Soft Fluffy French Loaf

The smell of bread baking in your kitchen feels almost magical. This pillowy, tender French bread will win over anyone who enjoys warm homemade loaves. Unlike typical crusty French baguettes, our version stays soft inside with a slightly crisp golden outside. It works great for making sandwiches, dunking in soup, or just enjoying with a bit of butter. Every time I bake this bread I'm surprised by how something so wonderful comes from such ordinary ingredients. When I first started baking, this recipe gave me the courage to try more advanced breads later on. My kids go crazy for it when I toast slices and drizzle honey on top for breakfast. We always keep some around now.

Understanding Your Ingredients

Unbleached all-purpose flour: Forms the base of your bread and creates that soft inside texture. I recommend unbleached for better results.Water (warm): Gets the yeast working and helps your dough grow. Aim for water that's around 100-110°F for best yeast growth.Olive oil: Keeps the bread moist and adds slight richness. You can swap in vegetable oil if that's what you have.Sugar: Feeds your yeast and balances flavors with a touch of sweetness.Salt: Brings out all the flavors and helps control how fast the yeast works. Sea salt or pink salt works great here.Active dry yeast: This creates the airy, light texture you want. Always check that it's fresh.Egg (for brushing): Creates that beautiful golden top when baked.

How to Make Soft Fluffy French Bread

Wake Up Your Yeast: Mix warm water with a teaspoon of sugar in a small bowl. Sprinkle yeast on top and wait about 10 minutes until it gets foamy. This tells you your yeast is good to go.Blend Dry Stuff Together: Whisk 2.5 cups flour with your remaining sugar and salt in a big bowl. This spreads everything evenly for better bread texture.Mix Wet and Dry Parts: Make a hole in the center of your flour mix and pour in your foamy yeast water and olive oil. Stir until it starts forming dough. If it feels too sticky, add more flour one tablespoon at a time.Work the Dough: Move everything to a lightly floured counter and knead for 8-10 minutes until smooth and stretchy. This kneading builds structure that makes your bread fluffy.Let It Grow: Put your dough in a lightly oiled bowl, cover with a damp towel, and leave it somewhere warm for about an hour until it doubles in size. This waiting step creates that airy texture.Shape and Second Wait: Push down the dough to remove air bubbles, then form it into a loaf shape. Put it on a parchment-lined baking sheet, cover again, and wait another 30 minutes.Heat Oven and Prep Top: While waiting, heat your oven to 375°F. Beat an egg and brush it over your dough. This will give you that pretty golden crust.Bake Until Done: Bake for 25-30 minutes until golden brown. Tap the bottom – if it sounds hollow, it's ready! Cool on a wire rack before cutting.

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I've noticed that using olive oil gives the bread a special richness my family can't get enough of. We now bake this almost every weekend.

Ways To Serve It

Flavored Butter Spread: Mix soft butter with chopped garlic and fresh herbs like parsley. Spread on warm bread for an amazing treat.Perfect With Soups: Grab a slice to dip in creamy tomato soup or chunky vegetable stew.Party Starter: Add it to a plate with different cheeses, sliced meats, and fresh fruits for an easy but impressive appetizer.

Customize Your Bread

Try Wheat Flour: Replace half the regular flour with whole wheat for a nuttier, heartier bread.Switch To Honey: Use honey instead of sugar for a more natural sweetness and slightly different taste.Add Herbs: Mix dried rosemary or thyme into your dough for savory flavor throughout.

Storing and Reheating

On The Counter: Keep your bread wrapped in a kitchen towel or bread box for up to two days.In The Freezer: Cut into slices before freezing in a sealed bag. Toast frozen slices whenever you want some.Warming Up: Pop slices in a 350°F oven for 5-10 minutes to make them taste fresh again. This soft French bread isn't just food - it's a little moment of joy. Making it feels calming, and eating it always brings smiles. Whether you've baked tons of bread or this is your first try, I bet this recipe will become a regular in your kitchen. Enjoy your baking!

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Frequently Asked Questions

→ What kind of flour works best?

Use plain all-purpose flour for ideal texture.

→ Is the bread freezer-friendly?

Absolutely, just slice it first before freezing.

→ How long should the dough rest?

Around 60 minutes, or until it doubles in size.

→ What should the water temp be?

Between 100 and 110°F to get the yeast going.

→ Why is kneading so necessary?

It builds gluten, making the bread airy and soft.