This French bread recipe for hot, fresh bread is simple to make. The loaves are light and fluffy with a crisp, crunchy crust and soft, chewy center.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
94 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 20 minutes.
Step 2
Grease a large baking sheet and sprinkle with cornmeal. Set aside.
Step 3
Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
Step 4
Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Step 5
Remove loaves from the baking sheet and cool on a wire rack.
Step 6
Gather all ingredients.
Step 7
Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once.
Step 8
Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 9
Punch dough down and divide in half.
Step 10
Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
Step 11
Place loaves, seam-side down, on the prepared baking sheet.
Step 12
Lightly beat egg white with 1 tablespoon water and brush over loaves.
Step 13
Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
Step 14
Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf.
Step 15
Brush loaves with egg white mixture.
Step 16
Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
