Soft Fluffy French Bread
Ingredients:
2.5–3 cups all-purpose flour
1 cup warm water
1 tablespoon olive oil or vegetable oil
1 tablespoon white granulated sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 egg, beaten (for brushing)
Instructions:
Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it becomes frothy.
Mix Dry Ingredients: In a large mixing bowl, combine 2.5 cups of all-purpose flour and salt.
Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a soft dough forms. If the dough is too sticky, gradually add more flour, a little at a time.
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 8–10 minutes until the dough is smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape and Second Rise: Punch down the risen dough to release air. Shape it into a loaf and place it on a baking sheet lined with parchment paper. Cover again and let it rise for an additional 30 minutes.
Preheat Oven and Prepare Egg Wash: Preheat your oven to 375°F (190°C). Brush the top of the loaf with the beaten egg to give it a glossy finish.
Bake: Bake the bread for 20–25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Cool: Remove from the oven and let the bread cool on a wire rack before slicing.
Notes:
Ensure the water is warm (not hot) to properly activate the yeast.
For a softer crust, brush the loaf with melted butter immediately after baking.
This bread pairs well with soups, salads, or can be used for sandwiches.
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