There’s something magical about the aroma of freshly baked bread filling your kitchen, especially when it’s warm, soft, and perfectly fluffy French bread. This recipe is a long-time family favorite in my home — simple enough to make with kids on a lazy Sunday, yet impressive enough to serve at dinner parties. With just a few pantry staples, you’ll bake loaves that are golden on the outside and pillowy on the inside — perfect for sandwiches, dipping in soup, or enjoying warm with butter.
I’ve tested this recipe dozens of times, and it’s incredibly forgiving, even if you’re new to baking. Whether you knead by hand or use a stand mixer, I’ll walk you through every step to ensure it turns out beautifully every time.
Why You’ll Love This Recipe
This French bread is soft, fluffy, and wonderfully chewy — everything you want from bakery-style bread, but made right in your own kitchen. The crust has just the right amount of bite, while the inside stays tender and light.
It’s a crowd-pleaser for kids and adults alike, and the recipe is perfect for doubling or freezing. Plus, there’s no need for fancy ingredients or equipment — just a few basics and a little patience!
What You’ll Need
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups warm water (about 110°F)
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp olive oil
- 4 cups all-purpose flour (plus extra for dusting)
- 1 egg white (optional, for brushing)
- 1 tbsp water (for egg wash)
Pro Tips
- Let the dough rise somewhere warm — if your kitchen is cool, place the bowl in your (turned off) oven with the light on for a cozy proofing spot.
- Don’t skip the second rise — it gives the bread its tender, fluffy texture.
- Make it a fun family project — let the kids shape mini loaves or rolls from the dough.
- Use steam for a crispier crust — place a pan of hot water on the bottom oven rack while baking.
- Slash before baking — scoring the top with a sharp knife or razor gives a beautiful finish and helps the bread rise.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook/mixer
- Clean kitchen towel or plastic wrap
- Baking sheet
- Sharp knife or lame for scoring
- Pastry brush (if using egg wash)
Substitutions & Variations
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour and add 1 tsp xanthan gum.
- No Olive Oil? Use melted butter or neutral oil instead.
- Whole Wheat Option: Use half all-purpose and half whole wheat flour for a heartier loaf.
- Herbed French Bread: Add 1 tsp each of dried rosemary, thyme, or Italian seasoning for flavor.
Make Ahead Tips
You can make the dough and refrigerate it after the first rise (before shaping). When ready to bake, let it come to room temperature, shape, and allow it to rise again for 30–45 minutes before baking.
Instructions
1. Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add Remaining Ingredients
Stir in the salt, olive oil, and 3 cups of flour. Mix until combined. Add the remaining flour, ½ cup at a time, until a soft dough forms.
3. Knead the Dough
Turn the dough out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. (Or knead with a dough hook for 6–7 minutes.)
4. First Rise
Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot until doubled in size (about 1 hour).
5. Shape the Loaves
Punch down the dough and divide in half. Roll each half into a 12–14 inch log. Place on a parchment-lined baking sheet. Cover and let rise again for 30–40 minutes.
6. Slash and Brush
Preheat oven to 375°F. Slash tops of loaves with a sharp knife. Mix egg white with water and brush over the tops for a shiny crust.
7. Bake
Bake loaves for 25–30 minutes until golden brown. Let cool on a wire rack for 15 minutes before slicing.
Leftovers and Storage
Store leftover French bread in a paper bag or wrapped in a clean towel for up to 2 days at room temperature. To refresh, warm in a 300°F oven for 5–8 minutes. For longer storage, freeze sliced bread in a freezer-safe bag for up to 2 months.
Recipe FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes! Just skip the blooming step and mix it directly into the flour. Use the same amount.
2. Why did my bread not rise well?
Your yeast may have been expired or the water too hot. Always use water that feels warm but not hot to the touch (about 110°F).
3. Can I freeze the dough before baking?
Absolutely. Shape the loaves, place on a baking sheet, freeze until solid, then store in a freezer bag. Thaw and rise fully before baking.
4. How can I make the crust crunchier?
Place a pan of hot water in the oven on a lower rack while baking to create steam, which gives a crispier crust.
The Final Slice
There’s something truly special about baking your own bread, and this Soft & Fluffy French Bread is the perfect recipe to start with. It’s family-friendly, deliciously simple, and sure to become a regular in your home. If you give it a try, leave a comment and let me know how it went — or share your favorite way to serve it. Happy baking!