Description
This Soft Fluffy French Bread recipe yields a classic, tender loaf with a golden crust, perfect for sandwiches or as a side for any meal. The bread is made using simple ingredients, activated yeast, and a two-step rising process, producing an airy interior and a deliciously soft texture.
Ingredients
Scale
Dry Ingredients
- 2.5–3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon white granulated sugar
- 1 egg, beaten (for brushing)
Instructions
- Activate Yeast: In a small bowl, combine 1 cup warm water and 1 tablespoon sugar. Sprinkle 2 teaspoons active dry yeast over the top and let it sit undisturbed for 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2.5 to 3 cups all-purpose flour and 1 teaspoon salt to evenly distribute the salt within the flour.
- Combine Wet and Dry Ingredients: Pour the activated yeast mixture and 1 tablespoon olive oil or vegetable oil into the dry ingredients. Stir with a spoon until a soft dough forms, adding more flour if the dough is too sticky to handle.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm environment for approximately 1 hour or until the dough has doubled in size.
- Shape & Second Rise: Punch down the risen dough to release air, then shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper, cover again, and allow it to rise for another 30 minutes until puffy.
- Preheat Oven & Prepare Egg Wash: Preheat your oven to 375°F (190°C). Brush the top of the loaf gently 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, or until the crust turns a beautiful golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing to ensure the texture sets properly.
Notes
- Use warm water that is around 105-110°F to activate yeast properly without killing it.
- Adjust flour quantity slightly depending on humidity and flour brand to get the right dough consistency; the dough should be soft but not too sticky.
- Letting the dough rise in a warm, draft-free area will yield better results.
- Brush with egg wash just before baking for a glossy, golden crust; you can substitute with milk or omit for a matte crust.
- Allow bread to cool completely to finish cooking internally and avoid gummy texture.
- Store bread in an airtight container to keep it soft for days or freeze for longer storage.
