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Nutrition Facts
Serving Size 1 loaves 574g Recipe makes 2 loaves)
Calories 1239
Calories from Fat 91		(7%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2339mg		97%
Potassium 454mg		12%
Total Carbohydrate 247.1g		82%
	Dietary Fiber 9.7g	38%
	Sugars 7.1g
Protein 34.6g		69%
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Crusty French Bread

Recipe #101476 | 50 min | 20 min prep | add private note

⁽⁸³⁾ RATE IT NOW Print Recipe

By: PCrocker
Oct 7, 2004

This recipe produces two crusty and chewy loaves that are so very good and so much better than store bought.

2 loaves (change servings and units)

Ingredients

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

Directions

1
Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
2
Add salt, oil, and 3 cups flour; beat for 2 minutes.
3
Stir in 2 cups flour to make a stiff dough.
4
Knead until smooth and elastic, about 10 minutes.
5
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6
Punch down and divide in half.
7
Shape dough into two long slender loaves.
8
Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9
Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
10
Cover and let rise until doubled.
11
Bake at 375 degrees for about 30 minutes.
12
Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

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Featured Reviews for This Recipe

From: Lucky in Bayview

On Nov 1, 2009

This bread is fantastic! So easy and delicious. Followed the recipe to the letter and wouldn't do anything different next time I make it, which will be soon I'm sure. Thanks so much for posting.

0 people found this review helpful

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From: cooking_neko83

On Oct 27, 2009

I have just noticed that I've been making this recipe since January 2009 and I haven't done a review yet! This is the best french bread my husband and I have ever had. We no longer buy store-made when we want simple and fresh bread. The time it takes for the dough to rise can be quite long, but if you can put the dough together quickly, you can do other chores in the meantime. What I do differently is I make a single loaf instead of two and I add a tablespoon of vital wheat gluten to each cup of flour. This is amazing stuff because it makes the dough very elastic and the bread is so moist at the end. I highly recommend using this especially if you use whole wheat flour, which I do sometimes. And instead of using water on the crust in the last few minutes of baking, try basting on some olive oil. It makes for a sweet, crunchy crust that smells wonderful. My husband and I adore this bread!

0 people found this review helpful

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From: Sue L

On Jan 13, 2005

Very good bread- has a nice crusty exterior and soft, tender insides. I did only make one loaf, so the recipe halves easily. I also misted the oven with a water sprayer while it was baking to get it nice and crisp. It may have caused it to take a few minutes longer to bake, but the effort was worth it. Thanks for posting!

20 people found this review helpful

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From: Stardustannie

On Aug 14, 2005

WOW!! This recipe produces 2 great tasting loaves!! I sprayed mine with a water attomiser during baking and got extra crusty loaves. Great smothered with butter! The second time I baked this recipe I made smaller rolls suitable for the kids lunchboxes I tossed these rolls with fine polenta before baking...this gave the rolls a lovely finish. I'd highly recommend this recipe it's FAB!!

11 people found this review helpful

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