Description
This Soft Fluffy French Bread recipe yields a classic, tender loaf with a golden crust and a light, airy crumb. Perfect for sandwiches or as an accompaniment to any meal, it uses simple ingredients and traditional yeast bread-making techniques to achieve delightful flavor and texture.
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, combine warm water and sugar. Sprinkle the active dry yeast over the surface and let it sit for 5 minutes until the mixture is frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
- Combine Wet and Dry Ingredients: Pour the frothy yeast mixture along with the olive or vegetable oil into the bowl with the dry ingredients. Stir with a spoon until a soft dough forms, adding additional flour as necessary to prevent excessive stickiness.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until the dough becomes smooth and elastic, which helps develop gluten for structure.
- 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 spot for about 1 hour or until the dough has doubled in size.
- Shape & Second Rise: Gently punch down the risen dough to release excess air. Shape it into a loaf and place it on a baking sheet lined with parchment paper. Cover again and allow it to rise for an additional 30 minutes to achieve a light, fluffy texture.
- Preheat Oven & Prepare Egg Wash: While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). Just before baking, brush the loaf with the beaten egg to give the bread a glossy, golden crust.
- Bake: Bake the bread in the preheated oven for 20 to 25 minutes or until the crust is a deep golden color and it sounds hollow when tapped on the bottom, which confirms it is fully baked.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing, which helps the crumb set and prevents it from becoming gummy.
Notes
- Use warm water (about 110°F or 43°C) to activate the yeast properly without killing it.
- The addition of the egg wash gives a shiny, appealing crust but can be omitted for a matte finish.
- If the dough is too sticky while kneading, add flour gradually until manageable but avoid adding too much to keep the bread soft.
- Allowing the dough to rise twice ensures a light and airy texture in the finished bread.
- Cool the bread completely before slicing to maintain the ideal texture.
