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.
📝 Printable Recipe
Soft Fluffy French Bread
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.
Debba says
Is it possible to bake this in a loaf pan, if so at what temperature and for how long?
Angie says
Is it possible to make one day and bake the next?
Sara says
Yep! I’ve made it overnight before.
I make the dough and let it rise once, then shape it into a loaf, cover it, and refrigerate it before it rises again.
The next day I let it rise for 1-2 hours at room temperature until doubled in size before baking.
Or I make it, bake it, and freeze it until I need it. Hope that helps!
COURTNEY STEGEN says
The bread is tasty but seems quite dense - I was afraid of over proofing it so second rise was just over 30 min. They looked ready so I baked them - the texture looks similar to your photo but the loaves are quite heavy - is that normal?
Sara says
Nope! Not normal. The second rise is about an hour and the loaf needs to almost double in size. It will definitely have a closer crumb and be more dense if if it does not rise properly.
Darla says
I've made alot of bread through the years.
Your recipe was really tasty. Easy and I will definitely make it again & again! Thank you!
Patty says
In your How To it states: to "In a stand mixer (or large bowl if making by hand) measure in salt, oil, flour and add the yeast mixture last."
In the Instructions it states the opposite: 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"
I am fairly new to baking bread. Which is better or does it not matter?
Sara says
You can do it either way, just keep the yeast and water mixture separate from the rest of the ingredients until the yeast is properly activated in the warm water. Doing the water and yeast first just uses less dishes.
Becca says
Excellent recipe! Easy and delish. I followed recipe exactly first time. Second time making the bread I used an egg white instead of whole egg. Prefer the egg white. Make this bread!! It’s so good!
Lisa Brant says
I brushed it with a bit of melted butter instead of egg. Perfect.
Arazelly Rodriguez says
Hey if I bake two at the same time what temp should I do
Sara says
The same temperature.
Lisa Brant says
I have made a lot of different types of bread. I have now made this one five times and it is perfect every single time. Thank you!!
Crystal Reynolds says
Omg. Best bread recipe ever. Made x1 yesterday.. they ate it all. Made 2x the recipe and hid a loaf for me lmfao. Egg wash makes a huge difference.
Jen says
If I were to do smaller loafs for individual sandwiches, would I decrease the bake time?
Sara says
Yes, usually smaller loaves or buns take less time but I couldn’t say how much time because it depends on weight and shape of the loaf.
Randy says
If I’m making 3 loafs do I seperate the dough into 3 equal parts before rolling out
Sara says
Yep, you could do it that way if you wish.