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    Home ‣ Recipes ‣ Breads

    Soft Fluffy French Bread

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

    Jump to Recipe Print Recipe

    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!

    Sliced and baked white bread with dish towel on wood table.

    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

    1. Proof yeast. Mix together warm water (90-110 F), sugar, and yeast and let sit for 5 minutes or until foamy.
    2. 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.
    3. 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.
    4. 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!

    Raw french bread dough, rolling dough with rolling pin, rolling dough with hands, and placing dough on metal pan.

    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. Baked crusty French bread on a dish towel with butter and rolling pin.

    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

    • Creamy Garlic Pumpkin Pasta
    • Tuscan White Bean Soup
    • Cheesy Grits and Shrimp

    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.
    Print Recipe Pin Recipe
    5 from 41 votes

    Soft Fluffy French Bread

    This recipe for Fluffy French Bread is my go-to bread recipe. It makes one loaf and is easily doubled to make for a crowd. 
    Prep Time1 hr 30 mins
    Cook Time30 mins
    Total Time2 hrs
    Course: Side Dish
    Cuisine: American
    Keyword: french bread, homemade french bread, soft french bread
    Servings: 12
    Calories: 88kcal
    Author: Sara
    Cost: $2

    Ingredients

    • 1 cup warm water approx 90-110 degrees F.
    • 2 teaspoon active dry yeast
    • 1 Tablespoon white granulated sugar or honey
    • 1 teaspoon salt
    • 1 Tablespoon oil
    • 2½ to 3 cups all purpose flour
    • 1 egg, beaten for top of bread

    Instructions

    • In bowl of stand mixer (or large bowl if mixing by hand), combine warm water, yeast, and sugar. Let sit 5-7 minutes or until foamy.
    • Mix in salt, oil, and 2 cups flour on low speed until combined. Add half cup flour at a time until dough pulls away from sides of bowl and is only slightly sticky. Mix on low to medium speed for 3-5 minutes, or hand knead 5-7 min.
    • Place dough in greased bowl and let rise for 45 minutes at room temperature, it should be almost double in size. Roll out into a 9X13 inch rectangle and then roll tightly up into a long roll, about 2-3 inches high and 13 inches long.
    • Preheat oven to 375 F. Prepare a baking sheet with silicone baking mat or parchment paper. 
    •  Place the roll of dough on baking sheet and slice slits in top of bread 2-3 inches apart, and about ¼ inch deep. Let rise one hour, or until about doubled in size.
    • Bake at 375 for 20-25 minutes, top should be golden brown and sound hollow when tapped. Brush egg onto top of loaf and bake for another 2-3 minutes. This gives the outside of the loaf a nice shine and a little crunch.

    Notes

     Placing dough in the oven and preheating it to 200 F and then shutting the oven off and propping the door open with a wooden spoon can decrease rising time by 15-20 minutes on either rise. 

    Nutrition

    Calories: 88kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 224mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    More Breads

    • Lemon Zucchini Bread
    • Banana Cinnamon Rolls
    • Apple Cider Baked Donuts
    • Apple Cinnamon Scones
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    Reader Interactions

    Comments

    1. Deanna Johnson

      January 24, 2023 at 8:02 am

      I love this made several times always good. Do you think that I could make it in a loaf pan for a soft sandwich bread?

      Reply
      • Sara

        January 25, 2023 at 6:54 pm

        Good question! I haven’t used it for sandwich bread because it tends to bake with a crispy crust.
        The recipe I have used for white bread and like is this : https://iwashyoudry.com/easy-homemade-bread-recipe/

        The same ingredients, but different quantities give it a bit of a different texture.

        Reply
    2. Rhonda L

      December 15, 2022 at 4:31 pm

      Great recipe. Easy to follow. Never made before and came out nice first try. Thanks!

      Reply
    3. Ryoko

      December 15, 2022 at 12:09 am

      Thank you for sharing this beautiful bread recipe! I made this several times for garlic bread and it comes out super nice every time! My family love this one so much!

      Reply
    4. JoAnn

      August 05, 2022 at 12:12 pm

      Absolutely fabulous! My first time making any type of bread. Just follow the directions as is!

      Reply
    5. Nikki

      February 26, 2022 at 7:27 pm

      This bread recipe is magnificent! I cannot accurately describe the heavenly contrast between the crispy (not hard) crust to the pillow-soft interior. This loaf allowed me to experience a truly transcendent garlic bread moment. Thank you for this recipe.

      Reply
      • Sara

        February 27, 2022 at 9:55 am

        Those moments are so precious! Homemade bread can do that. Thank you so much!!

        Reply
    6. Carolyn Donahue

      February 24, 2022 at 9:27 am

      This recipe is great! I'm a beginner bread maker, and this turned out wonderful. Can you shape these into rolls instead of a loaf?

      Reply
      • Sara

        February 24, 2022 at 11:14 am

        I’m glad you enjoyed it! I have never used this recipe for dinner rolls, they would turn out too crispy on the outside for me. I prefer to use enriched dough with butter, eggs and milk for rolls so they are soft.

        Reply
    7. Alicia

      February 18, 2022 at 5:03 am

      Hey there, I tried this and my dough didn't rise at all. I tried to follow the recipe exactly - any ideas what I might have done wrong?

      Reply
      • Sara

        February 18, 2022 at 7:23 am

        Hi Alicia, I have two guesses: your yeast may have been old, or was proofed in water that was too hot and killed the yeast.

        Reply
    8. Linda

      December 20, 2021 at 6:23 pm

      Can I make this the day ahead and bake it the next day?

      Reply
      • Sara

        December 20, 2021 at 7:19 pm

        Hi Linda, you can but it would need to be stored in the fridge to retard the yeast. I have not tested this recipe prepared ahead and refrigerated and cannot give you accurate rising and baking time.

        Reply
    9. Angel

      December 19, 2021 at 4:41 pm

      Do you recommend using a dough hook or paddle for stand mixer?

      Reply
      • Sara

        December 19, 2021 at 6:36 pm

        Hi Angel, I use a dough hook for bread dough.

        Reply
    10. Lauren

      December 15, 2021 at 6:24 pm

      Do you still have 2 rises if you use instant yeast or is it only 1?

      Reply
      • Sara

        December 15, 2021 at 8:21 pm

        I always make time for 2 rises regardless of yeast type. The structure of the bread is better. It may take less time for the dough to double in size with instant yeast and no yeast proofing would be required.

        Reply
    11. Wurry

      November 15, 2021 at 12:53 am

      I need to put water under while bake the bread ? Or bake without water ?

      Reply
      • Sara

        November 15, 2021 at 12:25 pm

        Without. The only bread I have baked with water is bagels.

        Reply
    12. Brian Solomons

      November 01, 2021 at 10:48 am

      Tried for ages to find a good French bread recipe and this one finally nails it. Absolutely delicious. Thanks for the recipe.

      Reply
      • Sara

        November 01, 2021 at 8:53 pm

        You're so welcome Brian! So glad you enjoyed it.

        Reply
    13. Shyla Urban

      May 22, 2021 at 3:55 pm

      What type of oil?

      Reply
      • Sara

        May 22, 2021 at 3:58 pm

        I use vegetable or olive oil, but other neutral oils would work as well.

        Reply
    14. Melissa zerrillo

      May 02, 2021 at 11:54 am

      If I wanted to double the recipe, do I add 2 packets of instant yeast or leave it at one?

      Reply
      • Sara

        May 02, 2021 at 12:27 pm

        Hi Melissa, you could add 2 packets and be alright.

        Reply
      • Cindy

        November 11, 2022 at 10:24 am

        Hi! Can I use a hand mixer? I do not have a stand mixer and I have arthritis in my hands.

        Reply
        • Sara

          November 11, 2022 at 4:03 pm

          Hi Cindy, a hand mixer with a dough hook attachment may work. The dough for this bread is pretty thick however, and you would need to work the dough with your hands at the end, and to shape it into a loaf as well. I have not used a hand mixer and am unsure how well it would work since the dough is rather thick.

          Reply
    15. Alexandria

      January 27, 2021 at 8:42 pm

      I really really loved this recipe! However I do have a question about the egg part. I beat one egg and used some of it to brush over the top (not all of it because there was a lot and it started pooling at the base of the bread) and cooked it for the recommended time. I even left it in a bit longer because it looks funny and I wanted to make sure it got crisp and hard. However that didn’t happen. It actually seemed like the bread crust got softer because it had felt hard when I tapped on it before this step to make sure it sounded hallow. I’m sure I’m missing something about this step but I can’t figure out what

      Reply
      • Sara

        January 27, 2021 at 10:19 pm

        Hi Alexandria, I only use part of the beaten egg as well, only enough to lightly brush the top and sides of the loaf. Too much egg can make the bread soft on the outside. It also helps to make sure the egg is well beaten and there aren’t a lot of clumps of yolk or egg white left.
        Hope that helps!

        Reply
      • EJ

        October 15, 2022 at 11:11 am

        To make bread crispy- only use egg white, mixed with about 1 tblsp water. Brush on top of dough, then bake for 1/2 time, and brush on again, to bake for reminding time. To make crust chewy, use milk instead of water. (And you could use whole egg, not just egg white).

        Reply
    16. Tina

      January 10, 2021 at 8:29 am

      Hello. I just wanted to clarify the sleeping bag rolling method. Do you roll the dough up like a cinnamon roll basically? And leave it seam side down?

      Reply
      • Sara

        January 10, 2021 at 12:31 pm

        Hi Tina, yes exactly like cinnamon rolls, and yes seam side down. 👍🏻

        Reply
    17. Michelle

      October 09, 2020 at 4:48 pm

      I love it! I’ve been looking for an easy, tasty French bread, and this is it. Thank you! It is delish.

      Reply
      • Sara

        October 09, 2020 at 8:09 pm

        You’re so welcome Michelle. I’m glad you enjoy it as much as we do!

        Reply
    18. Sandy McDonald

      September 02, 2020 at 1:51 pm

      Can you use bread flour instead of all purpose?

      Reply
      • Sara

        September 02, 2020 at 3:26 pm

        Hi Sandy, you can absolutely use bread flour instead of all purpose.

        Reply
    19. Julia

      July 07, 2020 at 11:08 am

      Question - after you set the rolled out dough on parchment paper for the second rise, do you cover it with anything or is it just out in the open?

      Reply
      • Juli

        July 07, 2020 at 11:09 am

        And actually even for the first rise while in the greased bowl - is it covered or in the open?

        Reply
        • Sara

          July 07, 2020 at 2:16 pm

          I prefer to cover the dough to prevent a skin from forming on the dough.

          Reply
      • Sara

        July 09, 2020 at 10:16 am

        For the first rise I cover with plastic wrap in a greased bowl, and for the second rise I usually cover it with a clean dish towel.

        Reply
    20. Francis Flores

      June 28, 2020 at 2:19 pm

      This is ABSOLUTELY THE BEST bread recipe!
      My wife and I are in love with how the bread turns out. It's light and fluffy on the inside yet a little bit crispy on the outside. We make two loaves out of one recipe and two recipes at a time. We also add a little bit of Trader Joe's "Everything Bagel but the Bagel" blend to the dough before the second rise for an irresistible flavor. Thanks for posting this recipe!
      You can see pictures in this link https://photos.app.goo.gl/YAAWbNMfkKPxBw969

      Reply
      • Sara

        June 28, 2020 at 4:54 pm

        You’re so welcome Francis! I LOVE that bagel seasoning, I use it as a topping on a lot of my breads! I’m so glad you enjoy it and came back to share. It made my day!

        Reply
    21. Jean A

      June 06, 2020 at 1:26 pm

      The first loaf of yeast Ed bread I’ve ever made. My dough was a little sticky, but that is inexperience.

      Kneaded by hand about 7 minutes.

      Best bread I’ve ever eaten. Seriously I ate 1/2 the loaf and the bread is still warm.

      Thank you for a clear, easy to follow recipe and the added info on how to make it without a stand mixer.

      Jean

      Reply
    22. Joanne

      May 18, 2020 at 1:29 pm

      I searched for a long time to find a recipe for ONE load of french bread. I was quite disappointed when I read "stand mixer." And no instructions for those without a "stand mixer."

      Reply
      • Sara

        May 18, 2020 at 2:06 pm

        Hi Joanne, I used to make this without a stand mixer all the time before I owned one, I just followed the recipe and mixed the ingredients in a mixing bowl until combined and then kneaded by hand 5-7 minutes on a floured work surface.

        Reply
    23. susan

      May 02, 2020 at 1:41 pm

      The whole family loves this bread.
      Its the first yeast recipe that has worked for me.
      What if I wanted to add garlic?

      Reply
      • Sara

        May 02, 2020 at 4:35 pm

        I’m so happy you guys loved it! I have added garlic in the past to it and it’s delicious! I add one teaspoon of garlic powder when I’m in the mood as it’s mixing.

        Reply
    24. Kim

      May 01, 2020 at 5:09 pm

      Any adjustments if you are using instant yeast?

      Reply
      • Sara

        May 01, 2020 at 9:34 pm

        Hi Kim,
        the rule of thumb is to reduce the quantity of instant yeast by 25% when substituting for active yeast. So instead of 2 teaspoons of active yeast, use 1.5 teaspoons of instant yeast. Some helpful tips to remember are that you can add instant yeast directly into all of the bread ingredients, just remember to keep the yeast away from directly touching the salt, as it inhibits yeast growth.
        Hope that helps!

        Reply
    25. Em

      April 19, 2020 at 1:56 pm

      Amazing recipe! Tastes amazing!

      Reply
    26. Ashley

      March 24, 2020 at 4:29 pm

      This bread came out AMAZING! I’m not able to go to Walmart to get french bread for my husbands work lunch with the virus going around. So I’m very thankful I found this recipe! It works great for a big sandwich, thank you! 🙂

      Reply
      • Sara

        March 24, 2020 at 6:19 pm

        Wonderful! I haven’t used it for sandwiches but it’s so soft that it would work great. I’m glad you guys enjoyed it too. ☺️

        Reply
    27. Sara

      March 22, 2020 at 12:55 pm

      I’d really like to try this, but I don’t have a stand mixer. What method would you use to blend the Ingredients by hand or with a hand mixer?

      Reply
      • Sara

        March 22, 2020 at 1:40 pm

        I’ve made it by hand many times! I mix in a bowl until the ingredients are combined, then knead by hand 5-8 minutes.

        Reply
    28. Angela Carr

      February 06, 2020 at 1:26 pm

      Great fluffy bread. Kids loved it!

      Reply
      • Sara

        February 06, 2020 at 5:44 pm

        Kids can be the hardest to please, I’m so glad they enjoyed it!

        Reply
    29. Ash

      February 02, 2020 at 6:41 pm

      Excellent bread. Crisp outside, soft inside.

      Reply
      • Sara

        February 06, 2020 at 5:43 pm

        So glad you liked it Ash. 💜

        Reply

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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