Soft Fluffy French Bread

The magic happens when your kitchen fills with that unmistakable smell of bread baking from scratch. This pillowy, tender French bread will change the way you think about home baking forever. While many picture French bread as crusty baguettes, our version delivers an airy inside with a delicately crisp, golden outside. It's your go-to bread for making killer sandwiches, soaking up stew, or just enjoying with a pat of butter. Every time I bake this bread I'm struck by how such ordinary ingredients create something so extraordinary. When I first jumped into bread making, this recipe gave me the confidence boost I needed. Now it's my gateway to trying trickier breads. My kids can't get enough of it toasted with a little honey drizzled on top for breakfast—it's become our family's must-have.

Ingredients Breakdown

All-purpose flour: Forms the base of your bread and creates that soft inside texture. Go for unbleached for tastier results.Warm water: Gets the yeast working and helps your dough puff up. Aim for water between 100-110°F for best yeast action.Olive oil: Keeps everything moist and adds subtle flavor depth. Feel free to swap in vegetable oil if that's what you have.Sugar: Feeds your yeast and brings a touch of sweetness that rounds out the flavor.Salt: Boosts taste and keeps the yeast in check. Try using pink or sea salt for extra flavor.Active dry yeast: The secret behind that airy, light texture. Make sure it's not expired for a good rise.Egg (for egg wash): Creates that gorgeous golden top crust.

How to Make Soft Fluffy French Bread

Wake Up Your Yeast: Mix warm water with a teaspoon of sugar in a small bowl. Sprinkle yeast on top and wait about 10 minutes until it gets foamy. This tells you your yeast is alive and ready to work.Blend Dry Stuff: In a big bowl, mix 2.5 cups flour with the leftover sugar and salt. This spreads everything evenly for better bread texture.Mix Everything Together: Make a hole in the middle of your dry mix and pour in your foamy yeast mixture plus olive oil. Stir until it starts forming dough. If it's too sticky, add more flour one spoonful at a time.Work The Dough: Put your dough on a floured counter and knead for 8-10 minutes until it feels smooth and springy. This kneading step builds the structure that makes your bread fluffy.Let It Grow: Put the dough in an oiled bowl, cover with a damp towel, and let it sit somewhere warm for about an hour until it doubles in size. This waiting time is crucial for light, airy bread.Shape And Wait Again: Push down on the dough to remove air bubbles, shape it into a loaf, and place it on a parchment-lined baking sheet. Cover again and wait 30 more minutes.Heat Up And Brush: While waiting, heat your oven to 375°F. Beat an egg and brush it over your loaf to create that beautiful golden crust.Bake It Up: Bake for 25-30 minutes until golden brown. When you tap the bottom, it should sound hollow. Cool on a wire rack before cutting.

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Adding olive oil gives this bread a richness my family can't get enough of. We now make this bread almost every weekend.

Serving Ideas

Homemade Garlic Butter: Blend soft butter with chopped garlic and fresh herbs like parsley. Spread on warm bread for an amazing treat.Perfect Soup Partner: This bread tastes amazing when dunked in tomato soup or a chunky vegetable stew.Quick Appetizer Setup: Put it on a board with some nice cheeses, sliced meats, and fruit for an easy but impressive snack spread.

Customize Your Bread

Try Wheat Flour: Replace half the white flour with whole wheat for a heartier, nutty-tasting loaf.Switch To Honey: Use honey instead of sugar for a different natural sweetness.Add Herbs: Mix dried rosemary or thyme into your dough for a savory twist.

Storing and Reheating

Counter Storage: Wrap in a cloth or keep in a bread box for up to two days.Freezer Method: Slice before freezing in a sealed bag. Toast straight from frozen for a quick fix.Warming Up: Pop slices in a 350°F oven for 5-10 minutes to make them taste fresh again. This pillowy French bread isn't just food—it's a little kitchen therapy session with a delicious reward at the end. The whole process feels good for the soul, and biting into that warm slice makes everything worthwhile. Whether you're new to baking or an old pro, this bread will quickly become part of your regular rotation. Enjoy the process!

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Frequently Asked Questions

→ Which flour works best?

All-purpose flour gives great results.

→ Is freezing possible?

Of course, just slice it up before freezing.

→ How long for dough to rise?

Let it sit about an hour till it’s doubled.

→ What’s the right water temperature?

Warm it up to 100–110°F to wake up the yeast.

→ Why should you knead dough?

Kneading makes the gluten stronger for softer bread.