|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French bread is a classic dinner bread. Whether it's served in a basket with butter or olive oil, presented alongside a meal, or used to make garlic bread, stuffed sandwiches, or French bread pizza, a freshly baked loaf of French bread is always welcome. French bread has a long and narrow shape with rounded edges; the most common type of French bread is a baguette, which means "stick." By law in France, French bread cannot contain any fat such as butter or oil.
This bread is known for its crust, which is made by baking the loaves at 400 F for the first five minutes and then misting the loaves with water. The oven temperature is then dropped to 350 F, and the bread bakes for another 25 minutes. The result is a deliciously crusty and fluffy bread that pairs well with every meal.
Click Play to See This Classic and Crusty French Bread Come Together
"Making bread at home is much simpler than you may think, and I think this recipe is a great place to start! With adding some misted water on the top of the bread, you can get a crusty bread with a soft inside for a classic loaf." —Tracy Wilk
Gather the ingredients.
In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
Mix in the bread flour, a little at a time, until a soft dough is formed.
Turn the dough out onto a floured board and knead it for about 8 minutes.
Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
Give the dough a quick 2-minute knead.
Divide the dough into 2 equal halves. Shape each half into a long loaf.
Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
Remove the loaves from the baking sheet and let them cool on a rack.
- Keep yeast stored in an airtight container in the refrigerator. Heat, moisture, and air kill the yeast and prevent bread dough from rising.
- Store flour properly to keep it from spoiling.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- Brush loaves with milk instead of egg white before baking to produce a darker crust.