Name: Soft Fluffy French Bread
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups warm water (110°F/45°C); 2 tablespoons sugar; 1 tablespoon instant yeast; 2 tablespoons vegetable oil; 1 1/2 teaspoons salt; 5 to 6 cups all-purpose flour

Why You’ll Love Soft Fluffy French Bread Recipe

Light and airy texture — soft interior ideal for sandwiches or toast.
Freshness — home-baked bread has a flavor far superior to store‑bought loaves.
Versatile — works as a side to meals, for garlic bread, bruschetta, or simply with butter or jam.
Easy to make — requires basic ingredients and manageable kneading, making it a good choice even for first‑time bread makers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
active dry yeast
granulated sugar
salt
warm water (≈ 110 °F / 45 °C)
olive oil or melted butter
egg (optional — for egg wash to give a shiny, golden crust)

Directions

Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy.
Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil (or melted butter). Mix until a sticky dough forms.
Knead: On a lightly floured surface, knead the dough for 8–10 minutes (or about 6–8 minutes if using a stand mixer) until smooth and elastic.
First rise: Place the dough in a greased bowl, turning to coat with oil. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
Shape: Punch down the dough, divide in half, and shape each portion into a long loaf (around 12 inches). Place the loaves on a parchment-lined baking sheet. Optionally, lightly score the tops with a sharp knife for a classic French‑bread look.
Final rise: Cover the loaves with the towel and let them rise again for around 30 minutes.
Bake: Preheat oven to 375 °F (≈ 190 °C). Optionally brush loaves with beaten egg for a shiny crust. Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Servings and timing

Makes two medium‑size loaves.
Prep time: ~20 minutes
Rise time: ~1 hour 30 minutes (first + second rise)
Baking time: 25–30 minutes

Variations

Substitute olive oil with melted butter for a richer taste.
Use part whole‑wheat flour (e.g. replace up to half of the all‑purpose flour) — bread will be slightly denser.
Add herbs (like rosemary or thyme), minced garlic, or shredded cheese during kneading for a flavored loaf.
Divide dough into more, smaller loaves or rolls for sandwich buns or garlic bread.

Storage/Reheating

Store at room temperature in an airtight container or bread bag for up to 3 days.
For longer storage, wrap cooled loaf tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before reheating.
To reheat: preheat oven to 350 °F (≈ 175 °C) and warm loaf for 5–7 minutes.

FAQs

Can I make this dough in advance?

Yes. After the first rise, shape the loaves, then refrigerate overnight. Before baking, bring them to room temperature and let them rise slightly, then bake as directed.

Can I substitute whole‑wheat flour for part of the flour?

Yes — you can replace up to half of the all‑purpose flour with whole‑wheat flour, but expect the texture to be a bit denser and less airy.

Can I add herbs, cheese, or garlic to the dough?

Absolutely. During kneading, mix in herbs, minced garlic, or shredded cheese for extra flavor. This works well if you plan to use the bread for garlic bread or savory sandwiches.

Do I have to use an egg wash?

No — egg wash is optional. It gives the crust a shiny, golden finish, but the bread will still bake well, with a soft crust, without it.

How do I make the crust crispier?

Try placing a small pan of water at the bottom of the oven before baking — the steam helps develop a crisper crust. Also, make sure the loaves get enough baking time until they sound hollow when tapped.

What if my dough is too sticky?

Add flour a little at a time during kneading until the dough becomes smooth and elastic, no longer excessively sticky. Avoid adding too much flour though — that can make the bread dense.

Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, you can skip the initial “blooming” step — just mix it directly with the dry ingredients and proceed.

How can I make smaller loaves or rolls instead of two large loaves?

Divide the dough into more portions (e.g. 4 or 6) instead of 2, then shape each into smaller loaves or rolls. Baking time may be slightly shorter — keep an eye on browning and hollowness when tapped.

What if my bread doesn’t rise?

First, ensure your yeast is fresh (not expired). Also, make sure the water is warm but not too hot when activating the yeast. Let the dough rise in a warm, draft‑free place; cold ambient temperature may slow or prevent rising.

Can I freeze the bread after baking?

Yes. Once completely cool, wrap the loaf tightly (plastic + foil), place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before reheating or serving.

Conclusion

This soft, fluffy French bread recipe is a simple, reliable way to enjoy homemade bread that’s far superior to store‑bought loaves. With basic ingredients and a bit of time, you can bake golden, airy loaves perfect for sandwiches, dipping, or buttered slices. Once you try it, this recipe will likely become a staple in your kitchen — fresh bread makes every meal a little more special.