Great bread... easy to make! Have made it many times.. not to heavy and goes with everything!
Classic French Bread
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.
Yield: 12 servings (serving size: 1 (1 1/2-ounce) slice)
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Amount per serving
- Calories: 127
- Calories from fat: 5%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 4.6g
- Carbohydrate: 25.1g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 200mg
- Calcium: 6mg
- 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
- Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.
- 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.
- 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.
- 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.
- Preheat oven to 450°.
- 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.
- 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.
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