Crusty French Bread
French bread is a light, crusty yeast bread made with water rather than milk.
60 min.prep time
1 (1/4-ounce) package active dry yeast
2 1/4 cups warm water (105 to 115°F)
1 tablespoon sugar
5 to 5 1/2 cups bread flour
or all-purpose flour
1 tablespoon salt
1 egg, slightly beaten
1 tablespoon milk
Dissolve yeast in warm water in large bowl; stir in sugar. Let stand 45 minutes. Stir in 3 cups flour and salt; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place into greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). (Dough is ready if indentation remains when touched.)
Punch down dough; divide into thirds. Shape each third into 15-inch loaf (baguette) or 5-inch round on greased baking sheets. Cover; let rise until double in size (about 30 minutes).
Heat oven to 400°F. Stir together egg and milk in small bowl; brush over top and sides of loaves. Make 5 diagonal slashes across top of each loaf with serrated knife. Bake for 25 to 30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
Garlic Herb French Bread: Add 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves and 2 teaspoons finely chopped fresh garlic with the 3 cups flour.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #7011©1995Land O'Lakes, Inc.