If you’ve ever torn into a warm bakery loaf and thought, “Why can’t my kitchen do this?”—this is your moment. This soft homemade French bread is pillowy inside, lightly chewy, and gives you that real-deal bakery vibe without fancy equipment.
It’s the kind of loaf that disappears the same day: sliced for sandwiches, dunked in soup, or “oops” eaten straight from the cutting board with butter. Let’s make it happen.
Why You’ll Love This
This recipe delivers a soft, tender crumb with a lightly golden crust, plus a simple method that works for real life: pantry ingredients, straightforward shaping, and dependable results that make your house smell like a neighborhood bakery.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 105–110°F)
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil (or melted butter)
- 1 1/2 teaspoons fine salt
- 3 1/2 to 4 cups bread flour (all-purpose works too)
- 1 egg white + 1 tablespoon water (optional, for shine)
- 1 teaspoon cornmeal (optional, for the pan)
How to Make It
- Bloom the yeast: In a large bowl (or stand mixer bowl), stir warm water and sugar. Sprinkle yeast over the top and let sit 5–8 minutes until foamy.
- Build the dough: Mix in olive oil and salt. Add 3 1/2 cups flour and stir until a shaggy dough forms. If it’s super sticky and loose, add more flour 1 tablespoon at a time.
- Knead: Knead by hand 8–10 minutes (or with a dough hook 6–8 minutes) until smooth, elastic, and slightly tacky but not sticky. If dough clings to your hands like glue, dust in a little more flour.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
- Shape the loaf: Gently punch down dough and turn onto a lightly floured surface. Pat into a rectangle, then roll up tightly from the short side like a jelly roll, pinching the seam closed. Tuck ends under to make a neat loaf.
- Second rise: Place seam-side down on a baking sheet sprinkled with cornmeal (optional). Cover lightly and let rise 30–45 minutes until puffy.
- Prep the oven: Preheat to 375°F. If using egg wash, whisk egg white with water and brush over loaf for a shiny bakery finish. Use a sharp knife to score 3–4 diagonal slashes on top.
- Bake: Bake 25–30 minutes until golden brown. The loaf should sound hollow when tapped, or read about 190–200°F in the center.
- Cool (the hardest step): Cool on a rack at least 20 minutes before slicing for the softest texture and clean slices.
Tips for the Best Results
- Mind the water temp: Too hot can weaken yeast; too cool slows everything down. Aim for “warm bath” temperature.
- Don’t over-flour: A slightly tacky dough bakes up softer. Add flour gradually, only as needed.
- Get tension in shaping: Rolling tightly helps you get that bakery-style slice and prevents big air tunnels.
- Score with confidence: Quick, decisive cuts help the loaf expand nicely in the oven.
- Want a softer crust? Brush melted butter on the hot loaf right after baking. Instant upgrade.
- Want a slightly crisper crust? Place a small metal pan on the bottom rack and add a few ice cubes at the start of baking for a bit of steam.
Variations
- Garlic butter French bread: Brush with garlic butter after baking, then broil 1–2 minutes for a toasty top.
- Herb loaf: Mix 1–2 teaspoons Italian seasoning (or rosemary/thyme) into the flour.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup bread flour. Add an extra tablespoon of water if needed.
- Cheddar loaf: Knead in 1 cup shredded cheddar near the end of kneading for cheesy pockets.
- Mini loaves: Divide into two smaller logs and bake 18–22 minutes—perfect for gifting or freezing.
Storage & Reheating
Store cooled bread in a bread bag or tightly wrapped at room temp for up to 2 days. For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or warm a whole loaf in a 350°F oven for 8–12 minutes (wrap in foil for softer crust, unwrap for the last 2 minutes if you want more color).
FAQ
How do I make this French bread soft like a bakery loaf?
Two things do the heavy lifting: a slightly tacky dough (not over-floured) and a little fat (olive oil or butter). Also, let the loaf cool before slicing—cutting too soon releases steam and can make the crumb feel gummy instead of soft.
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives a bit more chew and structure, but all-purpose still makes a delicious, soft loaf. Start with 3 1/2 cups and add more only if the dough is too sticky to knead.
My dough didn’t rise—what went wrong?
Most often it’s yeast issues (expired yeast or water that was too hot) or a cold kitchen. Move the covered bowl to a warmer spot, like an oven with the light on (oven off). If your yeast never got foamy in step 1, it’s best to restart with fresh yeast.
How do I know when the bread is fully baked?
Look for a deep golden top and a hollow sound when you tap the bottom. For the most accurate check, use a thermometer: the center should be around 190–200°F. Underbaking can lead to a dense or gummy interior.
Can I make the dough ahead of time?
Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp 30–60 minutes before shaping, then proceed with the second rise and baking. This also builds great flavor.