Lean French Bread

Oxmoor House
28 (1-inch) slices.


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2 3/4 cups bread flour, divided
1 teaspoon sugar
1 teaspoon salt
1 package active dry yeast
1 cup very warm water (120° to 130°)
2 tablespoons bread flour, divided
Vegetable cooking spray
1 egg white, lightly beaten


Cook: 20 Minutes

Combine 1 1/2 cups flour, sugar, salt, and yeast; stir. Gradually add water to flour mixture, beating at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Stir in enough of the remaining 1 1/4 cups flour to make a soft dough.

Sprinkle 1 tablespoon flour over work surface. Turn dough out; knead until smooth and elastic (about 8 to 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 4 or 5 times. Divide dough in half. Roll 1 portion of dough into a 15- x 7-inch rectangle. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Repeat with remaining dough.

Place loaves, seam side down, in 2 French baguette pans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Make 1/4-inch-deep slits diagonally across loaves. Brush with egg white.

Place a shallow pan containing 1 inch of water on bottom rack of oven; place baguette pans on top rack. Bake at 400° for 20 minutes or until loaves are golden.

Created date

August 2009

Nutritional Information

Calories 52
Caloriesfromfat 5 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 10.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 86 mg
Calcium 0.0 mg