Easy Soft French Bread
Ingredients
- 1 ½ cup warm water 355g, 90-110°F
- 1 tbsp. sugar 12g
- 2 ¼ tsp. active dry yeast 7g, 1 packet
- 4 cup 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 16x10-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 10x8-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
Calories:
