There’s just something magical about pulling a warm loaf of Soft Fluffy French Bread from your oven—the golden crust, the irresistible aroma, and that airy, pillowy interior that begs to be torn apart and shared. This bread is the ultimate comfort food, equally at home alongside a bowl of soup, cradling your favorite sandwich fillings, or simply slathered with butter. In this recipe, you’ll discover how easy it is to bring bakery-style perfection right to your own kitchen, and once you try it, you’ll want to bake it again and again. Soft Fluffy French Bread is about to become your new favorite tradition!
Ingredients You’ll Need
Here’s the best part: making Soft Fluffy French Bread only requires a handful of humble ingredients, each playing a crucial role in achieving that signature lightness and golden finish. Every component is chosen to create a loaf that’s as beautiful to look at as it is delightful to eat.
- All-purpose flour: The foundation of our bread, giving structure and that tender crumb we love.
- Sugar: Just a touch to awaken the yeast and promote a gentle sweetness in every bite.
- Salt: Essential for enhancing flavor and balancing the bread’s subtle sweetness.
- Active dry yeast: The powerhouse that lifts and aerates the dough, creating those lovely air pockets.
- Warm water (110°F): The perfect temperature to activate the yeast without harming it.
- Olive oil: Adds a hint of richness and helps keep the crumb moist and soft.
- Egg white (beaten with 1 tablespoon water): This egg wash gives the finished loaf that shiny, golden bakery crust.
How to Make Soft Fluffy French Bread
Step 1: Activate the Yeast
Begin by combining the warm water, sugar, and yeast in a small bowl. Give it a gentle stir, then let the mixture sit for 5 to 10 minutes. You’re looking for a foamy, bubbly surface—this is your yeast springing to life! If it doesn’t foam after 10 minutes, your yeast might be a bit tired, so it’s best to start with a fresh packet for the best Soft Fluffy French Bread results.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Pour in your activated yeast mixture and olive oil, then stir until the dough starts to come together. It will look a little shaggy at first, but that’s just what you want. Once it forms a loose ball, you’re ready to move on.
Step 3: Knead Until Smooth and Elastic
Sprinkle a little flour onto your countertop and turn the dough out of the bowl. Knead it for about 8 to 10 minutes, using the heels of your hands to push and fold the dough. It should become smooth, elastic, and slightly tacky but not sticky. This process is what gives Soft Fluffy French Bread its signature airy texture—don’t rush it!
Step 4: First Rise
Place the dough into a lightly greased bowl, turning it once to coat the surface. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm, draft-free spot for about an hour. The dough should double in size and feel soft and puffy to the touch.
Step 5: Shape the Loaves
Once the dough has risen, gently punch it down to release excess air. Divide it into two equal portions, then shape each into a classic loaf by rolling and tucking the dough. Arrange the loaves on a greased or parchment-lined baking sheet, leaving some space between them for the final rise.
Step 6: Second Rise
Cover the loaves loosely with a towel and let them rise again for 30 to 40 minutes. They should puff up beautifully, promising that Soft Fluffy French Bread texture you’re after. This second rise is key for that cloud-like crumb.
Step 7: Prepare to Bake
Preheat your oven to 375°F. Just before baking, gently brush each loaf with the egg white wash for that glossy, golden finish. Use a sharp knife to make 3 to 4 diagonal slashes across the tops—this helps the bread expand in the oven and gives it that signature look.
Step 8: Bake and Cool
Bake the loaves for 25 to 30 minutes, until they are deeply golden and sound hollow when tapped on the bottom. For an extra crispy crust, place a pan of hot water on the oven rack below the bread to create steam. Cool the loaves on a wire rack before slicing—if you can resist long enough!
How to Serve Soft Fluffy French Bread
Garnishes
A simple pat of salted butter is absolute heaven, but don’t be afraid to get creative. Try brushing warm slices with garlic butter, sprinkling with chopped herbs like rosemary or parsley, or adding a dusting of flaky sea salt for a gourmet touch. The softness of Soft Fluffy French Bread is the perfect canvas for both sweet and savory toppings.
Side Dishes
This bread is made for soaking up brothy soups and luscious sauces. Serve it beside a hearty bowl of tomato basil soup, a crisp salad, or a classic French cheese board. Soft Fluffy French Bread elevates any meal, from cozy family dinners to elegant gatherings.
Creative Ways to Present
Slice the bread on a dramatic diagonal for a bistro-style look, or tear it into rustic chunks for a casual, communal feel. You can even hollow out a loaf and use it as a bread bowl for dips or creamy soups—unexpected and always a hit at parties!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Soft Fluffy French Bread, let it cool completely, then wrap it tightly in foil or plastic wrap. It will stay soft at room temperature for up to two days, making it perfect for next-day sandwiches or toast.
Freezing
For longer storage, freeze your bread after it has cooled. Wrap each loaf snugly in foil and place in a freezer-safe bag. This way, Soft Fluffy French Bread stays fresh for up to two months—just thaw at room temperature when you’re ready to enjoy.
Reheating
To revive that just-baked magic, warm leftover slices in a 350°F oven for 5 to 10 minutes. You’ll get a crisp crust and a soft, pillowy inside, almost as good as fresh from the oven. A quick toast in the oven is all it takes to bring your Soft Fluffy French Bread back to life!
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour will give your Soft Fluffy French Bread a slightly chewier texture and more structure, but it works beautifully in this recipe. Just swap it in cup-for-cup.
What if I don’t have a stand mixer?
No worries at all. This bread is wonderfully forgiving and can be mixed and kneaded entirely by hand. Just follow the same steps and embrace the process—it’s a great arm workout!
How do I know when the bread is fully baked?
The best test is to tap the bottom of the loaf; if it sounds hollow, your Soft Fluffy French Bread is ready. The crust should be golden and the aroma irresistible. You can also check for an internal temperature of about 200°F.
Can I add herbs or cheese to the dough?
Yes, you can absolutely personalize your loaves! Fold in a handful of grated cheese, fresh herbs, or even roasted garlic during the last minute of kneading for a flavorful twist on classic Soft Fluffy French Bread.
Is it possible to make the dough ahead of time?
You sure can. After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature for about 30 minutes before shaping and proceeding with the second rise. This makes Soft Fluffy French Bread even more convenient for busy schedules.
Final Thoughts
If you’re searching for a recipe to impress friends, delight your family, or simply treat yourself, you can’t go wrong with Soft Fluffy French Bread. It’s warm, inviting, and always a crowd-pleaser. Give it a try—you’ll be amazed at how easy homemade bread can be, and you just might find yourself baking it on repeat!
Print
Soft Fluffy French Bread Recipe
- Total Time: 2 hours (including rise time)
- Yield: 2 loaves (about 16 slices total) 1x
- Diet: Vegetarian
Description
This Soft Fluffy French Bread recipe yields bakery-style, golden loaves with a crisp crust and tender interior. Perfect for sandwiches or toast, it combines simple ingredients like all-purpose flour, yeast, and olive oil, and requires minimal prep with hands-on kneading and rising times to develop wonderful texture and flavor.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
Wet Ingredients
- 1 1/2 cups warm water (110°F)
- 2 tablespoons olive oil
- 1 egg white beaten with 1 tablespoon water (for egg wash)
Instructions
- Activate Yeast: In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine flour and salt evenly to create the dry base for the dough.
- Combine Ingredients: Add the yeast mixture and olive oil to the dry ingredients, mixing until a rough dough forms.
- Knead Dough: Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic, which helps develop gluten for structure.
- First Rise: Place the dough in a greased bowl, cover it, and let rise in a warm place for 1 hour, or until it doubles in size for proper fermentation.
- Shape Loaves: Punch down the risen dough to release air, divide it into two equal portions, and shape each into a loaf form.
- Second Rise: Place the shaped loaves on a greased or parchment-lined baking sheet, cover loosely, and let rise for 30–40 minutes until puffy.
- Prepare for Baking: Preheat oven to 375°F. Brush the top of the loaves with the egg wash for a shiny crust and make 3–4 diagonal slashes on top with a sharp knife for steam release and aesthetics.
- Bake: Bake the loaves for 25–30 minutes until golden brown and hollow sounding when tapped, indicating doneness.
- Cool: Remove from oven and let the bread cool completely on a wire rack before slicing to set the crumb.
Notes
- For extra crispiness, place a small pan of hot water on the bottom rack of the oven while baking to create steam which helps form a crust.
- Bread can be frozen after completely cooling—wrap tightly in foil or plastic wrap to maintain freshness for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
