If you’ve ever torn into a warm bakery loaf and thought, “Okay, how is this so soft and perfect?”—this is that vibe, but from your own oven. This soft homemade French bread has a tender, fluffy interior, a lightly golden crust, and that classic sliceable shape that makes sandwiches, toast, and soup nights feel instantly upgraded.
No fancy tools required. Just a little patience for the rise, a hot oven, and one simple trick (steam!) that helps your loaf taste like it came from a legit bakery display.
Why You’ll Love This
This recipe gives you classic French-bread flavor with a softer, more pillowy crumb—aka perfect for everyday eating. It’s easy enough for a weeknight bake, impressive enough for guests, and the leftovers make unreal garlic bread.
Ingredients
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups (360ml) warm water (about 105–110°F)
- 2 teaspoons granulated sugar (helps wake up the yeast)
- 2 teaspoons fine sea salt
- 1 tablespoon olive oil (for softness)
- 1 egg white + 1 tablespoon water (optional, for a shiny crust)
How to Make It
- Activate the yeast. In a large bowl, stir warm water and sugar. Sprinkle in yeast and let sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water may have been too hot/cold.
- Mix the dough. Add flour, salt, and olive oil. Stir with a spoon until a shaggy dough forms, then turn onto a lightly floured surface.
- Knead until smooth. Knead for 8–10 minutes (or 6–7 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky. Add a tiny sprinkle of flour only if needed.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled.
- Shape the loaf. Gently punch down dough and turn it out. Shape into a 14–16 inch log by pressing into a rectangle, rolling tightly from the long side, and pinching the seam closed. Place seam-side down on a parchment-lined baking sheet.
- Second rise. Cover loosely (a clean towel works) and let rise 30–45 minutes until puffy. While it rises, preheat oven to 425°F and place an empty metal pan (like a small roasting pan) on the bottom rack.
- Score and glaze (optional). Use a sharp knife to cut 3–4 shallow diagonal slashes across the top. For a glossy finish, brush with egg white mixed with water.
- Create steam and bake. Right before baking, carefully pour 1 cup hot water into the empty pan on the bottom rack to create steam. Immediately place bread on the middle rack and bake 20–25 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool (yes, really). Cool on a rack for at least 20 minutes before slicing so the inside sets up and stays soft instead of gummy.
Tips for the Best Results
- Measure flour the easy way: Spoon flour into your measuring cup and level it off. Scooping straight from the bag packs it in and can make the loaf dense.
- Don’t rush the first rise: Dough should truly double. If your kitchen is cool, give it extra time.
- Steam = bakery energy: That pan of hot water helps the loaf expand and keeps the crust from getting too tough.
- Seal the seam: Pinch the seam tight when shaping so the loaf doesn’t split open underneath.
- Use a light hand with extra flour: Too much flour during kneading can dry the dough and reduce softness.
- Want extra soft crust? Brush the warm loaf with a little melted butter right after baking (optional but very good).
Variations
- Garlic herb loaf: Mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the flour. Brush baked loaf with garlic butter.
- Sesame or poppy topping: Brush with egg wash and sprinkle seeds on top before baking.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup all-purpose flour (keep the rest AP for softness).
- Two smaller loaves: Divide dough in half after the first rise and shape into two shorter logs. Bake 18–22 minutes.
- Chewy-er crust: Skip the butter finish and bake 2–3 minutes longer, watching closely for over-browning.
Storage & Reheating
Store cooled bread in a bread bag or loosely wrapped at room temp for up to 2 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat slices in the toaster, or warm a whole loaf at 350°F for 8–10 minutes (wrap in foil for a softer crust, unwrap for the last 2 minutes for a little crisp).
FAQ
Why didn’t my French bread turn out soft?
The most common reasons are too much flour, overbaking, or slicing too soon. Keep the dough slightly tacky, bake just until golden and hollow-sounding, and let it 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 sheet, cover well, and refrigerate overnight. Let it sit at room temp 30–60 minutes (until puffy) before scoring and baking.
Do I have to use the steam pan?
No, but it helps a lot with oven spring and a bakery-style finish. If you skip it, your bread will still bake, but the crust may set faster and the loaf may rise a bit less.
Can I use instant yeast instead of active dry yeast?
Absolutely. Use the same amount (2 1/4 teaspoons). You can mix it directly into the flour and add warm water, but the proofing step is still nice for confirming the yeast is alive.
How do I know when the loaf is fully baked?
Look for a deep golden top and a hollow sound when you tap the bottom or side. If you have a thermometer, the center should read about 190–200°F for a soft, fully baked interior.