Soft Homemade French Bread Recipe That Tastes Like a Bakery Loaf

If you’ve ever torn into a bakery loaf and thought, “Why can’t my homemade bread do that?”—this one’s for you. This soft homemade French bread hits that sweet spot: golden crust, pillowy inside, and that classic warm-bread smell that makes your kitchen feel like a legit boulangerie.

It’s straightforward, beginner-friendly, and perfect for everything from soup nights to sandwich days. No fancy tools required—just a bowl, a baking sheet, and a little confidence.

Why You’ll Love This

This bread is soft and tender with a lightly crisp crust, like a bakery loaf that didn’t dry out by day two. The dough is easy to work with, the rise is reliable, and the method gives you that classic French bread shape without complicated scoring skills.

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm water (about 105–110°F)
2 tablespoons granulated sugar
2 tablespoons olive oil (or melted butter for extra richness)
1 1/2 teaspoons fine salt
3 to 3 1/2 cups bread flour (or all-purpose flour; see tips)
1 egg white, lightly beaten (for brushing, optional but recommended)
1 tablespoon water (to mix with egg white)

How to Make It

Bloom the yeast: In a large bowl, whisk warm water and sugar. Sprinkle yeast over the top and let it sit 5–8 minutes until foamy. If it doesn’t foam, your water may be too hot/cool or the yeast is old.
Mix the dough: Stir in olive oil and salt. Add 3 cups flour and mix until a shaggy dough forms. If it’s very sticky, add more flour 1 tablespoon at a time.
Knead: Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes with a stand mixer and dough hook) until 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, until doubled in size.
Shape the loaf: Punch down dough and turn onto a lightly floured surface. Pat into a rectangle, then roll tightly into a log (like a jelly roll), pinching the seam closed. Taper the ends slightly for that French bread vibe.
Second rise: Place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30–45 minutes until puffy.
Preheat + prep steam: Preheat oven to 375°F. Place an empty metal pan on the bottom rack while it preheats (for steam).
Brush + score: Whisk egg white with 1 tablespoon water and brush over the loaf. Cut 3–4 shallow diagonal slashes across the top with a sharp knife or bread lame.
Bake: Carefully pour 1 cup hot water into the empty pan to create steam (stand back). Bake bread 22–28 minutes until deep golden brown and it sounds hollow when tapped on the bottom.
Cool (the hardest part): Cool on a rack for at least 20 minutes before slicing so the crumb sets and stays soft.

Tips for the Best Results

Use warm, not hot, water: Too hot can hurt the yeast. Aim for “warm bath water” temps (105–110°F).
Bread flour = bakery chew: Bread flour gives a slightly chewier, more structured crumb. All-purpose works too; the loaf will be a bit softer and less chewy.
Don’t over-flour: A slightly tacky dough bakes up softer. Add flour slowly, especially if your kitchen is dry.
Roll the loaf tightly: This prevents big air gaps and helps the bread slice cleanly for sandwiches.
Steam is the secret: It helps the loaf expand and gives you that thin, crisp crust. No steam, no problem—you’ll still get tasty bread, just a little less “bakery.”
Check doneness by temp: If you have a thermometer, aim for 190–200°F in the center.

Variations

Soft butter French bread: Swap olive oil for 3 tablespoons melted butter for an even more tender, rich bite.
Garlic-herb loaf: Brush with melted butter mixed with garlic powder and dried Italian herbs right after baking.
Sesame or everything topping: Skip egg wash if you want, but it helps seeds stick. Sprinkle sesame seeds or everything seasoning on top before baking.
Mini loaves: Divide dough into two smaller logs and bake 18–22 minutes. Perfect for gifting or freezing.
Cheesy version: Sprinkle 1/2 cup shredded mozzarella or Parmesan over the egg wash before baking for a savory twist.

Storage & Reheating

Store the cooled loaf in a bread bag or wrapped in foil at room temperature for up to 2 days. 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 (wrap in foil for softer crust, unwrap for crispier).

FAQ

Why is my French bread not soft inside?

The most common reasons are too much flour, overbaking, or slicing while it’s still hot. Keep the dough slightly tacky, bake just until golden and hollow-sounding (or 190–200°F inside), and cool at least 20 minutes before cutting.

Can I make this dough ahead of time?

Yes. After the first rise, shape the loaf, place it on a parchment-lined baking sheet, cover well, and refrigerate overnight. Let it sit at room temperature 45–60 minutes before baking so it can puff up, then bake as directed.

Do I have to use the egg white wash?

No, but it helps with a shiny, bakery-style crust and better browning. If you’d rather skip it, brush with a little milk or just bake it plain—still delicious.

How do I get a crisp crust but keep the bread soft?

Steam during baking is key for a thin, crisp crust that doesn’t turn tough. Also, avoid baking too long. If your crust is getting too dark, tent the loaf loosely with foil for the last 5–10 minutes.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount (2 1/4 teaspoons). You can mix it directly with the dry ingredients, but you can also bloom it the same way if you want to double-check it’s active. Rise times may be slightly faster with instant yeast.