Name: Soft Fluffy French Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 4 cups all-purpose flour, plus more as needed; 1 tablespoon sugar; 2 ¼ teaspoons active dry yeast (1 packet); 2 teaspoons salt; 1 ½ cups warm water (110°F); 2 tablespoons olive oil; 1 tablespoon melted butter (for brushing, optional)

Description

This Soft Fluffy French Bread recipe yields a tender, airy loaf with a golden crust, perfect for sandwiches, toast, or enjoying fresh. Made from simple ingredients and baked to perfection, this classic French bread is easy to prepare and offers a delightful homemade touch to any meal.

Ingredients

Scale

For the Dough

4 cups all-purpose flour, plus more as needed
1 tablespoon sugar
2 ¼ teaspoons active dry yeast (1 packet)
2 teaspoons salt
1 ½ cups warm water (110°F)
2 tablespoons olive oil

For Finishing

1 tablespoon melted butter (for brushing, optional)

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Instructions

Activate the yeast: In a large mixing bowl or stand mixer, combine the warm water, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
Mix the dough: Add olive oil, salt, and 3 cups of the flour to the yeast mixture. Mix until combined, then gradually incorporate the remaining flour until a soft, slightly tacky dough forms.
Knead the dough: Knead the dough by hand or with a dough hook for 8–10 minutes until it becomes smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it doubles in size.
Shape the loaf: Punch down the risen dough and transfer it onto a lightly floured surface. Flatten the dough into a rectangle and roll it tightly from the long end. Pinch the seam and ends closed carefully.
Second rise: Place the shaped loaf on a parchment-lined baking sheet, cover loosely, and let it rise again for 30–40 minutes.
Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
Score the loaf: Using a sharp knife or razor blade, make 2–3 shallow diagonal slashes across the top of the loaf to allow it to expand while baking.
Bake: Bake the loaf for 25–30 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Optional finishing: Remove the bread from the oven and brush the warm loaf with melted butter for a soft, glossy crust.
Cool and serve: Let the bread cool slightly before slicing and serving.

Notes

For an extra fluffy texture, allow the dough to rise slowly in the refrigerator overnight.
To create baguette shapes, divide the dough into two portions and form thinner loaves.
This French bread is excellent for making sandwiches, toast, or simply enjoyed fresh with butter.