Easy Soft French Bread Recipe

You’ll love this easy soft French bread recipe if you’re craving the soft, chewy French bread loaves you’d find in the grocery store bakery—perfect for sandwiches or slathering with butter. This beginner-friendly recipe delivers one large loaf or two smaller ones in just over 2 hours, using simple pantry staples. The glossy egg wash gives it that smooth, golden finish, and the tender crumb makes every bite irresistible. Whether you’re baking for a family meal or prepping loaves to freeze, this recipe brings homemade comfort with minimal effort. Let’s bake!

Why This Recipe Shines

• Everyday ingredients: Just seven staples (plus an egg for the wash).
• No fancy tools: A bowl, spoon, and your hands are enough.
• Soft and glossy: The egg wash creates a smooth, golden crust.
• Flexible: Choose one large loaf or two smaller ones.

Tips for Soft French Bread

• Water temperature: Use 105-110°F to activate yeast without harming it.
• 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 slices for up to a month and reheat at 350°F.

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

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Ingredients

• 1 ½ c. warm water 355g, 90-110°F
• 1 tbsp. sugar 12g
• 2 ¼ tsp. active dry yeast 7g, 1 packet
• 4 c. all-purpose flour, spooned and leveled 480g
• 1 ½ tsp. salt 9g
• 1 tbsp. olive oil or melted butter 14g
• Extra flour for dusting

For Egg Wash:

• 1 large egg
• 1 tbsp. water or milk

Instructions

• In a large bowl, combine warm water, sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
• Add 2 c. (240g) all-purpose flour, salt, and olive oil to the yeast mixture. Stir until combined. Gradually add the remaining 2 c. flour (240g), a half a cup at a time, until a shaggy dough forms.
• Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• 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, spaced apart if making two. 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, make diagonal slashes about ½ cm deep.
• 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 yeast.
• Store in a plastic bag to maintain softness for 1-2 days or freeze slices for up to 1 month.

Nutrition

Serving: 1slice

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