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Gold Medal® Classic French Bread
Gold Medal® Classic French Bread
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Prep Time:
25 minutes
Total Time:
3 hours 30 minutes
Try this foolproof French bread recipe at home for delicious, authentic results.
Ingredients:
  • 3 to 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular or quick active dry yeast (2 1/4 teaspoons)
  • 1 cup very warm water (120ºF to 130ºF)
  • 2 tablespoons vegetable oil
  • Cornmeal
  • 1 egg white
  • 1 tablespoon cold water
  • Poppy seed or sesame seed
Instructions:
  • Combine 2 cups of flour with sugar, salt, and yeast in a large bowl. Pour in warm water and oil. Mix with an electric mixer on low speed for 1 minute, scraping the sides of the bowl often. Increase speed to medium and mix for another minute, scraping the bowl as needed. Gradually add remaining flour, 1/2 cup at a time, until the dough is soft and easy to handle.
  • Knead dough on a lightly floured surface for about 5 minutes until smooth and elastic. Grease a large bowl with shortening or cooking spray, then place the dough in the bowl, turning to coat all sides. Cover and let it rise in a warm place for 1 1/2 to 2 hours, until doubled in size. The dough is ready when an indentation remains when touched. (The longer rising time gives the bread its characteristic French texture.)
  • Prepare a large cookie sheet by greasing it with shortening or spraying it with cooking spray, then sprinkle it with cornmeal. Press your fist gently into the dough to deflate it, then divide it in half. On a lightly floured surface, roll each half into a 15 x 8-inch rectangle. Roll the dough up tightly, starting from the 15-inch side, to create a loaf. Pinch the edge of the dough into the roll to seal it, then gently roll it back and forth to taper the ends. Finally, place both loaves on the prepared cookie sheet.
  • Score the loaves with 1/4-inch-deep slashes 2 inches apart using a sharp knife. Brush the loaves with cold water and allow them to rise in a warm place for about 1 hour until doubled in size.
  • Preheat the oven to 375°F. Combine an egg white with 1 tablespoon of cold water in a small bowl; brush the mixture over the loaves. Sprinkle with poppy or sesame seeds. Bake for 25 to 30 minutes, or until the loaves are golden brown and sound hollow when tapped. Transfer the loaves from the cookie sheet to a wire rack to cool.

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