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

Lean French Bread

Cook time 20 mins
Yield 28 (1-inch) slices.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Light and Luscious