A crisp, crunchy crust and slightly chewy center make this delicious bread as traditional as the breads served in France. Homemade French bread has never been easier! This simple recipe always produces a very light and fluffy loaf of bread that will rival any bakery loaf! A very delicate texture makes this French bread absolutely wonderful.
French bread, also known as baguette, has a long and rich history dating back to the 19th century in France. The classic French baguette is a long, thin loaf of bread with a crispy crust and a soft, airy interior. It is made from a simple dough of flour, water, yeast, and salt and is baked in a very hot oven. The origins of the baguette can be traced back to the early 19th century, when bakers in Paris began producing longer, thinner loaves of bread. Prior to this, bread was typically baked in round or square loaves and was often quite dense and heavy. The baguette became popular in the 1920s and 1930s and has since become a staple of French cuisine and culture.
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A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
- Prep Time: :40
- Cook Time: :35
- Total Time: 1:15
- Yield: 8 1x
- Category: Bread
- Method: Baked
- 5 1/2 cups all-purpose flour
- 2 packages active dry yeast
- 1 1/2 teaspoons salt
- 2 cups warm water (120 degrees F to 130 degrees F)
- 1 egg white, slightly beaten
- 1 tablespoon water
- In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
- Roll each portion of the dough into a 15×10-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet. In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
- Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves (28 slices).
- Serving Size: 8
Keywords: French Bread