Six ingredients are all you need to make a crusty french bread that is light, fluffy, and flavorful!
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1 (1/4-ounce) package active dry yeast
2 1/4 cups warm water , 105°F to 115°F
1 tablespoon sugar
5 to 5 1/2 cups bread flour or all-purpose flour
1 tablespoon salt
1 large Land O Lakes® Egg, slightly beaten
1 tablespoon milk
Dissolve yeast in warm water in 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 1 1/2 hours or until double in size. (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 30 minutes or until double in size.
Heat oven to 400°F.
Stir together egg and milk in bowl; brush over top and sides of loaves. Make 5 diagonal slashes across top of each loaf with serrated knife. Bake 25-30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
Variation: 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.
Explore reviews fromour online community
This bread came out picture perfect and the taste was amazing. I used honey instead of sugar, and Chef's 00 flour. My family loved it!
Try a sharp cutter blade to make the stripes and barely scratch the surface.
Have made it several times and always a big hit. I also have trouble with the slashes, the loaves immediately deflate, any suggestions? I like the slashed look.
Hi Marie, it could be that your slashes are a bit too deep. Next time try making lighter cuts on the top, and that may help. Happy baking!
Easy to make though I still prefer the French Bread made by Steve. Re: slashes - you can use very sharp scisors; it is much easier...
I made it this morning and its a big success! Thank you for sharing the recipe! You are amazing!!!