Table of Contents » Breads

French Bread


3 cups flour, plus a little extra in case you need it
1 package dry yeast (2 1/4 t)
1/2 teaspoon sugar or honey
1 teaspoons salt
1 1/4 cups water at about 100 degrees


1. Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
2. Meanwhile, put flour and salt in food processer and pulse briefly to mix. Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
3. Put the dough into a fairly large bowl and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour.
4. Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half. Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
5. When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf sounds hollow when tapped.


Submitted by Shari Kendall

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