you can also proof it in warm water if you want the reassurance that it’s working.

How do I get that classic bakery look with the slashes on top?

Use a very sharp knife and make quick, confident cuts about 1/4 inch deep. If the dough drags, it may be too sticky (lightly flour the top) or your blade isn’t sharp enough.

Do I really need the steam pan?

It’s not mandatory, but it makes a noticeable difference in oven spring (how tall the loaf gets) and the crust texture. If you don’t have an extra pan, you can place an oven-safe skillet on the bottom rack and add hot water right when the bread goes in.

Can I make the dough ahead of time?

Yes. After the first rise, punch down the dough, cover tightly, and refrigerate overnight (up to 18 hours). Let it sit at room temp for about 30–45 minutes, then shape, do the second rise, and bake as directed.