Print Options

Back to Crusty French Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Crusty French Bread

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.

16 ServingsPrep: 20 min. + rising Bake: 25 min. + cooling

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,

2 of 2

Crusty French Bread (continued)

Directions (continued)

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).

Nutrition Facts: 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.