This Soft and Fluffy French Bread is everything you want in a loaf—crispy on the outside, soft and airy on the inside. Perfect for sandwiches, served with soups, or enjoyed fresh with a little butter, this bread will quickly become a favorite in your kitchen. With simple ingredients and a bit of patience, you can enjoy fresh, homemade bread that rivals anything from the bakery.
Personal Story & Background:
I’ve always had a deep love for fresh bread. There’s just something about the smell of it baking in the oven that makes a house feel like a home. I first decided to try making my own French bread after I tasted a loaf at a local bakery that was so soft, I could hardly believe it was homemade. I wanted to recreate that bread in my own kitchen, and after a bit of trial and error, I finally perfected this recipe. The key is in the gentle kneading and allowing the dough to rise slowly, which gives it that perfect light, airy texture. Now, whenever I bake this bread, it brings back memories of the warm, comforting loaves I’ve enjoyed over the years.
Ingredient Notes:
- All-Purpose Flour: This flour gives the bread a soft, tender crumb. You can use bread flour for a slightly denser loaf, but all-purpose flour works perfectly here.
- Yeast: Active dry yeast is used to help the bread rise. If you’re using instant yeast, you can skip the proofing step and add it directly to the flour mixture.
- Water: Lukewarm water is essential for activating the yeast. It shouldn’t be too hot, or it could kill the yeast.
- Sugar: A small amount of sugar helps feed the yeast and encourages the dough to rise faster.
- Salt: Salt adds flavor and controls the fermentation process, ensuring the bread doesn’t rise too quickly.
- Olive Oil: Adds a little richness and flavor to the dough. You can also use vegetable oil if that’s what you have on hand.
Substitutions:
- Dairy-Free: This recipe is already dairy-free, but make sure to use oil instead of butter if you want to keep it dairy-free.
- Gluten-Free: You can experiment with gluten-free all-purpose flour for a gluten-free version, but keep in mind the texture may differ. You may also need to adjust the liquid ratio to get the right dough consistency.
Step-by-Step Instructions:
Step 1: Activate the Yeast
In a small bowl, combine 1 1/2 cups of lukewarm water, 1 tablespoon of sugar, and 2 1/4 teaspoons of active dry yeast. Stir until the yeast is dissolved, and let the mixture sit for 5-10 minutes until it becomes bubbly and foamy. If the mixture doesn’t foam, the yeast may be expired, and you’ll need to start over with fresh yeast.
Step 2: Mix the Dough
In a large mixing bowl, combine 4 cups of all-purpose flour and 1 1/2 teaspoons of salt. Once the yeast mixture is ready, pour it into the flour and stir to combine. Add 2 tablespoons of olive oil, and continue stirring until a soft dough begins to form.
Step 3: Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough feels too sticky, sprinkle it with a little more flour as you knead, but be careful not to add too much. The dough should be soft but not overly sticky.
Step 4: Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it has doubled in size. The rising time can vary depending on the temperature of your kitchen, so be patient and let the dough rise fully.
Step 5: Shape the Dough
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a long, rectangular loaf, about 12 inches long. Fold the edges in toward the center, then roll the dough tightly, pinching the seam at the bottom to seal it.
Step 6: Second Rise
Place the shaped dough onto a greased baking sheet or a parchment-lined sheet pan. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes, or until it has puffed up and nearly doubled in size.
Step 7: Bake the Bread
Preheat your oven to 375°F (190°C). Just before baking, use a sharp knife to make 3-4 shallow slashes across the top of the dough. This will allow the bread to expand evenly while baking. Bake the bread for 25-30 minutes, or until it’s golden brown on the outside and sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should be about 190°F (88°C).
Step 8: Cool the Bread
Once the bread is done, remove it from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This allows the bread to set and prevents it from becoming too gummy inside.
Expert Tips for the Best Results:
- Proof Your Yeast Properly: Make sure the yeast is foamy before adding it to the dough. If it’s not, the dough won’t rise properly, and your bread might be dense.
- Don’t Overwork the Dough: Knead the dough just until it’s smooth. Over-kneading can cause the bread to become tough.
- Use a Sharp Knife for Slashing: When scoring the dough, use a sharp knife to make clean cuts. This helps the bread expand evenly as it bakes and gives it a beautiful rustic look.
Serving Suggestions:
Soft and fluffy French bread is incredibly versatile. Here are some ways to serve it:
- With Soups and Stews: This bread is perfect for dipping into hearty soups or stews.
- For Sandwiches: Use it to make fresh sandwiches with your favorite fillings.
- With Butter: Simply slice and spread with some salted butter for a classic, simple treat.
- For Bruschetta: Slice it thin and toast it for a delicious base for bruschetta or other appetizers.
Storage and Reheating Tips:
- Room Temperature: Store the bread at room temperature in a paper bag or bread box for up to 2 days. This will keep it soft without becoming too soggy.
- Freezer: If you have leftovers or want to prepare in advance, you can freeze the bread. Wrap it tightly in plastic wrap and foil and store it in a freezer-safe bag for up to 2 months. To reheat, place it in the oven at 350°F (175°C) for 10-12 minutes.
Frequently Asked Questions:
Can I make this bread in a bread machine?
Yes, you can! Use the dough setting on your bread machine, following the manufacturer’s instructions for the amount of yeast, flour, and water. Once the dough is ready, shape it and bake as instructed.
What if I don’t have olive oil?
You can substitute the olive oil with vegetable oil or melted butter. Each will give the bread a slightly different flavor but will work just fine.
How do I know when the bread is done baking?
The bread should be golden brown on top, and when tapped on the bottom, it should sound hollow. You can also check the internal temperature with a thermometer—it should read about 190°F (88°C).
Conclusion:
There’s nothing quite like the satisfaction of baking your own loaf of fresh, homemade French bread. With its soft, fluffy interior and slightly crispy crust, this bread is perfect for any occasion. Whether you’re enjoying it with a warm bowl of soup or making sandwiches, it’s sure to impress. I hope you give this recipe a try and enjoy the delicious smell of fresh bread wafting through your kitchen! Let me know how it turns out or if you try any variations. Happy baking!
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Soft and Fluffy French Bread: The Ultimate Homemade Loaf
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 loaf (approximately 14-17 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Soft and Fluffy French Bread boasts a crispy golden crust with a tender, airy interior. Ideal for sandwiches, accompanying soups, or simply enjoyed warm with butter, this homemade loaf is sure to become a staple in your kitchen. With straightforward ingredients and a bit of patience, you can recreate bakery-quality bread at home.
Ingredients
- 1 cup warm water (approximately 90-110°F or 32-43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon olive oil or vegetable oil
- 2 1/2 to 3 cups all-purpose flour
- 1 egg, beaten (for brushing the loaf)
Instructions
- Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
- Prepare the Dough: In a large mixing bowl, combine 2½ cups of flour and salt. Create a well in the center and pour in the yeast mixture and oil. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes, adding more flour as necessary, until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.
- Shape the Loaf: Punch down the risen dough and roll it out into a 9×13-inch rectangle. Starting from a long edge, roll the dough tightly into a log (like a sleeping bag), pinching the seam to seal.
- Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a damp cloth and let it rise for another 45-60 minutes, or until nearly doubled in size.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Score and Bake: Using a sharp knife, make 5-7 shallow slashes across the top of the loaf. Brush the top with the beaten egg. Bake for 20-25 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from the oven and let the bread cool on a wire rack before slicing.
Notes
- Water Temperature: Ensure the water is warm but not hot to properly activate the yeast.
- Kneading: Proper kneading develops gluten, contributing to the bread’s structure and fluffiness.
- Rising Environment: For a quicker rise, place the dough in a slightly warmed (but turned off) oven.
Nutrition
- Serving Size: 1 slice
- Calories: 88 kcal
- Sugar: 1g
- Sodium: 224mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
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