Description
This Soft Fluffy French Bread recipe yields a light and airy homemade loaf with a golden crust. Made from simple ingredients, it involves activating yeast, kneading the dough, allowing two rises for perfect fluffiness, and baking to a hollow-sounding crust. Ideal for sandwiches or serving alongside soups and salads.
Ingredients
Scale
Dry Ingredients
- 2.5–3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon white granulated sugar
- 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 the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine the flour and salt thoroughly to evenly distribute the salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and oil into the bowl with dry ingredients. Stir gently until a soft dough forms; if the dough is too sticky, add more flour a little at a time.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot 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, and place it on a parchment-lined baking sheet. Cover and let it rise again for another 30 minutes until puffy.
- Preheat Oven & Prepare Egg Wash: Preheat the oven to 375°F (190°C). Brush the loaf gently with the beaten egg to give the crust a shiny, golden finish.
- Bake: Place the baking sheet in the preheated oven and bake the bread for 20–25 minutes, or until the crust is golden brown and the loaf 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 maintain its soft, fluffy texture.
Notes
- Use warm water (about 110°F/43°C) to activate yeast without killing it.
- Kneading is essential to develop gluten which gives the bread structure and fluffiness.
- Letting the dough rise in a warm place helps yeast fermentation and dough expansion.
- The egg wash adds color and shine to the crust but can be omitted for an egg-free version.
- Make sure to cool the bread on a wire rack to keep the bottom from becoming soggy.
- Store leftover bread in an airtight container or freeze for longer preservation.
