Easy Soft French Bread Recipe
This easy soft French bread has become one of my absolute go-to recipes—I bake it a few times a month because it’s so reliable and always delivers great results. If you’re craving that soft, chewy grocery-store-style French bread (perfect for sandwiches, garlic bread, or just tearing off warm pieces with butter), this is the one. It’s beginner-friendly, uses simple pantry ingredients, and comes together in just over 2 hours. The glossy golden crust from the egg wash? Irresistible. Let’s get baking!
Why You’ll Love This Recipe
- Incredibly reliable — I make this bread regularly and it turns out beautifully every single time.
- Soft & chewy texture — Tender crumb inside with that smooth, glossy (but still soft) crust we all love.
- Simple ingredients — Just 7 basics plus an egg for the wash—no special tools or flours required.
- Versatile — Shape it into 1 large loaf or 2 smaller ones depending on what you need.
- Freezer-friendly — Bake extra and freeze slices for quick homemade bread whenever you want it.
Shortcut: Using Instant Yeast (No Proofing Needed!)
Love the idea of skipping the yeast-proofing step? You can absolutely make this soft French bread with instant yeast (also labeled rapid-rise or quick-rise yeast) and save about 10 minutes of waiting time. Here’s exactly how to adapt the recipe:
How to use instant yeast:
- Skip the separate activation step entirely.
- In your large mixing bowl (or stand mixer bowl), add all the dry ingredients at once:
- 4 cups (480g) all-purpose flour
- 1 and ½ teaspoons (9g) salt
- 1 Tablespoon (12g) granulated sugar
- 2 and ¼ teaspoons (7g) instant yeast (same amount as active dry)
- 1 and ½ teaspoons (9g) salt (already listed above—just making sure it’s clear!)
- Stir or whisk the dry ingredients together so everything is evenly distributed.
- Add the 1 Tablespoon (14g) olive oil or melted butter.
- Heat your water to 110–130°F (warmer than for active dry yeast because instant yeast tolerates slightly higher temperatures).
- Pour the warm water directly over the yeast in the bowl.
- Stir with a wooden spoon or mix on low speed with the dough hook until a shaggy dough forms, then proceed with kneading as written (by hand 5–7 minutes or mixer 5 minutes).
- Continue with the rest of the recipe exactly as directed: first rise, shape, second rise, egg wash, slash, and bake.
Why this works: Instant yeast is designed to be mixed directly with the dry ingredients and can handle warmer water, so there’s no need to proof it first. The dough will still rise beautifully and reliably — many readers (and I!) prefer this shortcut on busy days.
Quick reminder: If you only have active dry yeast, stick with the original proofing method in the main instructions. But if instant yeast is in your pantry, you can proof according to the recipe below or go for this faster version. It’s just as dependable and still delivers that soft, chewy, glossy-crusted French bread we all love.
Tips for Soft French Bread
- Water temperature: Use 90 – 110°F for active dry yeast or 110 – 130°F for instant yeast.
- Don’t overbake: Check at the minimum baking time to keep the crust soft.
- Flour option: Swap 50g all-purpose flour for bread flour for a slightly chewier texture.
- Storage: Store in a plastic bag to maintain softness for 1-2 days. Freeze loaves for up to a month and thaw at room temperature.
Serving Suggestions
This soft French bread is a crowd-pleaser:
- Slice for sandwiches—ham and cheese or PB&J shine.
- Spread with garlic butter and toast lightly for garlic bread.
- Cube for soft croutons or bread pudding.
- Serve with soups or dips for cozy meals.
Love baking fresh bread? Try my herb focaccia bread recipe for another easy, flavorful loaf packed with herbs—perfect for dipping in olive oil or serving alongside pasta!
Why This Recipe Works
TThis easy soft French bread recipe delivers grocery-store-style loaves with minimal fuss. Yeast creates a tender, chewy crumb, while the egg wash ensures a glossy, smooth crust. Kneading builds structure, and two rises keep it light. One or two loaves, it’s homemade comfort at its best.
Grab your flour and bake some soft, chewy goodness! Share your loaves in the comments or tag me on social—I’d love to see your bakes!
Easy & Soft French Bread
Print Recipe
equipment (affiliate links
- kitchen scale for best accuracy
- stand mixer with dough hook attachment
- lame or sharp knife
Ingredients
- 1 ½ c. (355 g) water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
- 1 tbsp. (12 g) sugar
- 2 ¼ tsp. active dry yeast or instant yeast
- 4 c. (480 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 ½ tsp. salt
- 1 tbsp. (14 g) olive oil or melted butter
For Egg Wash:
- 1 large egg
- 1 tbsp. water or milk
Instructions
- In a small bowl, combine warm water (see temperature for type of yeast), sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.1 ½ c. (355 g) water1 tbsp. (12 g) sugar2 ¼ tsp. active dry yeast or instant yeast
- To a large bowl, add flour, salt, and olive oil (or butter). Pour in the yeast mixture. Stir until combined.4 c. (480 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 ½ tsp. salt1 tbsp. (14 g) olive oil
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Or use a stand mixer to knead dough for 3-4 minutes
- Shape dough into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
- Punch down dough. Choose your loaf size:
- For one large loaf: Roll dough into a 16×10-inch rectangle. Roll tightly from the long side, pinch the seam, and tuck ends under.
- For two smaller loaves: Divide dough into two equal portions. Roll each into a 10×8-inch rectangle. Roll tightly from the long side, pinch the seam, and tuck ends under.
- Place loaf (or loaves) on a parchment-lined baking sheet or silicone baking mat, bake on two pans if making two loaves. Cover loosely and let rise for 30 minutes. Preheat oven to 400°F (200°C).
- In a small bowl, whisk 1 large egg with 1 tbsp. water (or milk) until smooth. Gently brush the egg wash over the risen loaf (or loaves). Using a sharp knife or lame, make diagonal slashes about ½ cm deep.1 large egg1 tbsp. water
- Bake on the middle rack:
- One loaf: 20-25 minutes, until golden and hollow-sounding when tapped.
- Two loaves: 18-20 minutes, until golden and hollow-sounding when tapped.
- Cool on a wire rack for 10 minutes before slicing into ~18 slices (one loaf) or ~9 slices per loaf (two loaves).
Notes
- Egg wash after the second rise creates a smooth, glossy crust. Use milk for a richer color.
- Slashing just before baking ensures even expansion and preserves loaf shape.
- Check smaller loaves at 18 minutes to avoid overbaking and keep the crust soft.
- Water for dough should be 90-110°F to activate dry active yeast or 110-130°F for instant yeast.
- Store in a plastic bag to maintain softness for 1-2 days or freeze loaf for up to a month.
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