Imagine pulling a golden, crusty French bread out of your oven that looks and smells like it came straight from a Parisian bakery. This foolproof recipe will transform you from a home cook to a bread-making maestro in just 45 minutes! Whether you're a baking novice or a seasoned pro, our Perfect Easy Crusty Soft French Bread will have your family and friends begging for more, with a crispy exterior and soft, pillowy interior that'll make your taste buds dance.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2 tsp salt
- 2 tsp sugar
- 2 tsp active dry yeast
Instructions
- In a large mixing bowl, combine warm water (110-115°F), sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- Add salt to the yeast mixture and gradually mix in the all-purpose flour, stirring until a shaggy dough forms. The dough should be slightly sticky but not overly wet.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become soft and supple, with a slight bounce when pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After the first rise, punch down the dough and shape it into a long, traditional French bread loaf on a lightly floured surface. Gently stretch and roll the dough, tucking the edges underneath.
- Transfer the shaped loaf to a parchment-lined baking sheet. Cover and let rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat the oven to 425°F (220°C). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crispy crust.
- Using a sharp knife or bread lame, make diagonal slashes across the top of the loaf to allow for expansion during baking.
- Bake the bread for 25-30 minutes, or until golden brown and crusty. The internal temperature should reach 190-200°F when done.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- Water Temperature Matters: Ensure your water is precisely between 110-115°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading is Key: Don't rush the 8-10 minute kneading process. This develops the gluten that gives your bread its perfect texture.
- Steam is Your Secret Weapon: The shallow pan of water in the oven creates professional-bakery steam, ensuring a crisp, golden crust.
- Patience with Rising: Let the dough rise in a warm, draft-free area. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Slash with Confidence: Those diagonal cuts aren't just decorative—they help the bread expand and prevent uneven rising.
- Cooling is Crucial: Resist the temptation to cut into your bread immediately. Letting it rest allows the internal structure to set, ensuring the perfect crumb.
Nutrition Facts
Calories: 460kcal
Carbohydrates: 95g
Protein: 13g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
