Classic French Bread


1 package active dry yeast
1 tsp sugar
1 and 1/2 cups warm water (105-115 degrees)
3 tsp kosher salt
4-4 and 1/2 cups ap flour
2 tbs cornmeal

The making of quality French bread is an art and well worth the effort.


  • Dissolve yeast and sugar in warm water in a large mixing bowl. Let stand until bubbly. 8-10 minutes.
  • Stir in salt and enough of the lour to make a stiff dough.
  • Turn dough onto lightly floured surface and knead in additional flour until dough is smooth and elastic. About 10 minutes.
  • Place dough in an oiled bowl. Turn oiled side up. Cover with a damp towel and let rise in a warm place until dough doubles in size.
  • Punch down dough and place on a floured surface. Let rest for a few minutes.
  • Oil two French bread pans and sprinkle with cornmeal.
  • Divide dough into two equal parts.
  • Shape each piece into long narrow loaf about 1 inch shorter than the pan.
  • Place the dough in the molds, cover with a towel and let rise until double.
  • Preheat oven to 400 degrees.
  • When the loaves have doubled, make three diagonal slashes with a sharp knife on each loaf.
  • Bake for 30 minutes. Mist loaves with water after the first 15 minutes of baking to develop a crisp crust.




25 min


30 min


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