If you’ve ever torn into a warm bakery French loaf and thought, “How is it this soft?”—this is that vibe, made in your own kitchen. This soft homemade French bread has a tender, fluffy inside with a lightly golden crust that stays pleasantly chewy (not tooth-breaking).
No fancy equipment required, no complicated shaping, and yes: it makes your whole house smell like a legit bakery. Let’s bake a loaf you’ll want to slice while it’s still warm (wait five minutes… at least try).
Why You’ll Love This
This recipe hits the sweet spot: pillowy-soft interior, classic French-bread shape, and a simple ingredient list. It’s easy enough for weeknights, but it looks and tastes like you stopped at a bakery on purpose.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour, see tips)
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp granulated sugar
- 1 1/2 tsp fine salt
- 2 tbsp olive oil (or melted butter for extra softness)
- 1 egg white, lightly beaten (for brushing)
- Optional: 1 tbsp butter, melted (to brush after baking)
How to Make It
- Wake up the yeast. In a large mixing bowl, stir warm water, sugar, and yeast. Let it 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. Add salt and olive oil. Stir in flour gradually until a shaggy dough forms and starts pulling away from the bowl.
- Knead until smooth. Knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook). You’re looking for smooth, elastic dough that springs back when poked.
- 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 gently. Turn dough out and pat into a rectangle (about 8×12 inches). Roll up tightly from the short side into a log, pinching the seam closed. Tuck ends under slightly for a neat loaf.
- Second rise. Place seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes, until puffy and noticeably larger.
- Score and brush. Preheat oven to 375°F. Use a sharp knife or lame to make 3–4 diagonal slashes across the top. Brush with egg white for that bakery shine.
- Bake. Bake 22–28 minutes, until golden and the loaf sounds hollow when tapped on the bottom. If you want it extra soft, brush the hot loaf with melted butter right after baking.
- Cool (just a bit). Let cool at least 15–20 minutes before slicing so the crumb sets and stays fluffy, not gummy.
Tips for the Best Results
- Use a kitchen scale if you can. Flour is easy to over-measure, and too much makes bread dense.
- Your water temp matters. Aim for 105–110°F—warm, not hot. Too hot can kill the yeast.
- Don’t rush the rises. A slower, fuller rise builds better structure and softer texture.
- Want the softest loaf? Brush with butter after baking, and store once fully cool to lock in moisture.
- For a slightly crispier crust (still soft inside): Place a small oven-safe pan on the bottom rack while preheating. Pour in a cup of hot water right when you put the bread in to add steam.
- All-purpose flour works. The loaf may be slightly less chewy than bread flour, but still delicious and soft.
- Check doneness by temp. If you have a thermometer, aim for about 195–200°F in the center.
Variations
- Garlic herb French bread: Mix 1 tsp garlic powder and 1 tsp Italian seasoning into the flour. Brush with garlic butter after baking.
- Honey soft loaf: Swap sugar for 2 tbsp honey (add it with the oil).
- Whole wheat blend: Replace 1 cup flour with whole wheat flour. Add 1 extra tbsp water if the dough feels dry.
- Sandwich loaf style: Shape and bake in a greased 9×5-inch loaf pan for 28–35 minutes.
- Cheesy top: After egg wash, sprinkle with a little parmesan for a savory bakery twist.
Storage & Reheating
Store fully cooled bread in a bread bag or airtight container at room temperature for up to 2 days (it’s best day one). For longer storage, slice and freeze up to 2 months. Reheat slices in the toaster, or warm a whole loaf in a 350°F oven for 8–12 minutes (wrap in foil for extra softness).
FAQ
Why is my homemade French bread not soft?
The most common reasons are too much flour, overbaking, or not enough moisture during storage. Measure flour carefully (spoon and level, or weigh it), bake just until golden, and brush with butter after baking for extra softness.
Can I make this recipe with instant yeast instead of active dry?
Yes. Use the same amount (2 1/4 tsp). You can mix it directly into the flour, then add warm water, sugar, salt, and oil. The rise may move a bit faster, so go by “doubled in size,” not just the clock.
How do I get that bakery-style shiny crust?
Egg white wash is the move. Brush it on right before baking, and it bakes up glossy and golden. If you prefer a softer, more matte finish, skip the egg wash and brush melted butter after baking instead.
Can I prep the dough ahead and bake later?
Yes. After the first rise, shape the loaf, place on a parchment-lined sheet, cover tightly, and refrigerate overnight. Let it sit at room temp 45–60 minutes (until puffy) before scoring and baking.
What’s the best way to slice this bread without squishing it?
Let it cool at least 15–20 minutes, then use a serrated bread knife with a gentle sawing motion. If it’s still very warm, the inside can compress and seem gummy even if it’s baked through.