Easy Soft French Bread Loaf

Before you start

This is not a crusty Parisian baguette. It is the soft, tender French bread sold in long paper sleeves at many American supermarkets: a light crumb, a thin golden crust and a gentle sweetness that makes it ideal for garlic bread, sub sandwiches and French bread pizza. The method trades long fermentation for speed, using a generous amount of instant yeast, warm water and two short rises so the whole thing is done in about two hours.

A quick dough has less flavor than a slow one, so this recipe leans on a little sugar, oil and plenty of salt. Watch the dough rather than the clock: in a warm kitchen it can be ready faster. The egg white wash gives the crust its sheen and keeps it soft, and baking at a moderate 200°C (400°F) browns the loaves without hardening them.

Ingredients

• 600 g (5 cups, spooned and leveled) all-purpose flour
• 390 g (1⅔ cups) warm water — about 43°C (110°F)
• 10 g (1 tbsp) instant yeast
• 25 g (2 tbsp) granulated sugar
• 11 g (2 tsp) fine salt
• 30 ml (2 tbsp) neutral oil or melted butter
• Wash1 large egg white — beaten with 1 tbsp water

Method

1. Stir the warm water, sugar and yeast together in the mixer bowl. Add the oil, salt and 480 g of the flour and mix on low until combined.
2. Add the remaining flour gradually while kneading on medium-low for 5 to 6 minutes, until the dough is smooth, soft and pulls away from the bowl. It should be slightly tacky but not sticky.
3. Cover and let rise in a warm spot for about 30 minutes, until puffy and nearly doubled. Meanwhile line a baking sheet with parchment.
4. Divide the dough in half. Pat each piece into a 23 x 30 cm (9 x 12 in) rectangle and roll it up tightly from the long side, pinching the seam firmly. Roll the logs back and forth to about 38 cm (15 in) and tuck the ends under.
5. Place the loaves seam-side down on the sheet, at least 10 cm (4 in) apart. Cover loosely and proof for 25 to 30 minutes, until puffed. Heat the oven to 200°C (400°F).
6. Brush the loaves with egg white wash. Cut 4 or 5 diagonal slashes about 6 mm (¼ in) deep across each top.
7. Bake for 22 to 25 minutes, until golden brown and hollow-sounding when tapped underneath. The centers should read about 93°C (200°F).
8. Cool on a wire rack for at least 20 minutes. Slice with a serrated knife.

Tips for success

• Warm water speeds up the yeast, but keep it under 49°C (120°F); hotter water can weaken or kill it.
• For an even softer crust, brush the hot loaves with melted butter and cover them with a towel as they cool.
• If the loaves bake unevenly, rotate the sheet halfway through.

Substitutions

All-purpose flour

Bread flour makes a chewier, taller loaf. You may need an extra 15 to 20 g water.

Instant yeast

Use 12 g (4 tsp) active dry yeast, proofed in the warm water and sugar for 5 to 10 minutes. Add 10 to 15 minutes to each rise.

Egg white wash

Brush with milk for a soft, matte golden crust, or use water for a slightly crisper, paler one.

Variations

Garlic bread

Split a cooled loaf lengthwise, spread with 60 g butter mixed with 2 grated garlic cloves, 2 tbsp parsley and a pinch of salt, and bake at 200°C (400°F) for 10 to 12 minutes.

Seeded French bread

After the egg wash, sprinkle the loaves with sesame seeds or a mix of poppy and sesame seeds.

Troubleshooting

Loaves are dense and heavy

Too much flour was added or the dough was underproofed. Keep the dough soft and let it rise until truly puffy.

Loaves spread flat

Loose shaping or overproofing. Roll the logs tightly and bake as soon as they puff.

Crust is hard rather than soft

Baked too long or at too high a temperature. Bake at 200°C until just golden and butter the hot crust.

Yeasty, flat flavor

Typical of fast doughs. Reduce the yeast to 7 g and let the dough rise longer, or try a cold overnight rise.

Storage

Store at room temperature in a bread bag for up to 2 days. Freeze whole or sliced loaves for up to 3 months and refresh at 175°C (350°F) for 5 to 10 minutes.

Safety notes

Do not taste raw dough. Contains wheat and egg.