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Crusty French Bread Recipe

Crusty French Bread Recipe photo by Taste of Home

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A delicate texture makes this bread absolutely wonderful. I sometimes use the dough to make breadsticks, which I brush with melted butter and sprinkle with garlic powder.

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Crusty French Bread Recipe

Prep: 20 min. + rising Bake: 25 min. + cooling

Yield: 16 Servings

20 25 45

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 egg white
1 teaspoon cold water

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Nutritional Analysis: 1 serving equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 225 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crusty French Bread in Best of Country Breads , p50

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Crusty French Bread

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Reviewed on Apr. 28, 2012 by marrisa_s

This was my first time making bread and it was easy! It turned out great and was delicious! I took the advice from the other reviewers and doubled the recipe and froze the 2nd loaf, also I didnt have any cornmeal on hand so I skipped that and it still turned out great :)

Reviewed on Feb. 22, 2012 by Loufrommaine

Wonderful bread. Seems silly to make just one loaf so I make a double recipe. Great with Meatballs, or anything you want a good slice of bread with. Only problem with making this is that there are no leftovers!

Reviewed on Jan. 16, 2011 by jackiegene

This is the recipe! Look no further. I have made two loafs today. So easy. Oh and the taste!

My first one came out a little flat so the second one I made rounder. Love it! Thank you!!!

Reviewed on Jun. 07, 2010 by 52004

Whenever i feel like a nice bread to go along with my soup or just something that will satisfy my craving for carbs, i go straight to this recipe:)

Reviewed on Jan. 31, 2010 by Sascha18

Instead of using all-purpose flour I used whole wheat flour. I was disappointed with myself, not the recipe, because I cooked it a little too long. The bread fooled me like cookies tend to do, it felt and looked like it needed to be cooked longer but if I just would have pulled it out of the oven when the timer beeped it would have been perfect!

Reviewed on Jan. 29, 2010 by mrsdarcy24

I love this recipe! It looked and tasted as if I had bought it from the store - just better because it's home made!

Reviewed on Oct. 10, 2009 by mom23kids

I made this using my bread maker on the dough cycle and it turned out beautifully. A little more dense than store bought French loaves, but it had a wonderful taste. It made for excellent French Toast the next morning!

Reviewed on Mar. 02, 2009 by miss marble

Great bread. I have made this bread several times and it turns out geat every time. Good with soup.My daughter ask for it every time I make soup.