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My review
Fabulous French Loaves
Liz Langston
"Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!"
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Ingredients
2 h 45 m servings 27Original recipe yields 30 servings (2 - 2 pound loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 35 minutes, or until golden brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 283333 Ratings
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Most helpful positive review
7/3/2001
The editor changed the original recipe a bit. I do it this way: after mixing all ingredients together, let rest 10 minutes (leaving spoon in batter). Stir vigorously, let rest another 10 minu...
Most helpful critical review
4/26/2010
I followed the instructions as carefully as I could. I lined a baking sheet with parchment paper and sprinkled cornmeal on the paper. I really didn't know how to seal the seam, and used the egg ...
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7/3/2001
The editor changed the original recipe a bit. I do it this way: after mixing all ingredients together, let rest 10 minutes (leaving spoon in batter). Stir vigorously, let rest another 10 minu...
10/9/2002
Delicious, great for bread & butter, or for dips! However, as I was reading the reviews, I noticed that Liz, who submitted the recipe, gave the proper direction as to how she prepares this reci...
1/15/2008
Superb - moist and chewy, just what french bread should be. I cut the recipe in 1/2 too and it turned out two small round loaves. One small loaf is perfect for one dinner. I used 3 cups bread fl...
10/6/2002
These loaves baked up beautifully- nice and golden. I didn't have cornmeal, but I dusted the baking pans with a tiny bit of flour, and they turned out fine. The texture turned out perfect- cru...
2/10/2003
Good recipe. Makes crunchy crust. I used a mixer and dough hook for mine. Don't over mix.
1/9/2002
Crunchy on the outside,soft on the inside. Flavor was a little bland first time around. Increased the salt with the second batch. Everyone enjoyed. Thanks.
4/10/2002
After spending 2 weeks in France and coming back home, I was dying for some good French bread...this recipe is great! Thank you!
1/29/2011
First time making french bread and it turned out fantastic!!!!!! Followed recipe exactly. Will be making it often. I have just made it again for the second time but this time made individual lo...
10/10/2002
Bread is good but as a first time french bread maker I was lost without directions on what to do with the 2 cups of water.