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Crusty French Loaf

 Crusty French Loaf
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 Loaf (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).
Nutritional 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.