There’s something wildly comforting about pulling a golden loaf out of the oven and realizing… you just made bakery-style French bread at home. This soft homemade French bread has that classic lightly crisp crust, a fluffy interior, and the kind of simple flavor that makes butter feel like a main character.
It’s the perfect “everyday fancy” loaf: easy enough for a weeknight, impressive enough for guests, and basically made for sandwiches, soup dunking, and late-night snacking.
Why You’ll Love This
This loaf is soft, tender, and reliably puffy with a lightly crackly crust—no complicated shaping, no weird ingredients, and no stress. It tastes like you grabbed it from a bakery, but it’s made with pantry staples and a little patience.
Ingredients
- 1 1/4 cups warm water (about 105–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (helps the yeast wake up)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil (or neutral oil)
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1 egg white + 1 tablespoon water (optional, for a shiny crust)
- 1 tablespoon melted butter (optional, for extra softness)
How to Make It
- Bloom the yeast: In a large bowl, stir warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy on top. If it doesn’t foam, your yeast may be old or the water was too hot/cold.
- Mix the dough: Add salt and oil. Stir in flour gradually until a shaggy dough forms and pulls away from the sides of the bowl.
- Knead: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 6–8 minutes). The dough should feel soft, not stiff.
- 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, then shape into a log about 12–14 inches long. Place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy. While it rises, preheat oven to 375°F.
- Score and glaze: Use a sharp knife to make 3–4 diagonal slashes across the top. For shine, brush with egg white wash (optional).
- Bake: Bake 22–28 minutes, until deeply golden and the loaf sounds hollow when tapped underneath. For a softer finish, brush hot bread with melted butter.
- Cool (the hard part): Let cool at least 20 minutes before slicing so the inside sets up fluffy instead of gummy.
Tips for the Best Results
- Measure flour the smart way: Spoon flour into your measuring cup and level it off. Too much flour = dense loaf.
- Warm spot hack: If your kitchen is chilly, let the dough rise in the oven with the light on (oven OFF).
- Soft dough is the goal: If it feels sticky, dust lightly while kneading, but don’t keep adding flour until it’s dry.
- For a bakery vibe crust: Place a small metal pan on the bottom rack while preheating. When bread goes in, carefully pour 1 cup hot water into the pan to create steam (optional, but so good).
- Score with confidence: Quick, shallow slashes help the loaf expand without tearing randomly.
- Don’t rush the cool-down: Slicing too early releases steam and can make the crumb gummy.
Variations
- Garlic butter loaf: Brush the warm loaf with garlic butter and sprinkle with flaky salt.
- Herb French bread: Knead in 1–2 teaspoons Italian seasoning or rosemary with the flour.
- Cheesy version: Add 1 cup shredded mozzarella or provolone to the dough, or sprinkle Parmesan on top after egg wash.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour (add 1–2 tablespoons extra water if needed).
- Mini loaves: Divide dough into two smaller logs and bake 18–22 minutes for cute sandwich loaves.
Storage & Reheating
Store cooled bread in a bread bag or loosely wrapped at room temperature for up to 2 days (avoid airtight containers that soften the crust too much). For longer storage, slice and freeze for up to 2 months. Reheat slices in a toaster, or warm the whole loaf at 350°F for 8–12 minutes (wrap in foil for extra softness).
FAQ
How do I make this French bread extra soft like a bakery loaf?
Use oil in the dough (this recipe does), don’t over-flour, and brush the loaf with melted butter right after baking. Also, wrap the cooled loaf loosely—tight plastic while warm can make it gummy, but a gentle wrap keeps it tender.
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 bloom it in warm water if you prefer—either works. Rise times may be slightly shorter with instant yeast.
Why didn’t my dough rise?
Most commonly: the water was too hot (killed the yeast), the yeast was expired, or your kitchen was cold. Aim for 105–110°F water and let the dough rise somewhere warm and draft-free.
How do I get that classic French bread crust without it getting too hard?
Bake until golden, not pale, and use steam for a thin, crisp crust (a pan of hot water in the oven). For a softer crust overall, skip the steam and brush the top with butter right after baking.
Can I make the dough ahead of time?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate overnight. The next day, let it sit at room temp 45–60 minutes until puffy, then score and bake as directed.