Homemade Soft and Fluffy French Bread
This easy, foolproof French bread recipe creates a delicately crisp crust with a soft, airy interior—perfect for sandwiches
Equipment
- Large mixing bowl
Ingredients
For the Bread Dough:
- 4 cups 500g bread flour
- 1½ teaspoons 9g fine sea salt
- 2¼ teaspoons 7g active dry yeast (1 standard packet)
- 1½ cups 355ml warm water (105-110°F)
- 2 tablespoons 30ml honey or sugar
- 1 tablespoon 15ml olive oil
For the Perfect Crust:
- 1 egg white mixed with 1 tablespoon water for a shiny finish
- Extra flour for dusting
- Cornmeal for dusting the baking sheet
Instructions
Step 1: Activate the Yeast
- Stir warm water and honey (or sugar) in a bowl.
- Sprinkle yeast over the mixture; let sit for 5-10 minutes until foamy.
- Stir in olive oil.
Step 2: Create the Dough
- In another bowl, whisk together flour and salt.
- Add 3 cups of the flour mixture to wet ingredients, stirring to combine.
- Knead for 8-10 minutes (by hand or using a mixer with a dough hook), gradually adding the remaining flour until smooth and slightly tacky.
Step 3: First Rise
- Shape dough into a ball and place in an oiled bowl. Cover and let rise for 60-90 minutes until doubled.
Step 4: Shape the Loaves
- Deflate dough gently and divide into 2 pieces (or keep whole for a larger loaf).
- Shape into baguettes or another preferred shape, sealing seams.
- Place on a baking sheet dusted with cornmeal.
Step 5: Second Rise & Prepare Oven
- Cover loosely and let rise for 45-60 minutes until puffy.
- Preheat oven to 450°F (230°C) with an empty pan on the bottom rack.
Step 6: Score & Bake
- Score loaves with a sharp knife. Brush with egg wash.
- Pour 1 cup of hot water into the empty pan to create steam.
- Bake for 20-30 minutes until golden brown and hollow-sounding when tapped.
Step 7: Cool & Enjoy
- Transfer to a wire rack; let cool for at least 30 minutes before slicing.
Notes
✔️ For extra crispiness: Turn off the oven, crack the door, and leave the bread inside for 5 extra minutes after baking.
✔️ Flour substitution: Use up to 1 cup all-purpose flour for a slightly softer texture.
✔️ Yeast tip: If yeast doesn’t foam, it may be expired or water temperature was incorrect.
✔️ Freezing: Wrap tightly and freeze for up to 3 months.
✔️ Flour substitution: Use up to 1 cup all-purpose flour for a slightly softer texture.
✔️ Yeast tip: If yeast doesn’t foam, it may be expired or water temperature was incorrect.
✔️ Freezing: Wrap tightly and freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gFiber: 1gSugar: 2g
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