This soft and fluffy French bread is golden and crisp on the outside while staying unbelievably airy and tender on the inside. I love how it captures that classic bakery-style texture and flavor with simple ingredients and no fancy equipment. Whether I’m slicing it up for sandwiches, dipping it into hot soup, or enjoying it warm with butter, this recipe always delivers old-fashioned comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ teaspoons active dry yeast (1 packet)
2 ½ cups warm water (about 110°F / 43°C)
2 tablespoons granulated sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 cups all-purpose flour (approximately; I add more if needed)
1 egg white + 1 tablespoon water (for egg wash)
Directions
I start by dissolving the yeast and sugar in warm water in a large mixing bowl. After letting it sit for 5–10 minutes, it becomes nice and foamy.
I stir in the salt, oil, and 3 cups of flour, mixing until smooth. Then I gradually add the rest of the flour, about a cup at a time, until a soft dough forms.
I knead the dough on a floured surface for 6–8 minutes, until it’s smooth and elastic.
Next, I place the dough in a greased bowl, turning it once to coat. I cover it and let it rise in a warm spot for about an hour, until it doubles in size.
I punch the dough down, divide it into two equal parts, and roll each into a rectangle. Then I roll them up tightly like jelly rolls and pinch the seams to seal.
I place the loaves seam side down on a greased or parchment-lined baking sheet. After slashing the tops diagonally with a sharp knife, I let them rise again for about 30 minutes.
While the dough rises, I preheat the oven to 375°F (190°C). Just before baking, I brush the loaves with an egg wash.
I bake them for 25–30 minutes, until they turn golden brown and sound hollow when tapped. After a brief cool-down, they’re ready to slice and serve.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 2 hours (includes rise time)
Servings: 24 slices (2 loaves)
Calories: 170 kcal per slice
Variations
I like to customize this bread depending on my mood or the meal. Sometimes I mix in garlic powder or dried herbs like rosemary or thyme for a savory twist. I’ve also added shredded cheese for a rich, cheesy loaf. If I want smaller portions, I shape the dough into mini baguettes or even rolls—just remember to reduce the baking time accordingly.
Storage/Reheating
Once the bread has cooled completely, I store it in an airtight container or bag at room temperature for up to 3 days. For longer storage, I freeze it—either whole or sliced—wrapped tightly in plastic and foil. To reheat, I warm slices in the toaster or wrap a whole loaf in foil and heat it in the oven at 350°F (175°C) for about 10 minutes.
FAQs
How do I know if my yeast is active?
I always check that the yeast foams after mixing it with warm water and sugar. If it doesn’t foam within 10 minutes, the yeast may be expired or the water may have been too hot or too cold.
Can I use bread flour instead of all-purpose flour?
Yes, I’ve used bread flour when I want a chewier texture. It has more protein than all-purpose flour, which gives the bread a stronger structure.
Why is my dough too sticky or too dry?
Flour measurements can vary depending on humidity and altitude. I add flour gradually and adjust as needed, making sure the dough is soft but not overly sticky.
Can I make this recipe in a stand mixer?
Absolutely. I often use a stand mixer with a dough hook to save time. It makes kneading easier and ensures a smooth dough.
What’s the purpose of the egg wash?
The egg wash gives the bread its beautiful golden crust. I always use it for that glossy, bakery-style finish.
Conclusion
This soft and fluffy French bread is one of those recipes I never get tired of making. It’s approachable for beginners, yet delivers results that taste like they came from a bakery. Whether I’m making it for a cozy family dinner or prepping for a gathering, it’s always a hit. Once I mastered it, it became a go-to in my kitchen—and I’m sure it’ll become one in yours too.
📖 Recipe:
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Soft & Fluffy French Bread
- Total Time: 2 hours
- Yield: 2 loaves (24 slices)
- Diet: Vegetarian
Description
This soft and fluffy French bread has a golden, crisp crust and an airy, tender interior. Made with simple pantry ingredients, it’s perfect for sandwiches, dipping in soup, or enjoying warm with butter.
Ingredients
2 ¼ teaspoons active dry yeast (1 packet)
2 ½ cups warm water (about 110°F / 43°C)
2 tablespoons granulated sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 cups all-purpose flour (approximately; add more if needed)
1 egg white + 1 tablespoon water (for egg wash)
Instructions
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
- Stir in salt, oil, and 3 cups of flour. Mix until smooth.
- Gradually add the remaining flour, about 1 cup at a time, until a soft dough forms.
- Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and divide into two equal parts. Roll each into a rectangle, then roll up tightly like a jelly roll and pinch the seams to seal.
- Place loaves seam side down on a greased or parchment-lined baking sheet. Slash the tops diagonally with a sharp knife and let rise for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the loaves with egg wash just before baking.
- Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool briefly before slicing and serving.
Notes
For extra flavor, mix in garlic powder, dried herbs, or shredded cheese.
Shape into rolls or mini baguettes for smaller portions—adjust baking time accordingly.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheat slices in the toaster or whole loaves in foil at 350°F (175°C) for 10 minutes.
If the dough is too sticky or too dry, adjust flour amounts gradually depending on humidity and altitude.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
