These soft french bread loaves have a golden crust, a tender crumb and a mild, slightly sweet flavor that makes them perfect for sandwiches, soups and garlic toast. The dough is simple, forgiving and made entirely with pantry staples.
This is a big batch recipe that makes four loaves, so you can enjoy one fresh from the oven and wrap the rest for later. Even if you have never worked with yeast before, the steps below walk you through each rise so the bread turns out fluffy every time.
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Why This Soft French Bread Loaves Recipe Works
A little sugar feeds the yeast and gives the crust a warm golden color, while the oil keeps the crumb soft for days. That combination is what separates these soft french bread loaves from the chewy, crackly baguettes you find at a bakery.
Two rises build flavor and structure, and bread flour adds enough protein for a dough that stretches without tearing. Because the recipe makes four loaves, it is ideal for feeding a crowd, sharing with neighbors or stocking the freezer.
Ingredients for Soft French Bread Loaves
- 4 cups warm water, about 110 degrees F
- 3 tablespoons active dry yeast
- 1 1/2 tablespoons salt
- 6 tablespoons sugar
- 3/4 cup sunflower oil or olive oil
- 11 cups bread flour, plus extra for kneading
Bread flour. Its higher protein content builds a stronger gluten network, which gives the loaves height and a tender chew. All purpose flour works in a pinch, but the loaves will be a little less lofty.
Active dry yeast. Fresh yeast is the key to a good rise. Check the date on the jar, and look for foam after the first 5 minutes as proof that the yeast is alive.
Warm water. Aim for water that feels comfortably warm on your wrist. Hot water can kill the yeast, and cold water slows the rise.
Sunflower oil. It adds richness and keeps the crumb soft. Olive oil is a good swap and adds a slightly fruity flavor.
Sugar. It feeds the yeast and browns the crust. You can reduce it slightly, but the bread will be paler.
Salt. It controls the yeast and seasons the dough. Do not skip it, or the bread will taste flat.
How to Make Soft French Bread Loaves
1. Bloom the yeast. Stir the warm water and yeast together in a very large bowl. Let the mixture sit for about 5 minutes, until a thick foam forms on top.
2. Add the flavorings. Stir in the salt, sugar and oil until the sugar dissolves and the surface looks glossy.
3. Mix the dough. Add the flour gradually, about 10 cups to start, stirring until a shaggy dough forms. Save the last cup of flour for kneading so the dough does not turn dry.
4. Knead until smooth. Turn the dough onto a floured surface and knead for about 10 minutes, until it feels smooth and elastic and springs back when you press it with a finger.
5. Let it rise. Place the dough in a large greased bowl, cover it with a clean cloth and set it in a warm place for about 1 hour, until it doubles in size.
6. Shape the loaves. Punch down the dough and divide it into 4 equal pieces. Flatten each piece into a rectangle, roll it up tightly from the short side and pinch the seam closed.
7. Rise again. Set the loaves seam side down on greased baking sheets or in greased loaf pans. Cover and let them rise for about 30 minutes, until puffy, and heat the oven to 375 degrees F in the meantime.
8. Bake and cool. Bake for 25 to 30 minutes, until the crust is deep golden brown and the bottom sounds hollow when tapped. Cool the loaves on a wire rack before slicing.
How to Serve Soft French Bread Loaves
Slice the bread thick for sandwiches or toast it with butter and jam for breakfast. It makes excellent dunking bread for creamy tomato bisque soup and roasted tomato basil soup. For garlic bread lovers, the loaf also works with air fryer baguette garlic bread or air fryer garlic bread slices when you want crisp edges in minutes.
How to Store and Reheat Soft French Bread Loaves
Let the loaves cool completely, then store them in an airtight container or a plastic bag at room temperature for a few days. For longer storage, slice the loaves first and freeze the slices in a freezer bag so you can pull out only what you need. Reheat slices in the toaster, or warm a whole loaf in the oven wrapped in foil. For general advice on handling leftovers safely, see the UW Extension leftovers guidance.
Tips and Variations for Soft French Bread Loaves
Check the yeast first. If the mixture is not foamy after 5 minutes, start over with fresh yeast so you do not waste the flour.
Add flour slowly. Humidity changes how much flour the dough needs. The dough should be soft and slightly tacky, not sticky and not stiff.
Use a very large bowl. Eleven cups of flour make a lot of dough. A big bowl or a stand mixer with a dough hook makes mixing and rising much easier.
Find a warm spot. An oven with only the light on, or a spot near a sunny window, helps the dough rise steadily.
Mist for a crisper crust. Spray the loaves lightly with water before baking if you want a crustier exterior.
Shape tightly. Rolling the dough firmly and pinching the seam gives the loaf a neat shape and a better rise in the oven.
Swap in whole wheat. Replace part of the bread flour with whole wheat flour for a heartier loaf, and add a little extra water if the dough feels dry.
Do not slice too soon. Cutting hot bread squashes the crumb, so let the loaves cool until just warm for clean slices.
Frequently Asked Questions About Soft French Bread Loaves
Can I halve the recipe for soft french bread loaves?
Yes. Cut every ingredient in half to make two loaves, and keep the rising and baking times the same.
Can I make soft french bread loaves in a stand mixer?
Yes. Use the dough hook and knead on medium-low speed for about 8 minutes, until the dough clears the sides of the bowl.
How do I know when soft french bread loaves are done baking?
The crust should be deep golden brown and the loaf should sound hollow when you tap the bottom.
Can I use instant yeast?
Yes, use the same amount and mix it into the flour. You can skip the blooming step, though the first rise may be a little faster.
Why did my bread not rise?
The most common reasons are old yeast, water that was too hot, or a cold kitchen. Try fresh yeast and a warmer spot for the next batch.
Soft French Bread Loaves
Equipment
- very large mixing bowl
- baking sheets or loaf pans
- Wire rack
- Clean kitchen towel
Ingredients
Main Ingredients
- 4 cup warm water about 110 degrees F
- 3 tbsp active dry yeast
- 1 ½ tbsp salt
- 6 tbsp sugar
- ¾ cup sunflower oil or olive oil
- 11 cup bread flour plus extra for kneading
Instructions
Cooking
- Bloom the yeast. Stir the warm water and yeast together and rest 5 minutes until foamy.
- Mix. Add the salt, sugar and oil, then stir in the flour gradually until a dough forms.
- Knead. Knead on a floured surface for 10 minutes until smooth and elastic.
- Rise. Cover in a greased bowl and let rise in a warm place 1 hour until doubled.
- Shape. Punch down, divide into 4 pieces and shape into loaves, then rise 30 minutes on greased pans.
- Bake. Bake at 375 degrees F for 25 to 30 minutes until golden and hollow sounding.
- Cool. Cool on a wire rack before slicing.
