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Crusty French Loaf Recipe

Crusty French Loaf Recipe

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.
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. + cooling YIELD:16 servings


  • 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).

Nutritional Facts

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

Reviews for Crusty French Loaf

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Reviewed Mar. 13, 2016

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

Reviewed Feb. 18, 2014

"Easy and yummy"

Reviewed Aug. 29, 2013

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

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 :)"

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!"

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!!!"

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:)"

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!"

Reviewed Jan. 29, 2010

"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 Oct. 10, 2009

"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!"

miss marble
Reviewed Mar. 2, 2009

"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."

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