- 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
- 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, 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 16x2-1/2-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).
Reviews forCrusty French Loaf
"I made this a month ago and since then my family has demanded I make it twice a week and I have yet found it to be bad it always turns out great recipe thank you"
"I love this recipe. The taste and texture is perfect. The loaf is similar to the size sold in grocery store bakeries, so it's pretty large."
"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 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!!!"