Soft French Bread Recipe

If you're like me and you can't resist picking up a loaf of freshly baked, soft French bread when you go the grocery store, this recipe is for you! Just a few simple ingredients are all you need to make fresh, bakery style, soft French bread loaves at home. This bread is perfect for sandwiches, garlic bread, for dipping in soups and stews, or for making the best French toast.

Recipe Background and Details

This Homemade French Bread Recipe is my version of the soft French bread, or Pain Français as it was labeled back in the day, that my dad and I always used to pick up at our local Safeway store. If we were really lucky we'd find a warm loaf and tear into it as soon as we got home - with plenty of salted butter, of course. That was the same bread my dad used to make his famous French toast recipe countless times and that is how I often use this homemade French bread. I also LOVE turning it into garlic bread to serve with my Classic Meatballs with Quick Marinara or Authentic Bolognese Sauce.

This is not a crusty, chewy baguette style of French bread; It is very soft and fluffy with a tight crumb making it perfect for toast and sandwiches (i.e., your toppings won't fall through any holes). My recipe evolved over the years from an old magazine clipping my grandmother had and I fiddled around with it as I tend to do. I have made it too many times to count and it is a classic, beloved recipe in our house. If it's been awhile since I've made it, you better believe my kids will let me know. That's actually what prompted me to finally share this recipe. We had a snow day recently and my daughter asked me to make this bread.

If you love yeasted doughs, be sure to check out my honey white sandwich bread, basic pizza dough, and sun-dried tomato pull apart bread.

Soft French Bread Ingredients

You don't need anything fancy to make this beautiful bread. Just a short list of basic pantry staples.

• water: warmed to activate the yeast
• sugar: or sweetener of choice. I have used granulated sugar, brown sugar, sucanat, and honey over the years and they all work just fine.
• yeast: I use active dry yeast. If you use instant you do not need to bloom it but it never hurts to make sure your yeast is still active.
• olive oil: or any mild oil. Very soft or melted butter can be used as well.
• all purpose flour: Bread flour can be used for a bit of a sturdier crumb.
• salt: I always use kosher salt - if you use a finer salt be sure to use a bit less than the recipe calls for.
• egg wash: an egg mixed with a bit of water brushed on just before baking. This step is optional but I love the dramatic shine it gives the loaves.

See recipe card for quantities.

Instructions

Here are the super simple steps to make two loaves of soft French bread:

• Place warmed water, yeast, and sugar in the bowl of a stand mixer. Whisk well to combine and allow to bloom for a few minutes until you see a bit of foaming.
• Add oil, 5 ½ cups flour, and salt. Mix on lowest setting with a dough hook until a sticky dough begins to form. Increase speed to 2 and mix for 5-7 minutes. The dough should pull away from the sides and may stick a bit to the bottom. If your dough is very sticky, add the extra ½ cup of flour a tablespoon or two at a time. I find sometimes I use the full 6 cups (usually on a humid day) and other times I only need the 5 ½ cups. 
• When dough has kneaded for 5-7 minutes, cover bowl and let rise for 1 hour or until doubled.

• After dough has doubled, dump onto lightly floured surface and divide into two equal pieces. I eyeball it but you can weigh it if you want. Working with one piece at a time, flatten dough into a roughly 9x5 inch oval/rectangle.
• Beginning on the 9ish inch side, roll dough tightly, pressing down firmly to secure it to itself as you roll. As you do this the roll will elongate and you will end up with about a 15 inch roll. When you have rolled it completely, pinch the seam together tightly and tuck the ends under. Place seam side down on parchment lined baking tray. Repeat with second dough half.
• Cover with a kitchen towel and allow to rise for 30-45 minutes until puffed but not quite doubled.
• Preheat oven to 375 degrees F. Carefully brush loaves with egg wash and slash with a baker's lame or a bread knife. 
• Bake in preheated oven for 25-30 minutes until browned and loaves sound hollow when tapped. I often cover loosely with foil after about 15 minutes to prevent too much browning. 
• Once baked, remove from oven and allow to cool on cooling rack. Make sure to tear into one while it's still hot though - you won't regret it!

Storage

After baking and cooling, store bread in an airtight container or bag at room temperature to preserve freshness. It is best eaten fresh the first day or two and after that is very good eaten as toast, garlic bread, grilled cheese, or used in recipes such as breakfast casseroles, stratas, French toast, or stuffing.

If you want to freeze this French bread, wrap it very tightly in plastic and/or foil and place in a zipper bag in the freezer for up to 3 months.

Variations

I have made this soft French bread recipe into 4 or 6 smaller loaves for sub roll style sandwiches. Follow exactly the same technique, just divide the dough into however many you want. Because the loaves are smaller the baking time is slightly less so keep an eye around the 20 minute mark. You are looking for even browning and a hollow sound when you flick/thump the loaves. Or an internal temp of 190 degrees F.

Also, I have made it into breadsticks, small dinner rolls, garlic knots, and even hotdog and hamburger buns. It is a very versatile dough!

FAQ

Related

Looking for other yeast bread recipes like this? Try these:

Pairing

This soft French bread is a must for soups and stews such as these:

Soft French Bread Recipe

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5 from 2 reviews

• Author: anita | wild thistle kitchen
• Total Time: about 3 hours including rising
• Yield: 2 large loaves

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Description

This bakery style, fluffy and soft French bread is so easy to make at home and is a must for serving alongside soups and stews!

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Ingredients

For the French bread

• 2 cups water (454 grams), warmed to 100-110 degrees F
• 2 tablespoons (25 grams) sugar
• 2 ¼ teaspoons (7 grams) active dry yeast
• 2 tablespoons (24 grams) olive oil
• 5 ½ to 6 cups (685-750 grams) all purpose flour
• 1 tablespoon (10 grams) kosher salt

For the egg wash

• 1 egg mixed with a splash of water

 

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Instructions

1. Place warmed water, yeast, and sugar in the bowl of a stand mixer. Whisk well to combine and allow to bloom for a few minutes until you see a bit of foaming.
2. Add oil, 5 ½ cups flour, and salt. Mix on lowest setting with a dough hook until a sticky dough begins to form. Increase speed to 2 and mix for 5-7 minutes. The dough should pull away from the sides and may stick a bit to the bottom. If your dough is very sticky, add the extra ½ cup of flour a tablespoon or two at a time. I find sometimes I use the full 6 cups (usually on a humid day) and other times I only need the 5 ½ cups. 
3. When dough has kneaded for 5-7 minutes, cover bowl and let rise for 1 hour or until doubled.
4. After dough has doubled, dump onto lightly floured surface and divide into two equal pieces. I eyeball it but you can weigh it if you want. Working with one piece at a time, flatten dough into a roughly 9x5 inch oval/rectangle.
5. Beginning on the 9ish inch side, roll dough tightly, pressing down firmly to secure it to itself as you roll. As you do this the roll will elongate and you will end up with about a 15 inch roll. When you have rolled it completely, pinch the seam together tightly and tuck the ends under. Place seam side down on parchment lined baking tray. Repeat with second dough half.
6. Cover with a kitchen towel and allow to rise for 30-45 minutes until puffed but not quite doubled. Preheat oven to 375 degrees F. Carefully brush loaves with egg wash and slash with a bakers lame or a bread knife. 
7. Bake in preheated oven for 25-30 minutes until browned and loaves sound hollow when tapped. I often cover loosely with foil after about 15 minutes to prevent too much browning.
8. Once baked, remove from oven and allow to cool on cooling rack. Make sure to tear into one while it's still hot though - you won't regret it!

Notes

To get a crispier crust, toss a few ice cubes in the bottom of your preheated oven when you add the unbaked loaves. Close the door quickly to trap the steam.

See above in blog post for storage and variations

• Prep Time: 20 minutes active
• rising: 2 hours
• Cook Time: 30 minutes
• Category: baking, bread, yeast bread
• Method: baking
• Cuisine: American