Crusty French Bread
Crusty French Bread Recipe

Crusty French Bread

Six ingredients are all you need to make a crusty french bread that is light, fluffy, and flavorful!

15
servings
60 min
PREP TIME
03 hrs 55 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.)

  3. STEP 3

    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.

  4. STEP 4

    Heat oven to 400°F.

  5. STEP 5

    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.

Tip #1

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.

Nutrition

175Calories
1Fat (mg)
15Cholesterol (mg)
430Sodium (mg)
34Carbohydrates (g)
1Dietary Fiber
6Protein (g)

Reviews

Explore reviews from
our online community

  August 22, 2017

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!

— says Jane
Helpful?
  August 24, 2016

Try a sharp cutter blade to make the stripes and barely scratch the surface.

— says Freddy Fabbrizzi
Helpful?
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