Use this french bread recipe to create a sandwich, a side, or a base for crostini.
French bread is a crispy side that works well with any meal, from baked pasta to grilled shrimp.
In only a few hours, you’re able to bake a loaf that smells and tastes amazing.
Credit: Blaine Moats
Add the warm water to the flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Turn dough out onto a lightly floured surface.
Shape dough into a ball.
Place in a lightly greased bowl, turning once to grease surface.
Cover; let rise in a warm place until double in size (about 1 hour).
Turn dough out onto a lightly floured surface.
Divide dough in half.
Cover; let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet.
Roll each portion of the dough into a 15x10-inch rectangle.
Roll up, starting from a long side; seal well.
Pinch ends and pull slightly to taper.
Place seam side down on prepared baking sheet.
In a small bowl stir together egg white and water.
Brush some of the egg white mixture over loaves.
Let rise until nearly double in size (35 to 45 minutes).
Bake for 20 minutes.
Brush again with some of the egg white mixture.
Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped.
Immediately remove bread from baking sheet.
Cool on wire racks.
Makes 2 loaves (28 slices).
Baguettes:
Prepare as above, except divide dough into 4 portions.
Cover; let rest 10 minutes.
Meanwhile, lightly grease 2 baking sheets or 4 baguette pans; sprinkle with cornmeal.
Roll each portion of the dough into a 14x5-inch to 16x5-inch rectangle.
Roll up, starting from a long side; seal well.
Pinch ends and pull slightly to taper.
Place seam side down on prepared baking sheets or baguette pans.
Continue as directed, except reduce the second baking time to 8 to 10 minutes.
Makes 4 baguettes (56 slices).
2,000 calories a day is used for general nutrition advice.
