Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever walked past a bakery and thought, “I need that bread smell in my life,” this is your moment. This soft homemade French bread bakes up with a golden, lightly crisp crust and a fluffy, pillowy inside that’s made for butter, soup, or the most elite sandwich situation.

It’s also way more doable than it looks. No fancy equipment needed—just a little patience while the dough rises and your kitchen turns into the coziest place on earth.

Why You’ll Love This

This loaf hits the sweet spot: bakery-style texture without being complicated. It’s soft and sliceable (hello, sandwiches), but still has that classic French bread vibe—warm, golden, and absolutely irresistible right out of the oven.

Ingredients

4 cups (480g) all-purpose flour, plus more for dusting
2 1/4 teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 1/2 cups (360ml) warm water (about 105–110°F)
2 tablespoons olive oil (or neutral oil)
1 tablespoon melted butter (optional, for brushing after baking)

How to Make It

Wake up the yeast: In a large bowl, stir warm water and sugar together. Sprinkle yeast on top and let it sit for 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 salt and olive oil. Stir in 3 cups of flour until a shaggy dough forms. Add the remaining 1 cup gradually until the dough pulls away from the sides of the bowl.
Knead: Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (It should feel soft, not dry. Add flour 1 tablespoon at a time only if it’s super sticky.)
First rise: Place dough in a lightly oiled bowl, turn once to coat, cover, and let rise 60–90 minutes until doubled in size.
Shape the loaf: Punch down the dough gently and turn it out. Pat into a rectangle (about 8×12 inches). Roll it up tightly from the short end, pinch the seam closed, and tuck the ends under for a classic loaf shape.
Second rise: Place seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy.
Prep the oven + steam: Preheat oven to 375°F. For a bakery-style crust, place an empty metal pan on the bottom rack while the oven heats.
Score and bake: Use a sharp knife to make 3–4 diagonal slashes on top. Carefully add 1 cup hot water to the empty pan to create steam. Bake 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
Finish: Optional but recommended: brush the hot loaf with melted butter for extra softness and shine. Cool at least 20 minutes before slicing (the inside is still setting!).

Tips for the Best Results

Use warm water, not hot: Aim for 105–110°F. Too hot can kill the yeast.
Don’t over-flour: A slightly tacky dough bakes up softer. Add flour slowly and only as needed.
Knead until elastic: The dough should stretch without tearing quickly. This builds that fluffy, bakery-like crumb.
Make the roll tight: Rolling the dough snugly helps the loaf rise up (not out) and gives you nice slices.
Steam = upgrade: That pan of water helps create a thinner, more classic crust while keeping the inside tender.
Let it cool before slicing: Cutting too soon can make the loaf gummy. Give it 20–30 minutes.

Variations

Garlic butter loaf: Brush with garlic butter after baking (melted butter + garlic powder + pinch of salt).
Herb French bread: Knead 1–2 teaspoons Italian seasoning into the dough, or sprinkle rosemary over the top before baking.
Seeded top: Brush the shaped loaf with water, then sprinkle sesame or poppy seeds before scoring.
Cheesy version: Sprinkle 1/2 cup shredded mozzarella or parmesan over the loaf in the last 5 minutes of baking.
Mini loaves: Divide into two smaller loaves and reduce bake time to about 18–22 minutes.

Storage & Reheating

Store cooled French bread in a bread bag or loosely wrapped at room temperature for up to 2 days (avoid the fridge—it dries bread out). For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F for 8–10 minutes until soft and steamy inside.

FAQ

How do I get a soft crust (not crunchy) like a bakery sandwich loaf?

Brush the loaf with melted butter right after it comes out of the oven, then loosely tent with foil for the first 10 minutes of cooling. That traps a little steam and keeps the crust softer while still tasting bakery-fresh.

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

Yes. Bread flour will make the loaf a bit chewier and slightly taller. Use the same amount, but you may need an extra tablespoon or two of water because bread flour absorbs more.

Why didn’t my dough rise?

The most common reasons are inactive yeast, water that was too hot, or a cold kitchen. Make sure your yeast gets foamy in step 1. If your kitchen is chilly, let the dough rise in the oven with the light on (oven off) for gentle warmth.

How do I know when the bread is fully baked?

Look for a deep golden color and a hollow sound when you tap the bottom. If you have a thermometer, the center should read about 190–200°F. If it’s browning too fast, tent with foil for the last 8–10 minutes.

Can I make this dough ahead of time?

Yes. After the first rise, shape the loaf, place it on the baking sheet, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for 45–75 minutes until puffy, then score and bake as directed.