Soft Fluffy French Bread

I bake a tender, cloud‑like French bread loaf that’s soft inside with a lightly crisp crust. This recipe from Bex’s Kitchen brings classic bakery texture right into my own kitchen.

Why You’ll Love This Recipe

I adore how effortlessly this dough transforms into a pillowy loaf with that perfect balance of softness and slight crustiness. The straightforward ingredients—no fancy stuff—make it approachable, and the result is bakery‑quality bread that’s ideal for sandwiches, toasting, or enjoying with a pat of butter alongside soup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread flour (or all‑purpose can be used)

• Warm water

• Instant yeast

• Granulated sugar

• Fine sea salt

• Unsalted butter, softened

• Egg (for egg wash)

directions

1. I combine warm water, sugar, and yeast in a bowl, stirring gently and letting it stand until it’s foamy (about 5–10 minutes).

2. I stir in flour, salt, and softened butter until a shaggy dough forms.

3. I knead the dough—either by machine or by hand—until it’s smooth and elastic, about 8–10 minutes.

4. I shape the dough into a ball and place it in a lightly oiled bowl, covering it to proof until doubled in size (about 1–1½ hours).

5. I gently deflate the dough, then shape it into a classic baguette or round boule, placing it on a parchment‑lined baking sheet.

6. I cover and let it rise again until puffy (30–45 minutes).

7. I preheat the oven to 375 °F (190 °C).

8. I brush the loaf with beaten egg and score the top with a sharp blade.

9. I bake for about 25–30 minutes—until it’s golden brown and sounds hollow when tapped.

10. I cool the bread on a wire rack before slicing.

Servings and timing

• Servings: Makes one medium loaf (6–8 slices)

• Prep time: ~20 minutes (including kneading)

• First rise: 1–1½ hours

• Second rise: 30–45 minutes

• Bake time: 25–30 minutes

• Total time: Approximately 2½–3 hours

storage/reheating

• Storage: I store the cooled loaf in a paper bag or loosely wrapped in a clean kitchen towel for up to 2 days; for longer storage, I freeze slices in a freezer bag.

• Reheating: I re-crisp slices in a toaster or warm the whole loaf in a 350 °F oven for 5–10 minutes. For best results, add a little steam—such as a spritz of water—before reheating.

Variations

• Herb‑infused loaf: I knead in finely chopped rosemary or thyme for a savory twist.

• Garlic butter topping: I brush with garlic‑butter instead of egg wash before baking.

• Seeded crust: I coat the top of the loaf with sesame or poppy seeds after the egg wash.

• Whole‑wheat version: I substitute up to half the flour with whole‑wheat, increasing hydration slightly.

FAQs

1. Can I use all‑purpose flour instead of bread flour?

Yes—I often substitute with all‑purpose flour. The crumb is slightly less chewy, but it’s still soft and delicious.

2. Why didn’t my dough rise much?

I make sure the water is warm (about 105–115 °F) and the yeast isn’t expired. Also, proofing in a slightly warm spot, like inside an oven with the light on, helps.

3. How do I get a crisper crust?

I place a shallow pan of hot water in the oven while baking to create steam—that helps develop a crisper crust.

4. Can I shape the dough differently?

Absolutely—I’ve shaped it into mini boules or rolls for dinner rolls, adjusting bake time to about 18–20 minutes.

5. Can I make the dough ahead of time?

Yes—I refrigerate it after the first rise, up to 24 hours. When ready, I shape and bake it, adding a longer second rise.

Conclusion

I love how this Soft Fluffy French Bread gives that warm‑from‑the‑bakery feeling at home. With simple steps and everyday ingredients, I can enjoy that delightful balance of soft interior and golden crust any day. It never fails to impress whether I slice it fresh or serve it toasted alongside soup or salad.