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
Scale
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
