Description
This Soft Fluffy French Bread recipe yields a tender, airy loaf with a golden crust, perfect for sandwiches, toast, or enjoying fresh. Made with simple ingredients and traditional yeast rising, the bread offers a homemade, bakery-quality experience in just under two hours.
Ingredients
Scale
Dry Ingredients
- 2.5–3 cups all-purpose flour
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil or vegetable oil
- 1 egg, beaten (for brushing the top)
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar, then sprinkle yeast over the surface. Let it sit for 10 minutes until the mixture becomes frothy, indicating that the yeast is active and ready.
- Mix Dry Ingredients: In a large mixing bowl, combine 2.5 cups of the all-purpose flour with the salt. Stir well to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Stir until the ingredients come together to form a rough dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it vigorously for 8 to 10 minutes, adding flour if needed, until the dough becomes smooth, elastic, and no longer sticky.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover with a damp cloth and leave in a warm area for about 1 hour, or until the dough doubles in size.
- Shape and Second Rise: Punch down the risen dough to release trapped air. Shape it into a loaf and place it on a parchment-lined baking sheet. Cover loosely and allow to rise for another 30 minutes until puffed.
- Preheat Oven and Prepare Egg Wash: Preheat the oven to 375°F (190°C). Brush the top of the loaf gently with the beaten egg to create a shiny, golden crust once baked.
- Bake: Bake the loaf in the preheated oven for 20 to 25 minutes until it turns golden brown and sounds hollow when tapped on the bottom, signaling it is fully baked.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing. This prevents the loaf from becoming gummy inside.
Notes
- Use warm water (around 110°F or 43°C) to properly activate the yeast without killing it.
- If the dough is too sticky during kneading, add flour a tablespoon at a time to prevent it from drying out.
- Letting the bread cool completely before slicing ensures better texture and crumb structure.
- You can substitute vegetable oil for olive oil for a more neutral flavor.
- Ensure the yeast is fresh; expired yeast may not activate properly, leading to a dense loaf.
