Description
This Soft Fluffy French Bread recipe creates a delightful homemade loaf with a tender crumb and golden, glossy crust. Perfectly combining simple ingredients like flour, yeast, and warm water, this bread involves a classic kneading and rising process, followed by baking to achieve a light and airy texture. Ideal for sandwiches, toast, or as a side to any meal, this recipe guides you through each step to ensure a deliciously soft and fluffy French bread every time.
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 the active dry yeast over the top and let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, stir together 2.5 cups of all-purpose flour and salt until evenly combined.
- Combine Wet and Dry Ingredients: Create 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.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8 to 10 minutes, adding more flour if needed. The dough should become smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Shape and 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 again and allow it to rise for another 30 minutes.
- Preheat Oven and 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 glossy, golden crust.
- Bake: Bake the loaf for 20 to 25 minutes, until it turns golden brown and 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, ensuring the interior sets perfectly.
Notes
- For best results, use warm water (about 110°F/43°C) to activate the yeast without killing it.
- If the dough is too sticky during kneading, add flour gradually to prevent dryness.
- Ensure the loaf has risen adequately during both rises to achieve a light and fluffy texture.
- Brushing with egg wash gives the crust a beautiful shine but can be omitted for an egg-free version.
- Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
