Our Favorite French Loaf
This is a recipe for a crusty french loaf. This recipe also makes great breadsticks, especially if you add a little herb butter as they’re finishing baking!
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. + cooling MAKES: 16 servings
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
1 egg white
1 teaspoon cold water
In a large 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.
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.
Punch dough down. Turn onto a lightly floured surface. Shape into a 16-in. x 2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
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° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
*image and recipe courtesy of tasteofhome.com