Soft Fluffy French Bread

Short description

I’ve developed this Soft Fluffy French Bread recipe to offer a light, airy loaf with a golden crust that’s delightfully easy to make. It’s perfect for slicing into sandwiches, enjoying warm with butter, or serving alongside soups and salads.

Why You’ll Love This Recipe

I love this bread because it delivers bakery-style softness without the fuss. The crumb is pillowy and the crust is just enough to give a satisfying bite—not too hard. Best of all, the process is approachable enough for any day baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bread flour (or all-purpose flour)

• warm water

• active dry yeast

• sugar

• salt

• milk (optional, for a softer texture)

• olive oil or melted butter (for brushing)

directions

1. I warm water (and milk, if using) to about 110 °F (43 °C). I stir in sugar, then sprinkle yeast on top and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I whisk together flour and salt.

3. I pour the yeast mixture into the flour and stir until a shaggy dough forms, then add olive oil or melted butter if desired.

4. I turn the dough onto a lightly floured surface and knead for about 5–7 minutes by hand (or 4 minutes by mixer) until it becomes smooth and elastic.

5. I shape the dough into a ball and place it in an oiled bowl, covering it with plastic wrap or a towel. I let it rise in a warm spot for about 1 hour, until doubled in size.

6. Once risen, I punch the dough down gently, then shape it into a long oval or baguette-style loaf. I place it on a parchment-lined baking sheet.

7. I cover it loosely and let it rise again for 30 minutes until puffy. Meanwhile, I preheat the oven to 425 °F (220 °C).

8. Just before baking, I slash the top of the loaf with a sharp knife and brush it lightly with olive oil or butter for shine.

9. I bake for 20–25 minutes until the crust turns golden and the loaf sounds hollow when tapped on the bottom.

10. I let it cool on a rack for a few minutes before slicing.

Servings and timing

This recipe yields one medium loaf, yielding 10–12 slices.

• Prep time: 15 minutes

• First rise: 60 minutes

• Second rise: 30 minutes

• Bake time: 20–25 minutes
  Total time: approximately 2 hours 10 minutes (hands-on time about 25 minutes)

Variations

• Herbed loaf: Add 1–2 teaspoons chopped rosemary or thyme into the dough for an aromatic twist.

• Cheesy loaf: Fold in ½ cup shredded cheddar or Parmesan into the dough before shaping.

• Garlic twist: Brush melted garlic butter on the loaf after baking for extra flavor.

• Whole wheat blend: Replace up to 25% of flour with whole wheat for a nuttier taste.

• Seeded top: Brush with water and sprinkle poppy, sesame, or everything bagel seasoning before baking.

storage/reheating

I store leftover slices in a paper bag at room temperature for up to 2 days to preserve the crust. To refresh slightly day-old bread, I wrap it in foil and reheat in a 350 °F oven for 5–7 minutes. For single slices, a quick toast revives the softness and warmth beautifully.

FAQs

1. Do I need to knead the dough by hand?

No—while hand kneading works well, I often use a stand mixer with a dough hook on low speed for about 4 minutes until the dough is smooth.

2. What if I don’t have bread flour?

All-purpose flour works fine. The loaf may be slightly less chewy, but still soft and delicious.

3. Why does my crust stay pale?

If the crust isn’t browning, I sometimes brush it with egg wash (1 egg beaten with a teaspoon of water) before baking.

4. Can I freeze this bread?

Yes—I slice and freeze it for up to 3 months, then thaw at room temperature or toast directly from frozen.

5. How do I make french-style slashes?

I use a sharp blade to make quick diagonal cuts about ¼ inch deep on the dough just before putting it in the oven. This controls the loaf’s expansion and makes it look beautiful.

Conclusion

This Soft Fluffy French Bread is one of my favorite ways to enjoy homemade baking without an intimidating process. The simple ingredients and classic technique yield a versatile loaf that’s perfect fresh, toasted, or served alongside any meal. I look forward to making it again soon!