Bake a loaf of soft, fluffy French bread with this foolproof recipe! With a tender crumb and golden crust, this bread is perfect for sandwiches, dipping in soups, or enjoying with a spread of butter. Easy to make and oh-so-satisfying, it’s a bakery-style treat from your kitchen!
Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 1 tbsp granulated sugar
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 egg, lightly beaten (optional for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
- Shape the Bread: Punch down the dough and shape it into a loaf. Place on a parchment-lined baking sheet.
- Second Rise: Cover and let rise for 30 minutes until slightly puffed. Preheat the oven to 375°F (190°C).
- Bake: Brush the top with beaten egg for a golden crust (optional). Bake for 20-25 minutes until the bread is golden and sounds hollow when tapped.
- Cool: Let the bread cool on a wire rack before slicing.
Tips for the Fluffiest Bread
- Check water temperature: Warm water helps yeast activate but shouldn’t be too hot.
- Create steam: Place a small pan of water in the oven during baking for a softer crust.
- Make ahead: Freeze baked bread for up to 3 months. Thaw and reheat as needed.
Nutrition (Per Slice)
- Calories: 140
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 10mg
- Sodium: 150mg
- Carbohydrates: 26g
- Protein: 4g
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