I bake this easy french bread recipe when the house needs a hug. We start with a 1 hour bread recipe and a quick rest that feels like a 10 minute bread recipe. No beer bread recipe tricks here, just the best homemade bread. Use this bread dough recipe by hand or try bread machine sandwich bread for fun.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fluffy French Bread Recipe
- 3) Ingredients for Fluffy French Bread
- 4) How to Make Fluffy French Bread
- 5) Tips for Making Fluffy French Bread
- 6) Making Fluffy French Bread Ahead of Time
- 7) Storing Leftover Fluffy French Bread
- 8) Try these Bread next
- 9) Fluffy French Bread
- 10) Nutrition
1) Key Takeaways
- Soft crumb with a light crust that sings when tapped
- Simple method that fits real life and real kitchens
- Flexible rise that works on busy days
- Great for garlic toast soup dunkers and lazy sandwiches
2) Easy Fluffy French Bread Recipe
I bake this at home on quiet afternoons. My kitchen smells warm and clean. I call it my easy french bread recipe and I mean it. The dough comes together fast and rests without fuss. I whisper easy french bread recipe again because it helps me slow down and enjoy the little steps. The loaf cools on a rack and my table feels like a small bakery.
I write as Lila from Lila Cooks at https://www.lilacooks.com. I learned bread with a bowl a spoon and patience. No gadgets needed. A simple French loaf sits tall when you give it time and a kind hand. The crust looks golden and thin. The inside feels soft and stretchy and it tears in clouds that steam.
Friends ask if this counts as a 1 hour bread recipe. On a warm day yes it can. Cold rooms take longer and that feels fine. I keep a timer but I trust my eyes more. I do not chase tricks from a beer bread recipe here. I chase a calm table and a slice that holds butter and jam without a drip.
3) Ingredients for Fluffy French Bread
Warm water I use water that matches body temp. My hand tells me when it feels right. The yeast wakes up and starts to feed. Steam later gives lift and shine.
Active dry yeast I keep small packets on a shelf. The yeast gives rise and a mild bakery scent. If the foam looks strong the loaf will sing. If not I start again and save my flour.
Granulated sugar A spoon helps the yeast start fast. The dough tastes balanced not sweet. Browning comes easier and the crust gains color.
All purpose flour I grab a cup and level it with a knife edge. The flour builds structure and gives the crumb that soft pull. A quick French bread needs this balance.
Fine sea salt Salt makes flavor bright. It also steadies the rise. The dough feels smoother after a short rest. A beginner friendly baguette style loaf loves this step.
Olive oil I brush a thin coat in the bowl. The dough will not stick and the surface stays supple. The flavor stays light and clean.
Cornmeal A pinch on the sheet pan stops sticking. The base bakes with a tiny grit that people love. Slices feel sturdy for soup nights.
Egg white and water I whisk these for a gentle glaze. The crust bakes glossy. Scoring looks neat and the lines open well.
4) How to Make Fluffy French Bread
Step one mix and bloom I stir warm water yeast and sugar in a bowl. A light foam forms on top. The scent turns bready and hopeful.
Step two build the dough I add half the flour and the salt. I stir until shaggy. I add more flour in small shakes until the dough turns soft and easy to hold.
Step three knead I turn the dough onto the counter. I fold press and turn. The skin goes smooth and the ball springs back when poked.
Step four first rise I oil a clean bowl and tuck the dough inside. I cover it and let it rest in a warm calm place. It doubles and looks puffed and happy.
Step five shape I press out the air and split the dough in two. I roll each piece into a long log. The seam sits down and the ends tuck tight.
Step six second rise I dust a sheet with cornmeal and set the logs on top. I cover them and wait until they look plump. The surface feels soft like a cheek.
Step seven score and glaze I whisk egg white with water. I brush a thin coat and slash three lines on each loaf. The blade moves quick and clean.
Step eight bake and cool I bake on the center rack. The crust turns deep gold and the base sounds hollow when tapped. I cool the loaves on a rack until warm then I slice.
5) Tips for Making Fluffy French Bread
Use touch as your guide. Dough that feels soft and springy will rise with grace. If it sticks add a spoon of flour. If it feels tight add a spoon of water. Small moves set up big wins.
Steam helps with shine and lift. I set a small pan of hot water on a lower rack. The crust turns thin and glossy. The crumb stays tender and light.
Keep timing loose. A quick kitchen may fit the 10 minute bread recipe vibe for mixing and shaping. Cooler rooms ask for patience. Trust sight and feel more than numbers.
6) Making Fluffy French Bread Ahead of Time
I mix the dough in the morning and park it in the fridge. The slow rise builds flavor and a gentle chew. When dinner nears I shape and give it time on the counter to wake up.
For weekends I parbake until pale gold then cool. Before serving I return the loaves to a hot oven. The crust gains color and the kitchen smells like a tiny shop.
If I plan sandwiches I bake one log longer for a firmer slice. That move helps tomato and mayo stay put. This easy method fits any schedule and keeps the easy french bread recipe feeling calm.
7) Storing Leftover Fluffy French Bread
I keep the loaf at room temp for one day wrapped in a clean towel. The crust holds some snap and the crumb stays soft. For day two I use a paper bag inside a large container.
For longer storage I freeze slices on a tray then bag them. Reheat in a warm oven for a few minutes. The bread comes back with good texture and light steam.
Leftover pieces make fine garlic toast. They also make sturdy croutons for salads. This plan suits anyone who loves the best homemade bread at any hour.
8) Try these Bread next
9) Fluffy French Bread
Easy French Bread Recipe for Soft Bakery Style Loaves
Ingredients
- Warm water about body temp
- Active dry yeast
- Granulated sugar
- All purpose flour
- Fine sea salt
- Olive oil for the bowl
- Cornmeal for dusting
- Egg white with a splash of water for glaze
Instructions
- Stir warm water yeast and sugar in a big bowl then wait until foamy
- Add half the flour and the salt then mix until shaggy
- Add more flour a little at a time until a soft dough forms
- Knead on a lightly floured counter until smooth and springy
- Grease a clean bowl with olive oil then place the dough inside seam down and cover
- Let rise in a warm spot until puffy and doubled
- Gently press out air then divide and shape into two long loaves
- Set loaves on a cornmeal dusted sheet pan cover and let rise again until plump
- Brush with egg wash then make three shallow slashes across each loaf using a sharp knife
- Bake on the center rack until deep golden and the bottoms sound hollow when tapped
- Cool on a rack until warm not hot then slice and share
10) Nutrition
Serving size one slice about standard sandwich width. Estimated calories 140 with 1 gram sugar and 2 grams fat. Sodium near 210 milligrams. Carbs near 27 grams with 1 gram fiber. Protein near 4 grams. No cholesterol. These numbers vary with oven heat flour brand and slice size. I aim for balance at the table. A bowl of soup and a slice keeps dinner simple and kind.
Written by Lila for Lila Cooks at https://www.lilacooks.com. Main keyword easy french bread recipe appears here with care. I also use bread dough recipe and bread machine sandwich bread once each for search clarity.
Leave a Comment