Breads/ Breakfast

French soft Bread

Hello my friends! Today is bakery day and that’s good news since we are still in confinement…

After the huge success of the French baguette recipe, I hope that you will like this French soft bread as much!

I really hope that you’ll like it as much because this recipe by Eric Kayser is great, the French soft bread is delicious. The bread is smooth, and the crumb is perfect. For breakfast, as toast for appetizer (which gives me the idea to try it in mini cake version… to be continued!!), for your kids’ afternoon snack with a piece of chocolate or homemade jam, or as a croque-monsieur/madame (no jealousy here…), this French soft bread is really tasty.

This recipe is also great because it’s simple, I would even say that it’s hard to fail it, especially if you knead with your food processor. You can do it by hand, but be ready to sweat a bit!!

And finally, this recipe is great because you can easily freeze this French soft bread. Once defrost, it’s as if it was fresh from the oven!

The recipe below is perfect for 2 cake molds of 18-20 cm length. I also made it in my De Buyer mold, from the #homemadebread box. The mold is 26 cm long, I took 2/3 of the ingredients, it was perfect.

I even added oatmeal on top, it was yummy!!

The utensils:

A food processor with hook

A flexible rounded plastic scraper

And a cake mold.

Let’s make some French bread!

The recipe, Chef!

French soft Bread

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Serves: 2 Difficulty: Easy Price: $
Prep Time: 3 heures Cooking Time: 40 min


  • 500 g flour
  • 290 g milk
  • 15 g dehydrated instant yeast (ou 30 g fresh yeast)
  • 40 g butter at room temperature
  • 10 g salt
  • 40 g sugar
  • 20 g de thick cream or mascarpone
  • 1 egg or milk for a shiny finish



Place the flour, salt, sugar in your food processor.


Warm up the milk 40 seconds in your microwave oven then add the yeast.


Start kneading at low speed (2 on a scale from 1 to 6), and pour the milk and yeast mixture.


Knead for 5 minutes.


Add the butter and cream (or mascarpone). Knead 5 more minutes and increase the speed to 4.


When the dough is smooth and homogeneous, let rise for one hour, covered with a clean humid linen.


After this time, make 4 doughs on your floured working plan.


Shape them as balls and place them in your buttered molds.


Brush with the beaten egg (set the rest aside) and let rise for 1 hour 30 minutes.


Preheat your oven at 170 degrees, with a tray at the bottom of your oven.


Brush with beaten egg again.


Place the breads in the oven and pour 5 cl water on the tray at the bottom of the oven.


Cook for 35-40 minutes.


Let cool down on a grid.

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  • Reply
    Monday May 4th, 2020 at 09:53 PM

    J’utilise de la levure fraîche mais je n’ai pas de levain.
    Par quoi puis-je le remplacer ?

    • Reply
      Monday May 4th, 2020 at 10:48 PM

      par plus de levure, comme je le précise en note 😉

      • Reply
        Friday May 15th, 2020 at 04:30 PM

        1er test en début de semaine et c’est une révélation pour tte la famille. Le pain de mie est très bon avec une recette simple. Merci Emmanuelle

        • Reply
          Saturday May 16th, 2020 at 10:27 AM

          J’en suis ravie !

  • Reply
    Tuesday May 5th, 2020 at 10:30 AM

    Ton pain de mie est superbe !

    • Reply
      Tuesday May 5th, 2020 at 10:57 AM

      Oh merci my Lady !! Toujours un mot gentil … ça fait plaisir !

      • Reply
        Saturday May 9th, 2020 at 06:40 PM

        Bonjour, ce pain de mie a l’air délicieux !
        Est-ce qu’on peut le faire avec de la farine semi-complète? En quelles proportions ?
        Merci ?

        • Reply
          Sunday May 10th, 2020 at 07:45 AM

          Oui c’est possible dans les mêmes quantités je dirai

  • Reply
    Wednesday May 20th, 2020 at 08:16 PM

    Si je comprend bien avec 500g de farine vous faites 2 pains ?

    • Reply
      Thursday May 21st, 2020 at 02:44 PM

      Oui en effet 😉

  • Reply
    Tuesday May 26th, 2020 at 09:58 PM

    Bonjour, j’ai réalisé ce pain de mie qui est très bon mais je me demandais : j’ai obtenu après la 1ère pousse une pâte avec une petite croûte, est-ce normal ? Et pour façonner les boules, faut-il malaxer la pâte (voire dégazer) ou simplement donner une forme ? Merci pour votre réponse et pour votre site qui regorge de de délicieuses recettes 🙂

    • Reply
      Wednesday May 27th, 2020 at 09:43 AM

      Bonjour Armelle,
      Merci pour votre message ! Alors pour la pousse, il faut toujours recouvrir d’un linge humide. L’avez-vous fait ? Rt pour le façonnage, le dégazage se fait naturellement pendant que vous formez vos boules. Pas besoin de malaxer 😉

  • Reply
    Saturday June 6th, 2020 at 09:12 AM

    Merci pour votre réponse, oui j’avais bien mis un linge humide mais il est vrai que je l’avais laissé plus longtemps et il ne l’était plus quand je l’ai repris. Ok pour le dégazage 🙂

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