Crusty French Loaf Recipe

5 14 13
Crusty French Loaf Recipe
Crusty French Loaf Recipe photo by Taste of Home
Publisher Photo

Crusty French Loaf Recipe

Read Reviews
5 14 13
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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, 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).
Originally published as Crusty French Bread in Best of Country Breads 2000, p50

Nutritional Facts

1 slice: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Crusty French Bread in Best of Country Breads 2000, p50

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Reviews forCrusty French Loaf

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Darlenne User ID: 8989749 258307
Reviewed Dec. 18, 2016

"marrisa_s

Did you go through both the rising cycles before you froze the second loaf?
Thanks, Darlenne"

MY REVIEW
Rita User ID: 8983750 258155
Reviewed Dec. 14, 2016

"Can you freeze the bread after baking"

MY REVIEW
whirleycook User ID: 6530905 245395
Reviewed Mar. 13, 2016

"Made it exactly as directed. Perfect!! Great texture, lovely brown slightly crunchy crust."

MY REVIEW
kcrihfield89 User ID: 5121811 204327
Reviewed Feb. 18, 2014

"easy and yummy"

MY REVIEW
the4millers User ID: 5301076 204326
Reviewed Aug. 29, 2013

"Great recipe. I have used it several times always turns out perfectly."

MY REVIEW
marrisa_s User ID: 6152461 31075
Reviewed Apr. 28, 2012

"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 :)"

MY REVIEW
Loufrommaine User ID: 6222180 31074
Reviewed Feb. 22, 2012

"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!"

MY REVIEW
jackiegene User ID: 4479858 79860
Reviewed Jan. 16, 2011

"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!!!"

MY REVIEW
52004 User ID: 5175377 32041
Reviewed Jun. 7, 2010

"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:)"

MY REVIEW
Sascha18 User ID: 4667359 89592
Reviewed Jan. 31, 2010

"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!"

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