Crusty French Loaf Recipe
- 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
- 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).
1 slice: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.
Reviews for Crusty French Loaf
"marrisa_sDid you go through both the rising cycles before you froze the second loaf?Thanks, Darlenne"
"Made it exactly as directed. Perfect!! Great texture, lovely brown slightly crunchy crust."
"Easy and yummy"
"Great recipe. I have used it several times always turns out perfectly."
"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 :)"
"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!!!"
"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!"
"I love this recipe! It looked and tasted as if I had bought it from the store - just better because it's home made!"
"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!"