Soft Fluffy French Bread

Feb 27, 2020 · Modified: Feb 25, 2023 by Sara · This post may contain affiliate links · 58 Comments

This is my easy soft fluffy french bread recipe, it makes one loaf but is easily doubled for a crowd. It's crusty and golden on the outside and so soft and chewy inside.

This recipe is AMAZING. It is definitely my most used bread recipe. It pairs wonderfully well with pasta, like my savory Pumpkin Pasta!

Originally published September 17, 2017.

Classic French Bread Recipe

Everyone needs a classic homemade french bread recipe. There's nothing like fresh from the oven warm bread to have with dinner. Or lunch. Or breakfast! One of my favorite things to make with leftover french bread is Lemon Blueberry Bread Pudding. And eat it for breakfast.

I worked at a bakery for three years, and it was easily my favorite job. It was there I learned to knead two loaves at the same time, roll out dinner rolls with two hands, and appreciate the smell of baking bread. And of course, learn how to make french bread.

How to make soft french bread

Proof yeast. Mix together warm water (90-110 F), sugar, and yeast and let sit for 5 minutes or until foamy.
Mix and let dough rise. In a stand mixer (or large bowl if making by hand) measure in salt, oil, flour and add the yeast mixture last. Mix 3-5 minutes in mixer or knead 5-7 minutes by hand until dough is smooth. Place in greased bowl, cover with dish towel and let rise 45 min or until doubled in size.
Shape and let rise again. Roll dough out with a rolling pin and then roll lengthwise using the "sleeping bag" method, shown below. Place on baking sheet and rise 45-60 min, until almost doubled in size.
Bake. Preheat oven to 375 F. Slice top of loaf 5-7 times with sharp knife about .25 inch deep. This helps the loaf expand while baking. Bake for 20-25 min, and don't forget to brush a beaten egg on the loaf the last few minutes for that divine golden crispy crust!

Tips for soft fluffy french bread:

Make time for two rises! Rising time is key for soft, fluffy bread. Double in size is the rule of thumb for most bread recipes.
Stiffer dough for a taller loaf. If the dough is too sticky and wet, it spreads flat as it rises.
Roll the dough into a loaf shape using a "sleeping bag" rolling method. This tightens up the outside of the loaf nicely, so the edges don't spread too much during the second rise.
Use a beaten egg brushed on the outside of the loaf for a crusty, golden brown outside. No need to use the whole egg, just make sure the tops and sides of the loaf are brushed.

You can speed up the rising process by turning the oven on for a minute or two, and then turning it off and placing the dough inside to rise in the warm (but NOT hot) oven. Although this speeds the rising process, the most flavorful bread comes from dough that ferments (or rises) longer. If you watch The Great British Baking Show and have heard of Paul Hollywood, a professional baker, you know he says this multiple times.

To get a taller loaf, make sure that the dough is not too elastic. This is a stiffer dough, not sticky at all. Kneading time of 5-7 minutes and a little extra flour helps to get the right consistency. The technique I use I learned working at the bakery. Roll the dough out flat with a rolling pin, then roll tightly lengthwise, kind of like a bedroll or a sleeping bag. Gentle pressure only, pulling the dough too tight will rip it and damage the gluten strands.

The reason I like this recipe so much is that it makes a reasonably large loaf of french bread, and it's easily doubled to make two loaves if I'm making it for company. I usually make two loaves anyway, because I could eat slice after slice. IT'S THAT GOOD.

How to make french bread without a stand mixer:

Simply follow the recipe using a medium sized mixing bowl and knead by hand for 5-7 minutes until the dough is smooth. This recipe is for thick dough, you'll need your bread muscles for sure! 💪🏻

What to serve with french bread

Freezer Instructions for french bread

If you have any leftovers or if you doubled the recipe and have 2 loaves, you can wrap loaves (completely cooled) in saran wrap or tinfoil, place in a ziploc bag and freeze for up to 3 months.

Baked loaf of fluffy french bread on wood table with towel, butter, and knife.

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5 from 46 votes