Description
This Soft and Fluffy French Bread recipe delivers a tender, airy loaf with a golden crust perfect for sandwiches or serving alongside your favorite meals. Using simple ingredients and a straightforward process, this bread is ideal for home bakers seeking a classic French-style loaf with a soft interior and a light crust.
Ingredients
Scale
Dough Ingredients
- 2.5 to 3 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon olive oil (or vegetable oil)
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Topping
- 1 egg, beaten (for brushing)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water (about 105-110°F) with the sugar and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, combine 2.5 cups of the all-purpose flour with the salt. Add the activated yeast mixture and olive oil. Stir until a shaggy dough forms. If the dough is too sticky, gradually add more flour until it is soft but not stiff.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky. You can also use a stand mixer fitted with a dough hook for this step.
- First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Loaf: Punch down the risen dough to release air. Shape it into a loaf by folding and rolling it into a smooth oval or rectangle shape. Place the shaped dough onto a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped loaf loosely and let it rise again for about 30-45 minutes until it puffs up noticeably.
- Preheat the Oven: Preheat your oven to 375°F (190°C) while the dough is undergoing its second rise.
- Brush with Egg Wash: Just before baking, brush the top of the loaf with the beaten egg to achieve a shiny, golden crust.
- Bake: Bake the loaf in the preheated oven for 20-25 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing. This prevents the bread from becoming gummy inside.
Notes
- The water should be warm but not hot to prevent killing the yeast.
- Adjust flour quantity based on humidity and dough consistency; dough should be soft but manageable.
- Use a kitchen thermometer to ensure accurate water temperature for yeast activation.
- Brushing with egg wash helps develop a beautiful golden crust but can be omitted for a softer crust.
- For a crispier crust, place an oven-safe dish with water in the oven to create steam during baking.
- Store bread in a paper bag or bread box to maintain its crust and texture.
