adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

French Bread
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
165 minutes
Easy French bread recipe with light, fluffy loaves featuring crisp crusts and soft, chewy centers for a delightful homemade treat.
Ingredients:
  • 1 tablespoon cornmeal
  • 6 cups all-purpose flour
  • 2.5 (.25 ounce) packages active dry yeast
  • 1.5 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 egg white
  • 1 tablespoon water
Instructions:
  • Prepare a generously greased large baking sheet and generously sprinkle with cornmeal. Set aside for later use.
  • In a stand mixer bowl, blend yeast, salt, and 2 cups flour. Pour in 2 cups warm water and mix with the dough hook until smooth. Gradually incorporate the rest of the flour until combined.
  • On a lightly floured surface, knead the dough until smooth and elastic for 8 to 10 minutes. Shape it into a ball, then place in a greased bowl and turn it once. Cover and allow it to rise in a warm place until doubled in size, approximately 1 hour.
  • Gently press down dough and split into two equal parts. Transfer to a lightly floured surface, cover, and allow to rest for 10 minutes.
  • Roll out each half of the dough into a large rectangle. Roll up the dough starting from one of the longer sides, making sure to moisten the edge with water and seal it. Taper the ends for a finished look.
  • Gently position loaves, seam-side down, on the baking sheet. Whisk egg white with 1 tablespoon of water and brush over loaves. Cover with a damp cloth and allow to rise until nearly doubled, for 35 to 40 minutes.
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Score each loaf by making 3 or 4 diagonal cuts, about 1/4-inch deep, on the top. Bake in the preheated oven for 20 minutes. Brush loaves with egg white mixture. Bake until the center reaches 190 degrees F (88 degrees C) or loaves sound hollow when tapped, about 15-20 minutes. Cover loosely with foil if needed to prevent over-browning.
  • Transfer the loaves from the baking sheet to a wire rack to cool.

Similar Recipes