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French Bread

 French Bread
"My husband game me a bread machine for Christmas the year we were married, and I use it about once a week," notes Janet Vink from Geneseo, Illinois. "We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast."
32 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 1-1/4 cups water (70° to 80°)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3-1/2 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • GLAZE:
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons sesame seeds, toasted, optional


  • In bread machine pan, place the first five ingredients in the order
  • suggested by the manufacturer. Select dough setting (check dough
  • after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour
  • if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Divide in half. Roll each portion into a 10-in. x 8-in. rectangle.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal.
  • Sprinkle a greased baking sheet with cornmeal; place loaves seam side
  • down on prepared pan. Cover and let rise in a warm place until
  • doubled, about 20 minutes.
  • Whisk egg and water; brush over loaves. With a sharp knife, make four

2 of 2

French Bread (continued)

Directions (continued)

  • shallow slashes across the top of each loaf. Sprinkle with sesame
  • seeds if desired. Bake at 375° for 20-25 minutes or until golden
  • brown. Cool on wire racks. Yield: 2 loaves (16 slices each).
Nutritional Facts: 1 serving (1 slice) equals 50 calories, trace fat (trace saturated fat), 7 mg cholesterol, 77 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.