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Crusty French Bread

Crusty French Bread

"A delicate texture makes this bread absolutely wonderful. I sometimes use the dough to make breadsticks, which I brush with melted butter and sprinkle with garlic powder."
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45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

  • Ready In

  1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
  3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
  4. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

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Read all reviews 160
  1. 198 Ratings

Most helpful positive review

Great dough!! Just a tip to those who do not make bread often or are just begining to make bread, use the amount of flour the recipe calls for and really knead it well. This does 2 things, it he...

Most helpful critical review

I didn't like this at all. It was doughy and had no flavor. I consider myself to be a very good baker and have made many types of bread successfully, but I did not care for this. I'll stick to...

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Least positive

Great dough!! Just a tip to those who do not make bread often or are just begining to make bread, use the amount of flour the recipe calls for and really knead it well. This does 2 things, it he...

Very good. Nice and tender. I use a KitchenAid mixer to do all the work. I sometimes use Rapid Rise yeast and can get this on the table within two hours. Taste the same as regular yeast. I l...

This was a good, basic recipe. Instead of vegetable oil, I used Extra Virgin and I put a pan of hot water in the oven to give it a crispier crust. The overall density of the bread was too heav...

it must have been at least my tenth attempt at making my own bread, all previous attempts failed dismally, but this one WORKED!! and it was lovely, a sweet taste to it and nice and crusty, just ...

Excellent! Made a beautiful loaf. Followed recipe exactly, except I did not use the egg wash. Brushed with melted butter. Taste was perfection!

This baguette might have the crunchiest crust of any bread I've made -I've been looking for such a crust for quite a while! I also like the soft texture of the inside, and the taste too, althoug...

I decided to add to this recipe. For the first mixing stage I added a half of a minced onion, and about 3 tbls. of minced garlic. When it was ready to roll out and be formed into loaves, I rolle...

Great bread! Not the crustiest in the world, but this made for a great way to enjoy the extra sauce from the Thai Steamed Mussels we made from this site. The entire loaf was consumed by just two...

Yum! This was my first attempt at making bread without the help of a breadmachine. This recipe was easy and turned out great! I added a bit of garlic powder to the dough and it tasted wonderful....

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