Description
This Soft Fluffy French Bread recipe yields a tender and airy loaf with a golden, glossy crust. Perfect for sandwiches or enjoying fresh with butter, this homemade bread combines simple ingredients like flour, yeast, and warm water with easy steps such as kneading, rising, and baking to create a classic French loaf that’s both satisfying and delicious.
Ingredients
Scale
Dry Ingredients
- 2.5–3 cups all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil or vegetable oil
- 1 egg, beaten (for brushing)
Instructions
- Activate Yeast: In a small bowl, mix warm water and sugar. Sprinkle yeast over the top and let it sit for 5 minutes until frothy, indicating the yeast is active and ready for the dough.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt. Stir thoroughly to distribute the salt evenly through the flour.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive or vegetable oil into the bowl containing the dry ingredients. Stir until a soft dough forms, adding additional flour if the dough is too sticky to handle.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, which develops the gluten structure essential for a fluffy texture.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape & Second Rise: Punch down the risen dough to release air, shape it into a loaf form, and place it on a parchment-lined baking sheet. Cover and let it rise again for 30 minutes to develop volume before baking.
- Preheat Oven & Prepare Egg Wash: Preheat your oven to 375°F (190°C). Brush the surface of the loaf with the beaten egg to achieve a shiny, golden crust during baking.
- Bake: Bake the loaf in the preheated oven for 20 to 25 minutes, until it turns golden brown and sounds hollow when tapped on the bottom, indicating it is cooked through.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, ensuring the interior finishes setting and retains its soft texture.
Notes
- Use warm water (around 110°F/43°C) to activate the yeast effectively without killing it.
- Adjust the amount of flour as needed since humidity can affect dough consistency.
- Cover rising dough with a damp towel or plastic wrap to prevent drying out.
- Beaten egg wash adds color and shine, but you can omit it for a matte crust.
- For best results, slice bread once it is fully cooled to prevent crushing the soft interior.
