ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic French Bread

Yield 12 servings (serving size: 1 (1 1/2-ounce) slice)
This bread is best when eaten the same day it's baked. If you have any left over, do as the French do: Use it to make French toast or a bread pudding.

Ingredients

  • 1 package dry yeast (2 1/2 teaspoons)
  • 1 cup warm water (105° to 115°)
  • 3 cups bread flour
  • 1 teaspoon salt
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white

Nutrition Information

  • calories 127
  • caloriesfromfat 5 %
  • fat 0.7 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 25.1 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 200 mg
  • calcium 6 mg

How to Make It

  1. Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour and salt in a food processor, and pulse 2 times or until blended. With the food processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process for 1 additional minute. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  4. Punch dough down, and shape into a 6-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover dough and let rise 30 minutes or until doubled in bulk.

  5. Preheat oven to 450°.

  6. Uncover dough, and make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife. Combine 1 tablespoon water and egg white, and brush mixture over top of loaf. Bake at 450° for 20 minutes or until loaf sounds hollow when tapped.

  7. Note: To make a baguette, let the bread dough rise once. Punch dough down, and roll into an 18 x 9-inch rectangle on a lightly floured surface. Roll up the dough starting at the longer edge, pressing down firmly to eliminate any air pockets; then pinch seam and edges to seal. Cover the dough, let rise, and bake according to the recipe instructions at left.