Description
This Soft Fluffy French Bread recipe yields two deliciously light and airy loaves with a tender crumb and a golden crust. Perfect for sandwiches or alongside your favorite meals, this homemade bread combines simple ingredients with straightforward steps, resulting in bakery-quality bread right from your oven.
Ingredients
Scale
Dough Ingredients
- 4 cups all purpose flour
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
Finishing Ingredients
- 1 tablespoon cornmeal for dusting
- 1 egg white mixed with 1 tablespoon water for brushing (optional)
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes, until the mixture becomes foamy, indicating that the yeast is active.
- Mix Dough: Add olive oil and salt to the yeast mixture and stir to combine. Gradually add the flour one cup at a time, mixing until a soft, slightly sticky dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic, developing the gluten structure necessary for a fluffy bread.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean towel, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape Loaves: Punch down the risen dough to release air. Divide it into two equal portions and shape each into a long loaf. Place the loaves on a baking sheet lightly dusted with cornmeal to prevent sticking.
- Second Rise: Cover the shaped loaves loosely and let them rise again for 30 minutes, allowing the dough to become puffy.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Use a sharp knife to make several shallow slashes across the tops of each loaf, which helps with expansion during baking. Optionally, brush the tops lightly with the egg white and water mixture to enhance browning and shine.
- Bake: Bake the loaves for 20 to 25 minutes or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom, indicating it is cooked through.
- Cool: Remove the bread from the oven and transfer the loaves to a wire rack to cool completely before slicing, ensuring the texture sets perfectly.
Notes
- For a softer crust, brush the hot bread lightly with butter immediately after baking.
- To achieve a crispier crust, place a small pan of hot water in the bottom of the oven during baking to create steam.
- Use a sharp serrated knife for clean slicing without squashing the bread.
