Imagine the aroma of fresh, warm bread filling your kitchen as you pull a golden loaf from the oven—that’s the magic of Soft Fluffy French Bread. This recipe creates a loaf with a tender, pillowy crumb and a beautifully crisp crust, perfect for sandwiches, toast, or simply tearing apart and dipping into olive oil. Once you see how easy it is to make at home, you’ll skip the bakery and make this Soft Fluffy French Bread part of your regular baking rotation.
Ingredients You’ll Need
The beauty of Soft Fluffy French Bread lies in its simplicity. With just a handful of pantry staples, each ingredient plays a starring role in creating bread that’s light, airy, and full of flavor. Here’s what you’ll need—and why it matters.
- Active dry yeast: The powerhouse that gives rise to our loaf, making it fluffy and light.
- Warm water (110°F): The perfect temperature to activate the yeast without killing it, ensuring a good rise.
- Granulated sugar: Just a touch to feed the yeast and help the bread brown beautifully in the oven.
- Salt: Essential for flavor, it balances the sweetness and enhances the overall taste.
- Olive oil (plus more for brushing): Adds subtle richness and helps create that soft, tender crumb.
- All-purpose flour (plus more for dusting): The structure of our bread—use a good quality flour for best results.
- Egg white + water (for egg wash, optional): For a shiny, golden crust that makes the loaf irresistible.
How to Make Soft Fluffy French Bread
Step 1: Activate the Yeast
Start by combining the warm water, granulated sugar, and active dry yeast in a large mixing bowl. Give it a gentle stir and let it sit for 5 to 10 minutes. You’re looking for a foamy, bubbly top—this means your yeast is alive and ready to work its magic on your Soft Fluffy French Bread. If you don’t see bubbles, your yeast may be old, so it’s best to start over for the fluffiest results.
Step 2: Mix the Dough
Once your yeast is active, stir in the salt, olive oil, and about 2 cups of the flour. Mix until you have a sticky, cohesive dough. Gradually add the remaining flour, about half a cup at a time, mixing well between additions. The dough should come together into a soft, slightly tacky ball—don’t be tempted to add too much flour, as this is what keeps your bread soft and fluffy.
Step 3: Knead Until Smooth
Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, elastic texture that springs back when lightly pressed. This step helps develop the gluten, which is key to the bread’s signature airy crumb. If your arms tire, just remember: this is where the magic happens for Soft Fluffy French Bread!
Step 4: First Rise
Place your kneaded dough into a lightly oiled bowl, turning it once so it’s coated on all sides. Cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot until it’s doubled in size—usually about an hour. This is when the yeast works its magic, creating all those lovely air pockets.
Step 5: Shape the Loaf
Once your dough has risen, gently punch it down to release excess air, then turn it out onto a floured surface. Pat it into a rectangle and roll it up tightly, pinching the seam to seal. Place your shaped loaf seam-side down on a parchment-lined or lightly greased baking sheet. This shaping step is what gives your Soft Fluffy French Bread that classic, bakery-style look.
Step 6: Second Rise
Cover the shaped loaf loosely with a towel and let it rise for another 30 to 40 minutes, until puffy. Meanwhile, preheat your oven to 375°F. This final rise is what gives your bread that irresistible lightness and lift.
Step 7: Score and Bake
For a gorgeous, crackly crust, whisk the egg white with a tablespoon of water and brush it all over the top of your loaf. Use a sharp knife to make 3 or 4 diagonal slashes across the top—these help the bread expand as it bakes. Slide your loaf into the oven and bake for 25 to 30 minutes, until it’s deep golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool and Enjoy
Transfer your freshly baked loaf to a wire rack and let it cool completely before slicing—if you can resist! This helps set the crumb so every slice of your Soft Fluffy French Bread is perfect.
How to Serve Soft Fluffy French Bread
Garnishes
A simple brush of melted butter or drizzle of extra virgin olive oil right after baking makes this bread even more irresistible. For a special touch, sprinkle with flaky sea salt, fresh herbs like rosemary, or a little garlic powder while it’s still warm.
Side Dishes
Soft Fluffy French Bread is unbelievably versatile. Serve thick slices alongside hearty soups, crisp salads, or a cheese and charcuterie board for an easy appetizer. It’s also heavenly dunked in homemade marinara or served with creamy dips at a gathering.
Creative Ways to Present
For a fun twist, slice your loaf on the diagonal and grill the pieces for crostini or bruschetta. Hollow out the center to make a bread bowl for soup, or slice it lengthwise for the ultimate sandwich base. The golden crust and pillowy inside of Soft Fluffy French Bread make every presentation feel a little more special.
Make Ahead and Storage
Storing Leftovers
Keep your bread fresh by storing it at room temperature, wrapped in a clean kitchen towel or in a bread bag. It will stay soft for up to two days—just avoid the fridge, as that can dry it out faster.
Freezing
Soft Fluffy French Bread freezes beautifully! Slice the loaf, wrap the pieces individually in plastic wrap, and tuck them into a freezer bag. They’ll keep for up to three months—just pull out what you need, when you need it.
Reheating
To bring your bread back to warm, bakery-fresh life, preheat your oven to 325°F and bake slices or the whole loaf for 5 to 7 minutes. For extra softness, wrap the bread in foil before reheating, or toast slices for a bit of crunch.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can substitute instant yeast in equal amounts. Just skip the proofing step and add it directly to your dry ingredients. Your Soft Fluffy French Bread will still rise beautifully.
What if I don’t have olive oil?
You can use any mild vegetable oil in place of olive oil. While olive oil adds a subtle flavor, the bread will still turn out soft and fluffy no matter which oil you choose.
How do I get a super crispy crust?
To achieve that classic, crackly crust, place a small pan of hot water on the lower oven rack while the bread bakes. The steam helps create a crisp, golden exterior while keeping the inside tender.
Can I make two smaller baguettes instead of one large loaf?
Definitely! Divide the dough in half and shape each into a smaller loaf. Bake for about 20 to 25 minutes, keeping an eye out for that golden color and hollow sound when tapped.
Why did my bread turn out dense instead of fluffy?
Dense bread is usually the result of under-kneading, not giving the dough enough time to rise, or using old yeast. Make sure your yeast is fresh, knead the dough until smooth and elastic, and let it rise until doubled for the best Soft Fluffy French Bread.
Final Thoughts
There’s just something magical about homemade Soft Fluffy French Bread. With a golden crust and a melt-in-your-mouth center, it’s the kind of bread that turns any meal into a little celebration. If you’ve never tried baking bread before, this is the perfect place to start—so gather your ingredients and let your kitchen fill with that irresistible, fresh-baked aroma!
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Soft Fluffy French Bread Recipe
- Total Time: 2 hours
- Yield: 1 large loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Soft Fluffy French Bread recipe yields a tender, airy loaf with a crisp golden crust. Perfect for sandwiches or as a side to your favorite dishes, it uses simple ingredients like active dry yeast, warm water, and olive oil to create an easy-to-make homemade bread that rises beautifully and bakes to perfection with a shiny crust when brushed with egg wash.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F)
- 2 teaspoons granulated sugar
Dough
- 2 teaspoons salt
- 1 tablespoon olive oil (plus more for brushing)
- 3 3/4 cups all-purpose flour (plus more for dusting)
Egg Wash (Optional)
- 1 egg white
- 1 tablespoon water
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir briefly and let sit for 5–10 minutes until the mixture becomes foamy and bubbly, signaling the yeast is active.
- Mix the dough: Stir in the salt, olive oil, and 2 cups of the flour into the yeast mixture. Mix well to combine. Gradually add the remaining flour, about 1/2 cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough: Turn the soft dough onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, elastic, and no longer sticky.
- First rise: Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides with oil. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
- Shape the loaf: Punch down the risen dough to release air. Turn it out onto a floured surface, shape into a rectangle, then roll tightly into a loaf shape, pinching the seam closed. Place the loaf seam-side down on a parchment-lined or lightly greased baking sheet.
- Second rise: Cover the loaf loosely with a towel and let it rise again until puffy and nearly doubled, about 30–40 minutes.
- Prepare for baking: While the dough is rising, preheat your oven to 375°F (190°C). For a golden crust, whisk together egg white with water and brush the mixture over the loaf’s surface. Use a sharp knife to make 3–4 diagonal slashes across the top to allow steam to escape and encourage even baking.
- Bake the bread: Place the loaf in the preheated oven and bake for 25–30 minutes until the crust is golden brown and the bottom sounds hollow when tapped. Optionally, place a small pan of hot water in the oven during baking to create steam, ensuring an extra soft crust.
- Cool and serve: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing. This prevents the texture from becoming gummy and ensures the loaf remains fluffy.
Notes
- For an extra soft crust, add a pan of hot water to the oven while baking to create steam.
- This dough can be divided and shaped into two smaller baguettes; reduce baking time by approximately 5 minutes.
- Using the egg wash is optional but gives the bread a shiny, golden crust.
- Ensure water temperature is about 110°F to properly activate the yeast without killing it.
- Let bread cool completely before slicing to maintain structure and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
