Description
This Soft Fluffy French Bread recipe delivers a classic, tender loaf with a golden crust and airy interior. Perfect for sandwiches or as a side with your favorite meals, this homemade bread uses simple ingredients and straightforward techniques, including yeast activation, kneading, and baking to create bakery-quality results in your own kitchen.
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 the top)
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 10 minutes until frothy to ensure the yeast is active and ready to leaven the bread.
- Mix Dry Ingredients: In a large mixing bowl, combine 2.5 cups of flour and salt. Stir them together to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir until the dough begins to come together into a shaggy mass.
- Knead the Dough: Transfer the dough to a floured surface. Knead for 8–10 minutes, adding more flour if necessary, until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour or until the dough has doubled in size.
- Shape and Second Rise: Punch down the dough to release air bubbles. Shape it into a loaf and place it on a parchment-lined baking sheet. Cover and let it rise for another 30 minutes to develop volume.
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 375°F (190°C). Brush the loaf with the beaten egg to create a shiny, golden crust during baking.
- Bake: Bake the bread for 20–25 minutes until it turns golden brown and sounds hollow when tapped on the bottom, signaling it’s fully cooked.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, which helps preserve its texture.
Notes
- Use warm water (about 110°F or 43°C) to activate the yeast without killing it.
- Check that your yeast is fresh for the best rise; expired yeast may prevent the dough from rising.
- If the dough is too sticky during kneading, add flour a tablespoon at a time, but avoid adding too much to keep the bread soft.
- Allow the bread to cool completely before slicing to maintain a fluffy crumb.
- You can substitute olive oil with vegetable oil if preferred.
