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My review
French Bread
Jenn Hall
"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."
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Ingredients
2 h 40 m servings 94Original recipe yields 30 servings (2 large loaves)
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Directions
{{model.addEditText}} Print- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
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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 9991264 Ratings
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Most helpful positive review
9/8/2005
Quick disclaimer...I loved this recipe; great crust with a soft, yet, chewy center. With that said, I'll poke some holes in the instructions. First, the recipe does say 2 and 1/2 half packages...
Most helpful critical review
1/27/2011
This was fun to make, but the end product was dense and the flavor wasn't that great. I'll keep hunting. I think a little sugar would have helped.
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9/8/2005
Quick disclaimer...I loved this recipe; great crust with a soft, yet, chewy center. With that said, I'll poke some holes in the instructions. First, the recipe does say 2 and 1/2 half packages...
2/1/2003
All I can say is "Wow". I tried this recipe twice. The first time I made this, I found the bread to be a bit too dense, but the second time, I added a pinch more yeast and only used 5 cups of ...
2/4/2007
This is a very good & easy french bread recipe. I first made the bread exactly as described and ended up with dough that was a bit too dense. The bread was good but a bit thick and a little on...
10/2/2002
I'll put it to you this way, this recipe made 2 loaves, I planned on serving it with dinner. When I took it out of the oven I "decided" that I had to be the guinea pig, or pig if you will, bec...
9/20/2008
Very easy to make and who doesn't like hot fresh bread right out of the oven! I took the time and read most of the reviews, and based on their suggestions the bread came out perfect! So that you...
2/2/2008
This came out just as I intended, crust was nice and golden, crispy, crunchy and crusty on the outside and soft and chewy on the inside. Exactly what I wanted. Thanks. I did add an extra pinch ...
5/10/2006
Oh my! This bread is wonderful. I bake bread almost every week, and decided to try something different. I did change a couple of things to suit my family's taste. I proofed my yeast with abo...
2/28/2009
I have always been so intimidated by bread making! Well, the first batch was a total disaster! So, knowing there must be some tricks to French bread making, I researched online. Trick no.1: I fo...
12/4/2002
Perfection! Beautifully fine texture and creamy taste. I have sensitive teeth however so the hard crust was a little too hard for me. For a softer, yet still deep golden crust use this as an e...