Description
This Soft Fluffy French Bread recipe yields two deliciously airy and tender loaves with a golden crust. Perfect for sandwiches, toasts, or simply enjoyed with butter, this homemade French bread is easy to make with basic ingredients and traditional baking techniques.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
Wet Ingredients
- 1 ½ cups warm water (110°F)
- 2 tablespoons olive oil
For Brushing
- 1 egg white
- 1 tablespoon water
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape Loaves: Punch down the risen dough and divide it into two equal parts. Shape each portion into a loaf and place on a parchment-lined baking sheet.
- Second Rise: Cover the loaves and let them rise for another 30 minutes until slightly puffy.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the loaves rise.
- Brush and Slash: Whisk egg white with water in a small bowl and brush the mixture evenly over the loaves for a glossy finish. Using a sharp knife, make 3–4 diagonal slashes on top of each loaf.
- Bake: Bake in the preheated oven for 25–30 minutes until the bread turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the loaves from the oven and cool on a wire rack before slicing to retain softness and texture.
Notes
- For extra crispiness, place a pan of hot water on the bottom rack of the oven while baking to create steam.
- Leftover bread can be stored in an airtight bag at room temperature for up to 3 days or frozen for up to 2 months.
